• 4 peaches, halved and pitted
  • 1/8 cup Mazola Corn Oil
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup prepared salted caramel sauce
  • Your favorite vanilla ice cream
  • 1/3 cup chopped pecans, toasted (optional)
  1. Preheat grill for medium heat.
  2. In a small bowl, combined brown sugar and cinnamon. Set aside
  3. Brush cut halves of peaches with Mazola Corn Oil and place face down on the grill. Brush the outside (skin side) of the peaches with corn oil while the other side cooks. Grill for about 3 minutes, or until peaches are just beginning to develop grill marks.
  4. Using tongs, carefully flip the peaches. Sprinkle the cinnamon and sugar mixture over the cut side of the peaches and grill for an additional 2-3 minutes.
  5. Remove peaches from grill and cool slightly.
  6. Place one or two peaches in an individual serving dish. Top with vanilla ice cream, salted caramel sauce and toasted pecans. Enjoy!
Recipe Source - Let's Dish
This is a great light lunch.


  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup diced tomatoes (or grape tomatoes - halved)
  • 1/3 cup chopped fresh parsley
  • 1/4 cup finely chopped sweet onion (such as Vidalia)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon minced garlic
  • Fine sea salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil


  1. Place the beans, tomatoes, parsley, and onion in a large salad bowl.
  2. In a small jar or bowl, place the vinegar, garlic, salt, and pepper. Cap the jar and shake, or whisk to combine. Add the oil, and shake or whisk again.
  3. Toss the salad with the dressing, folding gently so as not to break up the beans. Adjust the seasonings and serve.
  4. Make-ahead: The salad can be made in advance and stored in the refrigerator for up to 2 days.
Recipe modified from Good Cheap Eats
Serve this hearty sandwich with a salad fruit.



  • 1/3 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 boneless skinless chicken breast
  • 4 slices of bacon (cooked until crispy)
  • 4 slices whole wheat bread
  • 4 slices mozzarella cheese
  • 2 teaspoons Dijon mustard


  1. In a sealable plastic bag or coverable bowl combine 1/3 cup Dijon mustard, vinegar, honey, lemon juice, thyme, paprika, pepper and salt. Add the chicken breast. Seal or cover and place into the refrigerator and allow to marinade for 1 hour.
  2. Add the bacon strips into a large skillet. Heat the pan to medium heat and cook the bacon until crispy. Transfer to a plate lined with paper towels.
  3. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Remove the chicken breast from the marinade. Place the chicken breast onto the grill and cook for 10-15 minutes per side or until the chicken is fully cooked (the internal temperature has reached 165 Degrees F.). Remove from the grill and allow to cool for 10 minutes. Slice the chicken breast into strips.
  4. Butter one side of each slice of bread. Take one of the bread slices butter side down and spread a layer of Dijon mustard onto the top. Place 1 slice of cheese on top of the mustard. Layer on half of the chicken and half of the bacon. Top with an additional slice of cheese. Place the other bread slice over the cheese, butter side up. Repeat with remaining sandwich.
  5. Heat a large skillet or griddle to medium-high heat. Add the sandwiches to the skillet butter-side down. Cook until the sandwiches are golden brown on the bottom (about 2 minutes). Turn and cook for another 2 minutes on the other side. Cook until golden brown and the cheese has melted.
Recipe Source - Blog Chef
This is a fabulous dish that is so easy to make.


2 tbsp soy sauce
1 tbsp seasoned rice vinegar
1 tbsp fresh ginger, minced
3-4 cloves of garlic, minced
1 tsp sesame oil
1 tbsp vegetable oil
1/2 lb asparagus, trimmed and cut diagonally into 2-inch pieces
1 cup grape tomatoes
1 lb large shrimp, cleaned and deveined
Green onions, chopped


Combine the soy sauce, rice vinegar, minced ginger, minced garlic, and sesame oil together in a bowl. Whisk until well combined.

Heat the vegetable oil in a large sauté pan over medium high heat. Add the asparagus and tomatoes and cook, stirring occasionally for 5 minutes. Add the shrimp and cook for 2 minutes, flipping halfway until nearly cooked through. Add the soy sauce mixture and cook, stirring often, for 1-2 minutes.Sprinkle with chopped green onions. Serve immediately with rice if desired.

Recipe Source - For the Love of Cooking


1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
1 Tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp each salt and freshly ground black pepper, plus more for sauce
12 oz penne pasta
1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
1 1/2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic, minced
1 3/4 cup milk
1/4 cup cream or half and half
3 oz Neufchatel cheese, diced into pieces
1/3 cup finely shredded parmesan cheese
4 - 5 slices bacon, cooked and crumbled into small pieces (optional)

In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.

Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.

In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.

Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

Makes 6 servings

Recipe Source - Cooking Classy
Might be a good way to use up old bananas.

2 cups oatmeal, uncooked quick
2 ripe bananas
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla extract
(optional add-ins: 1/3 cup of raisins, chocolate chips or cranberries. For a sweeter cookie, you can also add 1 TBSP of honey)

1. Preheat heat oven to 350 degrees.
2. Mix together, oatmeal, bananas, vanilla extract, applesauce and cinnamon.
3. Prepare a cookie sheets with parchment paper. Drop cookie dough in spoonfuls onto the the cookie sheet, and then flatten cookies into round shapes. (about 17 medium cookies)
4. Bake approx. 25 – 30 minutes, or until golden.  Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack. Be careful, cookies will be very soft until they cool entirely.
Store in an airtight container for up to a week.

Recipe source - Family Fresh Meals
This take on pasta salad is a great way to use your summer tomatoes and cucumbers.


1 lb. Orzo pasta
3/4 cup feta cheese crumbles
2 seedless cucumbers, diced
1 pint cherry tomatoes, quartered
Juice from 1-2 lemons, plus zest
Cilantro (chopped)
1/4 cup olive oil
Salt and Pepper to taste


Start off with a pot of boiling water and carefully drop in your orzo. Follow package directions, but don’t overcook; you don’t want a soggy salad! Once cooked, drain and run ice water over pasta to stop the cooking process. In the meantime, dice up your veggies. Once the orzo is cooled, transfer to a large bowl and add in your veggies, cheese, cilantro, lemon juice and zest. Mix and coat with olive oil and salt and pepper to taste.

Serves 8-12. Best served cold.

Recipe adapted from
Great recipe to take advantage of your summer tomatoes.


1 lb. pasta shapes, such as mini shells
12 slices center cut bacon, chopped
2 cloves garlic, minced or pressed
12 oz. cherry or grape tomatoes, halved
5-6 oz. leafy greens, such as baby spinach
2 oz. grated Parmesan cheese (about 1 cup), plus more for serving
Salt and pepper, to taste


Bring a large pot of water to boil. Add the pasta and cook just until al dente according to the package directions.

Meanwhile, cook the bacon in a large nonstick over medium-high heat until crisp, about 5 minutes. Remove from the pan with a slotted spoon and transfer to a paper towel-lined plate. Pour off the bacon grease from the skillet. Add the garlic and tomatoes to the pan and cook until the tomatoes are just slightly softened, about 2 minutes.

Drain the pasta, reserving 1½ cups of the pasta water.  Return the drained pasta to the pot, along with the spinach, bacon, garlic-tomato mixture, 1 cup of the reserved pasta water and Parmesan. Stir well until evenly combined and until the spinach is wilted. Season to taste with salt and pepper and add remaining reserved pasta water as needed. Serve warm with additional grated Parmesan.

Makes 6-8 servings

Recipe adapted slightly from Annie's Eats