Now that we have a deck and a grill, we’ve been doing a lot of grilling and smoking meats. These teriyaki burgers are one of our favorites when we’re looking for a quick, delicious dinner.
I like to buy large packages of ground beef when they’re on sale and make a bunch of burgers for the freezer. Then, it’s easy to thaw and grill however many we need for dinner. At a minimum, we recommend topping the burger with cheese, mayo, and butter lettuce — but grilled pineapple slices, grilled onions, or onion buns are also tasty additions.
This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.
I usually make this recipe with finely shredded cabbage (a mix of red and green cabbage looks nice), but it’s also delicious with a mix of cabbage and broccoli slaw, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!
I don’t post — or make — very many dessert recipes, but this peach cobbler recipe is definitely worth sharing. In fact, it’s pretty much the only dessert I’ve made this summer. I suppose I could make something else, but this recipe is just so good that I don’t want to. So, if you’re looking for a knock-your-socks-off dessert, look no further.
There are two caveats: The first is that the cobbler is best eaten the same day you make it. The second is that you may not be able to stop eating it. And may I recommend topping it with a scoop of vanilla ice cream?
I first made this taco salad for a potluck lunch at work last year — I wanted something that was easy to make and transport. But I liked it so much that it’s become a regular part of our dinner rotation. It’s easy to mix up a large bowlful (I serve the dressing on the side) and have several delicious meals. I vary the protein depending on what I have on hand — it’s also delicious with leftover pulled pork.
By the time summer finally rolls around here in the Twin Cities, I’m craving fresh, delicious vegetables. One of my favorite — and easiest — ways to eat them is in a big salad. The great thing about this type of salad is that you can vary the ingredients based on what veggies you have on hand, and you don’t need to measure anything. I usually like to add some sort of cheese and diced meat to make a complete meal, but you could easily omit both to make a vegan side salad.
Instead of making or buying dressing, I keep things light by drizzling oil and vinegar over the salad. My favorite combination right now is a peach balsamic vinegar with Arbequina olive oil — both from Fustini’s Oils and Vinegars (online store and several locations in Michigan).
I’ve made Cobb salad several times this spring (and finally summer), and it’s a great main dish salad. Wikipedia tells me that the best way to remember the ingredients in Cobb salad is with the mnemonic EAT COBB: Eggs, Avocado, Tomato, Chicken, (green) Onion, Bacon, and Blue cheese. I usually end up making a couple changes from that (like ham instead of bacon), but it’s still delicious!
The salad dressing for this recipe is also fabulous. We haven’t been buying salad dressing at the store lately — most of it has high-fructose corn syrup in it, and if it doesn’t it’s simple enough to make myself. The fresh tang of the lemon makes this a great dressing for summer salads.
Michael and I made this pizza for dinner Wednesday night, and decided that it was probably the best pizza we’ve ever made — though it’s definitely not the best picture I’ve ever taken. Regardless, we loved the combination of sweet heirloom tomatoes with fresh basil and carmelized onions. Yum!
I first shared this kofta recipe a couple summers ago, and since then, it’s become one of our favorites. These koftas are quick, delicious, and versatile — you can make them out of ground beef, lamb, or turkey.
I often serve them sandwich-style in pita pockets with cucumbers, tomatoes, and feta cheese, but you can also serve them over rice. I’ve also used this recipe to make burgers a couple times — it’s a delicious option if you’re looking for something a little different from a traditional hamburger!
It was hot and humid here in the twin cities today, so by the time we were thinking about making dinner, we knew we wanted something cold and refreshing. Michael suggested that we make a Vietnamese noodle salad similar to one that he tried at Bona last week. I checked out their menu online, and they describe the salad as follows:
Bún thit bò nướng: Barbecued beef spiced with lemon grass served with rice noodle, bean sprout, lettuce, cuumber, carrot, and peanut.
Though we didn’t have all of the ingredients to copy the dish, we made our own simple version of this delicious salad, and it was perfect for a hot summer evening.
Michael and I made this simple and delicious lemon fluff dessert on Sunday afternoon. It’s a light dessert, so it’s the perfect end to a satisfying meal — and you won’t feel like you’re about to burst after you eat it. We used Michael’s mom’s recipe, which is just one of the delicious recipes in Michael’s family cookbook. We hope that you’ll make it one of your family recipes too!