What’s the perfect lunch for the first really hot day of summer? Lunch had to be something “stove free” for sure, but I also wanted something light yet sweet – find out how I came up with this recipe for Watermelon Tomato Salad.

The very first steamy bowl of black beans soup drenched in plenty of fresh lime topped with a dollop of sour cream started a love affair with black beans that has never stopped. There is something about a hearty bowl filled with satisfying creamy beans.

I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”, coming across a recipe that I tried over seven years ago… and yes, it sounds like a bizarre combo.

This flavorful shredded beef can be cooked ahead and added to your favorite dish. I like to use it for burritos, tacos, and enchiladas

Sweet, salty, and spicy, this pineapple salsa is a great way to dress up any plain jane dish. If you prefer more heat in your salsa, you can add one chopped jalapeño.

Salty olives and refreshing pink grapefruit make a summery salsa. Serve it with homemade crab cakes, salmon cakes, tortilla chips, or toasted whole wheat pita.

Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing.

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well.

Fresh tropical fruit is so sweet, it livens up any dish. I like to make a big batch of this salsa to use for chip-dipping and to accompany my grilled fish or meat. Just eating this salsa makes me feel like it’s 80 degrees and sunny outside year-round!

Avocado in a milkshake might sound unusual, but in Vietnam it’s a traditional treat that you can order in local restaurants. Enjoy a creamy, rich shake while getting a serving of vegetables to boot!