BREAKFAST

Berry Strata

Once everyone slows down and isn't rushing off to school, there's a little more time for a nice breakfast and so much delicious fresh fruit to make it with. This strata from Giada calls for frozen berries, but I would definitely use all the wonderful fresh berries that are in season right now instead. Can be made the night before as well, which is so planny and wonderful.

COOL OFF

Ice Cream Sandwiches

These ice cream sandwiches from PBS Parents are fun and easy. Plus, they are great for little get togethers like sleepovers and cook outs. 

Popsicles

These healthy mango pops from my cooking and life coach Catherine Newman at Family Fun, are a good one to make with kids, because there is a bit of measuring and it's fun to pour them in the molds. They are super tasty, too. I love the color of these kiwi pops from Country Living, and they are 'no fuss,' which is really all that matters with summer recipes.

ON THE GRILL

Flank Steak

This flank steak is skewered, so check off food on a stick as one of the required summer delights that the kids will eat, and it's cooked on the grill, so it's a natural for backyard parties. It's also very straightforward and fairly simple, other than the actual skewering, which is a bit messy. Mix, marinate, skewer, cook. Yum. 

Flank Steak Skewers

2 lbs flank steak

1 1-inch piece of ginger, peeled and thinly sliced 

2 scallions, diced

1 garlic clove, minced

1/2 cup of water

1/4 cup of peanut oil

2 tbls of vinegar

2 tbls of soy sauce

2 tsps of cornstarch

11/2 tsps sugar

1 tsp of salt

1/2 tsp baking soda

Dash of fresh ground pepper

Slice the flank steak very thin. This is easier if the steak is still partially frozen. Mix all the ingredients, and add steak to marinate for no more than an hour. Thread onto skewers. Don't forget to soak your wooden skewers so they don't burn on the grill, or better yet, use metal skewers. Spray grill with oil and cook until desired doneness. They cook quickly, so watch closely.

Chicken

Cooking chicken on the grill can be a challenge. You have to make sure you have good grey coals, and that it doesn't dry out or burn or leave everyone with salmonella. These two recipes have been foolproof for me. The tequila lime chicken from Ina Garten is a wonderful picnic dish, because it's just as good cold. The double delicious chicken from Catherine Newman, is the most tender and flavorful chicken I've ever made, although I use basil instead of cilantro and cut the olive oil by half in the second marinade. These are kid friendly and party friendly and great main courses for all the perfect warm weather sides.

SEAFOOD

Fresh Tuna Salad

This fresh tuna salad isn't the most kid-friendly dish in the world, unless you have one of those kids that actually eats proper food, but I love it and it's so summery and delicious that it had to be included. Naturally, it's from Ina Garten, the queen of breezy food. The texture of the tuna and avocado with the tang of the lime and wasabi is perfection. I serve it with a grilled hot dog bun — like you get with lobster rolls — but it's perfect on its own. 

Fish Tacos

I love the casual, Cali, sunny vibe of a fish taco and these from Food52 are the best I've ever had. The aioli is worth the effort, and the salsa is divine — I add a little cucumber for extra crunch. Also, you can serve it buffet style and let the kiddies build their own. 

Crabcakes

This is how you make a crab cake. Please don't add peppers or onions or shredded up bread. I'm from Baltimore, we take these things very personally and Faidley's knows what they're doing — even if the recipe is a bit strangely worded. Crab cakes with a side of fresh corn on the cob, and sliced beefsteak tomatoes. That's good eats. 

SALADS

Succotash:

This succotash recipe from Food Network not only tasted fantastic, but it smelled great and was quite beautiful. I loved all the flavors — it's a great use for fresh corn on the cob, but the swap from lima beans to edamame is genius, especially since most kids/humans prefer edamame.

Coleslaw

I make coleslaw for every cook-out and potluck. I put slaws on tacos, pulled pork, sloppy joes and anything else that enjoys the addition of that crunchy cabbage-y goodness. These are my two favorites from Smitten Kitchen. I make the cabbage and lime one most often, and sometimes throw in the mint and mangoes from this one for a slaw mash-up. I have no tips for those who love cole slaw loaded with mayo and served in a tiny cup.

Fresh Corn and Tomato Salad

This fresh corn and tomato salad recipe from Food Network, is a recent addition to my salad repertoire, and I actually made it with queso blanco, which was tasty, but mozzarella will give it more of a caprese vibe. If you wait until tomatoes and corn are in peak season, this salad should be perfect.

Another caprese option is these wonderful marinated mozzarella balls tossed with succulent tomatoes and fresh basil. The nice mild flavors, should satisfy even a child's palette.

Bruschcetta

This tomato bruschetta from Chez Danisse is finger-licking good. Juicy and aggressively fresh-tasting. I omit the fig, but do try it and let us know how it works out. Also, please don't forget to fry the bread. It's absolutely necessary.

COCKTAIL

Pina Colada

Have I mentioned that it's summer? Frozen cocktail time. This is a very rich, very fruity, very warm weather concoction often associated with 'happy times' in the rain, but also great for sunny days, and if you take out the rum it's a fun smoothie for the whole family. Martha Stewart has deemed it so.