Blackberry crisp made with just-picked blackberries from the farm ~ the best summer dessert, with a scoop of vanilla ice cream.

Pappardelle pasta in a creamy lemon sauce with asparagus, artichokes and prosciutto.

Easy, crispy fried green tomatoes, dipped in buttermilk and dredged in seasoned cornmeal/flour mixture ~ served with rémoulade sauce.

St. Louis-style pork steaks cooked in BBQ sauce until tender, all in one pan on the grill ~ a regional barbecue favorite.

Creamy spring risotto with asparagus, smoked salmon and sugar snap peas ~ finished with lemon, parmesan and a sprinkling of fresh herbs.

Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares.

Pan seared tilapia in a bright, briny and buttery sauce made with lemons, butter and capers, easily made with ingredients on hand.

Simple and elegant braised chicken dish, with artichokes and mushrooms in a sauce made with chicken stock and sherry.

Smoky ham and white bean soup made easy in the Instant Pot.

Seasoned ground beef filling for tacos, burritos or nachos. Easy, flavorful taco meat comes together in the skillet in about a half hour.

Cabbage, bacon, onion, chiles and little bitty potatoes braised until tender and flavors have melded. Delicious and addictive.

Turkey chili with chunky vegetables, tomatoes with spicy chiles and beans. Loads of flavor, lightened up a bit with ground turkey.

Cajun chicken thighs in the cast iron skillet. Preheat the skillet in the oven, sear on the stove top, then finish off back in the oven.

Pork ribs braised in a low, slow oven with sauerkraut and brown sugar. Serve with mashed potatoes for Sunday dinner on a cold night.

Festive and easy cherry pie bars made with pie filling and staple ingredients, a favorite on the holiday dessert table.

Chicken, mushrooms and onion in a rich paprika-laden sour cream gravy~ all in one skillet for an easy weeknight dinner.