Classic coleslaw with black mustard seeds and Greek yogurt dressing
Here’s a coleslaw that’s made with the classic ingredients: cabbage, carrots and scallions. But the addition of the black mustard seeds and the super-light Greek yogurt dressing make it a keeper. A perfect side for all your favorite summer foods… like sandwiches and burgers!

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Corn on the cob with sumac butter

Corn on the cob is one of the best things about the summer season – especially when the corn is super-sweet and juicy. And to get that kind of corn, I make a biweekly trip to a local farm where the corn is picked several times a day – thus ensuring its absolute freshness! In fact, the corn is so fresh and tender that I usually serve it on its own, seasoned with a little salt and homemade butter. But, now and then, I like to dress it up a bit and serve it with this sumac butter. Savory and a little lemony, this butter makes eating corn on the cob an even more wonderful treat.

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Barley and basil pesto salad with sugar snap peas and heirloom cherry tomatoes

Basil pesto is always a favorite when served with pasta, but I find the iconic sauce to be incredibly versatile. Indeed, why stop at pasta?

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Provencal zucchini gratin

One of the reasons I love Provençal cooking so much is that vegetables never take a back seat. They are an integral part (I would even say the cornerstone!) of Provençal cuisine. They’re treated with great respect, cooked in an uncomplicated manner, and always taste fabulous.

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Tomato sauce with sweet onions and fresh herbs

This is a wonderful alternative to the classic tomato sauce with basil. I love to make this sauce at the peak of summer, when my herbs are thriving – chopped together and sautéed before the tomatoes are added, they infuse the sauce with their magical aromas. The sweet onions bring depth to the dish, while accentuating the tomatoes’ natural sweetness.

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