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By Sara Moulton The Associated Press

Corn gazpacho is a great starter for Fourth of July party

Simple and delicious straight out of the garden, abundant corn on the cob is one of the great things about summer. You boil it up, spread on a little butter, dig in and thank your lucky stars. But even perfection gets boring after a while. This cold refreshing soup is a way to have your corn and spoon it, too.

Serve Warm Steak and Potato Chip Salad on Father’s Day

In honour of Father’s Day, I’ve conjured up a recipe featuring an arsenal of steakhouse delights, starting with steak itself and including potatoes, spinach and blue cheese. But I’ve prepared and combined these ingredients in a way that’s slightly healthier than usual, namely in a salad. The bulk of it is given over to spinach, tomatoes and cucumbers.

Picnic Size Southwestern Zucchini Quiches are a snap to make

You’d think quiche would be a summer picnic staple. In practice, the beloved cheese pies are too darn messy. Cutting one into slices while you’re sitting in the wild or at the beach can be tricky. And if you figure, “Aha! I’ll slice it up ahead of time,” you discover there’s no easy way to transport the individual wedges.

Mushroom & cheese burritos are perfect for Meatless Mondays

Mushroom and Cheese Burritos are a delicious vegetarian dish hearty enough to satisfy even the most die-hard carnivore in your family: a burrito stuffed with portobello mushrooms, chiles and cheese. It’s perfect for Meatless Mondays and ‚Äî bonus! ‚Äî all the ingredients are cooked together in a single rimmed sheet pan, which means cleanup is a snap.