Our Best New Recipes From the Latest Issue of EatingWell Magazine

Updated June 26, 2020

Celebrate long summer days with these new recipes from the July/August issue of EatingWell. These recipes highlight seasonal produce like peaches, tomatoes and squash. Try recipes like Salmon with Chopped Tomatillo Salad or Walnut Pesto Pasta Salad, both of which would be delicious for any backyard gathering. And for dessert, try our Olive Oil Chocolate Chunk Blondies or S’mores Pie. We hope you enjoy them as much as we do.

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Grilled Peach & Brie Smothered Chicken

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This super-fast and healthy smothered chicken tastes best on the deck with a chilled glass of gewürztraminer. The fruity white pairs nicely with the peaches here. Source: EatingWell Magazine, July / August 2020

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Shaved Summer Squash Salad with Ricotta Salata & Charred Fennel

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While spinach is a good leafy substitute for the sorrel in this salad, Ben Bebenroth, chef and owner of Cleveland's farm-to-table Spice Catering, sometimes uses thinly sliced raw rhubarb to mimic sorrel's tangy flavor in this summer squash salad. Source: EatingWell Magazine, July / August 2020

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Grilled Flank Steak & Corn with Green Goddess Butter

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An herbaceous butter turns grilled sweet corn into a rave-worthy accompaniment to simple grilled flank steak. Source: EatingWell Magazine, July / August 2020

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Walnut Pesto Pasta Salad

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This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies, like blanched broccoli and fresh bell peppers, would be delicious too. Source: EatingWell Magazine, July / August 2020

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Build-Your-Own Grilled Cheese

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It's called a grilled cheese, so why not make it on the grill? Multiply this recipe by the number of people you're serving, then set out all the toppings and let everyone make their own creations. Source: EatingWell Magazine, July / August 2020

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Mango Raspberry Smoothie

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A squeeze of lemon juice adds bright flavor to this frozen fruit smoothie. Mango provides plenty of sweetness without having to add juice, but if it's too tart for you, a touch of agave will do the trick. Source: EatingWell Magazine, July / August 2020

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Salmon with Chopped Tomatillo Salad

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We made this chopped salad with pico de gallo in mind. Tangy tomatillos add fresh crunch to the classic mixture of tomatoes, cilantro and onion to brighten up this broiled salmon recipe. Source: EatingWell Magazine, July / August 2020

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Peanut Zucchini Noodle Salad with Chicken

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You'll end up with more peanut sauce than you need in this zucchini noodle recipe, and that's a good thing! It makes a great dip or stir-fry sauce. Source: EatingWell Magazine, July / August 2020

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Olive Oil Chocolate Chunk Blondies

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One taste of these blondies and you'll see why using rye flour (yes, the same flour in rye bread) makes sense--the earthy grain dovetails well with the bittersweet chocolate chunks. Source: EatingWell Magazine, July / August 2020

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Mango-Ginger BBQ Chicken

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Here, we blend classic barbecue sauce ingredients--ketchup and vinegar--with mango, ginger, Chinese five-spice and turmeric, for a sweet and fragrant glaze for grilled BBQ chicken. Source: EatingWell Magazine, July / August 2020

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Tarragon Raspberry Shrub Spritzer

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Here, tangy raspberries and tarragon transform into a shrub--a sweet vinegar-based syrup that's been around since Colonial times. Mix into sparkling water for a refreshing sip. You'll make enough shrub to mix up 20 drinks. Source: EatingWell Magazine, July / August 2020

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Cantaloupe, Arugula & Goat Cheese Salad

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Buy a melon that feels heavy for its size and smells slightly sweet. Picking a ripe one ensures the right balance of flavors in this arugula and goat cheese salad. Source: EatingWell Magazine, July / August 2020

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Stuffed Eggplant with Couscous & Almonds

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Smoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick. Source: EatingWell Magazine, July / August 2020

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Grilled Beef-Mushroom Burgers with Quick Pickles

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The secret to this super-juicy, tasty grilled burger? Sautéed mushrooms cooked with a little smoked paprika, garlic powder and sherry vinegar are mixed in with the beef. Source: EatingWell Magazine, July / August 2020

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Spinach, Peanut Butter & Banana Smoothie

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Peanut butter and banana is a classic combo that's even more delicious with the addition of tangy probiotic-rich kefir. Plus, this peanut butter banana smoothie helps you up your veggie servings for the day with a bit of mild-flavored spinach mixed in. Source: EatingWell Magazine, July / August 2020

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Tomato Tart with Burrata

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A touch of cornmeal adds texture and nutty flavor to buttery pastry dough in this tomato tart recipe. Source: EatingWell Magazine, July / August 2020

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Canapés with Peach, Sage & Prosciutto

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There are endless ways to change up these canapés--plums and tarragon, cherries and mint, apricots and chervil. Mix 6 ounces of softened goat cheese with 1 tablespoon honey if you can't find honey chèvre. Source: EatingWell Magazine, July / August 2020

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Pasta with Fresh Tomato Sauce

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To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish. Source: EatingWell Magazine, July / August 2020

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Ginger Pickled Carrots

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This pickling liquid gives bright flavor to carrots--try it with green beans or peppers as well. Source: EatingWell Magazine, July / August 2020

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Koji-Brined Pork Shoulder

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Shio koji is a fermented mixture of grain inoculated with mold (koji), water and salt that is used in marinades and brines. Chef Ben Bebenroth of Cleveland's Spice Catering loves how it gives this pork shoulder recipe funky umami flavor, while also helping to tenderize the meat. Miso, which also contains koji, is an easier-to-find substitute. Serve with Ginger Pickled Carrots (see Associated Recipe)--their acidity balances the richness of the dish. Source: EatingWell Magazine, July / August 2020

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S'mores Pie

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This pie has everything you love about the classic bonfire treat--a graham cracker crust, smooth milk chocolate filling and a pillowy, toasty meringue that evokes all the feels of marshmallows--without getting smoke in your eyes. Source: EatingWell Magazine, July / August 2020

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Spicy Eggplant & Shishitos

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Ben Bebenroth, chef and owner of Cleveland's farm-to-table Spice Catering, likes to make this sauté with Ichiban eggplant, which is a long, slender variety with thin skin that he grows on his farm. Source: EatingWell Magazine, July / August 2020

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Peach Salad with Tomatoes & Raspberry Vinaigrette

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Here's a salad to toss together during the dog days of summer, when peaches and tomatoes are both at their best. Use a combination of lettuces that have different textures and flavors--a tender, more buttery variety with something more substantial and peppery, for instance. Source: EatingWell Magazine, July / August 2020

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Spicy Olives

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Toss olives with orange zest, herbs and spices and just like that you have something that screams it's not just another boring Tuesday evening. Source: EatingWell Magazine, July / August 2020

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Carrot Rillettes with Dukkah

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Traditional French rillettes are made by slowly cooking pork or duck in its own fat to make a spread. This recipe takes inspiration from that technique to make a plant-based version with carrots. Serve with crackers or bread. Source: EatingWell Magazine, July / August 2020

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Coconut Blueberry Smoothie

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Give your blueberry smoothie a tropical update with the rich flavors of coconut milk and cream. Freshly squeezed orange juice lends bright flavor to this healthy smoothie recipe, but if you're short on time, bottled will work just fine. Source: EatingWell Magazine, July / August 2020

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Cassis Spritz

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A spritz is a perfect apéro cocktail, refreshing and low-alcohol. It opens the palate instead of overwhelming it, making it an ideal pairing with whatever delicious snacks you are serving. Source: EatingWell Magazine, July / August 2020

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Herby White Gazpacho

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This take on gazpacho replaces the tomato with melon or grapes for a sweeter taste and gets its silky texture from Marcona almonds. If you can't find them, use skinless almonds and add 1 tablespoon oil and a pinch more salt. Source: EatingWell Magazine, July / August 2020

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Cherry Smoothie

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The combination of oat milk, vanilla extract and sweet cherries makes this recipe taste like a cherry pie smoothie. Add a bit of brown sugar boosts that nostalgia even more. Source: EatingWell Magazine, July / August 2020

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Chopped Salad with Cornbread Croutons

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At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket--it takes this already Southern-inspired salad a step further. Source: EatingWell Magazine, July / August 2020

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Grilled Sweet Potato Wedges with Peanut Sauce

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Yes, you should grill sweet potatoes. And definitely serve these curried potato wedges with this coconut and peanut butter dip spiked with chili-garlic sauce. Source: EatingWell Magazine, July / August 2020

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Spicy Thai Melon Salad

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Turn this savory Thai salad into an easy weeknight dinner by doubling the dressing and tossing it with cooked shrimp and chilled rice noodles. Source: EatingWell Magazine, July / August 2020

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Watermelon with Mint Gremolata

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This flavor-boosting combo of mint and lime, inspired by the traditional Italian herb-and-garlic gremolata recipe, livens up juicy watermelon. Put a platter out at your next cookout and watch it disappear in an instant. Source: EatingWell Magazine, July / August 2020

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Spicy Tomato Vodka Soda

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Kate E. Richards, author of Drinking with Chickens, gave EatingWell a spicy cocktail recipe for you to mix up that she says is equally good for happy hour or brunch--fowl or no fowl. Source: EatingWell Magazine, July / August 2020

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Chive Cheese Crackers