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Thumb_10955_Bourbon- And Maple-Grilled Acorn Squash

Thumb_10955_Bourbon- And Maple-Grilled Acorn Squash

I prefer to grill-roast acorn squash instead of other varieties because it cuts so easily into neat wedges. The curve of a wedge nicely captures a pool of glaze that beautifully burnishes the surface. Read more about this recipe in Diane Morgan's Grill Every Day.

Thumb_12080_Roasted Lemon Rosemary Zucchini

Thumb_12080_Roasted Lemon Rosemary Zucchini

Save this simple dish for the middle of the summer, when you think you’ve done everything you can with zucchini. If you're using zucchini larger than an inch in diameter, slice them into 3/4-inch thick diagonal rounds -- instead of lengthwise -- and pile the breadcrumbs onto one cut surface. Read more about this recipe at Karina's Kitchen.

Thumb_5209_Bibb Lettuce And Avocado Salad

Thumb_5209_Bibb Lettuce And Avocado Salad

This salad has a lot going on for having so few ingredients. The buttery lettuce and creamy avocado play off of each other while the nasal heat of the mustard and tart vinegar keep them honest. Let the shallot marinate in the vinegar for at least 10 minutes to take off its edge.