|
How was everyone’s 4th of July? Family, friends, fireworks? Now we're heading into the juiciest part of summer; when days stay long and the mercury continues to climb. Most dinners are still taking place while it’s light out and, if you’re lucky, a portion of them are al fresco. And the fresh produce at farm stands and markets feels like it’s expanding by the week, double daring us to bring it all home and make something with it. Double dare accepted.
|
|
|
|
These burgers have a spicy kick, but you can adjust the heat level to your taste. This is a real cheater’s recipe—just one more ingredient added to plain burgers, but so much more interesting!
Click here for the recipe.
|
|
|
In July and August, serving a main course salad for dinner feels totally and completely right. It's refreshing and keeps the kitchen cool. Also, when you’re not in the mood to make multiple dishes, dinner is all in one bowl.
Click here for the recipe.
|
|
|
I am a chopped salad devotee. Seriously, I get so into eating it that I barely come up for air.
Click here for the recipe.
|
|
|
This is a simple five-ingredient pasta for the middle of the week. Another all-in-one meal. No fuss, no muss, on the table in under half an hour.
Click here for the recipe.
|
|
|
If there is a quintessential summer dish, it’s probably barbecued chicken. OK, also maybe burgers (see: Monday). Plus, people get very impressed with homemade barbecue sauce, and this tangy, savory sauce is so easy to make. Pair the chicken with Mayonnaise-Free Potato Salad and Tomato, Red Onion, Watercress, Feta, and Olive Salad, which is one of my favorite salads of the season so far.
Click here for the recipe.
|
|
|
BUT WAIT, THERE'S MORE . . .
|
|
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!
Did you like this newsletter? Forward it to a friend! Or if you’re seeing this newsletter for the first time, hello and welcome, and you can subscribe here.
Xx,
 
|
|
|
|
