Red White & Blue Dessert

Fresh strawberries, sliced with fresh blueberries in small bowls. Melt Herrell’s malted vanilla ice cream and pour over the berries.

Or. Berries over homemade shortcake with fresh whipped cream.

Grilled Corn in Husks

Fresh corn on the cob as soon as it hits the stand. Peel back the husks and take out the silk. Put the husks back up and soak the corn in a pot of cold water until ready to grill.

Place soaked corn with husks still up on the hot grill and turn as necessary on the outer edge of the grate, so as not to burn. Cover to heat and eat. No need for butter.

Grilled Flank Steak

2 lb. flank steak. Pound with pyramid meat mallet to tenderize. Season with sea salt, fresh ground pepper, garlic powder. Sear on both sides quickly over hot coals, then cover so it stays moist. 8-10 minutes. Rest 5 minutes off heat. Slice against the grain and add favorite barbecue sauce.

Summer Slaw

Red cabbage slaw is my favorite. I shred a small fresh cabbage into a large bowl.

Toss in-
3 thinly sliced scallion ends
2 tbsp. Boar’s Head Pepperhouse mayonnaise
1/2 cup red wine vinegar
A handful of sesame seeds
1/2 tbsp. Dijon mustard
1/2 tsp. celery salt

Check for tanginess, I like it more vinaigry than mayonnaisey. Toss well to coat the cabbage. Cover, refrigerate.

Cucumber Salad

Into a salad bowl toss-
6 pickle cukes, thinly sliced
1/2 large red onion, thinly sliced
3/4 cup red wine vinegar
1/2 cup plain yogurt
1 tsp. each oregano, basil, celery salt, black pepper

Proportions vary to your taste, could use some fresh basil instead of dried. Serve chilled or at room temp.