Welcome to my new monthly series called 4 in 5! I’ll be sharing a 4 dinner meal plan once a month that uses seasonal recipes made with just 5 ingredients each and feeds 4 people.

These are tried and true recipes that the team and I all make for our families at home, especially on busy weeknights . My hope is that you’ll continue to revisit these recipes for months and years to come when you’re looking for easy weeknight meals to feed your families.

September 2025: 4 in 5 Meal Plan

HERE SHE IS! Our September 2025 4 in 5 Meal Plan. Each one of these 4 recipes feeds 4 people, and uses just 5 ingredients (hello, simplicity!) that can all be bought for under $80. This month we’re making:

1. Dumpling Soup
2. Ground Beef Macro Bowls
3. Salmon Burgers
4. Cottage Cheese Pizza

Why did we make this meal plan?

Truth is, this is exactly how we eat in our own homes, especially on busy weeknights with young kids! We’re all looking for recipes to feed our families that are:

1. Made with the least amount of ingredients possible.
2. Ready in 30 minutes.
3. Appealing to ALL (even the kiddos!).

It’s a weekly struggle, and I’m sure you all can relate. And that’s exactly how this meal plan was born! To solve the Sunday night “what are we making for dinners this week?” problem.

How are we doing this?

We’re talking — using a pre-made salad kit instead of a slaw from scratch, or using a packet of taco seasoning instead of our homemade version. Easy swaps that make dinnertime planning and prep just that much easier.

Where else can I find these recipes?

Some of these recipes are inspired by recipes on this website, but for the most part you won’t find these recipes on Fit Foodie Finds!

Instead, we’re including a free downloadable PDF with all of the recipes + ingredients for each monthly 4 in 5 meal plan. Revisit these recipes for months and years to come when you’re looking for easy weeknight meals to feed your families.

Every September, I step up onto my soapbox to report for my self-appointed duty — one part desperate, one part cantankerous — to remind us that summer isn’t over yet. I beg us to put away the decorative gourds and pumpkin spice for just a tiny bit longer. It’s a slippery slope from “hooray, scarves!” and “look at that perfect rainbow of a tree!” to a very long winter where I forget what warmth feels like on my skin and I am beseeching us not to wish it away. Or, I struggle with change? Hm, it’s hard to tell!

These cabbage and halloumi skewers, like me, have their feet in both seasons: a heartier, warming vegetable but with flavors that still taste like weather warm enough to eat outside. If you haven’t grilled cabbage before, you’re in for a treat. Even on the most pathetic gas grill (i.e. mine), the thick leaves get a little sweet, a little smoky, and — as we’ve learned via this charred salt and vinegar cabbage, this roasted cabbage with walnuts and parmesan, and this crispy cabbage and cauliflower salad — the more char, the better. Thin slices of salty halloumi are threaded between the chunks of cabbage and they, too, taste astoundingly good grilled. The cheese was, in fact, designed for it. Finally, we make an herby, punchy mixture with garlic, lemon, capers, and red pepper and brush it all over and then my husband and I stand in the kitchen and wolf it all down and forget why we’d want to eat anything else for dinner.

The Smitten Kitchen now has two newsletters! The Smitten Kitchen Digest, my many years running Monday newsletter, is for catching up on all things SK: what’s new, announcements, fun things to read, and seasonal menu suggestions. The Weekly Yap, my new Friday newsletter, is all about everything off-the-menu and not always about cooking, like what I’m up to, into, great meals out, books, travel, and more. Sign up for both (free!) right here. If you’re already a Monday newsletter subscriber, you can add the Friday newsletter via your Substack settings > Subscriptions > The Smitten Kitchen Digest > Slide the toggle next to Off-The-Menu to receive the emails.

Big braiser news! In the 18 months since we launched the Staub x Smitten Kitchen Braiser, nothing has made me happier than seeing how many of you are cooking in it. It remains my forever, perfect pan — just the right size for weeknights, the right shape for sautéing, and the right depth for baking, roasting, and braising. Your number one request? More colors! And it’s finally happening. The Staub x Smitten Kitchen Braiser is now sold exclusively through Williams-Sonoma, which means that in addition to the original black, it comes in six! new! colors: Cranberry (bright red), Grenadine (deep red), Sage (light green), Basil (dark green), La Mer (dark blue-green), and Sapphire (dark blue). If you’re looking for inspiration for what to cook in your braiser, start here!

Late Summer Recipes. Our best recipes to savor the very end of the season! I’m sharing everyone’s most-loved late summer dishes to cook and bake right now. Think fresh tomatoes, zucchini, sweet corn, and juicy peaches — the produce that makes this time of year so special. You’ll find appetizers to share, easy family dinners, and the sweetest desserts to bake. If you’re looking for something delicious to make this weekend, it’s all right here.

As we head into Labor Day, I feel two things at once: excitement for cozy fall days ahead, but also a little sadness to be saying goodbye to sweet summer. It really did fly by! And while fall is absolutely my favorite season, I want to make the most of these last few weeks of summer cooking.

What always bugs me this time of year is how quickly everyone skips straight into fall, pumpkin spice and all, the minute Labor Day ends. Don’t get me wrong, I’m excited for all the fall recipes too. But late summer is when the produce is at its peak. Tomatoes, corn, zucchini, greens, and especially peaches are never better than right now.

So instead of rushing to crack open a can of pumpkin, let’s lean into peaches, corn, and everything summer has to offer. Below you’ll find a mix of personal favorites and reader-loved recipes, old classics and new gems, all perfect for right now.

Enjoy, and have fun cooking, grilling, and baking this weekend!

appetizers + big salads

Tomato, Peach, and Burrata Salad – most popular 

Peach Burrata Parmesan Crostini with Hot Honey

Marinated Cherry Tomatoes with Burrata

Easy White Chicken Chili Corn Dip

Mexican Street Corn Dip (most popular)

Peach Thyme Smash

Frozen Aperol Peach Margarita

family dinners 

Simple Roasted Sungold Cherry Tomato Pasta

Garlic Butter Creamed Corn Chicken – most popular 

Easy Sheet Pan Tomato Herb Pizza

Dill Pickle Salt and Vinegar Chicken Salad

Easy Bruschetta Chicken

6 Ingredient Creamy Roasted Tomato Soup

Everything Cheddar Tomato Bacon Grilled Cheese

Skillet Mexican Tomatillo Chicken and Rice

Healthier One Pot Hamburger Helper most popular (especially with kids)

One Pot Buffalo Chicken “Helper”

Rosemary Peach Chicken in a White Wine Pan Sauce

Crockpot Brown Butter Tomato and Ricotta Pasta

Chicken Caesar Salad Pizza

3 Cheese Prosciutto Peach Pizza

Zucchini Cheddar Chicken Noodle Casserole

Crockpot Hamburger Helper

One Pan Corn and Zucchini Pesto Orzo Casserole

One Pot Lemon Butter Ricotta and Zucchini Pasta

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

desserts – good for bake sales too!

Caramel Peach Dump Cake – most popular

Bake Sale Peanut Butter Oat Bars – the back-to-school/bake sale favorite  

Peaches and Cream Pretzel Pie – super popular 

Jumbo Caramel Peach Cobbler Muffins – just shared, but currently a top recipe

Cinnamon Crunch Peach Muffin Bread – most popular 

Lunchroom Chocolate Peanut Butter Bars – bake sale favorite 

Easy Apple Butter Zucchini Bread – just shared, but currently a top recipe

Blender Zucchini Chocolate Chip Oatmeal Muffins

Chocolate Chip Zucchini Pecan Bread

Easy Ginger Blackberry Peach Cobbler

Cinnamon Maple Brown Butter Blackberry Peach Crisp

If you make any of these Late Summer Recipes, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Learn how to make tomato sauce at home! Made with fresh tomatoes, this simple, flavorful recipe is perfect for serving on pasta, pizza, and more.

For me, making this homemade tomato sauce recipe is one of the highlights of late summer. Like bruschetta or a good Caprese salad, it’s something I only make at this time of year, when fresh tomatoes are sweet, juicy, and abundant.

This tomato sauce has a slightly looser, chunkier texture than my traditional marinara sauce, and its flavor is sweeter and fresher. If you have a garden full of tomatoes, it’s a great way to use them up, but even if you don’t, I hope you’ll try it. You can toss it with pasta or zucchini noodles, spread it on homemade pizza, or spoon it over crispy eggplant. No matter how you serve it, it’s a fantastic way to savor tomatoes while they’re at their best.

Fresh Tomato Sauce Recipe Ingredients

Let’s talk tomatoes! To make this homemade tomato sauce recipe, you’ll need 3 pounds of medium tomatoes on-the-vine. Because it calls for so many, I recommend seeking out high-quality tomatoes to make it. For the best results, make it in summer or early fall, when fresh tomatoes are in season.

If you want to make homemade tomato sauce at another time of year, check out this marinara sauce recipe. It calls for canned crushed tomatoes instead of fresh ones.

Got your tomatoes? Here’s what else you’ll need to make this recipe:

• Extra-virgin olive oil – It adds richness and depth of flavor.
• Shallot and garlic – They create the sauce’s savory base. Feel free to use finely chopped yellow onion if you don’t have a shallot on hand.
• Tomato paste – It helps thicken the sauce and deepens the tomato flavor.
• Balsamic vinegar – It adds a nice acidity.
• Cane sugar – Its sweetness offsets the tangy tomatoes and vinegar, creating a delicious, well-balanced sauce.
• Dried oregano and fresh basil – For fresh, aromatic flavor.
• Red pepper flakes – They add a little heat.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Tomato Sauce

In my method for how to make tomato sauce, I start by removing the tomato skins and seeds. This step takes a little time, but it’s not at all hard. Just slice the tomatoes in half, and use a small spoon to scoop out the seeds.

Then, grate the cut side of each tomato half on the wide holes of a box grater. The tomato flesh will fall through the grater (make sure to set it over a bowl to catch all that tomatoey goodness!), and the skins will stay behind. You’ll discard the skins…

…and end up with a big bowl of crushed tomato flesh.

Then, cook the sauce. Start by sautéing the shallot and garlic in a medium pot or saucepan.

Next, add the grated tomatoes, balsamic, tomato paste, sugar, red pepper flakes, and fresh and dried herbs and simmer for 30 minutes, stirring occasionally, until the sauce has thickened. Remove and discard the basil sprig, and enjoy!

Homemade Tomato Sauce Serving Suggestions

Most often, I serve this fresh tomato sauce over pasta. Toss it with your favorite pasta shape for a flavorful, satisfying summer dinner. Tip: A few fresh basil leaves and some grated Parmesan (or vegan Parmesan) really take this meal over the top.

Not in the mood for pasta? Not a problem! Here are a few more ways to use this sauce:

Let me know what ideas you try!

More Seasonal Cooking Basics

If you love this fresh tomato sauce recipe, try making one of these homemade basics next:

It was a hot peak-summer weekend in the Hudson Valley. Outside, tourists drifted in and out of shops, iced coffees in hand, pausing to admire hand-thrown pottery and vintage postcards. Inside the kitchen, where I worked, the scene was clattering pans, shouted orders, and quart containers of ice water constantly being refilled for us to drink between tickets. In the middle of it all came the farm delivery: a crate of heirloom tomatoes, just-picked and carrying a distinct, almost heady, grassy aroma. They spilled out in every shape imaginable—some squat and ruffled, others perfectly smooth and plump, a few wildly misshapen, and even a pointy one or two. There were fiery orange tomatoes, yellow ones striped like zebras, a pale green one or two, deep purples verging on black, and soft light reds with yellow freckles scattered across their skin. A few were barely the size of a small plum; others were giant and lopsided, struggling to stay upright.

Matt Hutchins—the chef-owner of The Hop in Beacon, a beloved former restaurant in Beacon, New York, with a unique focus on charcuterie and seasonal cooking—had ordered them for a one-off special. Wanting to preserve their beauty, he put together a simple dish: seared lamb chops served with a warm tomato-bread salad reminiscent of a panzanella. He cooked either shallots or red onions—I can’t quite remember—along with a few other aromatics in the same pan he’d used for the chops. Then, he deglazed the pan with a splash of vinegar and added the tomatoes and torn pieces of country bread. He let everything cook until the tomatoes just started to soften and break down, and out the dish went to diners. It was rustic yet elegant and loudly punchy, and while he only ran it once, nearly nine years ago, it’s somehow stayed with me ever since.

Maybe part of why this dish lingered with me for so long is that it veered slightly from the kind of food Matty was known for. His style was something like if Montreal’s famous restaurant Joe Beef (known for its maximalist, indulgent take on French-Canadian cuisine), a French countryside town, and Cajun cooking all moved to the Hudson Valley to have a baby. Think giant pork chops, rich terrines, and bourbon-cured, maple-glazed bacon—cooked or plated with whatever the farms around us had to offer that week. He taught me almost everything I know about charcuterie, sausage-making, and, most importantly, cooking with the seasons.

Matty was a larger-than-life and deeply lovable figure—a hopeless romantic with a heart to match his passion for all things pork. And something about the vibrancy of that dish, the way the delicate tomatoes took center stage over the meat, felt like a glimpse into his softer, calmer side: one full of love, full of zest, and full of care for the people around him.

The reason I’m still in the US now is because Matty welcomed me into his kitchen almost 11 years ago. After moving to the US from Amman, Jordan, and graduating from culinary school in Upstate New York, I was looking for work. Shortly after hiring me as a chef de partie at The Hop, he offered to sponsor my work visa. That’s the kind of person he was. He worked hard, handling the chaos and relentless stress of the kitchen day in and day out, but at the core of it all was this plaid-shirt-wearing, lumberjack-looking, mushroom-foraging guy who just wanted to create something beautiful and feed people.

Matty tragically passed away late this June, and now that he’s gone, I find myself reaching for the very first All-Clad pot I ever owned—one he gave me from his own collection. I still remember the thrill of taking that cassoulet pot home—something that felt totally out of reach at the time on a cook’s salary. He also handed me two little marble pig figurines that day, one black and one gray. (I accidentally knocked the gray one off my kitchen island and broke it not long ago. Sorry, friend.) Once tomato season arrived, I immediately felt the urge to make a warm panzanella salad with lamb chops, a loving nod to Matt and that wonderful dish I cooked on the line many years ago.

Why Two Ribs Are Better Than One

For the lamb chops, I’ve always found it easier to cook a double-rib chop in a skillet than a single-rib one. By the time you get a good brown crust on a single chop, the interior is often overcooked. That’s not necessarily a bad thing. Unlike beef, lamb still tastes great even when cooked to well done. This is partly because lamb—like duck—is a smaller animal, and nearly the entire chop has a rim of fat running around it. A ribeye, on the other hand, might have pockets of marbling, but a lamb chop usually gives you a proper edge of fat. Letting that fat render and crisp brings more flavor and juiciness than obsessing over a rare interior. Daniel discusses this in more detail in his pan-roasted rack of lamb recipe.

But if you prefer a rosier chop, the double-rib is much more forgiving. Its size provides a buffer, allowing a proper crust to form by the time the interior reaches medium-rare.

For the best flavor and texture, I always prioritize a good crust over a precise internal temperature when cooking lamb chops, and I recommend you do the same. I use a cast iron skillet for its heat retention, which helps build that crust. When cooking double-rib chops, it’s also important to baste the bone side and outer edges with the rendered fat from the pan—the curved bone prevents full contact with the skillet, so basting ensures the chop cooks evenly all the way around.

The Case For Drying Fresh Bread for the Salad

Since it wouldn’t be panzanella without bread, it’s important to give the star ingredient the proper treatment. We at Serious Eats always recommend drying fresh or almost fresh bread pieces in the oven instead of using stale bread for panzanella. As Serious Eats culinary director emeritus Kenji explains in his recipe for panzanella salad, staling is a structural change: Water migrates out of the starch molecules and into the interstitial spaces within the bread, causing the starch molecules to re-crystallize and form a tough structure. For this dish, the bread is torn into bite-size pieces and toasted until fully dry, for a pleasantly crisp texture that never turns leathery.

Why I Salt and Drain the Tomatoes

I almost always salt my tomatoes and let them drain in a colander when using them for salads. This not only prevents the dreaded soupy puddle at the bottom of a salad, but it also concentrates their grassy, sweet, umami flavors.

When I first started developing this recipe, I quickly realized that Matty’s method—tossing the tomatoes and dried bread directly into the skillet after searing the lamb and removing it from the skillet—wasn’t going to work in a home kitchen. It worked great when we were cooking a portion at a time on the line, but since this recipe is meant to serve four, piling in all that bread and tomato not only caused everything to spill over the edges of the skillet whenever I tried to stir, but by the time it was evenly mixed, the bread was soggy and the tomatoes were limp and broken down.

So I opted to leave the tomatoes and bread out of the skillet entirely, and after testing, I landed on heating the dressing on its own, then tossing the tomatoes in the warm vinaigrette. But since there isn’t enough liquid in the dressing to fully warm that volume of tomatoes and bread, I turned to the tomato water left over after I drained the salted tomatoes. Instead of discarding it, I add it to the vinaigrette in the pan and let the mixture boil together briefly. This not only provides enough hot liquid to warm everything through—it also gives the vinaigrette an extra vegetal boost.

Building a Warm Vinaigrette Right in the Pan

The warm and bright vinaigrette keeps the core elements of a classic panzanella dressing—tomatoes, shallots or red onions, olive oil, red wine vinegar, and basil—with the addition of thyme and tomato water. I can’t overstate how many hours I spent picking thyme leaves in Matty’s kitchen, usually with Television or XTC playing in the background. It was his favorite herb, and somehow—despite all the time spent picking it—it has become mine too.

In a hot skillet, the red onions, garlic, thyme, and Dijon mustard cook just briefly, until deeply aromatic. Then in goes the vinegar and reserved tomato water, and the mixture is brought to a boil before being poured over the bread and tomatoes, allowing the bread to soak up the juices.

The Perfect Peak-Summer Meal

This is a summer meal that’s perfect to turn to when tired of cold salads, but it’s still too hot for anything bubbling on the stove. While I love it the way Matty made it with lamb, you can swap it out for your favorite steak if you prefer. 

I’d like to think Matty would be happy with my version of this salad. Just like I once looked for his blessing on my taste in music—if Matty said it was cool, it was cool—I wish I could get his stamp of approval on this recipe now. I’ll keep making it every summer, carrying with me the knowledge, inside jokes, and all the formative moments we shared.

Cook Mode
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• 4 double-rib lamb chops (about 2 pounds total) (see notes) 

• 3 1/2 teaspoons Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume 

• 3/4 pound (340 g) ciabatta, hand torn into roughly 1 1/2-inch pieces (about 6 cups)

• 3/4 cup (180 ml) extra-virgin olive oil, divided

• 3 pounds (453 g) mixed ripe tomatoes, cored and cut into bite-size pieces

• 1 medium red onion (8 ounces; 227 g), thinly sliced

• 3 large cloves garlic, minced

• 1 teaspoon picked fresh thyme leaves

• 1 teaspoon freshly ground black pepper, plus more to taste

• 3/4 teaspoon Dijon mustard

• 3 1/2 tablespoons (about 55 ml) red wine vinegar

• 1 cup (about 1 ounce) packed basil leaves, torn

• Flaky sea salt (such as Maldon), optional

1. In a shallow dish, place lamb chops and generously season with kosher salt on both sides. Allow to sit at room temperature for at least 45 minutes or up to 1 hour while preparing tomatoes and bread.

2. Meanwhile, adjust rack to middle position and preheat oven to 350°F (175°C). In a large bowl, toss torn bread with 2 tablespoons (30 ml) olive oil. Transfer to a rimmed baking sheet. Bake until dry, crisp, but not browned, 15 to 18 minutes, stirring bread halfway through. Set aside.

3. Meanwhile, place tomatoes in a colander set over a bowl and season with 1 1/2 teaspoons (about 5g) kosher salt. Toss to coat. Set aside at room temperature to drain for a minimum of 15 minutes. (Reserve tomato water.)

4. In now-empty large bowl, add drained tomatoes and reserved bread; set aside.

5. Pat lamb chops dry with paper towels. In a large cast iron or stainless steel skillet, heat 2 tablespoons olive oil over medium-high heat until just smoking. Add lamb chops and cook, undisturbed, until bottom side is deep golden brown, occasionally tilting the skillet slightly and using a large spoon to baste the rib bones and sides of the chops with the hot oil, about 4 minutes.

6. Using tongs, turn the chops onto their fat caps (you may need to lean them against each other or the edge of the skillet so they don’t fall) and cook until golden and fat is rendered, about 3 minutes. Lay chops on their second flat side, occasionally basting rib bones and sides of chops again with rendered fat and oil, and cook, undisturbed, until center of loin registers 130°F (54°C) on an instant-read thermometer for medium-rare, about 3 to 4 minutes, then rest until core temperature rises to 135°F (57°C), about 5 minutes. Transfer to a cutting board and generously season lamb with black pepper on both sides. (Do not wipe out skillet). Working with one double-rib chop at a time, use a sharp chef’s knife to cut between the bones and separate each chop into two single-rib chops.

7. Meanwhile, allow skillet to cool down slightly, about 2 minutes. Add red onion, garlic, thyme, mustard, and remaining 1/2 cup oil to skillet and cook over medium heat until fragrant, about 1 minute. Add vinegar, 2 teaspoons (6 g) kosher salt, 1 teaspoon freshly ground black pepper, and reserved tomato water. Cook, whisking occasionally to scrape up browned bits from bottom of skillet, until mixture comes to a boil, about 1 minute. Pour vinegar mixture into bowl with tomatoes. Using two wooden spoons, toss tomato-bread mixture briefly. Add basil and toss well to combine. Divide salad onto 4 individual shallow bowls or plates, top each salad with 2 lamb chops, and sprinkle with flaky sea salt, if desired. Serve immediately.

Special Equipment

Rimmed baking sheet, colander, large cast iron or stainless steel skillet, tongs

Notes 

Ask your butcher to cut the rack into four double-rib chops.

If using single chops, sear them in two batches to avoid overcrowding the skillet, about 3 minutes per side, and skip searing the fat cap. Because it takes time to develop a good crust, the interior will likely cook past medium-rare in single chops, but thanks to lamb’s tender nature, the the meat should still be juicy.

Make-Ahead and Storage

The warm salad and lamb chops are best served immediately.

The 50 Most Popular Summer Recipes of 2025

Hi everyone! Can you believe we’re already weeks into summer? I’ve seen way too much talk about Halloween lately—it’s only July, you all!

We still have some of the hottest, sunniest days ahead, so let’s make the most of them—and lean into all the fresh, vibrant recipes we wait all year to enjoy. I share this post every summer, though this year’s roundup is coming in a little later than usual! Like many of our seasonal collections, this one has become something I really love putting together. It’s always fun to look back at all the recipes we’ve cooked, baked, and fallen in love with since 2012—so many amazing dishes and memories.

And can you believe it? This October will mark 13 years of Half Baked Harvest. It’s kind of wild to think that my mom and I have been building this site—and this business—for over a decade, one recipe at a time. I’m so excited by how far we’ve come and everything still to come.

Below you’ll find everything from fresh appetizers to easy summer mains to all the sweet, fruity desserts.

If you want to see our previous summer recipe posts, here they are! Summer 2019,  summer 2020, summer 2021, summer 2022, summer 2023, and summer 2024. Enjoy!

Back on Sunday with a new Favorites post! See you then!

The 50 most popular summer recipes

appetizers/salads/sandwiches/dinners

Simple Roasted Sungold Cherry Tomato Pasta

Party Pasta Salad

Dill Pickle Salt and Vinegar Chicken Salad

Watermelon Peach Salad

BLT Caesar Pasta Salad

Granny’s 7 Layer Dip

Tomato Cheddar Chicken and Rice Bake

3 Cheese Prosciutto Peach Pizza

 

Chicken Caesar Salad Pizza

Lemon Basil Zucchini Pasta Alfredo

Pull Apart Cheeseburger Sliders

Roasted Garlic Caprese Dip

Caprese Caesar Pasta Salad

Greek Chicken Orzo Salad

20 Minute Ginger Pineapple Chicken Stir Fry

Skillet Creamed Street Corn Chicken

Chicken Tzatziki Rice Bowls

20 Minute Sticky Ginger Sesame Pineapple Beef

Skillet Corn and Chipotle Chicken Tortilla Bake

Charred Tomato Basil Chicken Florentine Pasta

One Pan Chipotle Honey Chicken and Rice

Street Corn Pasta Salad

Baked Crunchy Hot Honey Chicken

Chicken Tzatziki Bowls

Garlic Butter Creamed Corn Chicken

Spicy Chipotle Honey Salmon Bowls

Mexican Street Corn Dip

One Skillet Street Corn Chicken Enchilada Bake

20 Minute Korean Beef Sesame Noodles

Roasted Tomato Ricotta Pasta with Crispy Prosciutto

One Pot 30 Minute Creamy Tomato Basil Pasta Bake

Grilled Lemon Herb Chicken Avocado Orzo Salad

Souper Creamy Lemon Butter Cheesy Zucchini Orzo

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Cheesy Zucchini Chicken and Rice Bake

Simplest Zucchini Parmesan Pasta

Easy Sheet Pan Tomato Herb Pizza

30 Minute Pineapple Chicken with Coconut Rice

Roasted Tomato Basil and Feta Orzo

Marinated Cherry Tomatoes with Burrata

One Pot Lemon Butter Ricotta and Zucchini Pasta

Lemon Chicken Skewers with Creamy Feta Sauce

Crispy Salt and Vinegar Smashed Potatoes

One Pot Lemon Basil, Corn, and Ricotta Pasta

Honey Mustard Pretzel Chicken and Avocado Bacon Salad

Corn, Tomato, and Avocado Pasta Salad

Tomato, Peach, and Burrata Salad

Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Easiest One Pan Caprese Pesto Orzo Bake

BLT Pasta Salad

Skillet Creamy Cajun Chicken Lazone with Herby Corn

Sheet Pan Cheesy Poblano Corn Enchiladas

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

Spicy Garlic Lemon Butter Shrimp with Corn Polenta

Spicy Pesto and Cheese Stuffed Zucchini Involtini

Skillet Creamed Street Corn Chicken

Pesto Peach Chicken in White Wine with Burrata

Pesto Chicken and Avocado Bacon Salad Wraps

Picnic Style Pesto Turkey and Avocado Bacon Sandwich

Sweets

Toasted S’mores Ice Cream Sandwiches

Frosted Brown Sugar Cinnamon Pop Tart Bars

Blueberry Cinnamon Rolls with Maple Icing

Caramel Peach Dump Cake

No Churn Creamy Strawberry Ice Cream

Toasted Marshmallow K-Bars

Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake

Blackberry Lavender Naked Cake with White Chocolate Buttercream

Simple Blueberry Basque Cheesecake

Old School Easy Brown Sugar Peach Cobbler

Easy Strawberry Ice Cream Cake

Easy Ginger Blackberry Peach Cobbler

Strawberry Tiramisu

Cinnamon Maple Brown Butter Blackberry Peach Crisp

Blackberry Lavender White Chocolate Scones

4 Ingredient Creamy Fruit Popsicles

Toasted S’mores Ice Cream Sandwiches

Salty Pretzel Banana Pudding Ice Cream Cake

Blueberry Chamomile Galette

Blackberry Lavender Ice Cream Sandwiches

the best summer drinks

Spicy Pickle Margaritas

Peach Thyme Smash

Blueberry Lemon Thyme Smash

Frozen Aperol Peach Margarita

Salted Spicy Watermelon Margarita Popsicles

Frozen Peach Rosé Slushy

Frosted Watermelon Rosemary Frosé

Lastly, if you make any of these 50 Most Popular Summer Recipes of 2024, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

The 50 Most Popular Summer Recipes of 2025