Savor every bit of summer with three easy-to-the-table standouts

Somehow summer always feels like it goes by faster than we expect. Between busy schedules, errands, work, and trying to keep up with everyday life, it can be easy to realize we haven’t made time for the moments we were looking forward to all year.

That’s why I love recipes that make it easier to gather. Food has a way of bringing people together, even when life feels busy. It doesn’t have to be an elaborate dinner or a perfectly planned gathering. Sometimes it’s as simple as putting something delicious on the table, inviting people over, and enjoying the time we have together.

These three recipes are made for those summer moments. They are easy enough to fit into a busy week but special enough to make a meal feel like an occasion.

Easy BBQ Pork Baby Back Ribs are the kind of recipe that instantly feels like summer. Tender, flavorful ribs with a sweet and smoky barbecue glaze are perfect for backyard dinners, weekend gatherings, or a casual meal with family. They give you that classic barbecue flavor without requiring you to spend the entire day in the kitchen.

Million Dollar Zucchini Fritters are a delicious way to use one of summer’s most abundant vegetables. Whether you’re picking zucchini from your own garden or grabbing some from the farmers market, these crispy fritters turn a simple ingredient into something everyone will want to try. They’re perfect as an appetizer, side dish, or even a light lunch on a warm summer day.

Cauliflower Mac and Cheese brings a little comfort to the table while still making the most of seasonal produce. It’s creamy, cheesy, and satisfying, making it a dish that both kids and adults will enjoy. It pairs perfectly with barbecue ribs and adds that familiar comfort food feeling to a summer spread.

Together, these recipes make the kind of meal summer is made for. You have the smoky barbecue favorite, a fresh garden-inspired side, and a comforting classic that brings everyone back for seconds.

• My Bizzy Kitchen runs in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Easy BBQ Pork Baby Back Ribs

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

1 slab pork baby back ribs

1 tablespoon yellow mustard

2 tablespoons dry rub (we used Grillin with Dad’s All Purpose Rub)

3 tablespoons barbecue sauce

1. Preheat your oven 325°F.

2. Pat dry the ribs and remove the silverskin from the back. Using a paper towel to grip the silverskin is the easiest way to remove it in one piece. This helps the seasoning soak into the ribs and makes them more tender.

3. Rub or brush the mustard all over both sides of the ribs. This is our binder, and you won’t taste much of the mustard once cooked.

4. Sprinkle the dry rub evenly on both sides, pressing it in so that it sticks.

5. Place the ribs on a large piece of foil and wrap them tightly so no steam escapes. Put the wrapped ribs on a baking sheet and bake for 2 hours, or until they are fork tender and you can start to see the bones.

6. Carefully unwrap the ribs and brush them with barbecue sauce. Place under the broiler for 3 to 5 minutes, just until the sauce caramelizes and gets a little char.

7. Let the ribs rest a few minutes, then slice between the bones and serve!

— Biz Velatini

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Million Dollar Zucchini Fritters

Makes: 6 fritters

Prep time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

2 zucchini, shredded and squeezed dry

1 teaspoon salt

1 large egg

½ cup part-skim mozzarella cheese

2 tablespoons plus 1/3 cup grated Parmesan cheese, divided

2 cloves minced garlic

1 teaspoon dried oregano

1 teaspoon dried onion flakes

1 teaspoon garlic powder

Pinch crushed red pepper

Pinch fresh cracked black pepper

1 tablespoon dried parsley

1 teaspoon baking powder

⅓ cup flour

Avocado oil spray

1. Shred the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. This step is key to getting crispy fritters.

2. In a large bowl, combine the shredded zucchini, salt, egg, mozzarella cheese, 2 tablespoons Parmesan cheese, garlic, oregano, dried onion flakes, garlic powder, crushed red pepper, black pepper, dried parsley, baking powder, and flour. Stir until everything is evenly combined.

3. Divide the mixture into 6 equal portions using a ⅓-cup measuring cup. Gently press each portion into a patty about ½-inch thick.

4. Place the reserved ⅓ cup Parmesan cheese on a plate. Press both sides of each fritter into the Parmesan, coating each side evenly. This creates the crispy, golden “million dollar” crust.

5. Spray a large nonstick skillet generously with avocado oil spray. Heat the skillet over medium heat for 5 minutes before adding the fritters.

6. Place the fritters in the hot skillet, leaving space between each one. Cook for 8 minutes on the first side, or until deeply golden and crispy. Carefully flip and cook for an additional 8 minutes on the second side.

7. Serve immediately while hot and crispy. We loved dipping these in Marie Callender’s White Balsamic Shallot Vinaigrette, but they would also be delicious with marinara, ranch, or garlic aioli.

— Biz Velatini

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Cauliflower Mac and Cheese

Makes: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

2 cups cauliflower (about one small head of cauliflower)

2 cups cooked pasta

2 tablespoons I Can’t Believe It’s Not Butter

2 tablespoons flour

1½ cups milk of choice

1¾ cups reduced-fat cheddar cheese (I used cheddar and jack cheese combo)

1 tablespoon Dijon mustard

Salt and pepper to taste

¼ cup regular cheddar cheese, shredded

2 tablespoons parsley, chopped

1. Microwave the cauliflower on the fresh vegetable setting. Remove when fork tender. (Mine took about 5 minutes.) Let cool slightly, and chop finely.

2. Cook pasta according to package directions. Once cooked, run under cold water to stop the cooking process.

3. In a large skillet, melt the butter. Add the flour and cook for 1 minute. Slowly add the milk, stirring to break up any clumps. Continue to add the remaining milk until the sauce is nice and thick.

4. Stir in the Dijon mustard, the reduced-fat cheese, salt and pepper. Mix until well-combined.

5. Top with the ¼ cup regular cheddar cheese and broil for 3-5 minutes, or until bubbly. Garnish with parsley.

— Biz Velatini