A couple of weeks ago, I was thinking to myself how odd it felt to actually ease into Summer. It kind of felt that way weather-wise and I had high hopes that the first week of Summer break would be a slow entry. It kind of was until Thursday and then we hit the mid-90s and was slapped in the face with air that felt like a wet, hot blanket. Ah, there you are Summer. Might as well lean completely into it, right? I found some really delicious recipes that are the ying to the humidity’s yang if you know what I mean. Let’s go!

Barefoot Contessa’s Buttermilk Cheddar Biscuits (without the Cheddar)

I love this recipe. It’s pretty much the only biscuit recipe I make. I usually omit the cheddar because I like it plain. I added a little Jones Valley Teaching Farm honey this time. Whew.

Egg Frittata Bites

I kind of made this up as I went. I mixed 6 eggs, 1 cup of egg whites, and salt and pepper. I sprayed a 12-cup muffin tin with avocado oil. To each tin, I added a few diced peppers, feta cheese, chopped shallots, and fresh spinach. Then I poured the egg mixture in each tin over the veggies and baked at 350 degrees for 25 minutes (or so). Every single time I make these, they stick to the pan. One day, I will figure out how to make these without all the sticking! Nonetheless, they were delicious and I plan to eat them throughout the week.

Smitten Kitchen’s My Favorite Lentil Salad

Well, I had no idea lentils could be salsa. Folks, I am here to tell you that this is worth making. Even the kiddos liked it. It’s fresh, delicious, and good for a snack or a full meal. Don’t wait on this one.

Caroline Chambers Creamy Corn Pasta

Hey-Yo. Corn + Pasta + Summer? Count me in. No protein counts on this one because … well, whoopsie daisy! I decided to use cheese tortellini because… well, why not more cheese? I promise I’ll only eat this once this week because…well, glucose levels. Quick note: the kids felt like the sauce was a little too sweet, so they were not huge fans. I have to agree with them, but I enjoyed it. Next time, I’ll add more lemon, use pecorino cheese, and add more pasta water to the blender to thin it it out a bit more.

Alexandra’s Kitchen’s Easy Lemon Blueberry Crisp

I blame this choice on the fact I had some strawberries going bad in the fridge. Plus, it’s Summer. Plus, we only live once. I can attest that this is one of the best crisps I’ve ever made. Like, evah evah. I doubled the recipe and made it with strawberries and blueberries. I even doubled the crisp portion. I have no words for how good this is.

More recipes loading for later in the week…