Tomato Avocado and Grilled Corn Salad
With ripe tomatoes, fresh basil and grilled corn off the cob, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Curried Pork & Orange Kabobs
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
Strawberry Ladyfinger Icebox Cake
This cake is inventive and yet familiar. Be sure to use a springform pan; otherwise you cannot invert the cake or remove it from the pan. If it breaks while you're transferring the cake to the serving plate, just push it back together and press gently. —Stella Ohanian, Porter Ranch, California
Northwest Cherry Salsa
We have five cherry trees—and I like to use every bit of fruit that doesn't get eaten right off of them. We enjoy salsa on a variety of dishes, especially this turkey. —Margaret Slocum, Ridgefield, Washington
Grilled Chicken Salad with Blueberry Vinaigrette
We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Tzatziki Potato Salad
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
Blueberry Cheesecake Ice Cream
After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota
Gruyere and Egg Burgers
These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired. —Melissa Pelkey Hass, Waleska, Georgia
Heirloom Tomato Pie
My green-thumb neighbors like to share produce with me. I return the delicious favor by baking tomato pies for all. —Angela Benedict, Dunbar, West Virginia
Grilled Flank Steak with Summer Relish
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
Couscous Tabbouleh with Fresh Mint & Feta
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. —Elodie Rosinovsky, Brighton, Massachusetts
Two-Berry Pavlova
Here's a light and airy dessert that I first tried in Ireland. When I got home, I made it for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! —Norma Stevenson, Eagan, Minnesota
Crunchy Lemon-Pesto Garden Salad
I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, it's easily adaptable—any fresh veggie from the garden can be swapped in with delicious results! —Carmell Childs, Clawson, Utah
Summer Garden Fish Tacos
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Grilled Veggies with Caper Butter
We like the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Hot Dog Sliders with Mango-Pineapple Salsa
For parties, we shrink down lots of foods to slider size, including these quick hot dogs. Pile on the easy but irresistible fruit salsa for a burst of fresh flavor. —Carole Resnick, Cleveland, Ohio
Pina Colada Dip
If you like pina coladas, you've gotta try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. —Taste of Home Test Kitchen
Dark Chocolate Ice Cream with Paprika & Agave
Pair this rich and creamy ice cream with a cup of hot or iced coffee. It's mildly sweet with a hint of paprika. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bacon and Date Goat Cheese Burgers
This burger is a rich and decadent combination of sweet and savory in every bite. If you can't find maple bacon in your local store, you can add 1-1/2 tablespoons maple syrup to the spinach-goat cheese mixture in the food processor. —Michelle Anglin, Livingston, Montana
Summer Buzz Fruit Salad
For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. —Kaliska Russell, Talkeetna, Alaska
Garlic-Herb Pattypan Squash
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Carolina Crab Boil
With sausage, seafood, corn and potatoes, this crab boil can feed a crowd for a picnic, tailgate or other outdoor celebration. —Melissa Pelkey Hass, Waleska, Georgia
Amaretto Cherries with Dumplings
You can't beat the combination of almond flavor with cherries. These light and fluffy dumplings are heavenly. Topped with the sauce and ice cream, it makes for a scrumptious dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Basil & Heirloom Tomato Toss
I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil like lemon, lime, licorice and cinnamon. —Sue Gronholz, Beaver Dam, Wisconsin
Grilled Guacamole
If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
Key Lime Trifle
When I saw a recipe for banana cream pie trifle I was inspired to invent a version than spun off my favorite pie, key lime. My family loved it! Some friends even got to try it and they enjoyed immensely as well. —Rebecah Lytle, Ocala, Florida
Barbecued Picnic Chicken
I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it's so easy to make. —Priscilla Weaver, Hagerstown, Maryland
Pickled Bell Peppers
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. —Heather Prendergast, Sundre, Alberta
Honey Mustard Red Potato Salad
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
Yellow Squash Turkey Salad
This is my favorite fast recipe. A wonderful mix of flavors and textures, this impressive salad can be made in minutes for lunch or as a dinnertime side dish. —Mildred Sherrer, Fort Worth, Texas
Chip-Crusted Grilled Corn
For my version of Mexican street corn, I roll the ears in crushed chips. For extra pizzazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado
Ruby Raspberry Slaw
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Blueberry Buckle with Lemon Sauce
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
Sonoran Sunset Watermelon Ice
If you didn’t think watermelon and cilantro could go together in a dessert, this recipe will give you a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota
Chipotle Chili Dogs
Long live childhood favorites! I created this recipe for the 125th anniversary of a small town in Minnesota. The medium spice level means that people of all ages love the flavors. —Barb Templin, Norwood, Minnesota
Garden Tomato Salad
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Spicy Shrimp & Watermelon Kabobs
My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. —Jennifer Fisher, Austin, Texas
Banana Split Supreme
This lovely and delightful dessert has the classic flavor of a banana split. It's a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family. -Marye Franzen, Gothenburg, Nebraska
Cucumber Fruit Salsa
Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri
Wisconsin Butter-Basted Burgers
It's no secret Wisconsinites love their dairy—in fact, they love it so much they top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio
Juicy Raspberry Pie
This pie is packed with jammy raspberry flavor and looks stunning. Have some fun with the top pie pastry and punch out star shapes for a festive look. — Karen Berner, Milwaukee, Wisconsin
Mini Shrimp & Sweet Potato Kabobs
Roasted sweet potatoes and marinated shrimp combine for a delicious party starter—especially when you thread them onto skewers and pop them on the grill!—Paul Wargaski, Chicago, Illinois
Strawberry Lemon Shortcake
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland
Minty Watermelon-Cucumber Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Grilled Southwestern Potato Salad
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Jerk Shrimp Orzo Salad
The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
Golden Summer Peach Gazpacho
Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but there's rarely anything left to make it there. —Julie Hession, Las Vegas, Nevada
Almond Butter Swirl Ice Cream
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids! —Courtney Stultz, Weir, Kansas
Tangy Baked Seven Beans
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Grilled Peach Sundaes
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina
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Grace Mannon