The bright flavors of summer come together in this light and refreshing Summer Tomato Salad. A tangy balsamic vinaigrette goes well with fresh basil, cucumber, and juicy tomatoes. It's a great side dish for summer meals, picnics, and barbecues.

Ingredients: 4 large tomatoes, diced. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. 1/4 cup feta cheese, crumbled optional.

Instructions: In a large bowl, combine the diced tomatoes, sliced cucumber, and thinly sliced red onion. Toss in the torn basil leaves. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss to coat all the ingredients. Season the salad with salt and pepper to taste. If desired, sprinkle crumbled feta cheese on top for extra flavor. Chill the salad in the refrigerator for about 30 minutes before serving to enhance the flavors. Serve your refreshing Summer Tomato Salad and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of perfectly grilled Porterhouse steaks topped with a savory Garlic Herb Compound Butter. This BBQ recipe is a delightful combination of smoky, charred goodness and the lusciousness of herbed butter.

Ingredients: 2 Porterhouse steaks about 1.5 inches thick. Salt and black pepper to taste. 2 tablespoons olive oil. For Garlic Herb Compound Butter:. 1/2 cup unsalted butter, softened. 3 cloves garlic, minced. 2 tablespoons fresh parsley, finely chopped. 1 tablespoon fresh thyme leaves, chopped. 1 teaspoon lemon zest. Salt to taste.

Instructions: Preheat the grill to medium-high heat. Season the Porterhouse steaks generously with salt and black pepper, and drizzle with olive oil. Allow them to come to room temperature for about 20 minutes. Meanwhile, prepare the Garlic Herb Compound Butter by combining softened butter, minced garlic, chopped parsley, chopped thyme, lemon zest, and salt in a bowl. Mix until well combined. Shape the butter into a log using plastic wrap and refrigerate until firm. Place the seasoned steaks on the preheated grill and cook for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Once the steaks are cooked to your liking, remove them from the grill and let them rest for 5 minutes. Slice the Garlic Herb Compound Butter into discs and place them on top of each steak. Allow the butter to melt over the hot steaks. Serve the Grilled Porterhouse Steaks with a dollop of Garlic Herb Compound Butter on each, and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Grilled Jalapeno-Lime Corn Salad is a zesty and spicy twist on traditional corn on the cob. It's perfect for summer gatherings and barbecues, with the smoky grilled corn, the heat from jalapenos, and the tangy lime dressing adding a burst of flavor to your meal.

Ingredients: 4 ears of corn on the cob. 2 jalapeno peppers, seeded and finely chopped. 2 limes, juiced. 1/4 cup olive oil. 1/4 cup fresh cilantro, chopped. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Grill the corn on the cob, turning occasionally, until it's charred and cooked through, about 10-12 minutes. Remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the grilled corn kernels from the cobs and transfer them to a large mixing bowl. In a separate bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper to make the dressing. Add the chopped jalapeno peppers, cilantro, red onion, and cherry tomatoes to the bowl with the corn kernels. Pour the dressing over the salad and toss everything together until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together. Serve the Grilled Jalapeno-Lime Corn Salad as a side dish or a refreshing summer salad, garnished with extra cilantro if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Confetti Corn Salad is a refreshing, light side dish that's perfect for summer BBQs or any gathering. Bursting with colorful vegetables and a zesty lime dressing, it adds a vibrant touch to your meal.

Ingredients: 4 cups fresh corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, finely diced. 1/2 cup yellow bell pepper, finely diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Fresh corn kernels, cherry tomatoes, red and yellow bell peppers, red onion, and cilantro should all be put in a large bowl. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the corn mixture and gently toss to cover everything. Top with crumbled feta cheese and toss again just a little. Put it in the fridge for at least 30 minutes to let the flavors mix. Enjoy the cool Confetti Corn Salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

The sweet and savory tastes in this Heirloom Tomato, Zucchini, and Plum Salad with Burrata go so well together. The plums, heirloom tomatoes, and zucchini are all delicious when paired with the creamy burrata cheese. With a simple balsamic vinaigrette dressing on top, this salad is a lovely and refreshing choice for any event.

Ingredients: 2 large heirloom tomatoes, sliced. 2 small zucchinis, thinly sliced. 4 ripe plums, pitted and sliced. 1 burrata cheese ball. 1/4 cup fresh basil leaves. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Arrange the heirloom tomato slices, zucchini slices, and plum slices on a large serving platter. Tear the burrata cheese into small pieces and scatter them over the salad. Sprinkle fresh basil leaves on top. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This refreshing salad is perfect for a summer day. The combination of fresh kale, sweet cherry tomatoes, and tender corn kernels is complemented by a zesty lemon honey dressing. It's a delightful side dish or a light meal on its own.

Ingredients: 4 cups kale, chopped. 1 cup cherry tomatoes, halved. 1 cup corn kernels, cooked. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale, halved cherry tomatoes, cooked corn kernels, thinly sliced red onion, and crumbled feta cheese. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all the ingredients evenly. Let the salad sit for 10 minutes to allow the flavors to meld. Serve the Summery Kale, Tomato, and Corn Salad chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and flavorful pasta salad featuring succulent shrimp tossed in a tangy remoulade dressing.

Ingredients: 8 oz pasta. 1 lb cooked shrimp, peeled and deveined. 1/2 cup mayonnaise. 2 tbsp Dijon mustard. 2 tbsp lemon juice. 1/4 cup chopped celery. 1/4 cup chopped red onion. 2 tbsp chopped parsley. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Put Dijon mustard, lemon juice, and mayonnaise in a large bowl and mix them together. Put in the bowl the cooked shrimp, celery, red onion, and parsley. Gently toss until everything is well mixed. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it. Place lettuce leaves on plates and top with shrimp remoulade pasta salad to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Grilled Jalapeno-Lime Corn Salad is a zesty and spicy twist on traditional corn on the cob. It's perfect for summer gatherings and barbecues, with the smoky grilled corn, the heat from jalapenos, and the tangy lime dressing adding a burst of flavor to your meal.

Ingredients: 4 ears of corn on the cob. 2 jalapeno peppers, seeded and finely chopped. 2 limes, juiced. 1/4 cup olive oil. 1/4 cup fresh cilantro, chopped. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Grill the corn on the cob, turning occasionally, until it's charred and cooked through, about 10-12 minutes. Remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the grilled corn kernels from the cobs and transfer them to a large mixing bowl. In a separate bowl, whisk together the lime juice, olive oil, and a pinch of salt and pepper to make the dressing. Add the chopped jalapeno peppers, cilantro, red onion, and cherry tomatoes to the bowl with the corn kernels. Pour the dressing over the salad and toss everything together until well combined. Taste and adjust the seasoning with more salt and pepper if needed. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together. Serve the Grilled Jalapeno-Lime Corn Salad as a side dish or a refreshing summer salad, garnished with extra cilantro if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes