A no-fuss summer salad made with ripe Georgia peaches, heirloom tomatoes, fresh mozzarella, basil, peach white balsamic and olive oil — first served with leftover grilled shrimp for dinner, then enjoyed shrimp-free for lunch. Bright, beautiful and easy as can be.

A Tomball farmers market pint of fat, juicy Texas blackberries becomes a quick, celebratory, flambéed dessert spooned over vanilla ice cream. This Blackberries Jubilee recipe is inspired by Chef Robert Kunce, who taught me the flambé technique when I was a teenager.

A colorful fruit grazing board created for our dear friend Dewey’s Celebration of Life, inspired by my mom’s entertaining wisdom and designed to convey abundance, hospitality, and the joy of sharing food together.

A bright, fresh side dish with carrots, mango, mint, toasted pecans, and golden raisins, kissed with lime juice and citrusy olive oil. Perfect with sandwiches, seafood, or anything that needs a little sunshine on the plate.

This chilled Strawberry-Tomato Gazpacho is sweet, savory, and just a touch spicy. Made in minutes with fresh summer ingredients, it’s a refreshing starter or poolside snack—and a showstopper in a shooter glass.

Recipes don’t have to be complicated to be good. This quick appetizer recipe pairs the sweetness of plums with the tart, silky-rich balsamic vinegar, and a pinch of sea salt gives it a zippy little punch.

A lifetime of taste aversion to watermelon was vanquished with a Watermelon Salad. Sweet Baby Juiciness, that fruit is delectable!