Delicious Endless Summer Recipes
Summer’s not over yet, whether you are hosting a party, cooking for your family or preparing a menu for your date night, beat the heat with these mouth-watering recipes that are simple to make yet sure to impress.
Spicy Lemon Chicken Kabobs
Summertime is grill time! These savory chicken kabob appetizers are made with marinated chicken, a colorful array of fresh summer vegetables of your choosing and have a nice little lemony-pepper kick at the end. These are a perfect start to your next casual dinner party.
Photo and recipe by Taste of Home
Prep time: 20 min
Cook time: 10 min
• ¼ cup fresh squeezed lemon juice
• 4 tablespoons olive oil, divided
• 3 tablespoons white whine
• 1-1/2 teaspoons crushed red pepper flakes
• 1 teaspoon minced fresh rosemary
• 1-1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
• 2 medium lemons, halved
• Minced chives
• Veggies of your choice
1. Combine your lemon juice, 3 tablespoons olive oil, wine, red pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
2. Drain chicken and discard the marinade. Thread chicken and veggies of your choice onto 6 metal or soaked wooden skewers. Grill, covered over medium heat until no longer pink, turning once, 10-15 minutes.
3. Place your lemons on the grill, cut side down. Grill until lightly browned, about 8-10 minutes. Squeeze lemon halves over the chicken, drizzle with remaining old and sprinkle with chives.
Pork Chops with Celery and Almond Salad
Channel your inner chef and wow your guests from your own kitchen with this recipe that is bursting with flavor! Rich and buttery pork is balanced by light, crispy and delicious salad. If you are looking for the perfect summer recipe, this is it.
Photo by Alex Lau, Recipe by Adam Rapoport
Prep time: 10-15 min
Cook time: 15-20 min
• ¼ cup of dried unsweetened cranberries
• 3 tablespoons unseasoned rice vinegar
• 2 1 ½ inch thick bone-in pork rib chop (about 1 pound each), patted dry
• Kosher salt
• 4 tablespoons extra-virgin olive old, divided
• 3 sprigs thyme
• 3 garlic cloves, smashed
• 3 tablespoons unsalted butter, cut into pieces
• 1 small shallot, finely chopped
• 6 large or 8 medium celery stalks, thinly sliced on a diagonal
• ½ cup parsley leaves with tender stems
• 1-ounce Parmesan, shaved
1. Combine cranberries and vinegar in a small bowl and set aside.
2. Season pork generously with salt and then rub with 1 tablespoon of oil.
3. Heat a medium cast-iron skillet over medium and cook pork chops while moving once or twice to hotter areas of the skillet until the first side is deeply browned, about 6-9 minutes.
4. Turn pork chops and cook until second sides are browned, about 5 more minutes.
5. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point, an instant-read thermometer inserted into the center of each chop should register 135 degrees.
6. Add thyme, garlic and butter to skillet and swirl to melt butter. Tilt skillet towards you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chips, thyme and garlic to a cutting board and let meat rest while you assemble the salad.
7. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 tablespoons of oil.
8. Add cranberries, celery, parsley almonds, parmesan, and several pinches of salt. Toss to combine.
9. Cut along bones to remove meat from pork chops. Slice meat ½ inch thick.
10. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.
Finish off in style with this tender, flaky and perfectly sweet dessert is truly a summer treat! Easy yet elegant, this blueberry-pecan galette will be the grand finale your meal needs!
Photo by Michael Graydon & Nikole Herriott, Recipe by Rachael Coyle
Prep time: 30 min
Cook time: 1 hour
• ½ cup pecans
• 1 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• ½ cup (1 stick) chilled unsalted butter, cut into pieces
Filling and Assembly
• 12 ounces of blueberries (about 2 cups)
• 1 tablespoon cornstarch
• 1 ½ teaspoons fresh lemon juice
• ¼ cup sugar, plus more for sprinkling
• All-purpose flour (for surface)
• 2 tablespoons milk, half-and-half, or heavy cream
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
2. Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.
*Dough can be made 2 days ahead. Keep chilled or freeze up to 1 month.
Filling and Assembly:
1. Preheat oven to 375 degrees. Toss blueberries, cornstarch, lemon juice, and ¼ cup of sugar in a large bowl.
2. Roll out dough on a lightly floured surface to a 12-inch round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2-inch border. Fold edges, over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
3. Bake palette until crust is dark golden brown and filling is bubbling, 45-50 minutes. Let cool before serving.
*Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Cooking this summer should be a breeze, especially in your own kitchen! With these delightfully easy summer recipes, you’ll be sure to wow anyone coming over for dinner!