summer dinner recipe

I don’t know about you, but the first food that comes to mind when I think of the 4^th of July is watermelon. I have vivid childhood memories of watermelon juice sliding down my chin and spitting the big black seeds into the grass as I watched the fireworks from the banks of the Charles River in Boston. There is nothing more summery to me than watermelon. So this year, I wanted to share some of my favorite, creative ways to serve up that consummate summer treat at your celebrations on this 4^th of July. All of these would be great to bring to a potluck, eat out in the backyard, or pack up for a picnic.4 Watermelon Recipes for the 4th!Watermelon Feta and Mint Cubes. This appetizer, invented by Scramble founder Aviva’s son Solomon, is so delicious, simple, and easy to prepare. Get your kids in on the fun by asking them to assemble the towers.Watermelon Caprese Salad with Arugula. A Scramble favorite! As Scramble recipe tester Jen Grosman said, “it tastes...

We’ve reached that time of year when it can feel too hot to cook. When you don’t want to heat your house up any more than necessary, so turning on the stove or oven just doesn’t feel like a possibility. But sometimes having a salad for the third day in a row just isn’t going to cut it. So we pulled together some of our favorite Instant Pot and Slow Cooker Recipes that will help you survive the summer heat without heating the house.Instant Pot and Slow Cooker Recipes for Summer Eggplant PieCaramelized Ginger SalmonIndian Spiced LentilsMoroccan Chicken with Chickpeas and VegetablesPhiladelphia Cheese SteaksFish with Mushrooms and Italian HerbsTomato, Basil, and Corn Soup (serve warm or make ahead of time and refrigerate for a wonderful cold soup)Grecian Delight CasserolePrep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Makes 8 Servings This casserole is a cross between two of my...

Scramble editor Kathryn Spindel said she was paralyzed in the grocery store one afternoon because she had just learned she was having some of her husband’s colleagues for dinner a few hours later. She ran into her friend Elisabeth Moss who calmed Kathryn’s nerves by telling her how to make this easy recipe. It is ingenious because you basically double the volume of the pasta by adding all the shredded vegetables which makes it a much healthier dish. The zucchini and carrots give it a sweetness which is counterbalanced with the salty nuttiness of Parmesan cheese. For a sharper contrast, use feta cheese instead, and if the kids balk, you can always top theirs with tomato sauce. Scramble recipe tester Bobbi Woods said, “My 10-year-old daughter Brenna does not like zucchini or squash so when she asked what we were having, I called it Veggie Pesto. She never questioned what the veggies were and she really liked it!!!” What Jessica make it on Facebook Live.Fettuccine...

I think it is pretty safe to say that we have all been there: you pack a carefully thought out meal to bring to the pool, beach, picnic, or other fun summertime outing—salads or sandwiches, veggies and dip, cut up fruit, ice-cold water—you are feeling virtuous and well-prepared. When suddenly the ice cream truck’s song floats across the wind, or the snack counter opens its window ready to dole out chips, candy, and ice cream bars, or the family next to you orders a pizza to be delivered on site and then the whining, pleading, and negotiating begins. Incredibly frustrating, right?How to Navigate the Summertime TreatsHere are some approaches you can take that might help you navigate this inevitable summer struggle:Talk it through ahead of time. Whether you have a family meeting at the beginning of summer to come up with an approach that will have everyone’s buy-in, or just discuss it on the way to your outing, talking in advance about a plan for how to handle...

Have you heard of freekeh? It’s a traditionally Middle Eastern grain that has a nutty, smoky flavor and has more fiber and protein than many other whole grains. It is fantastic in this salad, which is inspired by a recipe from New York Times food writer Martha Rose Shulman. This version is vegan but would also be amazing with shrimp, chicken, or feta cheese (although cut back on the added salt if you use feta, which has a salty flavor). Watch Jessica make it on Facebook Live. Freakin' Amazing Freekah SaladMarinate Time: 30 Minutes, Prep + Cook Time: 30 Minutes, Makes 6 Servings 1 cup freekeh, or use bulgur wheat, farro or other whole grain (use wheat/gluten-free, if needed) 3/4 tsp. salt 1/2 cup fresh flat-leaf parsley and fresh mint, chopped (throw in some fresh oregano if you have some)4 - 6 stalks celery, thinly sliced (1 cup)6 - 8 scallions, dark and light green parts, thinly sliced (1/2 cup)15 oz. canned chickpeas (garbanzo beans), drained...