Summer Pasta with Tomatoes and Brie

It's been a hot summer here and I find myself avoiding the oven! I love this because you just have to chop up the ingredients, let them sit awhile and then boil some pasta. (from my mom)

4 large ripe tomatoes, cubed

1 lb Brie cheese; remove the rind and then cut into cubes

1 cup fresh basil, shredded

3 cloves minced garlic

3/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 lbs linguini or other pasta

Parmesan cheese for serving

Combine all ingredients except pasta in a large serving bowl. Let sit out on the counter for 1-2 hours, stirring occasionally. Cook pasta until al dente, then toss with mixture until very well combined.

*Nice enough for company! My favorite kind of recipe—do all the prep ahead of time, and then you can sit out on the porch with a drink. Serve crusty bread and good butter on the side. 

Weeknight Tacos

Put your kids to work—mine love to sprinkle the tacos with the toppings before serving. My spouse prefers burritos to tacos, so he gets his in a flour tortilla instead. (from Real Simple)

1 1/2 lbs ground beef or ground turkey
1 teaspoon ground cumin
1 cup jarred salsa; I'm a big fan of Green Mountain Gringo
kosher salt or Lawry's seasoned salt
8 taco shells
diced avocado
chopped cilantro
shredded cheese
sour cream
extra salsa
chopped cherry tomatoes
sliced olives
shredded lettuce

Heat a large skillet over medium-high heat. Add meat and cook until browned, about 6-8 minutes, then drain if necessary. Stir in cumin, salsa, and 3/4 teaspoon salt and simmer for a few more minutes. Fill taco shells with mixture and your preferred toppings. Fast!

*I like to add lots of shredded lettuce to mine which kind of makes it like taco salad. I also create "pink sauce" by mixing sour cream and salsa and drizzle it over the top. Sometimes I use a can of black beans in place of half the ground beef to make it healthier. Adapt as you will...

Pudding Pops

Fun to make and easy, too! Use a popsicle mold or small paper cups with wooden sticks. We sometimes like to add rainbow or chocolate sprinkles to the mix. (from Family Fun)

1 package of instant pudding—chocolate, vanilla or whatever sound good
2 cups milk
1/2 cup cream
1/2 cup sugar

Whisk together ingredients in a large bowl until well combined—kids love to do this part. Pour into popsicle molds or paper cups (cover tops with foil), then insert sticks. Freeze until set.

*You can add other mix-ins like cut-up fruit, crushed cookies, mini-marshmallows etc. Go wild!

Pecan-Maple Green Bean Salad

It's potluck season again! This recipe comes together quickly and will go well with pretty much anything at the barbeque. (from Real Simple)

3/4 cup pecans
kosher salt and black pepper
2 lbs fresh green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon real maple syrup

Preheat oven to 400 degrees. Spread the pecans on a rimmed baking sheet and bake for about 6-8 minutes, tossing halfway through. Let cool, then roughly chop.

While the nuts are toasting, bring a large pot of salted water to a boil. Cook green beans until just tender, about 4-5 minutes, then drain and rinse with cool water. Whisk together the oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the green beans and pecans with the dressing and serve.

*You can make this one ahead of time. Toast the pecans and set aside, cook the beans and make the dressing (these should go in fridge) and toss together when ready to serve.