summer dinner recipe

The Scramblog

Black Bean Burgers

These burgers, suggested by Scramble member Sherry Ettleson, are crispy on the outside, creamy on the inside, and full of wonderful fiber and protein for your family. Dress them up like any burgers, with lettuce, tomato, Cheddar cheese, or your favorite toppings. They’re also great topped with salsa. Watch Jessica make them on Facebook Live!Black Bean BurgersPrep + Cook Time: 30 Minutes, Makes 6 Servings 15 oz. reduced-sodium canned black beans, drained and rinsed1 Tbsp. tomato paste or salsa (look for brands with no sugar added) 1/4 red onion, minced (1/2 cup)1/2 cup bread crumbs (use wheat/gluten-free, if needed) 1 Tbsp. balsamic vinegar 1 egg, lightly beaten1/4 cup yellow cornmeal 3 Tbsp. canola or vegetable oil 6 whole wheat hamburger buns (use wheat/gluten-free, if needed) 6 leaves iceberg lettuce, for serving (optional)1 tomato, sliced, for serving (optional)6 slices Cheddar or Muenster cheese, for serving...

Penne Rigate with Garden Vegetables

This satisfying meal, suggested by Scramble member Megan Miller, brings your home garden or farmer’s market bounty to your dinner table. Meat lovers can brown a pound of hot Italian sausage in the pan before adding the vegetables. Watch Jessica make it on Facebook Live!Penne Rigate with Garden VegetablesPrep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes Makes 8 Servings1 Tbsp. extra virgin olive oil 1 lb. hot Italian sausage (use wheat/gluten-free, if needed), sliced (optional)1 small red onion, diced1 tsp. minced garlic, (about 2 cloves)16 oz. whole wheat penne rigate (use wheat/gluten-free, if needed) 16 oz. sliced white, button, or cremini mushrooms 1 red, orange, or yellow bell pepper, diced1 zucchini, quartered lengthwise and sliced24 oz. red pasta sauce, any variety2 Tbsp. Worcestershire sauce (or use 6 drops Tabasco and 1/4 tsp. sugar for a vegetarian alternative) 1/4 cup reduced-fat sour cream (or use any...

Summer Sausage, Sage, and Eggplant Stew

Plump purple eggplants at the farmer’s market were the inspiration for this summer stew. It is wonderful served on top of pasta, cous cous, or rice, or you can even just have some crusty bread on the side. Scramble recipe tester Kathryn Howell Dalton said, “My husband, who does not care for eggplant, just cleaned his plate.” Watch Jessica make this Summer Sausage, Sage, and Eggplant Stew on Facebook Live.

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Summer Sausage, Sage, and Eggplant StewPrep + Cook Time: 30 Minutes, Makes 6 servings 1 Tbsp. extra virgin olive oil 10 fresh sage leaves, thinly sliced3 cloves garlic, thinly sliced1 lb. chicken or meatless sausage, any variety (use wheat/gluten-free, if needed), sliced, or use 15 oz. canned cannellini beans, drained and rinsed1 small eggplant, diced (about 1 lb.)1/2 yellow onion, diced1/2 red bell pepper, diced1 tomato, diced...

Warm Chicken Salad with Mixed Greens

Salads like this can be such a satisfying meal on a hot summer evening. Another benefit is that when a salad is as loaded with different tastes and textures like this one, it can become more accessible for kids who can eat the parts they like and maybe try a bite or two of the parts they aren't so sure about. If your kids flat our refuse to eat salad, you can leave some chicken and corn plain (defrost extra corn) for them to eat separately. If you have leftover chicken from a previous meal, this is a great opportunity to use it up. Watch Jessica make the salad on Facebook Live.Warm Chicken Salad with Mixed GreensPrep + Cook Time: 30 Minutes, Makes 6 servings 1 - 1 1/2 lb. chicken tenderloins, or use sliced mushrooms8 oz. balsamic vinaigrette dressing, (store-bought or homemade, see Note below)8 oz. mixed salad greens 1/2 cup dried cherries or cranberries 1/2 cup slivered almonds or shelled pistachios, lightly toasted if desired10 fresh basil or mint...

Road Trip Foods Everyone Will Love

It was wonderful to be back on Good Morning Washington this morning to share some of my favorite road trip foods everyone will love, along with some tips on how to make feeding everyone as easy as possible. https://youtu.be/wshNGlo7Q9k Here are the recipes that I shared:Spinach MuffinsWhen I first developed this spinach muffin recipe my younger son loved them so much that he asked if they could be made for his birthday cake! They are packed with spinach and sweetened with banana and just a little bit of sugar, so you can feel great about serving these to your friends and family. They also freeze well so they can be made ahead of time and then thrown into the bag as you run out the door (that way they will help keep your other foods cool as well!). Find the recipe here.Crunchy Rainbow WrapsThese wraps are easily portable, endlessly variable depending on what you have in your fridge, and pack an incredibly satisfying crunch with every bite. Find the recipe

4 Watermelon Recipes for the 4th!

I don’t know about you, but the first food that comes to mind when I think of the 4th 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 4th 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...

Instant Pot and Slow Cooker Recipes for Summer

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...

Fettuccine with Shredded Zucchini, Carrots, and Garlic

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...

How to Navigate the Summertime Treats

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...

Freakin’ Amazing Freekah Salad

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...