Better Homes & Gardens August 2017 Recipes

Start your day with a cool smoothie bowl, refuel at lunch with a healthy tuna salad, then cap off your most delicious summer day with a slice of zucchini lasagna. All that and more (including several new ways to use avocados) await you in these recipes from the August 2017 issue of Better Homes & Gardens.

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Everything In This Slideshow

  • 1 of 21

    Ginger-Berry Smoothie Bowl

    Take a break from plain ol' cereal and blend up a cool, antioxidant-packed smoothie bowl for breakfast. This recipe gives you a dose of fruit, veggies, and plenty of fiber.

  • Noodles and "Zoodles" with Saffron And Cream 2 of 21

    Noodles and “Zoodles” with Saffron and Cream

    Spiralized zucchini isn’t just for low-calorie lunches. Mix zoodles with spaghetti and a saffron sauce for a taste of summer in a bowl.

  • Mozzarella, Pesto & Ham Toasties 3 of 21

    Mozzarella, Pesto, and Ham Toasties

    Trust us: You're going to want to make a double batch of the mint, parsley, and almond pesto. Use the remaining half to mix with pasta, stir into scrambled eggs, or spread onto a pizza.

  • Sheet-Pan Chickpeas & Eggs 4 of 21

    Sheet-Pan Chickpeas and Eggs

    Paprika-dusted chickpeas get a pleasant crunch as they roast, and become completely irresistible when coated in creamy egg yolk.

  • Mediterranean Tuna Salad 5 of 21

    Mediterranean Tuna Salad

    Tuna salad without the mayo does exist. Use oil-packed tuna in this recipe for a dose of healthy fats—and an ingredient that plays nicely with the Dijon vinaigrette.

  • Meatballs and Stuffed Zucchini 6 of 21

    Meatballs and Stuffed Zucchini

    Stuffed foods are having a moment. Hop on the trend in the most delicious way: Fill summer squash with a lean beef meatball mixture and bake in a casserole dish with a delicious homemade marinara sauce.

  • Grilled Zucchini Parmigiana 7 of 21

    Grilled Zucchini Parmigiana

    Why should eggplant have all the fun? Grilled zucchini planks stack up beautifully in this bumper crop casserole.

  • Italian Garden Casserole 8 of 21

    Italian Garden Casserole

    You've enjoyed the classic Italian pairing of tomatoes and basil in pasta and on pizza. Now it's time to toss the farmers market staples into a stuffed artichoke-inspired casserole!

  • Hot Grains Power Bowl 9 of 21

    Hot Grains Power Bowl

    This carrot cake-inspired whole grain bowl has the nutrition of breakfast but the flavor of dessert!

  • Zucchini- Walnut Cake 10 of 21

    Zucchini-Walnut Cake

    If you can’t find squash blossoms, top this moist cake with zucchini ribbons soaked in a lemon simple syrup. Or add a scoop of lemon, cinnamon, or vanilla ice cream or gelato. You can’t go wrong!

  • Chicken & Poblano Pepper Soup 11 of 21

    Chicken and Poblano Pepper Soup

    Serve this chicken tortilla soup with jalapeno slices, crumbled feta cheese, sprigs of cilantro, chopped red onion, and fresh lime wedges, and allow your guests to customize their bowls.  

  • Zucchini and Feta Frittata 12 of 21

    Zucchini and Feta Frittata

    Similar to a crustless French quiche or a Spanish tortilla, this light skillet frittata serves a family. Add a side of toast slathered with some butter, mayo, or melted Brie, and you’ve got a meal.

  • Crispy Avocado Wedges 13 of 21

    Crispy Avocado Wedges

    Looking for a new appetizer to serve your fries-and-wings-loving crowd? Try oven-fried avocado wedges! You can even dunk them in blue cheese-buttermilk dressing or buffalo sauce for a winglike experience.

  • Bibimbap Bake-Up 14 of 21

    Bibimbap Bake-Up

    You're probably familiar with this Korean dish served in rice bowl fashion, but a casserole is so much simpler when you're serving a crowd. Toss in any leftover veggies—they taste incredible with the garlic and ginger notes of this recipe.

  • Avocado-Stuffed Mushrooms 15 of 21

    Avocado-Stuffed Mushrooms

    Stuffed mushrooms and guacamole fly off the party buffet, so why not combine the two crowd-pleasing recipes in one easy-prep package?

  • Quick-Pickled Zucchini 16 of 21

    Quick-Pickled Zucchini

    Sweet-and-sour zucchini pickles offer a fresh and flavorful reminder that the garden is at its peak. Add them to cheese plates, barbecue sandwiches, and more.

  • Lemon-Dill Salmon Cakes 17 of 21

    Lemon-Dill Salmon Cakes

    Bored by your go-to grilled chicken salad? Top a bowl of the season's best mixed greens with a couple of pan-fried salmon cakes for a light option that's a filling protein with a satisfying crunch.

  • Chilled Avocado Soup with Ginger & Basil 18 of 21

    Chilled Avocado Soup with Ginger and Basil

    Gazpacho isn’t all about tomatoes. This Asian-inspired chilled soup recipe calls for avocado and ginger-scented coconut milk for the base.

  • Lemony Shrimp & Orzo 19 of 21

    Lemony Shrimp and Orzo

    Mix Greek flavor faves lemon, dill, and feta with dinner staples like orzo pasta and shrimp for a fast and fresh casserole recipe.

  • Skillet Zucchini 20 of 21

    Skillet Zucchini

    Remarkably simple and remarkably delicious, this sauteed vegetable side dish will become a maintstay on your summer menu.

  • Next Slideshow Better Homes & Gardens April 2017 Recipes

    Better Homes & Gardens April 2017 Recipes

    Think spring with these party appetizers, weeknight dinners, and elegant desserts from the April 2017 Better Homes & Gardens magazine. Including a garden-fresh asparagus salad and picture-perfect, edible flower-topped chocolate bark, these are recipes you'll want to make again and again.
    Begin Slideshow »

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