Grilled Shrimp with Orange and Habanero Mojo
These fiery hot and citrus-laced shrimp will really get your mojo working.
Grilled and Marinated Zucchini and Yellow Squash
Chef Bobby Flay notes, “It’s amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up.”
Self-Braised Escarole with Garlic and Golden Raisins
Adding raisins to escarole gives a little sweet with the sharp-flavored vegetable.
Grilled Butterflied Leg of Lamb with Mint Pepper Jelly
The aroma of lamb meeting fire stirs the most ancient of gustatory desires. That and a little mint jelly on the side and you have a picnic.
Sweet Pea Soup with Mint Pesto
Fresh green peas make this a stellar spring soup. Frozen peas will work, too.
Cranberry Orange Bundt Cake
This Bundt cake contains a pleasant surprise in the form of a tangy fruit filling.
Mayan Hot Chocolate with Butternut Squash
Loaded with calcium and beta-carotene (from the squash), this thick creamy drink is substantial enough for dessert.