Zucchini is the most versatile vegetable. On it’s own it is so-so. There is so much you can do with it. I like to pair it with grilled onions, roasted tomatoes, left over brown rice and some Parmesan cheese and bake it for an easy week night side dish.
It is great grilled; pour a little olive oil and balsamic on it with a little salt and pepper, grill it until it is slightly soft, serve it up with a yummy rib eye, mmmm. It is great in muffins and tea breads.
Yet, it is especially delicious breaded and baked. This is a great way to get the kids to eat some veggies. These are easy and delicious. No frying, they are baked and they are a perfect with almost anything.
Labor Day – the last weekend of summer on Martha’s Vineyard, the last opportunity to host weekend guests and the very last weekend to dine with good friends before the “great pack up and go”! (Labor Day for locals – on the other hand is the last weekend of putting up with us and our crowded beaches, crowded streets and crowded restaurants. Their anticipation of reclaiming this beautiful Island is palpable!)
This tasty burger recipe is nothing short of perfection. Gourmet Omaha Steaks Burgers are loaded with caramelized Jim Beam Black® Bourbon Onions that are so good your mouth will water before each savory bite. Top them off with melty brie cheese and a little mayo, then serve with a cup of warmed beef au jus for a blissful recipe that's sure to be a memorable hit at your next get-together!
I generally don’t care for Sangria, except for when I’m in Spain - it just seems to taste better there. Sangria makes a perfect summer drink when entertaining, because you can make large batches ahead of time.
What potluck or summer gathering would be complete without the addition of some kind of coleslaw? I have to admit I have an affection for this shredded cabbage dish.