Episode Details

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve?

If you’re craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it’s time to wow your guests. 

By the end of this episode ,you’ll:

1. Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effort
2. Learn how to make a quick 10-minute main that keeps time at the stove to a minimum
3. Find your go-to no-bake dessert made with fresh berries and a few smart shortcuts

Press play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! 

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Links: 

Sonya’s Menu #1

Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. 

Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious Eats

Salad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil 

Dessert: Blueberry lemon icebox cake from Sally’s Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement 

Kari’s Menu #1 

Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese 

Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon Appetit

Side: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”

Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) 

Sonya’s Menu #2

Main: Sungold tomato pasta from Wishbone Kitchen

Side:

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