Skip the ground beef and try taco night with sweet, wild caught shrimp! Whether it's a sunny, hot summer day or you need a tropical, bright meal to break up the winter doldrums, sautéed shrimp as the star to your taco fiesta is always a crowd pleaser. With an exotic flair, I've opted for fresh mango, cubed avocado, and a smoky garnish of chipotle-lime crema to compliment the sweet, fresh shrimp in these soft tortilla tacos. Serves 4 INGREDIENTS: 1 1/2 lbs raw 16/20 shrimp (do

Try to find whole milk ricotta cheese for this healthful take on a chilled pasta salad. It adds a rich, creamy texture that balances the peppery bite of fresh arugula leaves and the brightness of the zippy lemony dressing. In the summer, I like to add halved local cherry tomatoes as a sweet seasonal addition. Serve as a light lunch on its own or with a pan roasted protein, like tilefish or chicken thighs, to make this salad into a main course. Serves 6 INGREDIENTS: 1 shallot,

I grew up avoiding the whole 'mayo-blanketed' summer BBQ salads that some find quite nostalgic. When I think about that beautiful buffet spread, glistening in the 80 degree summer sun with a gloppy mayonnaise mixture, I thought, there has to be another way. Replace the typical mayonnaise-coated potato salad with a lighter vinaigrette. The Dijon mustard gives the dressing a creamy texture, while the smoky pancetta with charred corn adds a complex flavor to this summery side d

When I first tasted the texture of this soup, I couldn’t believe that there wasn't any cream or cheese! The true flavor of the zucchini really shines through with a little kick from smoky poblano peppers. This a great recipe to use up those garden monsters, aka the summer zucchini that won't stop taking over your garden. I aIways finish this soup with a bit more black pepper, but I like that subtle bite from ground white pepper and ground ginger in the base of the soup. A han

The Italian version of a fondue, or cheese sauce, fonduta is not only fun to say, but it derives from the verb “to melt." What better compliment than tangy blue cheese crumbles as the base of this sauce layered atop the charred slices of juicy skirt steak. Serving the steak slices and cheese sauce over some peppery baby arugula adds some crunch, along with balancing out the rich indulgence of this satisfying sauce. Serves 4 INGREDIENTS: 1 pound skirt steak Salt and pepper,

Use the grill to add an end-of-summer twist and a smoky charred flavor to this ratatouille, or vegetable stew.