What are your plans for the Fourth of July? If they involve a barbecue, cookout or anything of the sort, we have just the roundup of summer recipes to make this week. These dishes are all easy, festive and unexpected — the ideal combination for a food-focused holiday in our book.
If you want to wow your guests with a patriotic spread, look no further than this simple steak salad. It's topped with bright red strawberries, white wine vinegar and blue cheese crumbles, making it the perfect potluck centerpiece. Bored of regular beef burgers? Switch things up with lamb patties topped with tzatziki — they're even flavorful enough to skip the bun. Or, throw some seasonal produce into the mix with savory stuffed zucchini. These "boats" call for turkey, but any meat on hand will do. Add a side of puttanesca pasta salad to your plate to complete the meal, but make sure to save room for dessert — we're serving up homemade ice cream squares!
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What to cook this week
This festive red, white and blue recipe includes a great timesaver — a two-in-one marinade for the steak and dressing for the salad. As recipe developer Jeanette Donnarumma cleverly puts it, "shake once, use twice."
All it takes is 20 minutes to whip up these burgers from Dr. Jessica B. Harris — homemade sauce included. The lamb needs only salt and pepper as seasoning, and tzatziki is just a mix of five ingredients.
Once you finish hollowing out each zucchini, the rest of this recipe is a breeze. Fill your boats with turkey, marinara and mozzarella, then pop in the oven until the cheese is bubbling and golden brown.
Pasta puttanesca, but make it chilled. This warm-weather dish is perfect for a quick lunch, lazy dinner or summery side. Riley Wofford recommends using all kinds of noodles to switch things up.
Frances Largeman-Roth, RDN wanted to recreate an ice cream truck favorite with store-bought ingredients, and she did just that. These squares come together super quickly — as long as you can wait for them to set in the freezer!
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