Lime Cilantro Chicken Burger:

• 1 pound ground chicken
• 1/2 onion chopped finely
• 1 tablespoon minced garlic
• juice of 1 lime
• 2 tablespoons finely chopped cilantro
• 1 teaspoon red pepper flakes
• salt and pepper to taste
• Guacamole
• onion sliced to garnish
• green leaf lettuce
• sharp cheddar cheese
• honey wheat hamburger buns

Mix together all ingredients lightly until just blended. Form mixture into patties. Place on barbecue for 4-5 minutes per side or until cooked through.

Top with slices of aged cheddar cheese until melted. Place buns on grill until light grill marks appear. Top with cilantro lime chicken patty, guacamole, and onion slices. The burgers can also be cooked under a broiler.

Heirloom Tomato Caprese Salad:

• Two cups baby heirloom tomatoes
• 1 cup fresh mozzarella cheese, cut into bite size pieces
• 1/2 cup julienned fresh basil
• 1/2 thinly sliced shallot
• 2 tablespoons good quality balsamic vinaigrette
• 1 tablespoon extra virgin olive oil
• salt and pepper to taste

Mix together ingredients and serve!

Corn on the cob:

Boil with salt, pepper, and two fresh garlic cloves. Drain and serve or place on grill for a couple minutes to get a little char flavor. Serve with a mixture of melted butter, extra virgin olive oil, salt, pepper, garlic, and cayenne pepper.

Enjoy!!!

Peonies:

Cherry Branches:

Hydrangeas:

Apples:

Artichokes:

Place the large fork to the left of your plate and the small salad fork to the left of the large fork.

Place the salad plate, if you have one to the left of the forks.

Next, place the knife to the right of the plate with the blade facing inward towards the plate.

Place the spoon to the right of the knife.

The bread plate should go about two inches above the forks.

The water goblet should go two inches above the knife and the wine glass to the right of the goblet, and slightly closer to your guest.

• Lemon cake mix
• oil, eggs, water (follow cake mix measurements)
• 1 3.4 oz package vanilla pudding mix
• shredded, sweetened coconut
• vanilla frosting

Make cake batter according to directions on mix, however add in the pudding mix to the batter as well. If you would like your cupcakes to be extra “coconut-y” you can add 3/4 cup of shredded coconut into the batter as well. Use ice cream scoop to divide cake batter evenly among cupcake cups. Bake according to mix and cool. Frost with vanilla frosting and roll frosted cupcake top in shredded coconut.

Enjoy!

Topping:

• 1/3 cup brown sugar
• 1/3 cup shredded coconut
• 1/8 cup all purpose flour
• 1/2 teaspoon cinnamon
• 2 tablespoons cold butter

Heat oven to 375 degrees. Put cups into muffin tin. Blend all ingredients together (except for topping). Fold blueberries in gently so you do not crush them. Use an ice cream scoop to divide batter evenly among muffin tins. Mix together topping ingredients together in small bowl until butter is roughly crumbled throughout ingredients. Sprinkle topping lightly over muffin batter. Bake 20 minutes or until lightly brown around edges.

Toss together and enjoy!

Boil the orzo pasta in salted water until al dente (follow box directions). Run drained orzo under cold water to cool down. Toss orzo with extra virgin olive oil and lemon juice until well coated. Mix in spinach, cranberries, and feta. Lightly toss with balsamic vinegar. Salt and pepper to taste. Serve at room temperature.

Toss all ingredients together and enjoy!

• Fresh peaches
• 1 cup Balsamic Vinegar
• 1 teaspoon Sugar
• 1 teaspoon canola oil

In a small saucepan reduce the balsamic vinegar and sugar mixture until think and coats the back of a spoon.

Slice peaches in half and brush lightly with canola oil to prevent sticking.

Place peaches flesh side down on the grill until marks appear and the peach gets warmed through.

Serve drizzled with balsamic reduction.

***TIP***You can also drizzle the peaches with agave nectar. A dollop of creme fraiche and a sprinkle of chopped walnuts is also a great topping.

Peaches are one of my favorite summer fruits. There is so much you can do with them! They reach their peak ripeness June through August. You don’t need to squeeze the delicate peach to see if it is ripe…just smell it! If it’s a good peach you will smell it’s sweet aroma.

Some of my favorite ways to eat peaches:

• Sliced with a sprinkling of brown sugar and fresh whipped cream
• Grilled halves drizzled with agave nectar or a balsamic reduction
• Blended and mixed with Prosecco to make a classic Bellini
• In a smoothie with just a little milk and ice
• Just as it is!!!