Cookthink

Here, bites of watermelon taste great with shrimp that has a little heat. If you'd rather use a grill pan on the stove to cook the shrimp, skip the bamboo skewers. Read more about this recipe at the Washington Post.

Grilled Pork Chops With Plum Salsa

The salsa has just enough pungent sage and jalapeño chili pepper to keep it honest. If preparing the salsa more than an hour in advance, hold off adding the lemon juice, because it will break down the fruit. Serve with whipped sweet potatoes and collard greens. Read more about this recipe at the Washington Post.

Tilapia Tacos With Watermelon Salsa

These tacos are best assembled the same day they will be served, but the red chili salt, watermelon salsa, chipotle crema and slaw can be prepared hours ahead. Use leftover chili salt on French fries, pork roast or grilled chicken. Read more about this recipe at the Washington Post.

Watercress Sandwiches With Chili-Lime Butter

What makes this sandwich is the chili-lime butter. It adds real panache. And because the butter is spiked with flavor, very little is needed. This recipe comes from A Veggie Venture and was the winner of Root Source Challenge: Watercress.

Salmon Tacos With Poblano-Peach Salsa

Here’s a great use for leftover salmon. Or brush fresh fish with olive oli and sear over medium heat for a few minutes per side. Read more about this recipe at hogwash.

Grilled Steak With Pepper And Corn Relish Over Grilled Crostini

It's important to finely grate the onion (with a box grater) for the marinade, so that the onion's flavor can better penetrate the meat. Read more about this recipe at the Washington Post.

Chickpea, Potato And Spinach Stew

This aromatic, hearty North African-inspired vegetable stew is delicious as a side to grilled or roasted meat -- or as a complete and nutritious one-pot meal on its own. See step-by-step instructions and photos at the Cookthink blog.

Thai Crab And Papaya Salad

This salad can be enjoyed all summer long, especially because you can replace the crab with scallops, shrimp or grilled beef. The dressing can be refrigerated in an airtight container for up to 3 days. 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.

Turkey And Red Bean Chili

This turkey and red bean chili is simmered with beer and a mix of heady spices to give it a complex flavor; a squeeze of lime juice and a handful of cilantro at the end add a burst of freshness. Double the recipe if you can -- it freezes beautifully.

Beer-Battered Oysters With Jalapeno Tartar Sauce

This recipe makes more batter than required for the oysters – use it to fry up zucchini slices, onion rings or green tomatoes. Read more about this recipe at hogwash.

Pepper Jack And Lager Grissini

These skinny bread sticks may look bland and unassuming, but pepper jack cheese gives them a kick, cornmeal adds a rustic texture and lager enhances the yeast flavor. This recipe was featured in Root Source: Lager. It comes from Cafe Lynnylu.