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: Grilled garlic bread by Bobby Flay with roasted garlic, and one with fresh garlic without from Recipe Tin Eats

Salad: Maria’s chopped salad recipe (which Sonya mistakingly called Mary's in the episode, oops!) is coming out this Sunday 6/8 on our Substack! It’s free to Subscribe!

Dessert: Raspberry buttermilk cake via Smitten Kitchen from Gourmet Magazine

Kari’s Menu #2 

Starter: A platter of corn Ribs from Recipe Tin Eats

Main: Sheet-Pan Feta with Tomatoes and Chickpeas by Kendra Vakulin from Bon Appetit, serve with crusty bread or pita for scooping (Kari often makes this sourdough pita recipe by Adrian Hale)

Dessert: Chocolate-cookie crunch trifle from Punch Fork, served with a bowl of summer strawberries 

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