If you don’t have plans to travel to southern Italy any time soon, this almond granita will get you half way there.
Chunky country potato salad is chock full of vegetables, lasts for days and is highly customizable.
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
When a garden-loving father of a friend gave me a huge basket of tomatoes… I had to make gazpacho!
Since apricots are nearing the end of their season, let’s celebrate them and all of their tangy-sweet goodness!
Zucchini boats (stuffed zucchini) is summer’s answer to flexibility.
Decades ago, one of my go-to, fit-for-company dinners was baked chicken breasts stuffed with grated zucchini and carrot stuffing. An entrée and side dish in one, and a bit of a show piece, too.
Sangria is one of those nearly infinitely variable drinks. Mix and match wines, fruit, and the amount of sweetness to your liking.
A handwritten note from my grandmother on an early 1960’s newspaper recipe, “Danish” Cucumber Salad said, “Good!” So it must be. And so it is. Now, it’s even better.
It’s chilled summer soup time! Gazpacho, Vichyssoise and Borscht are the most common. And for that reason, summer soups can be polarizing. Sad. Instead, try chilled zucchini soup. Cool, light, healthy and so, so refreshing. Happy!