I can’t believe that the calendar is switching to August already! We are into the long hot days of summer right now. That means grilling, cookouts, and outdoor picnics are in full swing! Our group of bloggers has some terrific summer recipes to share with you this month. Check out the refreshing drinks, side dishes, main meals, and desserts to plan out some of your August meals and enjoy the rest of those summer days eating outdoors.
Don’t forget to check back on the first day of each month to see our themed monthly recipe round-up for your menu planning inspiration.
Does anyone else crave fresh produce in the summer? I’d blame it on pregnancy, but this happens every year. Farmers’ markets become crazy dangerous because I just want to buy everything.
Summer also makes me lazy, though. I can’t tell you how many times I end up cooking up those impulse farmers’ market just before they go bad. Salads like this that require no cooking are always my best bet.
To my surprise, the toddler really liked this too. I fully expected him to just pick out the cranberries and apples, but the dressing was just sweet enough that he would happily eat it all.
4 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup diced red onion
2 large Gala apples, chopped
1/2 cup pecans, chopped
1/2 cup dried cranberries
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
In a large bowl, toss together the broccoli, carrots, onions, apples, pecans and cranberries.
In a smaller bowl, whisk together the remaining ingredients. Pour over the broccoli mixture and toss until evenly coated.
One of the fun parts of #CookoutWeek has been getting acquainted with some of the sponsors. I got the opportunity to try out True Made Foods sauces and I’m a total convert.
If you haven’t heard of them, the gist is this: they infuse their sauces with vegetables and cut back on the sugar to make a product you can feel good about. Why am I so obsessed with this? I have a toddler that LOVES to dip anything and everything. If I can get some extra veggies in him while he slathers his dinner in ketchup, I’m all about it. This isn’t just a toddler ketchup, though – they’re really good and will easily please a more sophisticated palate. Wins all around.
I used two of the sauces they sent – the ketchup and the bbq sauce – to make up a batch of slow cooker baked beans. They were amazing. While most baked beans are loaded with sugar, these are pretty modest – but you don’t miss it at all. They’re full of flavor and a perfect accompaniment to any cookout.
Slow Cooker Barbecue Baked Beans (a Kate’s Recipe Box original) Serves 8-10 as a side
1 can pinto beans, drained and rinsed
1 can white beans, drained and rinsed
1 sweet onion, finely diced
1/2 cup True Made Foods Ketchup
1/2 cup True Made Foods Barbecue Sauce
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. pepper
Add beans and onions to the slow cooker. Stir to combine.
In a small bowl, mix together remaining ingredients until well combined. Pour over beans and stir to combine.
Cook on low for 6 hours. Vent the lid for the last 15-20 minutes to thicken the sauce, if desired.