Down here, we love our tomatoes; and our cheese, for that matter. Combine them together for a delightful treat, a tomato tart. Be sure to dry out the tomato slices, to prevent the tart from becoming soggy.
Baked beans are a summer staple in our book. But what if you could make them taste even better? Enter: Better baked beans.
Pro Tip: These better baked beans can be made up to two days in advance, and the cook time can be divvied up between those two days, as well. Once cooking uncovered, each time the beans are removed, there should be a “skin” formed on the surface. The goal is to break that skin, at least three times, but the more the merrier – whatever you have time for.
What’s better than deviled eggs in the summer? This classic recipe is sure to hit the spot.
Pro tip: Try using a microplane zester to grate the yolks and egg. It will result in an incredibly smooth filling.
Guacamole brings the life to every party.
Pro tip: If making ahead of time or storing leftovers, use an offset spatula or the back of a spoon to evenly smooth the guacamole’s surface. Then, carefully, pour water on top of the surface. Avocados are fat soluble, so the water will not be absorbed, but will create a barrier to air, so the guacamole does not brown. Before serving, pour off the water, and stir.
Looking for a fresh and delicious new side dish this summer? Look no further than this grilled corn salad to pair with anything fresh off the grill.
Pro tip: Do you usually cut a corn on the cob holding one end up, while the other rests on the cutting board? Lay it down flat on its side, and make lateral cuts that way. Rotate until the cob has been cut.