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A Seasonal & Stoney Summer Menu for Two

Updated: Jul 5


Whether you are looking for last minute ideas for the 4th, or just looking for some Summer recipe inspiration using fresh seasonal ingredients, we got you covered! This is one of our favorite fresh & faded menus for a night grilling in the backyard or on the beach. These dishes are infused with flavor and stoney goodness!


Appetizer Round

Strawberries are in season, and we love throwing these into our menu because they are rich in Vitamin C, antioxidants, magnesium and phosphorous. These bad boys can help prevent disease and keep the body guarded and protected. Paired with your favorite infused honey and butter, this dish is sure to impress your summer guests. Scallops are rich in omega-3 fatty acids and rich in magnesium, grilled and garlicky, these will be gone before you know it.



What you need to make this:

  • From the garden: 1 lb strawberries, 1 tsp lemon zest, 1 tbsp infused honey, fresh basil, lemon wedges

  • From the farm: 3 tbsp melted canna-butter, ricotta cheese

  • From the pantry: Wooden skewers, pinch of sea salt flakes, crusty baguette, balsamic glaze

Let's get cooking:


Soak the wooden skewers in water for 20 minutes. Thread the strawberries onto the skewers and set aside. In a small bowl whisk together melted canna-butter, infused honey, lemon zest and kosher salt. Brush onto the strawberries with a basting brush.


Heat the grill (or a pan) to medium heat and cook strawberry skewers until slightly charred on each side, continue to baste with sauce as they cook. Remove from heat and top with a squeeze of lemon.


Mix your ricotta, salt and pepper in a medium to small bowl. Slice your bread to your desired thickness and chop basil. Place baguette slices onto a baking sheet and drizzle with olive oil (infused for a triple infused appetizer). Bake at 350 for 10-14 minutes, or until golden brown.


Time to assemble, start with 1-2 tbsps of ricotta onto the crostini, followed with roasted strawberries, balsamic glaze and basil slices. Enjoy!



What you need to make this:

  • From the garden: Zest from 1 lemon, 2 minced garlic cloves, dill leaves

  • From the sea: 12 sea scallops stuck to shell

  • From the pantry: Oil, 3/4 cup of white wine, salt and pepper

Let's get cooking:


Preheat pan over high heat, add butter, lemon zest, garlic and cook 2-3 minutes. Add white wine, and be careful of splatter. Stir constantly until there is no wine remaining (or until it is fully absorbed).


Preheat grill to medium-high heat. Brush with oil with a basting brush till well coated. Place the scallops onto the grill shell side up and cook without moving for 1 minute. Flip and cook for another minute and top with sauce and chopped dill.


Let's Talk Drinks

Is it even summer without lemonade and aguas frescas, we say no! Whichever flavor you go with you are going to be getting your nutrients in. Cantaloupe is full of fiber, potassium, vitamin C and A, while elderflower can help with sinus issues, dietary issues, immunity and beyond.


What you need to make this:

  • From the garden: 1 cup of fresh squeezed lemon juice

  • From the pantry: 1/2 cup of elderflower syrup, infused THC tincture, 1 cup granulated sugar, 1 cup filtered water

Let's get cooking:


Add all of the ingredients to a large pitcher with ice. Chill for at least two hours, and serve in frosted glasses. Garnish with a slice of lemon.





What you need to make this:

  • From the garden: 5 cups cantaloupe, 2 tbsp fresh lime, mint, basil, rosemary and thyme

  • From the pantry: 4 cups water and 4 tbsp infused honey

Let's get cooking:


Blend cantaloupe and water until smooth, you will likely have to work in batches. Pour the cantaloupe water blend into a large pitcher and stir in lime juice, chopped and muddled herbs, and honey. Chill for 2-3 hours and serve over ice.


The Main Course

Tomatoes are in season and perfect for this light and herbaceous canna-caprese salad, which pairs perfectly with our peach & burrata faded flatbread. Tomatoes have been linked to reduced risk of heart disease and cancer, while peaches are rich in vitamin A and can help provide potassium, vitamin C and iron.


Canna-Caprese Ingredients:

From the garden: 5 cups cantaloupe, 2 tbsp fresh lime, mint, basil, rosemary and thyme

  • From the garden: 2 large beefsteak tomatoes and 4 sprigs of fresh basil

  • From the farm: 8 oz fresh mozzarella

  • From the pantry: 1 tbsp infused olive oil, 1 tbsp aged balsamic vinaigrette, sea salt flakes, and fresh ground pepper


Let's get cooking:


Heat the grill to medium heat. Wash tomatoes and slice into thick slices. Brush each side with infused olive oil, 1/2 tsp minced garlic and season with sea salt flakes and fresh ground pepper. Lay on the grill pan, and gook 2-5 minutes until charred on each side. Set aside and assemble the salad.


Slice mozzarella into thick slices, similar to the tomato slice shape. Cut basil into strips. Layer tomatoes and cheese alternately on a platter. Sprinkle with basil strands and sea salt flakes. Drizzle with remaining infused olive oil and balsamic vinaigrette.


What you need to make this:

  • From the garden: 1 large peach thinly sliced, fresh basil leaves, infused honey and arugula

  • From the farm: 2 balls burrata and 2 oz thinly sliced prosciutto

  • From the pantry: 2 tbsp infused extra virgin olive oil, 3 tbsp balsamic glaze, sea salt flakes, 3 pita slices, and red pepper flakes.


Let's get cooking:


Pre-heat grill to medium heat. Brush pita with infused olive oil and place onto grill. Grill for 3 minutes on each side. Cool for 4-5 minutes. Top with peach slices, burrata, prosciutto, shredded basil, arugula and drizzle with infused honey, balsamic glaze, sea salt flakes, red pepper flakes and infused olive oil. Serve and enjoy!


Can't Forget Dessert

This light, dank and delicious dessert features seasonal figs and a decadent honey mascarpone ice cream. Figs are great for digestion, they help with managing fat and sugar levels in the blood, and can help prevent cancer cell growth.

What you need to make this:

  • From the garden: 12 plump ripe figs, 1/3 inch fresh rosemary, 1 lemon zested and 1 tsp fresh lemon juice

  • From the farm: 4 egg yolks, 2 cups whole milk, 8 oz mascarpone cheese,

  • From the pantry: 1 tbsp infused honey, 1 tbsp rum, 3/4 cup of sugar, 3 tbsp light corn syrup, pinch of salt, and 1/4 tsp pure vanilla extract

Let's get cooking:


Beat egg yolks on slow speed, add sugar and beat until creamy and light. Heat milk in a pan over med-low heat until thick and slightly custardy. Add mascarpone, corn syrup, lemon juice, vanilla extract and salt and mix until absorbed.


Cool in refrigerator overnight or in an ice cream machine. Churn in ice cream maker per manufacturers instructions, we did 20 minutes at home. Transfer to an airtight container and freeze at least 5 hours before serving.


Slice figs in half lengthwise, heat 1/4 cup of infused honey and rosemary in a pan over medium heat, and simmer for about 2-3 minutes. Dip figs into honey and place onto a platter. Heat grill to medium high and arrange figs cut side down. After about a minute start flipping figs over. Let sit for an additional minute before plating with mascarpone ice cream and a sprinkle of sea salt flakes.


Did you try these recipes?

We would love to know how it came out! Tag @sostonedco on instagram and share with the hashtags #sostonedco #dankanddelicious.



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