Summer has officially arrived and what better way to celebrate than with new recipes! We have gathered our favorite recipes for June including easy and refreshing side dishes and main dishes. Don’t forget about your sweet tooth. Summer is the perfect time for a new take on the classic desserts such as cheesecake and cobbler. All of these dishes are sure to wow your guests and bring color to your table.

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Balsamic Roasted Vegetables

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Prep Time: 20 min.
Total Time: 1 hr.
Servings: 10 servings (1/2 c. each)

  • 1/3 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil

Make It

  • Heat oven to 400°F.
  • Mix dressing, sugar and thyme until blended.
  • Combine vegetables in 13×9-inch pan. Add dressing mixture; toss to coat.
  • Bake 40 min. or until vegetables are tender.

    Recipe and photo courtesy of: Kraft Recipes

 


Grilled “Baked” Potatoes

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Prep Time: 25 min
Total Time: 25 min
Servings 4

Make It

  • Heat greased grill to medium-high heat.
  • Pierce potatoes with fork or small sharp knife; rub with oil.
  • Microwave potatoes on microwaveable plate on HIGH 8 min. or until tender, turning after 4 min. Transfer from plate to grate of grill.
  • Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.

Recipe and photo courtesy of: Kraft Recipes

 


Spicy Sweet Potato Wedges

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Prep Time: 15 min
Total Time: 43 min
Servings: 4

Make It

  • Heat oven to 425ºF.
  • Line shallow pan with foil; spray with cooking spray. Beat egg in shallow dish until blended. Combine next 3 ingredients in medium bowl.
  • Dip potatoes in egg, then in coating mixture, turning to evenly coat each wedge. Place in prepared pan.
  • Bake 25 to 28 min. or until potatoes are tender.

Recipe and photo courtesy of: Kraft Recipes

 


 

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Chicken and Fontina Panini

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Prep Time: 7 min
Total Time: 10 min
Servings: 2

Make It

  • Preheat panini press
  • Spread bottom half of bread with pesto. Top with tomato slices, chicken, and cheese. Top with bread.
  • Place sandwich in panini press; cook 3-4 minutes or until cheese melts and bread is toasted. Cut into quarters, and serve hot.

Recipe and photo courtesy of: www.myrecipes.com

 


Spaghetti with Marinated Tomatoes and Mozzarella

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Prep Time: 6 min
Total Time: 20 min
Servings: 4-6

Make It

  • Cook spaghetti according to package directions; drain and return to pot. Spoon in marinated tomatoes and desired amount of vinaigrette; add mozzarella balls. Serve immediately.

Recipe and photo courtesy of: www.myrecipes.com

 


Grilled Flat Iron Steak with Charred Tomato Relish

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Prep Time: 20 min
Total Time: 20 min
Servings: 4

Make It

  • Preheat grill to medium-high (about 450°F), or heat a grill pan over medium-high. Toss together tomatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl; set aside. Rub steak with 1 tablespoon of the oil and remaining 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  • Grill tomatoes, turning often, until charred and softened, 4 to 6 minutes. Remove from grill, and let cool until ready to use. Grill steak, turning occasionally, until lightly charred and medium-rare, 8 to 10 minutes. Transfer to a board, and let rest, 5 to 10 minutes.
  • Coarsely chop tomatoes, and transfer to a medium bowl. Add parsley, vinegar, garlic, sugar, crushed red pepper, and remaining 1 tablespoon olive oil, and toss to combine.
  • Slice steak against the grain, and spoon tomato relish over top.

Recipe and photo courtesy of: www.myrecipes.com

 


 

Heirloom Tomato and Chicken Toss

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Prep Time: 20 min
Total Time: 20 min
Servings: 6

  • 1 Tbsp chipped fresh thyme

Make It

  • Whisk together vinegar, olive oil, sugar, salt, and pepper in a small bowl
  • Gently toss together chicken, tomatoes, onion, basil, chives, parsley, and thyme in a large bowl.
  • Add vinegar mixture, and gently toss until thoroughly combined.
  • Serve immediately, or cover and let stand at room temperature for up to 1 hour.

Recipe and photo courtesy of: www.myrecipes.com

 


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Red Velvet-Berry Cobbler

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Prep Time: 20 min
Total Time: 1 hr 15 min
Servings: 6-8

  • 1/2 cup buttermilk
  • 1 1/2 tsp white vinegar
  • 1/2 tsp baking soda

Make It

  • Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
  • Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.
  • Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.
  • Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.

Recipe and photo courtesy of: www.myrecipes.com

 


 

Peach-Ricotta Cheesecake with Pecan Crust

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Prep Time: 25 min
Total Time: 13 hours, 30 min
Servings: 8-10

  • 1 (32-oz.) container whole-milk ricotta cheese
  • 3 cups chopped pecans
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons tapioca starch or gluten-free flour, divided
  • 1 egg white, whisked until frothy
  • 4 fresh peaches, divided
  • 1 (8-oz.) pkg. cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon), divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon almond extract
  • Fresh mint

Make It

  • Place ricotta cheese in a cheesecloth-lined colander. Set colander in a bowl, and cover colander and bowl with plastic wrap. Chill 8 to 12 hours to drain.
  • Preheat oven to 350°F. Spread chopped pecans in a single layer on a rimmed baking sheet, and bake in preheated oven until fragrant and lightly toasted, about 10 minutes. Remove from oven, and cool on baking sheet 20 minutes. Process pecans in a food processor until finely ground. Transfer to a medium bowl. Add brown sugar, kosher salt, and 1 tablespoon of the tapioca starch; whisk to combine. Add beaten egg white, and whisk just until blended. Using dampened fingers, press pecan mixture onto bottom and up sides of a lightly greased 9-inch springform pan, making crust about 1/8 inch thick.
  • Place a large pan of water on the bottom rack of the oven. Transfer the drained ricotta to a food processor. Peel 1 peach, cut in half, and remove pit. Add peach to ricotta. Process 30 seconds; scrape down sides. Add cream cheese, granulated sugar, eggs, and remaining 2 tablespoons tapioca starch. Process 30 seconds; scrape down sides. Add lemon zest, vanilla extract, fine sea salt, almond extract, and 1 tablespoon of the lemon juice. Process until smooth, stopping occasionally to scrape down sides. Transfer batter to prepared crust, and place on the center rack of the oven, above the pan of water.
  • Bake in preheated oven until top puffs up and begins to brown and center of cheesecake seems mostly set (it will jiggle a little), about 1 hour and 10 minutes. Transfer cheesecake to a wire rack, and cool 4 hours (or cover and refrigerate overnight). The cheesecake will settle slightly as it cools.
  • Gently rub the 3 remaining peaches under running water to remove fuzz, and thinly slice peaches. Toss together peach slices and remaining 1 tablespoon lemon juice in a large bowl. Top cheesecake with sliced peaches, and garnish with fresh mint, if desired.

Recipe and photo courtesy of: Southern Living

 


 

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Icy Mangonadas for Two

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Prep Time: 5 min
Total Time: 5 min
Servings: 2 (1 cup each)

Make It

  • Blend first 3 ingredients in blender until smooth.
  • Add ice; blend on high speed until thickened.
  • Spoon chamoy sauce into 2 glasses; top with mango mixture. Serve immediately.

Recipe and photo courtesy of: Kraft Recipes