Aunt Susan’s Lemonade is the taste of summer, made with freshly squeezed lemon, lime and orange juices infused with cool mint and served icy cold.

Watermelon Salsa is the salsa of summer: the coolest, the juiciest, the most surprising and refreshing dip for tortilla chips, and a bright and flavorful topping for grilled fish or chicken.

The best parts of a blueberry pie, a blueberry cheesecake, and a shortbread cookie bar come together in this easy, fruity, crumbly, buttery Blueberry Cheesecake Tart.

Two marinades – first a brine, and then a slather of tenderizing yogurt – are what makes this Grilled Harissa Chicken so meltingly moist and juicy. Harissa in the marinade adds subtle spice and a beautiful burnished color to the crispy skin,

Warm Mediterranean spices season these delicious and different grilled beef pockets, served with a cool, tangy yogurt sauce and a medley of grilled late-summer vegetables.

Sweet, creamy-textured, pan-seared sea scallops rest on a medley of fresh corn, red pepper, onion and smoky bacon in a silky, slightly-spicy sauce.

Peaches and vanilla are a match made in heaven. In this intoxicating Peach-Vanilla Crisp, perfect late summer peaches are spiced with a triple dose: vanilla extract, vanilla sugar, and vanilla ice cream on top.

For a lighter, fresher take on Chicken Parmesan, swap out the marinara and mozzarella for a juicy salad of fresh summer tomatoes.

Caprese salad is simplicity – sliced tomatoes, fresh mozzarella cheese and basil – so make it when the ingredients are at their peak. I’ve added balsamic-glazed grilled chicken to turn this salad into a satisfying main dish.

A hurricane blew away my plans for a nice relaxing vacation, but being stuck at home gave me plenty of time to play in the kitchen. The result: this Tex-Mex/American menu of queso dip, barbecued baby back ribs, and blueberry pie.