:max_bytes(150000):strip_icc():format(jpeg)/EWL-chickpea-beet-and-feta-salad-with-lemon-garlic-vinaigrette-hero-6835-317a8f65e51c40b2a615a5c9f45bf59f.jpg)
July has come to an end, but our most popular recipes for the month live on! We’ve collected our most popular recipes for July, from easy sides to make-ahead breakfasts. Our readers loved tasty options like our Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette and our gorgeous Lemon-Blueberry Trifle. We’re sure you’ll be eager to make them too.
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
This chickpea, beet & feta salad is a vibrant blend of flavors and textures, marrying the earthy sweetness of beets with the creamy richness of feta cheese, all tied together with a zesty lemon-garlic dressing. If you have the time, you can roast or steam your own beets or, to keep prep fast and simple, opt for precooked beets found in the produce section of well-stocked grocery stores.
High-Protein Peanut Butter-Brownie Baked Oats
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
This brownie-baked oatmeal is a protein powerhouse, made with a blend of peanut butter, strained yogurt and chocolate pudding mix for a sweeter, richer chocolate flavor without the bitterness of traditional cocoa powder.
Lemon-Blueberry Trifle
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
This lemon-blueberry trifle is a stunning yet simple dessert that features layers of lemon-flavored pastry cream, store-bought angel food cake and fresh blueberries.
Loaded Zucchini Casserole
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
This rich and creamy zucchini casserole is packed with tender zucchini and bits of bacon smothered in a savory cheese sauce. Be sure to press the zucchini slices dry with paper towels to soak up extra water to prevent the casserole from becoming watery once it’s baked.
Julia Child’s Sauce Vinaigrette
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
When making her simple Sauce Vinaigrette recipe, Julia Child suggests using high-quality vinegar and oil, as their flavors will really shine through. We thought a pinch of sugar would balance the acidity and flavor of the ground mustard; feel free to add some if you find the dressing to be too strong.
Strawberry Oatmeal Breakfast Bars
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
These baked strawberry-oatmeal bars combine sweet summer strawberries with nutty, fiber-rich oats for a perfect snack or breakfast on the go. Or enjoy them with a dollop of yogurt or vanilla ice cream for dessert. Old-fashioned rolled oats are preferable here, as they absorb just the right amount of liquid while baking.
Cucumber & Tomato Sandwich
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
This herby cucumber and tomato sandwich is crisp and refreshing, making the most out of summer’s produce bounty. Chives add a delicate onion flavor to the cream cheese, but dill or basil can be used in their place.
Crispy Salmon Bites with Creamy Sun-Dried Tomato Dipping Sauce
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
These salmon bites are paired with a creamy sun-dried tomato dipping sauce that adds a tangy-sweet flavor that complements the richness of the fish. It’s the perfect appetizer or snack for any occasion, whether you’re hosting a party or simply treating yourself to a flavorful bite. Plus, it’s a great way to incorporate healthy omega-3 fatty acids from the salmon into your diet.
Chocolate-Peanut Butter Protein Shake
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don’t even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter.
Stuffed Pepper Skillet
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
This stuffed pepper skillet recipe takes the ingredients in a classic stuffed pepper and spins them into a convenient skillet dinner. With earthy, sweet bell peppers, precooked brown rice and a blanket of gooey, melted cheese on top, it’s a meal that hits all the right notes.
Simple No-Cook Grated Beet & Carrot Salad
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines
This vibrant beet and carrot salad combines shredded carrots and beets with a sweet-tangy dressing. Serve it solo, toss it with greens, or use it as a sandwich or wrap filler. For best results, grate fresh carrots and beets using a box grater’s large holes or a food processor’s shredding disk. Wear gloves when grating beets to prevent staining your hands.
Summer Eggplant Parmesan
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
This summer eggplant Parmesan embraces many of the season’s best veggies, from sweet summer squash to juicy grape tomatoes to tender-crisp slices of eggplant coated in a crispy layer of seasoned breadcrumbs.
Rotisserie Chicken Salad Melt
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
This classic chicken salad melt features a dressing lightened up with yogurt and shredded rotisserie chicken for ultimate convenience. We cook the sandwiches two at a time on medium-low heat to crisp up the bread and melt the cheese without having to worry about burning. If you have a sandwich press, you can skip Step 3 and use your press set on medium heat instead.
Zucchini Chocolate Cake
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower
This zucchini chocolate cake is a celebration of the unexpected magic that happens when humble ingredients like shredded zucchini, cocoa powder and chocolate chips come together in perfect harmony.
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.
Chicken & Zucchini Casserole
This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it’s a great way to get the kids to eat their veggies.
Chicken Fajita Salad
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Try this chicken fajita salad to mix up your dinner routine, with slightly charred and blackened chicken, crispy romaine and plenty of veggies. Topped off with the crunch of the tortilla chips, this salad is a true dinner winner.
Shrimp Lettuce Wraps
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Enjoy these shrimp lettuce wraps filled with crisp veggies and juicy shrimp sautéed with garlic and soy sauce. This light and flavorful dish is perfect for a weeknight meal or weekend gathering. Sambal oelek, a spicy chile paste known for its vibrant red color and intense heat, adds an extra kick.
+ There are no comments
Add yours