Charred broccolini with buffalo mozzarella and honey-roasted grape tomatoes-shaved jalapeños

Unlike regular fresh mozzarella, which is on the firmer side, buffalo mozzarella is incredibly moist. In fact, it totally falls apart the minute you slice it. And it’s exactly what makes this dish so mouthwatering.

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Artichokes with chive vinaigrette

In the spring and fall, when artichokes are at their freshest (and meatiest!), not a week goes by that I don’t make this simple dish – a fantastic way to savor the delicate flesh of artichokes.

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Parsnip mousse with Gorgonzola Dolce and tomato coulis

There’s something absolutely irresistible about the flavor of parsnips and blue cheese – it’s like magic. And here, the two are paired to make the most luxurious, weightless mousse!

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Melon carpaccio with lime and tarragon

Who knew that four ingredients, assembled in the most simple fashion, could taste so delicious?! The key is to pick the most fragrant melon you can find and then cut it in super-thin slices – a process that releases the fruit’s exquisite aromas.

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When summer is in full force, cucumbers follow suit in the most overwhelming fashion.

They are piled high on the shelves of every grocery store, where they sell for a pittance. You’ll find them in all shapes and sizes at your local farmers’ market. And, if you happen to be growing a couple of plants in your backyard, by now your harvest is so abundant that you’re giving your cukes to anyone who will take them!

So what do you do with all these cukes?

The first cucumber sandwiches are exciting and delicious for sure, as well as the summer tossed salads with lots of cucumber in it, but if that’s all you do with your cucumbers, soon enough you’ll have lost your enthusiasm for this prolific veggie.

But cucumbers happen to be very versatile. And with a little creativity, they lend themselves to many wonderful dishes… like today’s recipe.

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