A marinade with red wine vinegar and lemon juice quickly tenderizes flavorful lamb shoulder chops. Feta cheese, Kalamata olives, red onion and lemon zest add even more flavor.
Fresh cherry tomatoes star as the jewels in this summer tart.
Sweet, spicy, and pickled chutney goes well with curries, fritters, meats, and more.
A simple marinade in a sauce for 30 minutes adds an Asian flavor to grilled salmon.
Pomegranate molasses along with toasted pecans and chives adds depth of flavor to roasted eggplant.
Perfectly ripe stone fruits can be elusive, even at the season's peak. This salad pairs tartness of under ripe fruit with sweet watermelon and adds a tangy dressing to bring the flavors together.
Peaches combine with flowery basil for a summer time dessert.
Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer – or paired with a crusty bread, a satisfying light lunch.
Coconut water serves as the base for these tropical tasting ice pops.
These spicy fresh corn cakes combine for a summer meal. Have them on the side for dinner or as the main course for lunch.
Sage is often used in savory dishes. But used in baked goods it offers an elusive herbal undernote, especially when baked with berries.
Twice baked in the oven with melty cheese this dish makes a perfect meal for one.
Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta.
Zucchini season is here! Spice things up with these hot fritters.
For added flavor, garnish corn bisque with thyme buttered popcorn.
Classic zucchini walnut bread for the zucchini-abundant days of late summer. Add chocolate chips for extra sweetness.