5 easy and delicious Ina Garten dishes you need to make this summer

Garten’s blueberry-ricotta breakfast cake appears in her cookbook “Go-To Dinners.” She’s also shared the recipe to celebrate Mother’s Day.

Along with fresh blueberries and whole-milk ricotta, the cake features lemon zest, pure vanilla extract, and a dusting of powdered sugar on top.

It only takes around 45-50 minutes to bake, and it makes for an impressive centerpiece.

I made this recipe for Mother’s Day, and it was a hit with my whole family. The cake was light as air and deliciously fluffy and moist thanks to the ricotta and sour cream. The sweet blueberries paired well with the lemon zest, adding big bursts of flavor to each bite.

“This was superb,” my mom declared. “I give it a 10/10.”

Whether you’re hosting a summer brunch or just want something sweet for the season, Garten’s recipe definitely … takes the cake.

Get the full recipe for Ina Garten’s blueberry-ricotta breakfast cake here.

Garten became the queen of cosmos (and Instagram) after she filmed herself whipping up a massive drink at 9 a.m. during the pandemic.

“It’s always cocktail hour in a crisis!” she wrote in the video’s caption.

Garten decided to update her iconic recipe for “Go-To Dinners.” It features fresh watermelon juice, vodka, Cointreau, lime juice, and mint sprigs.

Garten’s watermelon cosmos are bright and fun. The fresh watermelon juice is refreshing on a hot summer day, and the vodka and Cointreau perfectly balance its sweetness.

“It’s everything you want in a summer cocktail,” my friend Julia said. “Definitely packs the freshness thanks to the watermelon juice, not to mention the gorgeous color — it almost looked fake, it was so vibrant!”

Get the full recipe for Ina Garten’s watermelon cosmos here.

Garten’s Greek orzo salad, which also appears in “Go-To Dinners,” was inspired by Round Swamp Farm, a third-generation family farm in East Hampton.

“Their prepared food and baked goods are simply outstanding,” Garten writes in her cookbook. “This recipe was inspired by one of their salads; it has all the Greek ingredients that I love.”

Garten’s Greek orzo salad features red bell pepper, red onion, Kalamata olives, baby arugula, chickpeas, capers, dill, and some good Greek feta.

My dad loves sharing his Greek recipes with Business Insider readers (check out his pastitsio and avgolemono soup), and my parents have tested more than a dozen Greek products from Trader Joe’s. They’re tough critics and were intrigued to see what Garten’s Greek orzo salad had to offer.

Her recipe had so many of the Mediterranean flavors we know and love — from the salty feta cheese and rich kalamata olives to the crisp red bell pepper and fresh lemon that tied everything together.

“Ina must’ve been Greek in one of her previous lives,” my mom declared.

My parents now love whipping up Garten’s Greek orzo salad. It’s perfect as a summer barbecue side, or for a fresh lunch or dinner when you want something healthy and light.

Get the full recipe for Ina Garten’s Greek orzo salad here.

Garten shared the recipe for this pasta in August 2020, and it was one of the few bright spots during a very weird pandemic summer.

The recipe is super simple and only features five main ingredients: angel hair pasta, Parmesan cheese, cherry tomatoes, garlic, and basil leaves.

But Garten has a special trick that really amps up the flavor by soaking the tomatoes, garlic, and basil together in olive oil for four hours. That extra step is definitely worth it.

Garten is able to make magic out of just a few ingredients thanks to her four-hour trick. The flavor of the tomatoes is so beautifully rich — I can still remember my reaction the first time I tasted them.

They went perfectly with the airy and fluffy angel hair pasta, which helps balance the tomatoes’ richness and keeps every bite nice and light. There’s a reason this dish earns such a high spot in my ranking of “Barefoot Contessa” pastas.

Get the full recipe for Ina Garten’s summer garden pasta here.

Garten once said that her mocha chocolate icebox cake is so good it “makes grown men weep.”

The cake has 10 layers and features Tate’s Bake Shop chocolate-chip cookies, Italian mascarpone cheese, Kahlua liqueur, and cocoa powder.

Garten’s cake is ridiculously good. The layers have a satisfying, rich, buttery taste, and the cookies and mocha whipped cream go well together. There are also chocolate chips in almost every bite — who doesn’t love that?

Since no baking is required, Garten’s mocha chocolate icebox cake is also perfect for those super-hot days when you don’t want to turn on your oven. Plus, the recipe is easy enough to make with the family, but thanks to all those layers, it still looks impressive on the dinner table.

I’d recommend this cake for just about anything — a birthday party, special dinner, or just because.

Get the full recipe for Ina Garten’s mocha chocolate icebox cake here.