Makes 4 to 6 servings
5 Recipes for Late-Summer Dinners
In August, we start to see the end of summer produce. But those last fruits and veggies to ripen in the summer sun just happen to be some of our favorites to cook! Whether you’re swimming in tomatoes, eggplant, or peaches, let these recipes inspire you for the last of […]
Balsamic Vinegar of Modena P.G.I. Classic Spaghetti with Ragù Bolognese
Makes 8 servings
Beef Chili
Makes 6 servings Garnish
Cavatelli with Mussels and Potatoes
Serves 4 If you can’t find nice mussels at your local store, you can easily substitute clams. If neither are available, you can use shrimp. They cook very quickly, so keep an eye on them and remove them from the liquid as soon as they’re opaque all the way through.
Chayote-Jicama Salsa
Serves 6 to 8
Chipotle Chilaquiles with Chicken, Mushrooms and Chard
Makes 4 to 6 servings Note: Use any leftover cooked meat, like carnitas, roasted chicken, or beef. You can also add sautéed zucchini or chayote to increase the amount of vegetables, if desired.
Corn Chowder With Chiles & Monterey Jack Cheese
Makes 6 servings
Cream Of Tomato Soup
Makes 8 servings Chef’s Note: The consistency of the soup may be adjusted to suit your taste. Leave some chunks of tomato, if desired, or continue to purée until the soup is completely smooth.
Creamy Corn with Blackened Tilapia
Makes 4 servings You can use any fish that you like in this recipe, like cod, salmon, or even shrimp or calamari. The creamy corn is best cooked the day you plan to enjoy it, but to save time, you can grate the corn up to 2 days ahead and […]
Farro Caprese Salad
Makes 4 to 6 servings Farro is a nutty, chewy grain commonly used in Italian cuisine. Tossed with the classic components of a caprese salad, like creamy mozzarella cheese and sweet summer tomatoes, you will love it for school lunches, a take-along picnic dish, or a side for grilled chicken […]
Farro with Chicken and Chanterelle Ragu
Makes 6 to 8 servings