Have you ever had Zucchini Grilled?

While sauteed and roasted zucchini are delicious, my personal favorite way to prepare this vegetable is on the grill.

If you’ve ever been intimidated by grilling zucchini, I can assure you that it’s easier than you think!

While many recipes require some precise knife work to cut each zucchini into perfectly flat slices, this one takes a much easier approach to cutting the vegetable.

Long spears of zucchini are super easy to cut and grill. We’ll also be adding a miso glaze for rich umami flavor with a touch of sweetness, elevating grilled zucchini to a whole new level.

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Avocado Burgers are where it’s at!

Hamburgers made at home don’t have to be just sad patties topped with a Kraft cheese single (but honestly, that’s the way I grew up eating them).

If you like restaurant-style burgers with creative toppings and flavorful sauces (think Red Robin), this Avocado Burger recipe will delight your taste buds.

The cilantro mayo especially is what sets this recipe apart from others. It combines with the avocado to make a flavorful bite that guacamole lovers will appreciate.

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This Baby Back Ribs in Oven recipe couldn’t be easier!

When it comes to the most amount of deliciousness for the least amount of effort, oven baked baby back ribs take the grand prize, in my opinion.

You only need three ingredients – the ribs, seasoning rub (either homemade or store bought) and some barbecue sauce (I always use store bought).

After a quick five minutes of prep work, your oven will literally do all of the work for you.

Whether you’re hosting a backyard cookout or just craving some succulent ribs, this recipe will become a go-to for you!

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These are the most juicy Grilled Pork Chops!

I think grilled pork chops are best when they are marinated first, and this marinade brings together acid, sugar, salt and oil to infuse the chops with flavor and moisture.

The versatile set of ingredients in this mouthwatering marinade results in a pork chop that pairs well with a variety of side dishes.

There’s soy sauce for the salt element in the marinade, but the end results are NOT pork chops that taste Asian-inspired.

There’s brown sugar, but the chops aren’t too sweet. There’s red pepper flakes, but they’re not too spicy.

The final product is simply perfectly juicy, satisfying grilled pork chops that you’ll want to make all year long. Let’s dive in.

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You will love this Country Ribs in Oven recipe

We know the price of everything at the grocery store has gone up, but ribs especially seem to be very pricy in recent years. It’s hard to get a few racks of baby backs and feed a crowd crock pot ribs or root beer ribs without breaking the bank.

So I’ve started making country style pork ribs in oven. They give me the barbecue flavor I love without putting a dent in my wallet.

In my part of the country, it’s easy to find these ribs sold either boneless or bone-in, typically for $3 to $4 per pound or less.

The flavor and texture is quite similar to baby back ribs, and they’re actually meatier than baby back ribs, too. What a win win!

I used bone-in country style pork ribs for these country style ribs in oven, but you can use boneless and follow the same directions.

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This basil lemonade tastes like summer in a glass!

If you love fancy flavored lemonades at restaurants but don’t love paying a premium for them, you’ll be pleasantly surprised with how easy this Basil Lemonade is to make at home.

Especially if you have a pot of basil growing this summer, this is the refreshing beverage you’ll want in your fridge at all times.

It’s simply an easy homemade basil simple syrup combined with fresh lemon juice and water. If you want, you can even add some pureed watermelon to take it to the next level and make watermelon basil lemonade.

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Easy Dill Pickle Pasta Salad

You may remember this technique from my potato salad with bacon, and it works just as well with pasta salads of all kinds as it does with potato salad.

This pickle pasta salad uses a technique I’ve been relying on for years – dividing the dressing in half and adding it at two different stages.

Have you ever stirred together your pasta and dressing, refrigerated your salad, and then wondered why all of your dressing has disappeared? Sometimes it seems so dry after you get it back out of the fridge, right?

With this technique, you toss freshly cooked pasta with half of the dressing, then chill the salad to allow the pasta to absorb all of that flavorful dressing.

Then, once it’s chilled, just before serving, you add the rest of the dressing and toss again.

This technique ensures that the pasta is seasoned by absorbing some of the dressing, but there’s also more dressing for the surface of the pasta. It also won’t be a gloppy mayo-laden mess from accidentally over-dressing. It’s just a perfectly dressed pasta salad.

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This potato salad with bacon uses an easy technique to ensure it is perfectly dressed when you serve it.

More so than a lot of foods, there is a HUGE number of ways to make potato salad. Sauces, add-ins and even the type of potato may vary.

But I think the one thing we can all agree on is a good version of it needs to be properly dressed. Not an overly gloppy mayo-laden mess, but definitely not dry and under-seasoned either.

This potato salad with bacon recipe uses a technique I’ve been relying on for years – dividing the dressing in half and adding it at two different stages.

Have you ever added your dressing to warm potatoes, refrigerated your salad, and then wondered where all your dressing disappeared to? The potatoes suck it all up sometimes!

With this technique, you toss the still-warm potatoes with half of the dressing, then chill the salad to allow the warm potatoes to suck up and marinate in all of that flavorful dressing.

Then, once it’s chilled, just before serving, you add the rest of the dressing and toss again.

This technique ensures that the potatoes are seasoned by absorbing some of the dressing, but there’s also more dressing for the surface of that potatoes. It’s a perfectly dressed potato salad.

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This lemon shandy recipe is fresh, sparkling and so refreshing!

If you love the IDEA of a lemon shandy more than you actually love the pre-mixed bottled versions, this recipe is for you.

Personally, I think the idea of an ice cold beer with some lemonade in it sounds so refreshing. But the big, well known brand of bottled summer shandy is just too sweet for me. About half a bottle, and I’m totally done with it.

This homemade lemon beer is the perfect balance of lemonade that isn’t too sweet, sparkling water for bubbles, and wheat beer.

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This watermelon feta salad has bright flavors that other recipes don’t!

The popularity of watermelon feta salad had gone up and up in the past few decades, and it seems to be at just about every summer gathering I attend.

The problem is, a lot of times, this salad is BLAND! It shouldn’t be, right? You’ve got juicy watermelon and salty and creamy feta, so what could go wrong?

This recipe solves the trap that many watermelon feta mint salads fall into – under seasoning. Just because the feta is a bit salty doesn’t mean you don’t need to season the watermelon.

And you’ll be surprised what a long way a half a lemon and a half an orange will go towards giving this watermelon salad with feta HUGE, bright flavor.

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