Good food can set the stage for good times. Whether you’re throwing the ultimate summer backyard party or cooking for your family, these easy four-step or less recipes will have everyone coming back for seconds and thirds.

Breakfast
Farmers’ Market Frittata
Rise and shine! Get your day started with this hearty breakfast that is guaranteed to energize your family for the exciting day ahead.

Ingredients: 12 large lightly beaten eggs, 2 cups shredded sharp cheddar cheese, 1 cup heavy whipping cream, 1 tablespoon chopped fresh chives, 1 and 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil, 3/4 cup thinly sliced red onion, 2 sweet mini peppers, 4 cups roughly chopped curly kale leaves, 1 large grated garlic clove, and chopped fresh dill.

Directions:

1. Preheat the oven to 400°F while combining eggs, cheese, cream, chives, salt, and black pepper in a large bowl.
2. Heat one tablespoon of the olive oil over medium heat in a 10-inch skillet. Throw in the sliced red onion and peppers and cook for four to six minutes, stirring occasionally. Once softened, put contents in a plate.
3. Heat the remaining one tablespoon of olive oil over medium heat and add kale and garlic. Once the kale is wilted, move half of it to a plate. Put half of the onion and pepper mixture in the skillet and combine. Pour the egg mixture over the vegetables and slowly add in the rest of the kale and onion mixture. Turn the heat down to medium-low and cook for one to two minutes, until the edges set.
4. Put the skillet in the preheated oven and bake for 20 minutes, until center sets. Garnish with fresh dill.

Blueberry French Toast Casserole
Try a new spin on a classic breakfast dish with this overnight blueberry French toast casserole. Mix the ingredients together the night before and pop it in the oven in the morning for an easy start to the day.

Ingredients: Cooking spray, 14-16 ounce cubed bread loaf, 1 and 1/2 cups fresh blueberries, 8 ounces room temperature cream cheese, 8 large eggs, 2 and 1/2 cups half-and-half, 1/2 cup and 2 tablespoons granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Blueberry-Maple Syrup: 1 and 1/2 cups maple syrup, 2 cups fresh blueberries, 1 finely grated lemon, 1 lemon juice, and a pinch of salt.

Directions:

1. Grease a 9×13-inch baking dish with cooking spray. Create an even layer of two-thirds of the bread cubes in the dish, cover with blueberries, and the rest of the bread. Dollop teaspoons of cream chees between the bread cubes.
2. Beat eggs and add in the half-and-half, 1/2 cup sugar, vanilla, cinnamon, and salt. Once combined, evenly pour the mixture over the bread and refrigerate overnight.
3. The next day, preheat the oven to 350°F. Meanwhile, bring the casserole to room temperature for 15 minutes. Sprinkle the top of the casserole with the remaining two tablespoons of sugar and bake 45 to 50 minutes. Cool for 20 minutes before serving.
4. Blueberry-Maple Syrup: Boil syrup and 1 cup of blueberries in a small saucepan over medium-high heat. Simmer for 10 minutes and stir occasionally over reduced heat. Remove from the heat and stir in the remaining blueberries, lemon zest, lemon juice, and salt. Serve warm.

Lunch
Southwestern Salad
This dish embraces all the colors of summer. Keep your summer body in shape and satisfy your hunger with this mix of mouthwatering veggies.

Ingredients: 2 heads chopped romaine lettuce, one 15-ounce drained and rinsed can of black beans, 1 and 1/2 cup halved grape tomatoes, 1 orange seeded and chopped bell pepper, 1 cup corn, 1 cup shredded pepper jack cheese, 4 sliced green onions, 1/2 cup chopped fresh cilantro, 1 cubed ripe avocado, and 1/2 cup crushed tortilla chips. Dressing: 1 ripe avocado, 1/4 cup red wine vinegar, 2 tablespoon fresh lime juice, 2 tablespoon chopped fresh cilantro, 1/2 chopped jalapeño, 1 clove chopped garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1/2 cup olive oil.

Directions:

1. For the salad: In a large bowl, mix together lettuce, black beans, tomatoes, bell pepper, corn, cheese, green onion, cilantro, avocado, and tortilla chips.
2. For the dressing: Blend the avocado, vinegar, lime juice, cilantro, jalapeño, garlic, salt, and pepper until almost smooth. Add in oil and blend again. Drizzle the lettuce mixture with the dressing and toss until combined.

Sloppy Joe
What’s better than a sloppy joe to refuel during a hot summer day? Feed your family’s cravings with this dish that is equal parts messy and delicious.

Ingredients: 1 tablespoon canola oil, 1 chopped small onion, 1 chopped bell pepper, 4 cloves chopped garlic, 1/4 teaspoon dried oregano, Kosher salt and freshly ground black pepper, 1 and 1/4 pound lean ground beef, 1/2 cup ketchup, 3 tablespoons Worcestershire sauce, 1 tablespoon tomato paste, 1 tablespoon brown sugar, 1 teaspoon chili powder, 3 tablespoons unsalted butter, toasted hamburger buns, sliced dill pickles, and potatoes chips.

Directions:

1. Over medium-low, heat oil in a large skillet. Cook chopped onions, peppers, garlic, oregano, salt, and pepper, for eight to ten minutes, stirring occasionally.
2. Turn up the heat to medium and add beef, seasoned with salt and pepper. For five to six minutes, break up the beef with a spoon while cooking and stir occasionally.
3. Once the meat is brown, season with ketchup, Worcestershire sauce, tomato paste, sugar, and chili powder. Simmer over medium-low heat for 15 to 20 minutes until sauce thickens.
4. Serve on buttered, toasted buns with the toppings of your choice and potato chips.

Dinner
Chicken Kebabs
Fire up the grill! There is no better dish for a warm summer meal under the stars that chicken kebabs. This dish will have everyone running when the dinner bell rings.

Ingredients: 1 tablespoon garlic powder, 1 tablespoon lemon-pepper seasoning 2 teaspoon crushed fennel seeds, 2 teaspoon dried oregano, 1 and 1/2 teaspoon kosher salt, 1/4 cup vegetable oil, 6 cubed boneless chicken thighs, 1 and 1/2 wedged sweet onions, 1 thickly sliced large zucchini, and 4 to 6 pieces of quartered pita bread. Tzatziki sauce: 1 seedless cucumber, 2 cups plain Greek yogurt, 1/4 cup chopped fresh dill, 1 grated lemon zest, 2 tablespoons lemon juice, 1 small grated garlic clove, Kosher salt, and black pepper.

Directions:

1. Preheat a grill to medium-high and soak 12 wooden skewers in water for at least 30 minutes. Meanwhile, stir together garlic powder, lemon-pepper, fennel seeds, oregano, salt, and 3 tablespoons vegetable oil. Coat the chicken with the mixture.
2. Coat onions and zucchini with salt, pepper, and the remaining 1 tablespoon of vegetable oil. Thread skewers with chicken, onion, and zucchini.
3. Place kebabs on grill and cover. Cook for 15 to 20 minutes, turning occasionally.
4. For the tzatziki sauce: Scrape seeds out of cucumber with a spoon and grate the cucumber onto a paper towel. Squeeze the grated cucumber in the paper towel to get rid of excess moisture. Combine the yogurt, dill, lemon zest, lemon juice, garlic, salt, pepper, and grated cucumber.

Peach and Bacon Pizza
Forget the pineapple on pizza debate! Dare to try something new this summer with this sweet and savory peach and bacon pizza.

Ingredients: Cornmeal (for baking sheet), all-purpose flour (for work surface), 1 pound room temperature premade pizza dough, 1 cup ricotta cheese, Kosher salt, ground black pepper, 1/2 pound cooked and chopped thick-cut bacon, 2 medium sliced peaches, 1/3 cup pickled red onions, 1 tablespoon pure honey, 1 and 1/2 tablespoon olive oil, and 1/4 cup fresh basil. For pickled onions: 1/2 cup champagne vinegar, 1 tablespoon sugar, 1/2 teaspoon black peppercorns, and 1 cup thinly sliced red onion.

Directions:

1. Pickled onions: Over medium heat, cook vinegar, sugar, and peppercorns in a small saucepan for one minute. Mix in red onion and cook for another minute. Let sit until completely cool.
2. Preheat the oven to 475°F. Sprinkle a thin layer of cornmeal on a baking sheet or line with parchment paper. Lightly flour a working surface and press pizza dough into a 12- by 10-inch rectangle. Transfer the dough to the prepared baking sheet.
3. Evenly spread a layer of ricotta cheese on the prepared dough, leaving a 3/4-inch border of dough. Sprinkle salt, pepper, bacon, peaches, and 1/3 cup pickled onions over the cheese. Drizzle the pizza with a layer of honey and oil.
4. Bake the pizza in the preheated oven for 15 to 17 minutes, until the crust is deep golden brown, and top with basil.

Desserts and Snacks
Ice Cream Sandwich Cake
No more running for the ice cream truck. Now, you can enjoy a classic ice cream sandwich any time you want with this no-bake ice cream sandwich cake.

Ingredients: 10 to 12 ice cream sandwiches, 12 ounces caramel syrup, 12 ounces cool whip, 1/4 cup chocolate syrup, 1 chopped candy bar of your choice, and maraschino cherries (optional).

Directions:

1. Line an ungreased 13×9-inch dish with a layer of ice cream sandwiches. Top with an even layer of caramel, cool whip, and chocolate syrup. Sprinkle the
2. Arrange ice cream sandwiches in a single layer in an ungreased 13×9-in. dish, cutting sandwiches to fill the dish as needed. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with the chopped candy bar of your choice.
3. Cover and freeze for 45 minutes. Top with cherries.

Peach Parfait Pops
Need something sweet? Cool off with this refreshing treat that can make for both a fun family activity and a delicious snack.

Ingredients: 10 ounces vanilla Greek yogurt, 2 teaspoons brown sugar, 1/4 teaspoon ground cinnamon, a pinch of ground nutmeg, 1 cup granola, 15 ounces drained and sliced canned peaches, eight 3-ounce freezer pop molds, and wooden pop sticks.

Directions:

1. Stir together yogurt, brown sugar, cinnamon, nutmeg, and granola.
2. Fill popsicle or ice tray molds halfway with the yogurt mixture and top with peaches. Repeat layers until the mold is full. Insert popsicle sticks and freeze until firm.

By: Jenna Greaves