636 season recipes

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Seasoned mystery crackers made with oyster crackers tossed in buttery oil, cream of chicken soup mix, garlic powder, and parsley. Addictive no-bake party snack ready in minutes.

Mexican pizza on cornmeal-dusted personal crusts topped with seasoned ground beef, taco sauce, cheddar, and finished with cool lettuce, tomato, sour cream, and scallions. Pizza-night-meets-taco-night.

Easy fried oysters, double-breaded in crumbs and pan-fried in butter until golden and crisp. A simple, fast way to crispy oysters with a tender center, seasoned with salt, pepper, and paprika.

Homemade Indian spice blend with coriander, cumin, black peppercorns, turmeric, dried chili, cloves, ginger, and allspice. A versatile hot and spicy seasoning mix ground fresh in a spice mill.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

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.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Quick summer fruit saute with peaches, dark plums, and raspberries in a buttery currant jelly glaze. Served warm over frozen yogurt for a 15-minute seasonal dessert.

Linguine with creamy green tomato sauce: an end-of-season use for unripe garden tomatoes, pureed and simmered with cream and butter, topped with sun-dried tomato and cracked peppercorn.

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.