It’s super-hot outside here and I when I don’t want to turn on the oven I grill. Marinating this rack of lamb in garlic, shallots, and herbs infuses the lamb with a fabulous bold flavor. For the best results make sure to marinate overnight.
American cheese melts at a lower temperature than most cheeses and won’t separate. Use it in dips, grilled cheese, and cheeseburgers. Keep the queso melty and warm by serving it in a mini slow cooker.
I don’t know anyone who doesn’t love a cupcake now and then. These moist cupcakes are filled with fresh strawberries and make a nice summer treat.
To make it easier to pack in the green beans I like to use a wide-mouth jar if possible. I like to chop and toss these pickled bens into pastas or potato salads. They are a nice addition to a cheese platter or just eat them as a snack.
I grill all year, but especially during the summer months. I like to use my grill for more than grilling meats. Cook this Cheese & Pesto Stuffed Ciabatta on your grill for a family pleasing stuffed bread.
I never buy store bought banana bread because making it at home is so much better. I make this banana bread in my Martha’s Vineyard kitchen when I’m up early in the morning. It goes so well with a cup of strong coffee.
In the summer months I like to bake early in the morning. This Strawberry Bread is made with fresh strawberries that is excellent for breakfast, dessert or midday snacks.
During the warmer months I like to serve hearty salads for dinner. Chickpeas add a hit of protein to this vegan main dish. You may add crushed pita chips to this recipe if you like.
I love to grill meats and vegetables. For perfectly cooked chicken start over a medium-high heat until grill marks appear, then finish cooking over a medium heat.
One taste of this frozen, tropical drink and you will be transported to beachside paradise. Add dark rum or gin for a boozy kick.
