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Fig and turkey sandwich
Jazz up your turkey sandwich with figs and whole grain mustard! This recipe is fresh from the kitchen of Hollywood chef Jonathan Rollo.
Swirly Bing cherry and yogurt ice pops
Life is more than just a bowl of cherries. It's cherries in salads, main dishes, beverages, desserts and more. This summer, beat the heat with colorful ice pops that can be made with red cherries only or a mixture of both red and lighter-colored Rainier cherries.
Baby back pork ribs
One important tip from restaurateur Marty Wells: "Make sure the ribs are skinned so the smoke can penetrate the whole rib." He recommends using hickory, white oak or pecan wood.
Barbecue baked beans
Add some smoked brisket or pork trimmings to the beans for an authentic barbecue pit flavor.
Carolina pulled pork
Perfection can't be hurried: For fall-off-the-bone tenderness, cook the pork for eight to 10 hours over hickory, white oak or pecan wood. It's delicious in sandwiches, sliders, carnitas, flautas or quesadillas—or put chunks in your barbecue baked beans.
Corn, green bean and tomato salad
During the warm-weather months in the Central Valley, this refreshing salad hits the spot with the snap of green beans, the pop of roasted corn and the burst of cherry tomatoes. It's a seasonal favorite at Moo Creamery and also a perfect accompaniment to a backyard barbecue or picnic in the park.
Smoked beef brisket
After it has finished cooking, let the foil-wrapped brisket sit at room temperature for about a half-hour. "This resting period is very important," barbecue restaurateur Marty Wells said. "During that time, the brisket will reabsorb its juices."
Sweet 'n' smoky BBQ sauce
A specialty of Bad to the Bone BBQ, this sauce has "just enough vinegar to give it a nice, pungent taste and enough smokiness to balance out the sweetness," creator Marty Wells said. "It complements any smoked meat."
Cucumber basil martini
Here's a martini recipe that will remind you of a day at the spa. Shake up this delicious cocktail and relax today!