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Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese
cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Get Jalapeno-Cornmeal Pancakes Recipe from Food Network
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A crunchy addition to any taco.
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Lemon meringue pie sweetened with agave nectar is still a sweet treat without the processed sugar.
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This refreshing drink is made with strawberries, rum and lemon-lime soda blended with ice for a great summer cool down.
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A ice pop with cold-brew coffee, sweetened vanilla milk, with a caramel-coffee bean layer makes a refreshing treat.
Ingredients: milk, condensed milk, vanilla, coffee
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Get The Classic Cognac Cocktail Recipe from Food Network
Ingredients: cognac, lemon juice, lime juice