Cookthink

This is a great summer salad to serve alongside any grilled meat. We also love to serve it with quesadillas and burritos in lieu of homemade salsa. If you have any leftover, chop it up and use it the next day in a sandwich.

Annatto-Rubbed Pork Chops with Salsa

Annatto are small seeds with flavors reminiscent of pepper and saffron. If you can't find annato, substitute a teaspoon of paprika. Cojita is a crumbly Mexican cheese. If you can't find it, try feta instead. Read more about this recipe at Cook and Eat.

Chocolate Macaroons

The addition of flour makes this macaroon chewier and more cake-like. Make sure and work the egg whites all the way to stiff peaks. This recipe is part of The Barbara Kafka Dessert Anthology.

Goat Cheese Ravioli With Broccoli And Parmesan

Goat cheese ravioli have an ethereal quality. Paired with broccoli and the umami savoriness of parmesan, this is still a pretty light pasta sauce. Add a drizzle of olive oil to enrich the sauce.

Summer Melon And Arugula Salad

A beautiful salad made with sweet cantaloupe and watermelon, bitter arugula and shaved red onion comes together in minutes. Read more about this recipe in the Washington Post.

Roasted Vegetable Fusilli With Triple-Creme Cheese

This dish is a cross-cultural affair, mixing cumin, pecorino and triple-creme, corn and jalapeño peppers. Read more about this recipe at the Washington Post.

Baked Clams

You can also make your own stuffing -- actually a flavorful bed for the clams -- with vegetables other than spinach, and use the steaming liquid to make a sauce for the clams. These taste best straight from the oven. Read more about this recipe in James Peterson's Cooking.

Fiery Barbecued Bluefish

Leftover homemade or store-bought curry paste makes a lively marinade for grilled bluefish. This recipe is part of Andrew Schloss's Sunday Dinners.

Balkan Plum Dumplings

Fall is the season of the small, dusky purple Italian prune plum, or sljiva. Dumplings made from pitted plums can be served with Turkish coffee -- or with plum brandy, otherwise known as sljivovica, or slivovitz. Read more about this recipe at the Washington Post.

Pappardelle With Tomatoes, White Beans, Ricotta And Basil

The sauce in this recipe is made with only tomatoes and basil, which plays nicely off the ricotta. It's a simple, classic combination. Read more about this recipe at the Cookthink blog.

Roasted Sausages With Peppers, Onions, Potatoes And Thai Eggplant

Sausage with peppers and onions is a classic combination, but the eggplant and lemon-infused olive oil keep things lively. This recipe was featured in Root Source: Italian Sausage. It comes from Nik's Snacks.

Creamy Fettuccine With Smoked Salmon, Cucumber And Capers

Like a deconstructed tea sandwich, this surprising pasta dish combines crunchy cucumber with smoky salmon and rich cream. This recipe is part of Andrew Schloss's Sunday Dinners.