The best approach to dinner is not to fuss with it or stress about it, and this couldn't be more true than in the month of August. Letting fresh produce (from the farmers market or your corner grocery) guide your cooking is where we've landed: tomatoes, corn, peaches, zucchini, greens. To make your summer dinner prep a breeze, we think you're going to love our NEWFarmers Market downloadable meal plan. If you've never purchased a meal plan from us, it's different than our free weekly plans in that it's a one-month plan ($6.95) that includes desserts and weekend projects as well as nutrition facts, and a consolidated shopping and equipment list. We'll do the planning, you do the cooking. Then let's both vow to spend more time outdoors enjoying the last official month of summer.
The best approach to dinner is not to fuss with it or stress about it, and this couldn’t be more true than in the month of August.
Letting fresh produce (from the farmers market or your corner grocery) guide your cooking is where we’ve landed: tomatoes, corn, peaches, zucchini, greens.
To make your summer dinner prep a breeze, we think you’re going to love our NEWFarmers Market downloadable meal plan.
If you've never purchased a meal plan from us, it’s different than our free weekly plans in that it’s a one-month plan ($6.95) that includes desserts and weekend projects as well as nutrition facts, and a consolidated shopping and equipment list.
We’ll do the planning, you do the cooking. Then let’s both vow to spend more time outdoors enjoying the last official month of summer.
I have a confession: I get inordinately annoyed every time I have to use a roll of parchment paper. The problems:
The roll never tears cleanly.
I always over- or under-estimate the amount needed to cover a sheet pan.
The roll wants to win at all costs. You want the paper to lie flat on the pan? Good luck with that.
The trace-and-cut method for cake pans leaves scraps that aren't sized for anything useful, so I have to throw them away.
Speaking of which, it's just a hassle to measure and cut parchment paper! And I always think I do a poor job of it, too.
Anyone else feel this way?! The answer to this frustration is simple: precut parchment paper. You can get them sized for half sheet pans and 8" or 9" cake pans. For the sheet pan size, I love the precut parchment from King Arthur($24.99 for 100 sheets). They're more expensive than other brands on Amazon, but they're made in the USA and each sheet can be used three or four times (great for back-to-back cookie baking sessions!). I've also tried and likethese precut parchment sheets from Baker's Signature ($13.95 for 100 sheets). They are thinner than the King Arthur parchment sheets, so better suited for single use baking, but otherwise they're a great value. For cake pan parchment rounds, I've used both these 9-inch cake pan rounds from Zenology($7.99 for 50 sheets) and the 9-inch cake pan rounds with tabs from Baker's Signature ($9 for 120 sheets). Both pulled cleanly away from cakes when I made them, but the Zenology round fit perfectly into my 9-inch USA Pan cake pan, while the Baker's Signature round was a tad big and didn't sit flat in the bottom of the pan. It didn't affect how my cake turned out, but if you're buying pre-cut parchment, a perfect fit is part of what you're looking for. But the pull tab is a nice feature. All told, I don't see myself going back to parchment rolls anytime soon. Cheers to good tools! -CambriaProduct and Lifestyle Director
I have a confession: I get inordinately annoyed every time I have to use a roll of parchment paper.
The problems:
The roll never tears cleanly.
I always over- or under-estimate the amount needed to cover a sheet pan.
The roll wants to win at all costs. You want the paper to lie flat on the pan? Good luck with that.
The trace-and-cut method for cake pans leaves scraps that aren’t sized for anything useful, so I have to throw them away.
Speaking of which, it’s just a hassle to measure and cut parchment paper! And I always think I do a poor job of it, too.
Anyone else feel this way?!
The answer to this frustration is simple: precut parchment paper.
You can get them sized for half sheet pans and 8″ or 9″ cake pans. For the sheet pan size, I love the precut parchment from King Arthur($24.99 for 100 sheets). They’re more expensive than other brands on Amazon, but they’re made in the USA and each sheet can be used three or four times (great for back-to-back cookie baking sessions!).
I’ve also tried and likethese precut parchment sheets from Baker’s Signature ($13.95 for 100 sheets). They are thinner than the King Arthur parchment sheets, so better suited for single use baking, but otherwise they’re a great value.
Both pulled cleanly away from cakes when I made them, but the Zenology round fit perfectly into my 9-inch USA Pan cake pan, while the Baker’s Signature round was a tad big and didn’t sit flat in the bottom of the pan. It didn’t affect how my cake turned out, but if you’re buying pre-cut parchment, a perfect fit is part of what you’re looking for. But the pull tab is a nice feature.
All told, I don’t see myself going back to parchment rolls anytime soon.
We're charging through the dog days of summer here, and trying to pack in as many adventures as we safely can. This month, you all were still (!) making banana bread, but also trying your hands at a delicious Puerto Rican dessert. You were grilling and dreaming of Maine lobsters, too. We're with you there. Did you miss any of these recipes? If so, it's not too late to join in the fun.
Anyone born during the summer months would be honored to feast on this strawberry pie on their special day! The strawberry pie filling is simple: just sliced strawberries held together with a glaze made from pureed strawberries, low-sugar pectin, cornstarch and lemon juice. Pack those slices into a buttery baked crust, and then decorate the top halved strawberries. The whole thing is prettier than a picture!
Anyone born during the summer months would be honored to feast on this strawberry pie on their special day!
The strawberry pie filling is simple: just sliced strawberries held together with a glaze made from pureed strawberries, low-sugar pectin, cornstarch and lemon juice.
Pack those slices into a buttery baked crust, and then decorate the top halved strawberries.
It's that point in the summer where we find ourselves making haphazard meals out of tomatoes, fresh corn, good bread and cheese. Maybe some pesto if we're feeling inspired. When the produce is this good, it's hard not to focus a meal around it! That said, one can't live on tomatoes and corn alone (or can we?!) So this week, we're focusing on some great dinner recipes to help you break out of a rut. From Pad Thai and Hawaiian Pork Burgers to Jerk Chicken and an amazing Gazpacho. Of course, if you want to go full-in classic summer, how about Hot Dogs with Pineapple Bacon Relish? One last thing: If you're looking for more dinner ideas, you'll love our downloadable PDF meal plans, sure to help you plan out a week of weeknight meals in no time. Each one-month package is $6.95 and includes condensed shopping and ingredient lists!
It’s that point in the summer where we find ourselves making haphazard meals out of tomatoes, fresh corn, good bread and cheese. Maybe some pesto if we’re feeling inspired. When the produce is this good, it’s hard not to focus a meal around it!
That said, one can’t live on tomatoes and corn alone (or can we?!)
So this week, we’re focusing on some great dinner recipes to help you break out of a rut. From Pad Thai and Hawaiian Pork Burgers to Jerk Chicken and an amazing Gazpacho. Of course, if you want to go full-in classic summer, how about Hot Dogs with Pineapple Bacon Relish?
One last thing: If you’re looking for more dinner ideas, you’ll love our downloadable PDF meal plans, sure to help you plan out a week of weeknight meals in no time. Each one-month package is $6.95 and includes condensed shopping and ingredient lists!
