We’ve got your summer on — 8 fabulous recipe options we proudly share with you —
a great reason to fire up the grill, pack a picnic basket, or set a table in the backyard.  Whatever your delight, here’s an array of summer deliciousness…

Lemony Brussels Sprout Salad
It’s 100x easier to eat more greens when you toss ’em with smoked almonds, bright lemon and sweet cranberries.

1/4 c. fresh lemon juice
3 tbsp. extra-virgin olive oil
1 lb. Brussels sprouts, trimmed and very thinly sliced
1 small head romaine lettuce, chopped
1/3 c. packed grated ricotta salata or pecorino cheese
2/3 c. dried cranberries or golden raisins
1/2 c. smoked almonds, chopped

In large bowl, whisk lemon juice, olive oil, 1/2 teaspoon salt, and1/4 teaspoon pepper; add sprouts and toss until well-coated. Let stand at least 10 minutes or up to 2 hours. When ready to serve, to bowl with sprouts, add romaine, cheese, cranberries and almonds; toss to combine.


Rainbow Veggie Kabobs
Rainbow Veggie Kabobs
Grilled vegetables taste unapologetically more flavorful than their steamed counterparts. String squash, mushrooms, tomatoes and broccoli onto a skewer before tossing on the grill (or pan) for easier, even cooking. Add a major pop of color to your grill.

Don’t want to grill? Roast the veggies instead: Toss with all of the oil and spices on large, rimmed baking sheets, then pop in the oven at 425 degrees F for 15 to 20 minutes. Squeeze lime over veggies before serving.

a pinch of salt and pepper
1/2 tsp. paprika
6 tbsp. extra-virgin olive oil
2 lb. small green and yellow summer squash, cut into 1″ chunks
1 pt. grape tomatoes
cubed sweet onions
12 oz. small broccoli florets
8 oz. cremini or button mushrooms, halved if large
1 lime

Heat grill to medium. In a small bowl, combine salt, pepper, paprika, and; set aside. In a large bowl, toss squash and all the vegetables together with the oil. Thread vegetables onto skewers. (If using bamboo skewers, soak them 30 minutes first.)
Grill until there are a few char marks on the vegetables, then transfer skewers to a large platter or cutting board and squeeze lime juice all over vegetables. Drizzle with remaining 2 tablespoons oil.


Crispy Beet and Mozzarella Salad
This salad has it all — crunchy beets, chopped cucumbers, radishes, arugula and mozzarella. You may just want to feature it for the main coarse.

1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch thick slices
3 tbsp. olive oil
1 English (seedless) cucumber, chopped
10 radishes, thinly sliced
3 cups of chopped arugula
3 tbsp. red wine vinegar
8 oz. fresh mozzarella, torn

Preheat oven to 450°F. In medium bowl, toss beets with 2 tablespoons oil and 1/4-teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
In large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper. Divide among serving plates; top with mozzarella.


Honey-Soy-Glazed Salmon with Peppers
This sweet ‘n’ sticky Asian glaze would taste equally delicious on chicken or grilled veggies.

2 large peppers, seeded and thinly sliced
1 medium red onion, thinly sliced
2 tbsp. toasted sesame oil, divided
1/4 tsp. salt
3 tbsp. soy sauce
2 tbsp. honey
2 tsp. grated peeled fresh ginger
1/4 tsp. black pepper
4 fillets salmon (5 oz. each)
3 c. cooked brown rice
fresh basil, for garnish

On large rimmed baking sheet, toss peppers with onion, 1-tablespoon sesame oil and salt. Roast in 425 degree F oven 20 minutes or until tender.
In 2-quart baking dish, whisk soy sauce, honey, 1 tablespoon sesame oil, ginger and black pepper; add salmon turning to coat. Bake for 15 to 20 minutes or until cooked through. Serve salmon with pepper mixture and cooked brown rice. Garnish with fresh basil.


White Peach Sangria
Instead of a traditional red sangria, make a refreshing summer version with white wine and fresh peaches.

1 bottle (750 ml.) Riesling or other aromatic white wine
2 cups thin wedges firm-ripe white peaches (about 3/4 lb.)
1/2 cup peach schnapps
1 cup loosely packed mint sprigs
1 bottle (750 ml.) chilled brut-style sparkling wine


  1. In a large pitcher or small punch bowl, combine Riesling, peaches, peach schnapps, and mint sprigs. Cover and chill until cold, at least 2 hours.
  2. Pour in sparkling wine, stir gently, and serve immediately in chilled white-wine glasses.


Grilled Shrimp Panzanella Salad

This simple summer dish can be made and refrigerated up to two hours ahead. Use whatever varieties of peppers and tomatoes you can find, and try serving this in individual tumbler-sized glasses.

1/2 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound large shrimp, peeled and deveined
6 (1-inch-thick) slices day-old country-style bread
1 cup red cherry tomatoes, halved
1 cup yellow teardrop tomatoes, halved
1/3 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh basil

Salt and freshly ground pepper to taste


  1. Preheat grill to medium-high heat (350° to 400°).
  2. Whisk together first 5 ingredients in a small bowl.
  3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
  4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.


Grilled Trout with Garden Zucchini and Herb Aioli

3/4 cup aïoli or mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1/4 teaspoon anchovy paste (optional)
3 zucchini, halved
6 (6-ounce) trout fillets
2 tablespoons olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper


  1. Combine first 3 ingredients and optional anchovy paste, if desired, in a small bowl; chill until ready to serve.
  2. Brush zucchini and trout with olive oil, and sprinkle with sea salt and pepper. Grill zucchini 3 to 4 minutes on each side; cut into 1/2-inch slices. Grill trout fillets, skin-sides up, over hot grill about 4 minutes. Turn, and grill 3 to 4 minutes. Serve fish and zucchini with herb aïoli.


Blueberry Cobbler: A Classic Made Easy!
This classic blueberry cobbler is so easy to make that your loved ones will be begging you for the recipe!

Blueberry Cobbler
Serves 10

Zest from 1 lime
1  tbsp. finely chopped mint,  plus 10 sprigs, for garnish
1  tbsp. confectioners’ sugar
4  cups blueberries
¼  cup (½ stick) unsalted butter
¼  cup canola oil
1  cup whole-wheat pastry flour
1½ tsp. baking powder
1  tsp. kosher salt
¾  cup 2 percent milk
1/3 cup agave syrup
1 tsp. pure vanilla extract
1 cup vanilla cream (recipe below)

Preheat oven to 350°F. Mix lime zest, mint, confectioners’ sugar, and blueberries in a bowl and set aside. Place butter and oil in a 10½-inch cast-iron skillet and transfer to oven for 5 to 7 minutes. Meanwhile, to make batter, combine flour, baking powder, and salt in a bowl, then whisk in milk, agave syrup, and vanilla. Remove skillet from oven, add butter-oil mixture to the batter, and stir to combine. Pour batter into the hot skillet, top with berries, and bake until the batter has browned and risen up around the fruit, 30 to 35 minutes. Transfer skillet to a rack to cool slightly. Serve with a dollop of vanilla cream and a sprig of mint.

Vanilla Cream

1 cup plain Greek yogurt
4 tbsp. confectioners’ sugar
1 tsp. pure vanilla extract


Combine ingredients in a small bowl and whisk to blend.


Recipe sources:  Garden and Gun Magazine, June 2015, page 47; and www.goodhousekeeping.com