June 2018 Better Homes & Gardens Recipes

By Karla Walsh
Heat up your summer menu with good-to-grill dinners, then cool off with some no-sweat ice cream bars and a garden-inspired sparkling cocktail. 
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Grilled Pork and Peaches

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Grill peaches to caramelize their natural sugars, and create a delightfully sweet syrup to marry with the grilled pork tenderloin. For potlucks, pile the pork and peaches on slider buns. Or for a twist on taco night, layer both atop crispy tostada shells.

Tip: No grill? No problem. Try the same method using a grill pan on your stove instead of firing up a charcoal or gas grill.

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Bean, Corn, and Tomato Salad

Carson Downing
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This summer salad is so easy to make, it barely requires a recipe (but don’t worry, we have one for you). It barely requires utensils, too—if you serve it with a side of tortilla chips! Shake up the dressing in a mason jar for easy toting and storage, and pair it with any grilled protein for a no-sweat dinner. 

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BLT Turkey Burgers

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Sure, BLT stands for bacon, lettuce, and tomato. For these open-face sandwiches, however, it also stands for "best lean turkey," which is what you’ll have once you wrap each ground turkey burger in bacon before grilling. The bit of extra fat makes the patties juicy and just salty enough, while a schmear of spicy mayo scrumptiously holds each layer together.

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Potato Piccata Salad

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Give mayo-loaded potato salad the day off (or, you know, the summer off!) and serve this Mediterranean-inspired recipe instead. Featuring salty olives and capers, plus a zingy lemon-mustard dressing, this spud side will become a mainstay on your picnic and potluck menu.

Tip: Make this entire recipe up to 24 hours in advance and refrigerate. Come mealtime, all that's left to do is top with Parmesan and serve.

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Summer Fruit Crisp Ice Cream Bars

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Let’s be honest: The best part of any fruit crisp is the nutty crumble on top. Here, we double-up on the brown sugary goodness as the top and bottom layers of these luscious fresh fruit ice cream bars. Try it with any ice cream flavor you enjoy—we're fond of strawberry, peach, caramel, chocolate, and chocolate chip cookie dough.

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Tuna-Ramen Salad

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Asian cuisine (sesame oil, white miso paste, rice vinegar) meets dorm room staples (ramen noodles, canned tuna) in this tasty entree salad recipe. In addition to the miso vinaigrette, the soft-boiled egg yolks act as a dressing of sorts.

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Pink Peppercorn and Rose Tea Cakes

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Donuts are delicious as-is, but we take this summer dessert to the next level by adding rose water to the batter. And since extra icing is never wrong, we finish with a cream cheese glaze, edible rose petals, and pretty-in-pink peppercorns.

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The Anything Green Chopped Salad

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Beans, peas, asparagus, cucumber, zucchini, cilantro—we’re not kidding when we say this salad is all about the greens! Well, except for tired iceberg leaves… The only cooking required is a speedy 2-minute blanch of the veggies so they reach crisp-tender texture perfection.

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Rose Spring Rolls

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These spring rolls, showcasing edible rose petals, are almost too pretty to eat. Almost. Layer them inside rice papers with vermicelli noodles, peppery radish slices, crispy cucumber rounds, and fresh herbs for a light and refreshing summer appetizer.

Tip: If rose vinegar isn't available at your local market for the dipping sauce, try rice-wine vinegar in its place.

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Tuna-Tot Casserole

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Combine two comfort food favorites, tuna casserole and potato tots, for one crowd-pleasing comfort food dinner. After just one scoop, everyone around your table will be begging you to make this canned tuna recipe every week!

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Sparkling Wine and Roses Cocktail

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Cheers to your garden’s impressive harvest with this floral, fizzy cocktail. If you can’t find sparkling rosé, mix up this sweet-tart grapefruit punch with a bottle of Prosecco instead.

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Yogurt-Feta Dip

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No need to decide between serving cheese dip or creamy tzatziki at your next party. This fast feta and fresh herb dip offers the best of both in one protein-rich package (we see you, Greek yogurt!).

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Grilled Veggie Pasta Salad

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Think of this seasonal pasta salad recipe as a template. It’s the ideal vehicle for any vegetable you have handy. Toss in a handful of mushrooms, cherry tomatoes, or eggplant if they’re available at the market or in your garden!

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Cashew Cream Sauce

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Just add cooked pasta for a delicious “Alfredo” dinner—that just happens to be completely vegan. Three ingredients combine to ace the decadent, cheeselike texture: Pureed cashews, broth (opt for vegetable broth if you’re vegan), and white wine.

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Rose, Raspberry, and Pistachio Salad

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Introducing: Your go-to summer salad for busy nights or elegant entertaining. Simply toss together the fruit, vegetable, and herb base, then shake up the floral rose vinaigrette in a mason jar, and refrigerate both separately until you’re ready to serve—and top with cheese, of course.

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Rose-Candied Almonds

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Culinary rose water, available at most large grocery stores, is the secret ingredient in these sweet-spicy nuts. While we’ve developed the recipe for summer snacking, we recommend saving it to freshen up winter holiday parties, too.

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Cajun Tuna Salad

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Opt for mild albacore tuna in this creamy tuna salad to let the Cajun flavors (cumin, cayenne, chili pepper) shine. Scoop the delicious finished fish dish into sliced hoagie rolls, on top of salad greens, or wrap in butterhead lettuce leaves for tuna “tacos.”

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Jerk Chicken and Pineapple Slaw

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For a taste of the islands, top a sweet-tart pineapple and bok choy slaw with Jamaican jerk-seasoned grilled chicken. Feel free to try the same beachy flavor combination with shrimp, salmon, or pork.

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