Grilling pita or slices of nice bread and topping them with grilled peaches, prosciutto, burrata, balasmic glaze, and basil, is a beautiful way to serve an elegant appetizer or light entreé for a girls’ night in.
Recipe from Spoon Fork Bacon.
If you’re looking for a mouth-watering salad filling enough for dinner, but still lettuce-based (so it at least seems healthy), this is it. Romaine lettuce is topped with marinated and grilled sliced chicken thighs, bacon, tomatoes, avocado, red onions, boiled eggs, and honey-dijon vinaigrette.
Recipe from Damn Delicious.
Who knew a meal of chicken thighs and frozen peas could be so decadent? A long roast in a hot oven crisps the skin on the chicken, and the peas cook down in the chicken juice and schmaltz. Serve with mashed potatoes or rice to soak it all up.
Recipe from Nigella Lawson’s At My Table via Food52.
You can’t have enough recipes that are kid-friendly and can be easily served within 30 minutes. This honey-soy pork tenderloin, prepared in the pressure cooker, gets dinner on the table fast. Serve with hot rice and roasted broccoli or garlic broccolini.
Recipe from Homemade for Elle.
Grilled corn with juicy tomatoes, salty feta cheese, basil, and lemon is the perfect side for a backyard barbecue or pool party. We usually bring some spare grilled whole corn to satisfy kids who’d rather eat straight off the cob.
Recipe from Simply Delicious Food.
Leo doesn’t fall for recipes that trick kids into eating healthy foods, but he loves eggs in almost any form, and having another way to prepare them is great.
To make ribbons, you gently cook a circle of eggs like a crepe, then roll the crepe and slice it into ribbons.
Recipe from The Kitchn.
This broccolini, sautéed until the edges are crispy, seasoned with salt and garlic, and then steamed until just tender, is so, so good. It’s done on the stovetop in less than 20 minutes, making it an easy weeknight veggie.
Recipe from The Kitchn.
Sugar is in the recipe’s name, but it’s balanced by the fish sauce, lime juice, and garlic in the marinade for this skirt steak, which is seared to medium-rare in a cast iron skillet and then thinly sliced. Serve with garlic broccolini and rice.
Recipe from Food52.
After spending a summer afternoon playing in the pool, kids devour these cocktail sausages baked in crescent rolls.
Recipe from Pillsbury.
I grew up on cheese grits — as a kid, I’d happily lap up a bowl for breakfast or lunch. For a more grown-up meal, serve them topped with barbecued shrimp or pork.
Recipe from Food & Wine.