Summer. It’s 92 days of absolute bliss: spending days at the beach, cooling down with ice pops, going to the movies to watch an explosive blockbuster, and, of course, the outdoor eating and all the food that goes with it. Grilled meats are synonymous with the season, but when we asked the community for their favorite summer recipes, you responded with simple dishes to round out the meal. Thank you to everyone who submitted a recipe. Here are some of our favorites.
Antipasto Pasta Salad by Margaret S.
- 1 pound bowtie pasta
- Your two favorite charcuteries (cut into small cubes)
- Provolone cheese (cut into small cubes)
- Mixed olives
- Roasted red peppers (sliced)
- Italian dressing
Cook the pasta to al dente. Let cool.
Mix in the rest of the ingredients. Let chill in the fridge for the flavors to meld.
Scalloped Corn by Denise W.
- 2 eggs
- 3 ounces cream cheese
- 1 can (14.75 ounces) cream-style corn
- 1/2 cup flour
- 1/3 cup sugar
- 4 tablespoons butter, sliced into 1 tablespoon pats
In a medium mixing bowl, beat eggs and cream cheese. Fold in corn. Add flour and sugar.
Pour mixture into a greased 8-inch glass dish. Dot with pats of butter.
Bake at 350° for 45 minutes or until set.
Sweet Potato Salad with Dried Cranberries by Carole G.
- 3 large sweet potatoes, peeled and cubed (about 2 pounds)
- 2 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup freshly chopped parsley
Fore the dressing
- 2 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
Preheat oven to 400°. In a large bowl, toss sweet potatoes in olive oil, then season with salt and pepper.
Distribute them evenly on large baking sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
Meanwhile, make dressing: In a small bowl, whisk together vinegar, mustard, and honey. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.
Mudballs by Bette B.
- 1 1/4 cups white sugar
- 4 tablespoons cocoa
- 1/2 cup butter
- 1/2 cup milk
- 3 cups quick oats
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- Red, white, and blue sprinkles
Add all the ingredients except the sprinkles to a large pot. Cook until boiling, stirring constantly. Once boiling, remove from heat. Let cool.
Form balls using an ice cream scooper or tablespoon measuring cup.
Dip into sprinkles.
