Seafood salad can double as an appetizer or a main course. Swap in the seafood of your choice, from peeled shrimp to scallops, crab meat and more.
White cranberry juice and coconut rum (though you can choose plain white rum, too), this is a fresh take on classic sangria.
This delightful tart makes the most of the endless tomatoes we all have during gardening season. Use store-bought phyllo dough and pesto for an easy and elegant-looking appetizer.
The whipped cream and sour cream plays nicely with the sweet fruit and amaretti cookies.
Grill eggplant planks and layer them with super fresh summer tomatoes, mozzarella cheese and basil.
The most work you’ll do with this recipe is threading fresh mango onto skewers. The corn makes the dish—use fresh corn cut off the cob or even frozen in a pinch.
Cucumbers filled with creamy hummus and garbanzo bean salad are nutritious and full of flavor. When it’s boiling hot outside and you need a satisfying lunch, remember: