Vegetables are more versatile than many people may know. Steaming or sautéing vegetables might be among the most popular ways to cook veggies, but grillmasters know that it’s not just main dishes that taste great when cooked over an open flame. As the following recipe for “Charred Green Beans with Lemon Verbena Pesto” from Karen Adler and Judith Fertig’s “The Gardener & The Grill” (Running Press) can attest, grilled vegetables make for simple yet satisfying side dishes.
Dessert and summer are a match made in heaven. Sweltering summer afternoons might not be comfortable, but any discomfort can be quickly washed away with a refreshing dessert, such as the following recipe for “Kiwi Fruit Sorbet” from Lou Seibert Pappas’ “Ice Creams & Sorbets” (Chronicle Books).
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