Just add a side of fries or corn on the cob to make them a meal!Ī veggie burger that’s quick enough to make on a weeknight? Yes, please! These smoky, spicy black bean burgers come together in 30 minutes flat. They reheat perfectly, so I love keeping them on hand for quick and easy dinners throughout the summer. Tip: Cook off a batch of these veggie burgers, and store them in the freezer. I serve them with a hearty, flavorful sauce like tzatziki or romesco and round out the meal with fresh pita. In summer, simple grilled veggies are my idea of the perfect weeknight dinner. Is it delicious? Heck yes! Olives, capers, and sun-dried tomatoes fill these zucchini noodles with bright and briny flavor. Zucchini Noodle Puttanesca, page 177 of Love & Lemons Every Day
#Summer favorite recipes free#
Summer dinner ideas don’t get simpler than this one! If you have an abundance of fresh basil on hand, feel free to make your own pesto, but if you don’t, the store bought kind works too. A simple blend of cashews, tomato paste, and marinara sauce, it’s healthy, fresh, and easy to make on a weeknight. Pssst! That creamy pasta sauce is totally dairy-free. Take this pasta – I call for summer squash, cherry tomatoes, and carrots in the recipe, but it works just as nicely with eggplant, peppers, or fennel instead.
The summer recipes I love the most are the ones I can play with. I blend some corn kernels into the creamy, silky sauce and leave the rest whole for crunch! I’m obsessed with all summer dinner ideas that use sweet corn, but this one is really something special. They add rich, savory flavor to the simple combination of linguine, arugula, herbs, and fresh mozzarella cheese.Ĭreamy Sweet Corn Pappardelle, page 167 of Love & Lemons Every Day Slow-roasted tomatoes are the star ingredient in this elegant recipe. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a single layer, wrapped in plastic wrap and foil, for up to 3 months.Want something to serve on the side? You can never go wrong with a simple green salad or good crusty bread. Maple butter corn fritters: Combine 1 stick softened butter and 2 tablespoons maple syrup and serve with fritters. Cajun corn fritters: Add 1/4 cup chopped green bell peppers, 1 chopped scallion, and 1/4 teaspoon Cajun seasoning to the batter. Mexican street corn fritters: Add 1/4 cup chopped jalapeños, a chopped clove of garlic, and 1/4 cup cotija cheese to the batter. Frozen and canned corn also tend to have more water, making the fritters denser in the middle instead of light and fluffy. I also swapped the canned corn for fresh corn the difference in the fresh sweet corn flavor is unbeatable. I added cornstarch to my grandma’s recipe to make these fritters super light and fluffy, with an extra-crispy outside.
Read on for everything you need to know to make this staple summer side: This recipe is based on my grandma’s favorite recipe for corn fritters, but with a few additions to make them extra special. Littered with fresh sweet corn, these are the perfect addition to countless summer dinners, from a crab leg feast to a rack of saucy BBQ ribs or a taco spread. Fluffy and crispy, corn fritters are our new favorite Southern-fried side (sorry, hush puppies).
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