A perfect transition salad for moving from summer to fall. Packed with roasted fennel, blanched beans, pumpkin seeds, and a lemon mustard dressing, it has a little bit of everything and a whole lotta flavor.
A simple nod to summer with a shrimp boil on the grill. Tuck shrimp, corn, potatoes, onions, and a garlicky butter sauce into foil packets and you've got a simple meal to enjoy in the great outdoors.
A great rub followed by a great sauce transforms spare ribs into a flavorful bit of bliss from your Instant Pot and your grill. Get your rib fix in while summer prices are still happening at the grocery store and the weather begs you to linger in the outdoors.
This versatile blend of grilled and fresh vegetables and herbs can stand in as a salad, side, or even the main event. Pick and choose different vegetables, add some of your favorite protein (extra point for grilling that too), and get ready to lean into summer before it's over.
In about 15 minutes, you can have super flavorful green beans on the table without boiling or steaming nutrients away. When they abundant, I make green beans this way several times a week and they get devoured every time.
Air fried potatoes are my new replacement for roasted potatoes. They take less time, have more stunning texture, and pack all of the flavor of traditional roasted potatoes. And all of that gets even more true when you use new potatoes to showcase the best spuds have to offer.
About 20 minutes and an air fryer later can give you a batch of out of this world teriyaki salmon bites. Tweak some bottled teriyaki sauce to make it more air fryer friendly and you'll be delighting in a downright spectacular dinner that can be on the table in less time than it takes to have pizza delivered.
A beautiful and delicious appetizer that's sure to impress, this crostini features beautiful beets and two stunning cheeses. It's also drizzled with a balsamic glaze that is likely to change the way you present appetizers and salads forever. What I'm saying is please make this and enjoy it.
High end canned tuna and toasted Israeli couscous get paired with fresh, grilled, and sun-dried vegetables and a rich dressing to make a dinner-worthy salad. Whether it becomes the main course on a hot day or gets paired with your favorite sandwich, this one's all about flavor.
Ahi tuna spends a little time in a spicy, salty marinade/sauce while bowls brimming with brown rice and the season's finest produce are assembled. Everything from crisp cucumbers and baby turnips to tender avocado and grape tomatoes make this a stunning meal in under a half hour.
