Recipe Sifter

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.

Truffled potato stew with new potatoes braised in white wine and vegetable consomme with leeks, garlic, and thyme. Finished with shaved fresh truffles and asparagus tips.

Flaky puff pastry twists layered with hazelnuts and sugar, baked golden, then painted with melted chocolate. An elegant 3-ingredient bakery-style treat ready in 25 minutes.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Sugar puffs are crispy deep-fried dough squares dusted with powdered sugar or cinnamon. Made from a simple egg and flour dough rolled paper-thin.

Blueberry cornbread muffins dipped in melted butter and cinnamon sugar while still warm. Uses cornbread mix for a quick, semi-homemade breakfast treat.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Summer fruit salad with rice, strawberries, kiwi, grapes, banana, and pineapple tossed in a honey-yogurt-pineapple juice dressing. Light, low-fat, and ready in 25 minutes.

This is a great pizza, and I added some onions too, very tasty and light.

Frozen summer fruit punch made by freezing pineapple, orange, and banana juice into a slush, then topping with strawberries and lemon-lime soda. Crowd-sized recipe serves 30.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Chilled strawberry soup with buttermilk, orange juice, lemon, and mint, pureed smooth and served cold with a swirl of yogurt. A refreshing summer starter.