Spring and Summer Dinner Recipes – Easy Summer Food Ideas

Spring and Summer Dinner Recipes – Easy Summer Food Ideas

Spring and Summer Dinner Recipes – Easy Summer Food Ideas

Get the recipes here:

Tracy Metro for the Kraft Kitchens has some great dinner ideas that combine the best of Spring vegetables, colors, and wonderfully fresh tastes to celebrate the season in style.

Recipe: Balsamic-Maple Glazed Ham
Ingredients
1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. GREY POUPON Dijon Mustard
8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears
1-1/2 lb. baby carrots
3 Tbsp. olive oil

Directions
HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.

BAKE, uncovered, 1 hour or until ham is heated through (140ºF). Brush with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze.

TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham.

Tips
1) Creative Leftovers
After carving the ham, reserve the bone for making split pea or other soups.

2) How to Score a Ham
Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface of ham. Make additional scores at right angles to form diamond shapes.

Recipe: Chive & Onion Mashed Potatoes

Ingredients
2 lb. potatoes, peeled, quartered (about 6 cups)
1/2 cup milk
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Ranch Dressing

Directions
PLACE potatoes and enough water to cover in 3-qt. saucepan. Bring to boil.

REDUCE heat to medium; cook 20 to 25 min. or until tender. Drain.

MASH potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy. Serve immediately.

Tips
1) Make Ahead
Mix ingredients as directed; spoon into 1-1/2-qt. casserole dish. Cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F 1 hour or until heated through.

2) Substitute
Substitute KRAFT Three Cheese Ranch Dressing for Ranch Dressing.

Recipe: Roasted Green Beans with Peppers & Onion

Ingredients
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.

BAKE 30 min. or until vegetables are tender, stirring after 15 min.

SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.

Tips
1) Substitute
Substitute KRAFT Zesty Italian Dressing for the Balsamic Vinaigrette Dressing.

Recipe: Springtime Spinach Salad

Ingredients
1 pkg. (10 oz.) spinach leaves
2 cups sugar snap peas
2 cups sliced fresh strawberries
1/2 cup thin red onion wedges
1/2 cup PLANTERS Sliced Almonds, toasted
2/3 cup KRAFT CATALINA Dressing

Directions
COMBINE all ingredients except dressing in large bowl.

TOSS with dressing just before serving.

Tips
1) How to Toast Nuts
Spread nuts in single layer on baking sheet. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally.

2) Substitute
Substitute pea pods for the sugar snap peas.

Recipe: Tropical Strawberry Cream Pie

Ingredients
42 NILLA Wafers, divided
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 can (8 oz.) DOLE Crushed Pineapple, drained
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup ice cubes
2 cups sliced strawberries

Directions
CRUSH 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining COOL WHIP.
DOLE is a registered trademark of Dole Food Company, Inc.

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