Think of the word “slaw,” and many of us probably picture the classic shredded cabbage dish, or perhaps variations based on broccoli or carrots. But there’s so much more potential to the dish, particularly with all the great produce available during the hot summer months.
Read moreMake this now: Dill and mint feta dip (Tyrosalata)
Move over hummus, there's more than one dip to serve at the table. Tyrosalata is a traditional Greek dip consisting of feta cheese, lemon juice, olive oil and fresh herbs. Within just a few minutes, the ingredients are blended together to form a smooth, creamy and mildly salty spread. Simple to execute, this is one recipe that will readily become a back-pocket dish for any occasion.
Read moreMake this now for Meatless Monday: No-bake peanut butter bars recipe
Food pairings don’t get much better than peanut butter and chocolate. This recipe is a favorite of mine for a number of reasons. First, there’s no baking involved, which makes this a great treat to make on hot summer days. Second, it’s simple to execute — the bars use only a handful of ingredients. Additionally, it’s kid-friendly, if you’re looking for recipes to get the little ones involved in the kitchen. Most of all? The bars are delicious and fun, and I’m always asked for the recipe when I bring them to a gathering or function.
Read moreKitchen hacks: Make your own sriracha sauce
Love sriracha sauce? If you’re a fan like me, you probably put the stuff on everything (I even add it to salads). Spicy but sweet, with just the right amount of tang, just a small drizzle of the bright red sauce jolts even the most mundane dishes with a little extra personality.
Read moreMake this now: Salted caramel shortbread bars
I made these shortbread bars again just a couple of weeks ago for a family gathering. It’s a relatively simple recipe, and is a great dish when you’re looking for something that can be made ahead of time. And it’s a great combination of flavors: the shortbread is rich and buttery, with just the right light and flaky texture, topped with a dark and nutty caramel glaze. A dusting of coarse sea salt gives the bars a nice, savory crunch. The bars will keep, refrigerated, for one week.
Read moreMake this now: Strawberry pie
When the season hands you amazing fruit, sometimes the best way to show it off is also one of the most simple — a fresh fruit pie. At least that’s how I’ve always felt, particularly during the summer months when the markets and produce aisles are a veritable rainbow of tender berries and fragrant stone fruits.
Read moreMake this now: Grilled avocado with marinated tomato salad for Meatless Monday
It’s on days like these that I like to plan the whole meal around the grill, keeping it simple as the family and I enjoy the evening outdoors. This avocado and marinated tomato dish is a favorite fallback of mine — it’s easy to fix and comes together quickly, perfect for a weeknight meal but also dramatic enough when planning for company.
Read moreKitchen gadget: Spiralizer (and use it to make this chilled zucchini "pasta" recipe)
If you’ve never heard of it, a spiralizer quickly and easily turns your favorite vegetables and fruits into noodles and other spiral cuts. Whether you’re eating low-carb or gluten-free, or simply trying to keep your calories to a minimum (it seems my partner and I are always on some sort of diet), a spiralizer is a fun — and colorful — way to turn all sorts of produce into healthful “pasta" alternatives.
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