Giant savory recipe magazine ¦¦ Buy local, eat global ¦¦ July/August 2022 issue.

Features:

• Peak-season produce;
• Grilled classics;
• No-cook meals;

Includes 35 great recipes for summer staples:

• Marinated tomato salad;
• Mediterranean tomato pie;
• Ham and cheese stuffed Venezuelan corn pancakes;
• Grilled corn salad with creamy chipotle dressing;
• Grilled full English breakfast;
• Summer corn chowder;
• No-churn sweet corn ice cream with blackberry sauce;
• Bell pepper club sandwiches;
• Grilled ratatouille;
• Zucchini-cheddar quick bread;
• French zucchini tart with herbs;
• Air fryer squash curly fries with za'atar;
• Grilled ginger chicken with smashed cucumbers;
• Summer pasta salad with grilled peaches and corn;
• French pudding cake with plums and nectarines;
• Retro watermelon pie;
• Watermelon, tuna, and feta salad;
• Chili-lime watermelon wedges;
• Blueberry-cucumber gimlet cocktail;
• Blackberry and basil crostata;
• Blueberry pie foil packets;
• Beer-braised sausages with sauerkraut on pretzel buns;
• Cherry cola spareribs;
• Fruit leather;
• Gluten-free graham crackers;
• Bow tie pasta with no-cook tomato sauce (15-minute recipe);
• Mexican spicy shrimp cocktail (15-minute recipe);
• Curried egg salad wraps (15-minute recipe);
• Bacon-wrapped shrimp skewers with grilled pineapple (5-ingredient recipe);
• Peach ricotta toast (5-ingredient recipe);
• Cheeseburger pockets (5-ingredient recipe);
• Pulled pork stuffed peppers (5-ingredient recipe);
• Cacio e pepe gnocchi (5-ingredient recipe);
• Ramen noodle salad with baked tofu;
• Grilled hummus and zucchini pizza;
• Spanish-style chicken and peppers;

Also:

• Product spotlight: salad dressings;
• Step by step: how to cube watermelon;
• Up your kitchen game;
• 5 ways to use zucchini;
• How to freeze peak summer produce;
• Kitchen hack: ripening peaches;

Brand new. 84 pages.