Grilled Shrimp Tostadas
Grilling gives these shrimp tostadas a boost of smoky flavor.
Skewering the shrimp prevents them from falling through the grates while getting even char on each side.
Make this easy dessert recipe for a Fourth of July party or any festive summer occasion.
Jason Donnelly
To keep this drink extra cool, serve it over ice cubes.
Boiled potatoes can hold on to moisture (even if they seem dry!
), which can affect the texture of the final dish.
Jason Donnelly
Vegetarian Antipasto Sliders
These vegetarian sliders are a delicious twist on the classic Italian app.
Look for soft, pull-apart dinner rolls in the bakery section of your grocery store.
If you’re free to’t find them, swap in 6 whole-wheat burger buns and make larger sandwiches.
Enjoy for lunch or dinner.
Rhubarb-Raspberry Crumble
Rhubarb is a tangy counterpart for sweet raspberries in this fruit crumble recipe.
Serve the crumble with your favorite vanilla frozen yogurt or a dollop of whipped cream.
Jason Donnelly
Guacamole Chopped Salad
All of the delicious guacamole flavors you love in a healthy veggie-packed salad.
Want to pump up the protein?
Add leftover roast chicken or sauteed shrimp.
Strawberry Fruit Salad
This summer berry fruit salad recipe makes enough for a crowd.
Feta adds the perfect creamy, salty, tangy edge, and mint makes this salad taste even brighter.
This is one easy side salad you’ll want to serve at all your summer BBQs.
Macaroni Salad with Creamy Avocado Dressing
Give classic pasta salad a fresher, more flavorful spin.
This fast pasta dish calls for avocado to replace some of the mayonnaise, which makes it extra creamy.
But our version has about 40 percent less calories and 50 percent less fat than most.
Eric Wolfinger
First, we use less oil in our batter.
To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.
Use a pineapple-flavored rum that uses 100% juice to avoid excess added sugars like we do here.
Photographer: Rachel Marek, Food stylist: Holly Dreesman
To freeze pineapple, peel off the skin with a sharp knife and slice the fruit into 1-inch chunks.
This healthy pizza is ready in 20 minutes.
Peach-Blueberry Pie
Sweet summer peaches and blueberries shine in this peach-blueberry pie recipe.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Garlic Butter Campfire Corn
This flavorful corn couldn’t be easier to prepare.
They’re quick and easy to make and cleanup is even faster!
Loaded Broccoli Salad
This is the broccoli salad you will get special requests for.
The combination of bacon, sour cream, mayonnaise, scallions and Cheddar is hard to resist.
These kebabs make a wonderful side dish with grilled meats or fish.
Cucumber Pasta Salad
This light and tangy cucumber pasta salad is fresh and bright.
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
This easy salad is perfect for a warm day or to serve as a lunch dish for company!
For a fruitier flavor, try apple-cider vinegar in place of white distilled vinegar.
Ground sirloin is lean ground beef made exclusively from the center loin cut.
It has less connective tissue than regular ground beef for a super-tender burger.
If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.
Serve with chips, tacos and more.
Sausage, Mushroom & Pesto Grilled Pizza
Healthy homemade sausage-and-mushroom pizza in the comfort of your backyard?
All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough and easy prepared ingredients.
Serve with a glass of Chianti.
This is a colorful and healthy fruit salad recipe for all occasions.
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special.
Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
BBQ Carrot Dogs
Shock everyone with this recipe for veggie dogs that actually taste like hot dogs.
They’re an amazing (and healthy!)
vegan alternative to traditional meat hot dogs.
Pair it with anything hot off the grill or pack it up for a picnic.
Serve with dipping sauces like honey mustard or ranch dressing to take these to the next level.
Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor.
Serve the pulled pork with potato salad, collard greens and grits.
Or make it into a sandwich and serve it on a bun with coleslaw.
Tangy lemon and zesty pepper work together to add a balanced flavor profile to these easy wings.
Plus, the grilled veggies taste extra-good fresh off the fire in this easy gnocchi recipe.
But no need to reveal that tofu is the secret ingredient–we’re sure no one will guess.
Blackberry-Rosemary Vodka & Soda
Blackberries give this vodka cocktail its gorgeous hue and jammy flavor.
Use the leftover simple syrup to mix up drinks for friends or skip the vodka for a mocktail.
Chicken tenders are a good substitute for the steak if you prefer.
Blend up some margaritas and call it a party.
Red bell pepper and green peas add even more color to the yellow-tinted potato salad.
Don’t know how to cook steak on the stove?
Not only is this one of our best steak recipes, it’s incredibly easy.
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
However, a word of caution: This recipe is smoky!
Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.
Baked Buffalo Chicken Wings
These are the best baked chicken wings around.
Cooking the wings in the oven, not the fryer, reduces fat and calories.
This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.
The yogurt gives the custard a smooth texture without using cream or too many egg yolks.
A slice is just as delicious served warm from the oven as it is chilled.
For an added treat, serve topped with fresh blueberries.
Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
Photographer: Greg DuPree Food Stylist: Anna Kelly Prop Stylist: Christina Brockman
Jason Donnelly
Photographer: Rachel Marek, Food Stylist: Annie Probst
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Alexandra Shytsman
Jennifer Causey
Greg DuPree
