As warm weather gatherings ramp up, it never hurts to have a few extra big-batch recipes in your back pocket. You know, those easy dishes you can whip up in a pinch that will feed — and satisfy — a crowd. To kick off June, we rounded up a handful of options that will be requested at potlucks well into the season.
You can never go wrong with sliders, and Becca Jacobs' barbecue chicken version can be made in an Instant Pot. Top the mini sandwiches with a simple slaw and serve alongside antipasto panzanella salad for a summer dinner spread. Casseroles are another way to get a delicious meal on the table with minimal effort, and we have two for you to choose from. Both spring primavera stuffed shells and a vegetarian taco bake can be assembled ahead of time, so all you have to do is pop them in the oven when you're ready to eat. And because everyone can agree that there's always room for dessert, impress your guests with a strawberry rhubarb pie.
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What to cook this week
If it's too hot to turn on the oven, turn to these Instant Pot barbecue chicken sliders. All you need is 20 minutes at high pressure to make the thigh meat juicy, tender and ready to be shredded.
Looking for a new way to serve an old-school recipe? Transform that antipasto platter into a panzanella salad! It's packed with the same cured meat, creamy cheese and crusty bread you know and love.
Summer is less than a month away, so now's the time to enjoy the last of your fresh spring produce. These primavera shells — stuffed with asparagus, spinach and basil — are a tasty way to do that.
Trust us — you won't miss the meat after digging into this vegetarian taco bake. It's packed with the classics (rice, beans and cheese) but any additions or substitutions can be customized to your liking.
You'll never guess the secret ingredient in this strawberry rhubarb pie — sour cream! It's used in place of water when forming the dough, making it easier to work with, and results in a tender crust.
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