Finding recipes that the whole family will enjoy can seem near impossible. If it were up to my child, we would eat mac-n-cheese for every meal, every day (and for breakfast too). Hopefully, you can flip the script for your kids with these 4 summer recipes. Not only are they great for the whole family, they are refreshing enough to keep the family cool during these hot summer months.
Most parents and kids can agree on one thing, and that’s pasta. This recipe is great to use during the weeknights because it’s light and easy to make. Experiment with capers and olives and top off with mozzarella and tomatoes to make this tasty dinner.
- Kosher salt
- 12 ounces bucatini or spaghetti
- 1 small clove garlic
- 2 tablespoons capers, drained and rinsed
- Pinch of red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 pound tomatoes, diced
- 2/3 cup pitted kalamata or nicoise olives, chopped
- 3 tablespoons unsalted butter, cut into pieces, at room temperature
- 3 tablespoons chopped fresh basil
- 8 ounces fresh mozzarella cheese, finely chopped
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, pile the garlic, 1 tablespoon capers, and the red pepper flakes on a cutting board. Mince, then mash with the flat side of a chef’s knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers, and the butter. Stir in the basil and cheese.
- Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.
Corn on the cob is the perfect side to any summertime meal. Whether you grill it on the BBQ or cook it in the kitchen, it’s delicious. Here’s a cool recipe to spice up the standard corn on the cob.
- 1 stick butter
- 1 lime, juiced and zested
- 1 small jalapeno, seeded
- 1 clove garlic
- 1 teaspoon sweet paprika
- 6 ears corn on the cob, husked
- 1 slice bread, of any kind
- Coarse salt
- Combine butter, lime, jalapeno, garlic, and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
- Cook corn by boiling, steaming, or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
End the dinner on a high note with this seasonal peach and blackberry crumble. The fruit is a perfect summer touch as it’s sweet, light, and doesn’t weigh you down.
- 8 medium peaches pitted and chopped
- 1 pint fresh blackberries
- 3 Tablespoons salted butter cold
- 1/4 cup rolled oats
- 2 Tablespoons all-purpose flour
- 2 Tablespoons brown sugar
- 1 pint vanilla ice cream (for serving)
- Preheat oven to 350 degrees. In a heavy duty 8×8 or 9×9 pan, add peaches and blackberries. Gently stir together and set aside.
- In a small bowl, add oats, flour, and brown sugar. Mix together. Add in cold butter, and using a pastry knife, forks, or two knives, blend butter while chopping into pea-sized shapes. Once combined, sprinkle over the top of the peach mixture. Place into the oven for 20-30 minutes until slightly golden and bubbling.
- Remove from the oven, and serve warm with a scoop of vanilla ice cream.
When the temperatures run high, whip up a batch of this refreshing lemonade. It embraces the fruits of the summer and is served best on ice. Enjoy!
- 8 cups cubed seeded watermelon
- 1 cup fresh strawberries, halved
- 1/2 cup fresh lemon juice
- 1 cup white sugar
- 2 cups water
- Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.
Do you have any recommendations for recipes that are kid-friendly and help keep people cool in summer? Share them with us in the comments!