This watermelon cooler is made from pureed watermelon, fresh lime juice, white rum, St. Germain and topped with sparkling water.

This easy bruschetta recipe is made with oven-roasted cherry tomatoes, pesto and burrata cheese. Perfect for 4th of July!

A healthy and delicious riff on a classic Caesar, this salad is packed with superfoods including: kale, broccoli, fresh garlic and tomatoes.

This flavorful Asian-style steak can be served as a main course and then repurposed to make Beef, Noodle and Mango salad the next night.

This fabulous and unusual lemon bar recipe by Melissa Clark of the New York Times is truly delicious.

Delicious rice bowls filled with teriyaki chicken, mango, Little Gem lettuce are dressed with a tangy carrot ginger dressing.

An inverted twist on Key lime pie. Lime infused panna cotta is topped with a Graham cracker and oatmeal crumble topping.

Grilled Little Gem salad is one of my favorite easy summer salads. 15 minutes from the fridge, to the grill, to the table.

Chorizo and clams is a classic combination served throughout Spain and Portugal. Seasoned with saffron and Spanish paprika.

A comforting soup for a summer night by the sea. Hearty enough for a meal. Best served with crusty garlic bread.

This one-pot chicken skillet dinner is a tasty way to use peaches in a savory dish.

Prosciutto is my secret ingredient for making moist & tasty kabobs. Combined with chicken and peaches these may be your new favorite!

These lettuce wraps are smack-your-lips and lick-your-fingers good. Grilling the pineapple brings out its natural sweetness.

Traditional Mexican corn made with 2 untraditional ingredients. Possibly the messiest most delicious corn you have ever eaten.

Zoodles with shrimp, mushrooms and tomatoes make a heathy, easy weeknight meal.

A 3-layer brown sugar pavlova cake filled with fresh berries will get a standing ovation.