This page contains a Flash digital edition of a book.
Tasty and Delicious Summer


Vegetables


Maple Pecan Brussels Sprouts


1 lb. fresh Brussels sprouts, halved 2 Tbsp. butter


1 & ½ tsp. apple cider vinegar 1 & ½ tsp. maple syrup ½ tsp. salt ¼ tsp. pepper ⅓ cup chopped pecans, toasted


Saute Brussels sprouts in butter in a large skillet for 8 to 10 minutes, until tender. Add vinegar, syrup, salt and pepper; cook and stir for 1 minute longer. Sprinkle with pecans. YIELD: 4 servings.


Arugula and Strawberry Salad


3 Tbsp. sherry vinegar 1/2 tsp. granulated sugar 3 Tbsp. extra-virgin olive oil 1 Tbsp. canola oil


1/4 tsp. Kosher salt, plus more for seasoning


2 cups arugula leaves


1 generous pint fresh strawberries, washed, dried and split length- wise


Sprinkle poppy seeds


In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning. Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.


Barbecue Corn


4 ears corn


Marinated Zucchini and Summer Squash


2 Tbsp. white wine vinegar 2 Tbsp. fresh lemon juice 1 Tbsp. minced garlic


2 tsp. chopped fresh thyme leaves Salt and freshly ground black pep- per


1/3 cup extra-virgin olive oil 1 lb. zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick


1 lb. yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick


Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.


Prepare the barbecue for medium- high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.


6 Tbsp. softened butter 1 garlic clove


1/4 cup barbecue sauce 1 Tbsp. ancho chili powder


Pulse the softened butter with the garlic clove, barbecue sauce and an- cho chile powder in a food processor until smooth. Brush the 4 ears corn with three-quarters of the spiced but- ter and wrap in foil. Grill over medium- high heat, turning often, until tender, about 15 minutes. Brush with the remaining spiced butter and season with salt.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164  |  Page 165  |  Page 166  |  Page 167  |  Page 168  |  Page 169  |  Page 170  |  Page 171  |  Page 172  |  Page 173  |  Page 174