This is a grilling recipe that you'll want to make over and over again. Beef-vegetable kebabs with orzo will leave you and everyone feeling satisfied!
This is a really great non mayo pasta salad. Everyone who has ever tried it has come back for seconds. So try it and enjoy.
Author: Kim7459
From a local source. We used fresh pasta, fresh parsley (out of basil!) and Oregon-grown hazelnuts (they grow abundantly here). Easy!
Author: COOKGIRl
I got a whole rack of Iberian pork ribs and decided to cook them in a special, more summer-appropriate rub made of orange juice, zest, pine nuts and garlic.
Author: The Fit Mediterranean
Author: Sheila Lukins
Make and share this Summer Tortellini Salad recipe from Food.com.
Author: Felix4067
Just the name of this dish has me salivating! The recipe is from Mark Bittman's FISH cookbook. Other fish could be used, such as monkfish, red snapper, redfish, or striped bass. Serve with hot white rice,...
Author: Penny Stettinius
Make and share this Golden Summer Chicken recipe from Food.com.
Author: Luv2Cook inNC
Make and share this Cinnamon-Sugar Tortilla Chips recipe from Food.com.
Author: BellesMama
Try our snappy Firecracker Sauce with grilled shrimp or chicken, too.
Not a fan of blackberries? This cocktail recipe will be just as good with blueberries-or any other berry you like.
Author: Samin Nosrat
How *perfect* would these be for those summer BBQ's?!? Serve them on a platter garnished with mint and get ready for your friends to be amazed.
Author: E is for Eat
Author: Paul Grimes
Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink. Ice cubes studded with flowers and berries add a stunning finishing...
Author: Kat Boytsova
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Author: Chris Morocco
These tasty kabobs come together in a snap and taste great!
A simple and easy dessert for your next meal!
Author: Paula Deen
Author: Eben Freeman