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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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Flat iron steak and onions are layered over onion rings and topped with a homemade cheese sauce in these decadent onion ring nachos.
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Get Grilled Summer Vegetables Recipe from Food Network
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
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Chicken, potatoes, mushrooms, and peppers are wrapped in aluminum foil for one-dish meals cooked in a campfire! These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like.
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network
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This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter
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Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown.
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Awesome cake if you like the flavors of coffee and coconut.
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Crispy quesadillas are made with the Mexican delicacy huitlacoche, a corn fungus also known as "corn truffle," and delicious Oaxaca cheese.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.