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One of the great things about summer is the opportunity to get outside and grill your favorite meat.

Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.

Preparation: Have a large bowl of ice water ready. Blanch asparagus in boiling heavily salted water for 2-3 minutes, al dente.

Chop your spinach and basil very well and add to salad bowl along with asparagus. Add in the cooked pasta, combine well. Toss in the lemon basil vinaigrette and pine nuts.

Chop your spinach and basil very well and add to salad bowl along with asparagus. Add in the cooked pasta, combine well. Toss in the lemon basil vinaigrette and pine nuts.

Impress your friends with Sashimi Tuna, an elegant yet simple dish. With fresh tuna, serrano chili peppers, fresh cilantro, and olive oil this recipe is a crowd pleaser for any seafood lover, and [...]

Make the most of summer’s bounty with this irresistible dish of Zucchini slices rolled up around a gooey filling of ricotta, summer corn and mozzarella, baked with a marinara sauce and topped [...]

Brush the bread slices on both sides with olive oil, season with salt and pepper. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.

Preparation: Cook onion with oil in a medium saucepan over medium heat until onion is softened and translucent.