Grilled Eggplant Involtini
"These cool roll-ups look fancy, but they're a snap to make for a party snack or simple supper," Rachael says.
White Gazpacho with Grilled Shrimp
"This refreshing soup with smoky grilled shrimp makes a great starter for summer parties. Save some veggies and hers for garnishing the gazpacho," Rachael says.
Beef Milanese with Fresh Corn & Cherry Tomatoes
"I love making sauces with raw, sweet summer corn. The corn, tomato, onion and herb mixture here is great with the breaded, fried beef, but it's also delicious added to salads or used as a taco topper," Rachael says.
Break It Down
In a medium bowl, toss the corn, tomatoes, onion, herbs and garlic with the EVOO and lemon juice; season with salt and pepper.
Set up three shallow bowls for dredging: Mix the flour and sage in one, beat the eggs in the second, and mix the breadcrumbs, panko and cheese in the third.
Coat 2 pieces of beef in the flour-sage mixture, then in the egg and finally in the breadcrumbs. Fry until deep golden, 2 to 3 minutes per side.
Grilled Pork Chops with Fresh Plum Sauce
"The keys to this easy dinner are a flavorful marinade and a simple, delicious fruit sauce. If you want to get a jump-start on your meal, you can marinate the chops for up to 2 hours before grilling," Rachael says.
Pasta con Mollica
"Mollica means breadcrumbs in Italian, and in this classic dish, they're tossed with the pasta plus sprinkled on top for flavor and crunch. To make fresh breadcrumbs, pulse stale or day-old Italian white or peasant-style bread in a food processor until fine crumbs form. If you have fresh bread, dry it out in an oven set to the lowest temperature," Rachael says.
Grilled Halibut Steaks with Peperonata
"The peperonata -- a delicious mix of sweet and spicy peppers, onions and capers -- is also great served with grilled sardines or octopus. Or use it as a crostini topper by piling it on slices of grilled bread," Rachael says.
Break it Down
Season the fish on both sides with salt and pepper. Douse with the vermouth and coat in EVOO.
Roast the red peppers over a gas burner or under the broiler, turning occasionally, until blistered and blackened all over. Transfer the peppers to a large bowl, cover with plastic wrap and let steam 15 minutes.
Using a paper towel, rub the skin off the peppers, then split, seed and remove the stems.
Grill the fish and the lemons, cut side down, until the fish is just opaque in the center, 3 to 4 minutes per side, and the lemons are charred in spots, about 4 minutes.
Gremolata Chicken with Confetti Salad
A hearty, bountiful and colorful salad is perfect for late summer nights when you want something light. The leftovers are great for lunch the next day, too!