- Brown sugar ribs
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- The bacon fat in this recipe helps make the ribs fall-off-the-bone tender. "I like to use hardwood smoked bacon fat," chef Kevin Templeton said. "This adds a smoky element to the ribs on top of the fantastic grilled flavor."
- Ahi spring mix salad
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- Seared tuna is the star of this dish. Present the steaks on a bed of spring mix that's been tossed with a tangy ginger vinaigrette and sweet mandarin orange segments.
- Mushroom sandwich with spring mix
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- Earthy mushrooms complement spring mix in this recipe.
- Grilled wild king salmon with jalapeno yogurt
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"King salmon, simply grilled over a wood fire and served with a spicy yet cooling jalapeño yogurt, makes for a wonderful evening," chef Brian Collins said. Side-dish pairings are wide-ranging and include summer corn succotash, wilted spinach with fingerling potatoes or garlicky green beans with wild rice.
- Roasted chicken naan pizzettas
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- Naan is the perfect base for these mini-pizzas. Have picky eaters? Let them choose their own toppings.
- Coconut chicken curry
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- This recipe is great for a crowd. It can be made completely ahead and reheats well. Serve with basmati rice and peas.
- Mediterranean roasted vegetable and farro bowl
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This can be served warm, cold or at room temperature, mixed together as a salad or layered in a bowl as shown. Or, layer in a Mason jar and take to work for a healthy lunch.
- Lemony-shallot roasted chicken and vegetables
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Get ready for the week ahead by roasting two chickens at once. Serve the fresh-from-the-oven chicken with roasted vegetables on the day you make this, and save the rest to enjoy in any of the recipes below.
- Whole egg and potato ravioloni with fried herb salsa verde
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- Ravioloni are distinct from ravioli. These should be large—like the palm of your hand. The soft-cooked egg in the center adds richness to the sauce.
- Smoky salt-cured ribeye with fire-roasted tomatoes and arugula pesto
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- Salt curing is simple, chef Teresa Urkofsky says. The salt sprinkled on the meat draws out moisture and then the moisture is re-absorbed into the meat, bringing the flavor of the salt with it. Smoked salt isn't necessary, but provides a nice nuance, she says.
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