Hello there! We’re so happy to be back from hiatus and ready to cook again. Summer is still here so we’re rolling out our first episode of the new season with summer suppers. All that summer produce is in top form, our grills are out, and we’re eating simple and fresh dinners. All the hits are here: peaches, sweet corn, barbeque, and fresh herbs. Join us as we celebrate a new season with summer suppers you’re bound to make again and again.
Summer Pasta Salad, Barbeque Pork Chops with Grilled Peaches, Corn Fritters
Picnics, grill outs, a lunch outside: pasta salad shows up a lot in the summer. We were looking for a recipe with a tahini-based dressing after a failed first search and came up with this gem. Bright and crunchy with plenty of vegetables, we liked this as a light lunch or supper. But add in grilled chicken or salmon, and you are one watermelon away from a picnic.
- Betsy halved the recipe; Kate used half the pasta but all the vegetables. Both were delicious.
- Maybe whole wheat pasta next time? Let us know if you try it.
- This salad was crunchy and creamy even the next day. Tahini can vary; if it is too dry or thick, loosen up the dressing with a little bit of hot water.
BBQ and pork go together like peanut butter and jelly. We liked the rub and sauce combination. Plus, the grilled peaches at the end made for a sweet compliment to the savory pork. On or off the grill, this is a pantry friendly summer supper.
- Betsy went off the beaten path for this recipe and adapted Budget Byte’s Honey Mustard Pork Chops method, using the rub and sauce from the recipe above. If you don’t have a grill but crave barbeque flavors, give it a try.
- One small note- the recipe doesn’t give temperatures for the pork chop. Use a meat thermometer and look for an internal temperature of 145 degrees.
Corn on the cob is a summer classic; all that buttery goodness is hard to resist. When you’ve had your fill, these fritters are a close second. Cheesy, a little pop of onion and all that sweet corn goodness. Word of warning, it will take a whole lot of willpower not to eat these as they come off the pan.
- Betsy made her fritters with Mexican shredded cheese and cilantro. Kate used parsley and sharp cheddar. Both were amazing.
- Mixing the batter up, we found the batter did look a lot like egg salad. You truly don’t need a lot of flour to bind these together.
- We found these reheated very well in the air fryer. Five minutes at 400 degrees did nicely. While we didn’t have enough to freeze we do think it would work well.