Monthly Archives: May 2017

Curried Grilled Chicken Thighs

OK, if you didn’t like a summer slow-cooker recipe, this one for the grill may be more to your liking. This recipe from Cooking Light, June 2017, is worth making just so you have leftover curry paste for your next … Continue reading

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Slow-cooker Beef Barbacoa

What? A slow cooker recipe in the summer? Why not save this one for the Christmas potluck? Because a slow-cooker doesn’t heat up the house like the oven does. Because you can let it work all day so you can … Continue reading

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Fresh Pea, Prosciutto, and Herb Salad

Now here’s a green salad we can get behind, because the green comes from edamame, peas, and beans. OK, there’s some arugula, too, but you can hardly see the salad greens beneath all the other green food. This recipe also … Continue reading

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Dill Pickle Potato Salad with Bacon

You just can’t go wrong with potato salad (unless you leave it out in the summer sun for too long!). Because of that combined necessity and uncertainty, we almost always bring our own and have tried many versions. This one … Continue reading

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Cucumber-Melon Salad

One of us is not a fan of mixed-greens only salads. No matter how fresh the greens or how it’s dressed, it might as well be beige. We were determined to avoid such salads, and this was our first effort … Continue reading

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Lentil Tapenade Crostini

For many years, we served an olive crostini with toasted pine nuts. The recipe was great, but we don’t want to be in a rut. Here was our baby step away from that rut. This recipe came from Cooking Light, … Continue reading

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Mini BBQ Chicken-Cornbread Muffins

This appetizer also came from Kraft® Food and Family, Summer 2017. We again include the ingredients and directions for those readers who may not be able to find the recipe at We made the cornbread mini-muffins from scratch rather … Continue reading

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Eggplant Pizza

Recently we celebrated with family, friends, and neighbors (not mutually exclusive categories, of course!). The menu was an attempt to provide an eclectic summer smorgasbord. We’ll let you decide how well we did. The first appetizer uses slices of eggplant … Continue reading

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