Grilled Cilantro Salmon
Grilled salmon is the food of the summer! Honey, lime, cilantro, garlic, and garlic combine to make a delicious salmon marinade.

In a small saucepan over medium-low heat stir together cilantro garlic honey and lime juice.

Heat until the honey is easily stirred about 5 minutes.

Remove from heat and let cool slightly.

Place salmon steaks in a baking dish and season with salt and pepper.

Pour marinade over salmon cover and refrigerate 10 minutes.

Preheat an outdoor grill for high heat.

Lightly oil grill grate.

Place salmon steaks on grill cook 5 minutes on each side or until fish is easily flaked with a fork.

Pumpkin Pineapple Chili
Classic chili with the addition of pumpkin, pineapple, and coconut milk results in a sweet and savory version perfect for cold evenings.

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Spread corn and pineapple onto a baking sheet.

Broil corn and pineapple in the preheated oven until lightly browned 2 to 4 minutes.

Remove from oven.

Heat olive oil in a skillet over medium heat; cook and stir onion mushrooms yellow bell pepper carrot garlic chili powder oregano cumin salt and pepper in the hot oil until softened 10 to 15 minutes.

Combine roasted corn-pineapple mixture onion mixture vegetable broth tomatoes pumpkin puree black beans coconut milk and cilantro in a large pot; bring to a boil.

Reduce heat and simmer until flavors have blended 10 to 15 minutes.

Garnish each serving with Cheddar cheese.

Shrimp Stir Fry With Egg Noodles
a delicious stir-fry dish with noodles and shrimp that’s stuffed with water chestnuts, baby corn, broccoli, bamboo shoots, and red bell pepper.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil.

Cook until pasta floats to the top about 1 to 2 minutes; drain.

Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute.

Add broccoli and bell pepper; cook and stir until just tender about 3 minutes.

Stir in shrimp water chestnuts baby corn bamboo shoots oyster sauce and red pepper flakes.

Continue cooking until shrimp and vegetables are heated through about 3 minutes more.

Serve shrimp and vegetables over noodles.

Framboise Fizz
The framboise raspberry liqueur lends a sweet finish to this light tequila-based cocktail.

In a cocktail shaker, combine lemon juice and creme de cacao tequila.

Add ice, secure the lid, and shake to chill.

Into a chilled cocktail glass, strain.

Add framboise to the top.

Mexican Chicken Patties with Avocado Sour Cream Spread
These satisfying, firm chicken patties are topped with an avocado sour cream spread and contain egg whites, green onions, cilantro, and chipotle.

Combine ground chicken green onions egg whites cilantro jalapenos 1 1/2 tablespoons sour cream chipotle pepper salt and pepper in large bowl.

Mix until sticky and difficult to handle.

Shape ground chicken mixture into patties.

Combine bread crumbs garlic powder salt and pepper in a bowl.

Coat patties lightly with seasoned bread crumbs.

Heat oil in a large skillet over medium heat.

Cook patties until browned about 2 minutes per side.

Reduce heat to medium-low.

Cover and cook until no longer pink in the center and the juices run clear about 4 minutes per side.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chef John’s Peach Melba
This classic dessert of peaches simmered in a sugar syrup mixture with vanilla bean and lemon juice is served over ice cream with a red raspberry sauce poured over the top.

Combine raspberries 1/3 cup sugar 1 tablespoon lemon juice water and balsamic vinegar in a saucepan over medium heat.

Bring to a simmer and cook until sugar dissolves and berries collapse 2 to 3 minutes.

Remove from heat and strain into a bowl.

Cool to room temperature cover and refrigerate until thoroughly chilled.

Combine 2 cups sugar 2 cups water 2 tablespoons lemon juice and split vanilla bean in a large saucepan and bring to a simmer over medium heat.

Chef John’s Milk Bread
A “roux” starter keeps Chef John’s Japanese-style milk bread moist and allows it to stay fresh and soft longer than other homemade breads.

Whisk bread flour water and milk for starter together in a small saucepan until very smooth.

Place over medium-low heat and cook stirring often until very thick and just about to bubble.

If you want to check it should be at least 150 degrees F (65 degrees C).

Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup.

Let cool to room temperature about 30 minutes.

Golden Fruit Pizza
A colorful and delectable dessert, fruit pizza with a golden cornflake crust is topped with a cream cheese layer and a variety of fruit.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Cornflakes, butter, corn syrup, and sugar are combined in a bowl and then pressed onto a baking sheet.

Bake for about 5 minutes in a preheated oven, or until crust is golden brown.

Sprinkle honey over the crust and let it cool for about 15 minutes in the fridge.

Spread over cooled crust, leaving a 1/2-inch crust border.

In a bowl, combine cream cheese and marshmallow fluff and stir until smooth and creamy.

Refrigerate the crust for about 15 minutes, or until it has completely cooled.

Over the cream cheese layer, arrange the strawberries, apricots, and kiwi.

Yogurt Cheese
A tasty, creamy cheese that makes sandwiches and bagels better. It is incredibly easy to make, and there are countless variations. Use a full-fat yogurt if possible, like Balkan style. Many other ingredients, like minced olives, fresh herbs, or sweet ingredients, are simple to experiment with.

Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.

In a medium bowl mix together yogurt garlic salt and pepper.

Pour yogurt mixture into the cheesecloth-lined strainer.

Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained 1 to 2 days.

Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.

Quick Pan-Seared Scallops
A quick and simple seafood main dish fit for company is sea scallops seared with shallot and lemon juice and garnished with fresh parsley.

A big skillet with medium heat is used to heat the olive oil.

Add shallot and stir for 1 to 2 minutes, or until lightly browned.

Pour in the lemon juice and cook for 3 minutes, scraping any browned bits from the bottom of the pan with a wooden spoon.

In the skillet, space the scallops 1/2 inch apart.

Cook for about 1 minute, or until the bottom is browned.

After flipping, cook for another minute or so, or until the second side is well-browned.

Add salt and pepper after moving the scallops to a serving plate.

Parsley is a garnish.