Weekends are for pancakes like these ~ Cornmeal Blueberry Pancakes. More syrup, please!

Pizza on the grill, all summer long. My two favorites ~ Prosciutto and Pesto and Sopressa and Egg. Perfectly crispy yet chewy crust.

Easy pork chile verde, in the slow cooker. Serve with homemade flour tortillas and easy refried beans. So good, a crowd pleaser.

It’s that time of summer for pickling. Bread and Butter Pickles, perfect for all those cucumbers, you’ll love opening a jar in the winter.

August is the best time of year at the farm stand. Everything in this salad is farm fresh. Grilled Corn Salad with honey-lime dressing.

Classic summertime fruit pie ~ peach pie is a favorite. The flaky and crispy crust is arguably the best part.

Napa Cabbage Salad, the best version of that coleslaw craze with the ramen noodles. Browning the noodles and nuts is the secret.

Small batch apricot jam, perfect for a pound of in season apricots. Delicious on yogurt, on toast or in a glaze for chicken or shrimp.

Chicken and potatoes with a simple Greek vinaigrette, lemon, garlic and herbs from the garden, all baked in one pan.

Southeast Asian-inspired spicy shrimp, with curry, fish sauce and coconut milk. Serve over rice or stick noodles.

Also called Cowboy Caviar, a fresh and healthy dip made with black-eyed peas and lots of other good stuff, tossed in balsamic vinaigrette.

Crispy chicken wings in a hot honey or apricot glaze. Perfect balance of sweet and spicy, with a hint of fresh lime and garlic.

Chicken, smothered in rich homemade gravy, all topped with golden buttermilk biscuits. Vermont chicken pie, a church dinner staple.

Old-world Chicago-style ravioli. Meat and spinach filling, then browned in butter until crispy. Served with Italian gravy.

Traditional St. Patrick’s Day feast. Tender corned beef and vegetables simmered in the flavorful broth. Served with horseradish cream sauce.

Crusty and dense, this is a traditional Irish soda bread. A simple, no-knead bread. Perfect for St. Patrick’s Day or any day of the year.