Perk up green beans with this sweet and sassy dressing, which is perfect for a summer side dish.
Get those ice cream makers out the closet, dust them off and begin making ice cream in time for July 4th. This is such an easy vanilla ice cream recipe. Eat it plain or mix in your favorite whatever. You’ll be the hit of the neighborhood whether you like it or not!
They may be old school, but there’s nothing old about fresh heirloom tomatoes. Forget the grocery store. Many heirloom tomatoes come from local farms and gardens, so a farmers’ market will give you the best variety for this easy summer salad.
Lemonade Pie is the perfect summer dessert. It’s so easy to make and is loaded with a sweet & tart citrus flavor. Frozen lemonade is one of the secrets to this pie’s fast and creamy filling.
I haven’t met an onion that I didn’t like. Pick up a bunch of green onions this weekend and throw them on the grill since you’ve got it up and running already. If you’re not grilling then feel free to cook them stovetop in a grill pan.
Stuffed Zucchini Flowers (Fiori di Zucchini Ripieni) are absolutely amazing things to eat. The first time I had these little delights was in Italy about 15 years ago. Talk about heaven. If you’ve never had them before then you’re in for a real treat! You can find zucchini flowers at most farmers’ market throughout the summer months.
As summer marches on, corn is one of the edible pleasures of the season. Summer corn is in abundance now and when corn is harvested, the natural sugars start to turn to starch. You will want to get the corn at its freshest to retain the milky juices in the kernels. It’s such a treat if you can find a farm stand where the corn has been harvested that morning.
I’m not a beer drinker, but I swear most anything brined in beer tastes delicious. Remember, as always, if you don’t have a grill then go get yourself a grill pan.
Enjoy the harvest of corn this summer. I like to cook my corn on the grill, but remember that if you don’t have a grill then just use a grill pan. You can place corn on the grill over indirect heat with the husks intact or pulled back. Corn in the husks will take about twice the time to cook. You can also peel and remove the husks and wrap the ears in foil. One of the advantages of grilling corn in the husks is that when they’re ready to come off the grill and cool off a bit it makes shucking easier.
Perk up your summer sweet corn-on-the cob with easy to make herb butter.
