We asked our participating bungalow colonies: What’s your go-to dinner? What’s the meal that everyone looks forward to, gets requested again and again, or just works perfectly for a busy summer night?

Here’s what our bungalow communities are cooking (and loving) this season!

Seven Stars:

Anything in the oven. One-pan ramen and chicken sheet pan from Kosher.com, nuggets or poppers in the oven with rice and a side of squash and tomato sauce, and lately the kids are loving meatballs in the oven, especially on these rainy days.

Highland Park:

We love to make this chicken!

Kes Kesoon

Ingredients:

2 tablespoons oil

1 chopped onion

2 cacini de Pepe (or couscous)

1 can chickpeas (with liquid)

2 cups water

1 tablespoon kosher salt

3 tablespoons butter

Directions:

1. Sautee onions.

2. Add noodles and toast in the pan.

3. Add the rest of the ingredients and simmer for 20 minutes.

4. Add butter (or cheese).

Arbis Salad

Ingredients:

1 package chickpeas

4 tomatoes

2 red onions

1 jar olives

1/3 cup olive oil

3/4 cup vinegar

1/2 cup sugar

4 tablespoons water

3 teaspoons salt

garlic

pepper

Twin Bridges:

Bungalow suppers are all about keeping it simple and spending the least amount of time in the kitchen. It includes freezer-friendly favorites, pasta, Shabbos leftovers, and, occasionally eggs and toast. Some people are also big fans of "9x13 recipes."

Armon Estates:

Corn Ribs

Serves 5

Ingredients:

Spice Mix & Corn

- 1 tablespoon brown sugar

- 1/2 tablespoon smoked paprika

- 1 teaspoon garlic powder

- 1 teaspoon kosher salt

- 1/2 teaspoon ground black pepper

- 3 ears of corn, shucked

- 2 tablespoons olive oil

Glaze

- 2 tablespoons mayonnaise

- 2 tablespoons barbecue sauce

- 1 tablespoon Dijon or brown mustard

- 1/2 tablespoon honey

Optional Garnishes

- cilantro

- parsley

- crispy fried onions

- sliced scallions

Directions:

1. Prepare the corn ribs: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2. In a small bowl, mix together the brown sugar, paprika, garlic powder, salt, and pepper. Set aside.

3. Using a sharp knife, carefully halve the corncobs lengthwise (see note). Next, cut each half lengthwise, creating four pieces of the same size.

4. Brush each piece with olive oil and then the spice mix so that the kernels are coated. Place on the prepared baking sheet.

5. Cook the corn ribs until charred and the slices begin to curl (resembling ribs), 18–20 minutes.

6. Meanwhile, prepare the glaze: In a bowl, mix together the mayonnaise, barbecue sauce, mustard, and honey.

7. When the ribs are finished cooking, immediately brush lightly with the glaze. Transfer to a platter and garnish with cilantro, parsley, crispy fried onions, or scallions.

NOTE: Use a sharp knife to carefully cut each corncob in half or in quarters. It's easiest to cut the cob (or break it) in half so that there is a strong, firm anchor to cut the corn. Some markets sell fresh corn already cut for this recipe, as it's become a popular way to prepare corn.

Clearview:

Quick and Easy Chicken Burritos

- 1 small onion, diced

- 2 teaspoons olive oil

- 4 chicken cutlets, cut into small pieces

- 1 cup uncooked rice

- 1 package taco seasoning

- 3 cups water

- fresh tomatoes, diced

- 1 can corn, drained

- 1 can black beans, drained

- wraps or tortillas

Directions:

Sauté the Onion:

1. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté until softened.

Cook the Chicken:

1. Add the chicken pieces and cook until the chicken is no longer pink.

Cook the Rice:

1. Add the uncooked rice and taco seasoning to the chicken. Pour in the 3 cups of water and mix everything well.

2. Cover and cook until the rice is tender and all the water has been absorbed.

Prepare the Toppings:

1. While the chicken and rice are cooking, dice the fresh tomatoes and drain the corn and black beans.

Build Your Burritos:

1. Spoon the chicken and rice mixture into a wrap. Top with tomatoes, corn, and black beans.

Meat-Stuffed Manicotti

Ingredients:

For the Sauce:

1 onion, diced

1 green pepper, diced

2 medium cans tomato sauce, or 1 large can

water, as needed

2 teaspoons lemon juice

3/4 cup sugar

For the Meat Filling:

chopped meat

2 eggs

2 tablespoons matzo meal

2 teaspoons ketchup

garlic powder, to taste

manicotti noodles

Directions:

Make the Sauce:

1. Sauté the diced onion in a pot until softened.

2. Add the green pepper and continue cooking for a few minutes.

3. Add the tomato sauce, water, lemon juice, and sugar.

4. Stir well and let the sauce simmer while you prepare the meat.

Prepare the Meat Filling:

1. In a bowl, combine the chopped meat, eggs, matzo meal, ketchup, and garlic powder.

2. Mix everything together well.

3. Carefully stuff the meat mixture into the manicotti noodles. Do not overstuff them, as the meat will expand while cooking.

Assemble & Bake:

1. Place the stuffed manicotti into a baking dish.

2. Pour the sauce generously over the manicotti, making sure they are well covered.

3. Cover the dish and bake at 350 degrees Fahrenheit for about 15 minutes or longer, until the meat is fully cooked and the manicotti is heated through.

4. Check that the meat is completely cooked before serving.

Friendship Cottages:

Simple dinners often don’t require a recipe! It’s the classics, with fresh veggies, that go over the best. The winner is when it’s served poolside! Nothing gets a dinner done faster than a hungry kid at the pool! Making extra dinner to repurpose the leftovers is a great hack to keep you out of the kitchen another evening. One example is shnitzel , roasted broccoli and mashed potatoes . Then the next day the leftovers get repurposed as either personalized shnitzel wraps , fun salads with sliced shnitzel chicken and leftover broccoli inside, or even chunks cut on a kabob alternating with colorful peppers.

Here’s one dairy dinner recipe that Gitty G. makes on repeat—and it’s a great one!

Spinach & Cheese Penne

Sauté 1 onion in oil for about 10 minutes. Add half a bag of frozen spinach and some salt, and sauté until the spinach is soft.

Add one box of raw penne and enough water to just cover the pasta. Be careful not to add too much water, or the penne can become mushy. Give the pot a quick mix to evenly distribute the spinach throughout the pasta.

Let the pot simmer until all the water has evaporated, then give it another good mix. Turn off the flame and add half a bag of shredded Muenster cheese, adjusting the amount to taste.

Cover the pot and let it sit until the cheese is completely melted. Mix well and serve!

Simple, comforting, and easy enough to make on repeat.

Pine Knoll:

Leftover Meat Pizza

Leftover protein from Shabbos- grilled meat, shnitzel, pastrami baked on a pizza crust drizzled with spicy mayo and bbq sauce.

Others popular dinners are Gefen Noodle Soup and pasta of any kind.

Bush Gardens:

My sister's and I are in the same colony so we each take turns making supper once a week! It's the best thing! For one night the bungalow is hectic and chaotic suppertime but the other nights the mess is elsewhere and we have yummy wholesome suppers every night!