August 2018 Better Homes & Gardens Recipes
Chicken-Zucchini Meatball Subs
Melt a bit of cheese onto toasted rolls before stuffing to help the bread maintain its texture and stand up to the saucy meatballs (without falling apart in your hands!). The crunchy roll paired with the juicy meatballs—made even more moist with shredded zucchini—are a match made in Italian dinner heaven.
The only limit to this peppery pesto’s versatility is your imagination! We’re fans of using it as a pizza topping, bread dipper, sandwich spread, or pasta sauce, but feel free to choose your own pairing adventure.
Curried Zucchini Soup
Freeze! Blend up a batch of this creamy squash soup during zucchini season and freeze for up to three months. That way, you can enjoy a taste of summer in the middle of fall. Just thaw, reheat, top with croutons, and add a spoon.
Rosé is great in a glass, true. But it’s amazing in edible recipes, too—including these poached peaches that get a hint of spice from peppercorns. At brunch, slather a piece of toast with goat cheese and layer on a few poached peach slices. Come dessert time, top a shortcake with the syrupy stone fruit and a spoonful of whipped cream.
Spinach Dutch Baby
Enjoy a big pancake for supper tonight—no maple syrup required! This savory, puffy pancake is showy enough for parties yet casual and quick for a weeknight family meal. Top with roasted cherry tomatoes, wilted spinach, and bacon just before bringing it to the table.
Hippie Banana Bread
Spread peace and love throughout your house with this banana bread recipe that everyone in your family will find irresistible. We take the idea of “granola hippie” literally with this quick bread that’s studded with walnuts, dried cherries, sunflower seeds, and pumpkin seeds for a hearty bread that's packed with healthy fats.
Chilled Corn Soup with Crispy Corn and Panko Topper
Cold soups don't have to be made with tomatoes! This twist on gazpacho starts with 10 ears of sweet corn. A scoop of plain Greek yogurt lends richness, while a warm corn and panko bread crumb crisp makes a perfect crispy crown.
Heirloom Tomato and Green Bean Salad
With fresh mint and parsley, green beans, and heirloom tomatoes all in the mix, just one forkful provides a big taste of summer. To make this couscous salad a meal (without adding any cooking time), toss in leftover chicken, shrimp, or steak and a handful of crumbled goat cheese.
Eggplant, Garlic, and Herb Pasta
With the perfect mix of cooling mint and h-o-t red chiles, this vegetarian pasta is far from bland. If you’re sharing with gluten-free diners, simply swap quinoa for the whole wheat rotini. (Whatever you do, make sure you top with plenty of salty, tangy ricotta salata cheese!)
Indulged a bit too much on snacks and dessert over the weekend? Stock up on the ingredients for this well-balanced salad on Sunday so you can hit “reset” on your all-things-in-moderation eating plan this week. Just one bite will be enough to prove that nutritious food can be satisfying, too.
Drizzle this four-ingredient vinaigrette over salad greens, toss with steamed veggies, or use as a marinade for chicken or steak. You’ll discover more ways to use this dressing once you realize how doable (and delicious!) it truly is. Make mom proud and whisk together a batch at the start of each month—it lasts up to 30 days in the refrigerator—so you’re never tempted to turn to a store-bought bottle.
Spice-Rubbed Pork Chops
Warm up your pork chops routine with this 30-minute meal. It tastes far more complex than you’d think for a recipe with just six ingredients! Pair with a salad of fennel, Bibb lettuce, and herbs for a crunchy counterpart.
Peach-Berry Hot Honey Crisp
Fire up the grill for this fiery chile-honey-drizzled crisp recipe. The spicy topping amplifies the sweetness of the raspberries, blueberries, and peaches. Top with ice cream and prepare to experience summer dessert bliss!
Pasta with Roasted Tomatoes and Arugula Pesto
With 15 grams of protein and nearly all of your favorite Mediterranean meal essentials—basil, arugula, tomatoes, garlic, and Parmesan are all in the mix!—this vegetarian pasta truly satisfies. If you like things extra-cheesy, add a handful of bocconcini (mini mozzarella bites). You’ll make Nonna proud when you serve this classic Italian entree.
Spinach and Rice Soup
The leafy green’s mildly grassy taste makes it a prime partner in this lemony chicken and rice soup. Not only does it add a pleasant earthy element, but it also boosts the vitamin content and color of this any-time-of-year soup.
Honey and Green Garlic Butter
Green garlic, also known as spring garlic, lends subtle garlic flavor to this creamy spread. Try the sweet and savory butter melted onto warm biscuits or spooned over hot cooked shrimp.
Striped Bass in Tomato Broth
You might recognize this entrée from restaurant menus as “en brodo.” Here, we amp up the flavor by layering white wine, tomatoes, shallots, and thyme in a skillet for a light poaching liquid for firm, mild striped bass. The fish soaks up so much goodness in so little time (just five to seven minutes is all it needs to reach flaky perfection!).
Spaetzle, a German specialty that’s part noodle and part dumpling, is the star of this chicken sausage supper. Our DIY version is totally achievable on a weeknight since it comes together in your food processor (rather than requiring rolling, slicing, and other time-intensive pasta-making steps). Garnish with a handful of Asiago cheese.
Lemon-Parsley Tuna Salad
Instead of using mayo, crank up the creaminess and protein in your tuna salad with plain Greek yogurt. Its rich, luscious texture is the ideal complement to crunchy walnuts. The blank flavor slate lets the savory tuna, tangy mustard and relish, tart lemon, and verdant parsley take center stage.
Make-Ahead Green Bean Salad
If the picnic-favorite three-bean salad got together with the green bean dish on your holiday menu, it might look something like this 15-minute side dish. Crisp-tender beans plus a simple vinaigrette and fresh herbs help this make-ahead veggie recipe fitting for any occasion from casual get-togethers to classy celebrations.
Healthy Energy Bars
Step away from the candy jar. With naturally energizing espresso powder and dates, plus salty cashew and just enough bittersweet chocolate to cure your cravings, this is a far healthier way to fight the 3 p.m. crash.
Cilantro-Ginger Bulgur with Shrimp
Don’t reserve bulgur for tabbouleh alone. Try the chewy, nutty whole grain as the base for this low-calorie (but high-satisfaction) shrimp salad. Since this recipe features oodles of fresh herbs and requires just 20 minutes of hands-on time, it makes an ideal summer lunch.
Similar to sun-dried tomatoes but with even more smoky flavor, these roasted tomatoes are ideal for salads, pastas, and even sandwiches. Talk about an OMG BLT! You could also try these smoked tomatoes as a swap for bruschetta: Simply layer toast with ricotta, a tomato “steak,” a few basil leaves, and a sprinkle of sea salt.
Quick Garlic-Onion Jam
Caramelized onions are good. Caramelized onions mixed with roasted garlic, balsamic vinegar, and brown sugar is downright irresistible. (And extremely giftable when you package it up in pretty pint jars!) For the ultimate grilled cheese, stuff two slices of bread with freshly shredded Gruyère cheese and a scoop of jam.
Pickled Harissa Corn Relish
You need just 24 hours of pickling time to make this just-spicy-enough relish recipe. With corn, peppers, carrots, and radishes all in the mix, the condiment is a brilliant highlight to summer produce spread over steak, burgers, pork, or chicken.
Shredded zucchini makes lean chicken remarkably moist in these Italian meatballs. Give a nod to the secret ingredient by serving the meatballs over zoodles with plenty of marinara. Or go the classic route and pile onto a bed of spaghetti.
Garlic Scape and Basil Pesto
Pesto pasta turns into an edible masterpiece when you start with a unique blend of garlic scapes (curly, pencil-thick flower bud stems of garlic) and fresh basil leaves. Spread leftovers onto crostini or use as a sauce for grilled chicken or steak.
Slathered onto toasted bread, tossed with cooked pasta, layered onto warm pizza…. The uses for this Roasted Garlic stop only when your imagination does. Even better news: This fragrant flavor booster practically cooks itself!