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| Pamella Roland Resort 2019 Collection |

Stunning Expressions 
Pamella Roland Resort 2019 Collection

| Father’s Day Celebration |

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Father’s Day Celebration

| Kate Upton by Gilles Bensimon for Maxime Magazine July-August 2018 Issue |

Stunning Expressions

Kate Upton by Gilles Bensimon for Maxime Magazine July-August 2018 Issue

| Christian Siriano Resort 2019 Collection |

Stunning Expressions 
Christian Siriano Resort 2019 Collection

Shrimp and Fresh Corn Grits

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Shrimp and Fresh Corn Grits

Most classic grits recipes call for milk and butter and often cheese. But this recipe, using fresh summer corn, makes use of the natural starch in the vegetable as a thickener, so no dairy is needed for a creamy texture. We like it paired with this ale-spiked shrimp recipe, but any favorite shrimp topping will also be great. – Chowhound –

  • 7 ears of fresh corn
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp unsweetened roasted cashew butter
  • 3 tbsp olive oil
  • 4 slices prosciutto, cut into thin strips
  • 1/2 yellow onion, thinly sliced
  • 2 cups thinly sliced Swiss chard leaves
  • 1 pound large shelled and deveined shrimp
  • 1/4 cup ale, such as Anchor Steam Try Amazon Fresh

  1. 1- Shuck the corn and set aside 2 ears. Using a box grater, grate the kernels from the cobs of 5 ears of corn—you should end up with about 2 cups of juice and pulp.  Cut the corn from the remaining 2 ears and set aside. 

    2- Cut the corn from the remaining 2 ears and set aside.  Remove from the heat, cover, and set the pot in a warm spot.

    3- Heat oil in a large frying pan. Add the prosciutto strips and onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chard and cut corn, season with salt and pepper, and cook until tender, about 4 minutes. 

    Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the beer and cook, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.

    4- Whisk the grits to re-soften, adding a bit more water if needed, so it’s the consistency of polenta. Spoon the grits into shallow bowls and top with the shrimp mixture.

Orlov Jewelry

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Orlov Jewelry Collections

Cherry Lemonade

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Cherry Lemonade

A refreshing cherry lemonade, perfect for summer! Pizzazzerie

For the Cherry Syrup

  • 3 cups sweet cherries pitted
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tbsp lemon juice

For the Lemonade

  • 1 1/2 cups lemon juice
  • 1/2 cup fine sugar
  • 4 cups cold water
  1. In a saucepan over medium heat, simmer cherries, 1 cup sugar, 1 cup water, and 1 tablespoon lemon juice. Once cherries are broken down and liquid is syrup-like, remove from heat. This is about 30 minutes.
  2. Strain cherry syrup and discard skins
  3. Make lemonade by adding lemon juice, sugar, and cold water. Stir well.
  4. Pour cherry syrup into the bottom of each glass (about 1/4 cup) and finish with lemonade.
  5. Garnish with maraschino cherries and lemon slices.

| J. Mendel Resort 2019 Collection |

Stunning Expressions 
J. Mendel Resort 2019 Collection

Versace Resort 2019

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Grilled Shishito Peppers

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Grilled Shishito Peppers

Shishito peppers are the Japanese cousin to Spain’s famed Padrón peppers.   Delicately sweet and usually mild, they are an easy snack to throw on the grill. Simply toss with olive oil, cook on a hot grill, and sprinkle with togarashi (a Japanese spice mix) and coarse salt. Chowhound

  • 1/2 pound shishito peppers, washed and thoroughly dried<br /><br />
  • 1 tbsp olive oil<br /><br />
  • 1/4 tsp togarashi<br /><br /> (Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets.<br /><br />)
  • Coarse sea salt, such as fleur de sel or Maldon<br /><br /> (Sprinkling coarse sea salt over the grilled peppers gives them a nice crunch and burst of flavor. <br /><br />)

  1. Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

  2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

  3. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

French Green Bean Salad

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French Green Bean Salad

Green beans stampede into farmers’ markets in the summer. Among the many varieties you’ll see, haricots verts are best known for their delicate flavor and tender bite. A quick blanch and a toss in tangy Dijon dressing is all that’s needed to serve this salad. Chowhound

  • 2 tbsp finely chopped shallot (from 1/2 of a small shallot)<br /><br />
  • 2 tbsp white wine vinegar<br /><br />
  • 1 medium garlic clove, minced (about 1 teaspoon)<br /><br />
  • 1 pound haricots verts<br /><br /> (Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute with the thinnest, youngest green beans available.<br /><br />)
  • 1 tbsp Whole-Grain Dijon Mustard<br /><br />
  • 1/2 tsp kosher salt, plus more as needed<br /><br />
  • 1/8 tsp freshly ground black pepper, plus more as needed<br /><br />
  • 1/4 cup extra-virgin olive oil<br /><br />
  • 2 tbsp capers, drained and finely chopped<br /><br />
  • 1 tbsp finely chopped fresh Italian parsley leaves<br /><br />

  1. Combine the shallot, vinegar, and garlic in a large, nonreactive bowl and let sit for 15 minutes. Meanwhile, bring a large saucepan of heavily salted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on.

  2. When the shallot mixture is ready, add the mustard and measured salt and pepper and whisk until combined. Whisking constantly, add the oil in a slow, steady stream. Stir in the capers. Taste and season with additional salt and pepper as needed; set aside.

  3. When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes. Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a flat serving dish. Spoon the remaining dressing over top and sprinkle the beans with the parsley. Serve warm or at room temperature.

Festive Bean ‘n’ Pepper Bundles

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Festive Bean ‘n’ Pepper Bundles

A beautiful, interesting way to prepare vegetables for a holiday dinner. The flavor pairs well with a variety of entrees. Judith Krucki – Taste of Home

  • 1 pound fresh green beans, trimmed<br /><br />
  • 1 pound fresh wax beans, trimmed<br /><br />
  • 2 tbsp chicken bouillon granules<br /><br />
  • 1/2 tsp garlic powder<br /><br />
  • 3 medium zucchini<br /><br />
  • 2 medium sweet red peppers, julienned<br /><br />
  • 1/4 cup butter, melted<br /><br />

  1. In a large saucepan, combine the beans, bouillon and garlic powder; cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain.

  2. Cut zucchini into 1/2-in. slices. Hollow out centers, leaving 1/4-in. rings; discard the centers. Thread beans and peppers through squash rings.

  3. Place in a greased 15x10x1-in. baking pan; drizzle with butter. Cover and bake at 350° for 15-20 minutes or until zucchini is crisp-tender.

Summer Colors and Themes

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Summer Colors and Themes