Grilled Zucchini with Parmesan Panko Crust

A simple and easy way to add a spicy, cheesy crunch to your grilled zucchini this summer.





My CSA from Coonamessett Farm has been pumping out some enormous zucchini, which are my favorite summer vegetable to grill. They marinate well, can get a charred outer layer while staying sweet and juicy in the inside, and pair well with basically any summer meal (all you have to do is pick the right marinade or toppings!). This recipe is a really easy way to spice up your grilled zucchini.

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Saffron Seafood Packets

These little foil pouches of seafood and spices are the fast, grilled way to the taste of bouillabaisse.





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Whole Grilled Chicken with Bourbon BBQ Sauce

This chicken is slow grilled for even cooking and slathered with a sauce that’s sharp from grated red onions, bold with bourbon, and sweet from molasses.





The BBQ recipe all started with the realization that I had no brown sugar. But as Bob Ross says, there are no mistakes, there are only happy accidents. That bottle of molasses that I brought with me from Chicago over 3 years ago finally made a debut. This was the dawn of a new BBQ in my life. I found that molasses thickens the sauce while adding a fuller sweetness. Later the sauce evolved into including red onions, balsamic, and bourbon, making the best BBQ quartet.



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Grilled Branzino with Walnut Parsley Pesto Dressing

This crispy white fish is stuffed with lemon and drizzled with a light walnut parsley pesto. If you can’t get branzino, you can use lake trout.





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Grilled Corn and Garlic Scape Salad

Enjoy early summer produce with this grilled corn and garlic scape salad with feta cheese, chives, and lemon.





The summer rises and passes with the height of the cornfields in the Midwest. Driving along country roads in Wisconsin wasn't only pleasing for me, it was a gauge of the summer season while going up to the lake on weekends.

Now that I'm in Cape Cod, summer starts like a broken levy. Memorial Day weekend brings a flood of traffic and beach-goers from all over New England. Striped bass start coming down the canal one day. And sleepy towns by the sea are awake and bustling.

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Grilled Garlic and Herb Bread

Some define the beginning of civilization when language was created. Others say the dawn of agriculture. But the beginning of culture as I understand it, began when the first loaf of bread was broken and shared. What better image of community can you ask for? It’s not just a vessel for when you’re dipping it in a sauce or making a sandwich. Let’s celebrate bread on it’s own merit.





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Strawberry Lime Vinaigrette Salad

Gorgonzola cheese is a surprising compliment to the sweetness of the strawberries and the acidity of the lime in this easy and colorful summer salad.





I love a berry salad, but I’m squeamish about using a lot of vinegar in salad dressings. I use lime instead for this dressing. It adds enough acid, but still smells sweet and natural.

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Spicy Shrimp and Snap Peas with Cashew Sauce

Sautéed in ginger, garlic, and thai hot peppers, these shrimp and snap peas get a cool down with a cashew-lime dipping sauce.





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Clams Steamed with Garlic Scapes

A twist on a classic butter and wine recipe.





Garlic scapes are like the farmers markets’ gift bows. They look pretty, but once you have them, what do you do with them?



They taste like a cross between a green onion and a mild garlic clove, with a hint of peppery spice. And they happen to be great with steamed clams.

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Miso Ginger Grilled Pork Chops and Swiss Chard

This miso-ginger spread packs in sweet and savory complexity on tender, grilled pork chops.



Spicing up some light greens, like sautéed swiss chard pairs nicely with the pork, but the real treat is grilling the stalks. Every part of the buffalo, right? I can’t get over how sweetened the stalks get as the miso-ginger spread carmelizes on them.



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