Baked Chicken Wings

Although personally I prefer meaty, juicy chicken thighs or chicken legs, my family loves chicken wings (“it’s the perfect ratio of skin to meat,” they tell me), so I make them quite often.

Chicken wings are easy to bake in the oven, and they come out crisp and delicious. You can toss them in Buffalo sauce after baking (4 tablespoons melted butter mixed with 4 tablespoons hot pepper sauce), but that’s purely optional – they are perfect straight out of the oven. Click for the recipe

Roasted Cherry Tomatoes

Beautiful, sweet-yet-tangy roasted tomatoes make a deliciously fresh side dish, and are just as wonderful accompanying eggs and bacon for breakfast as they are for dinner. Click for the recipe

Chicken Patties

Crisp and golden, these delicious chicken patties are a huge hit with kids – and I have yet to meet a grownup who doesn’t like them! They make great use of leftover chicken breast. Extra yummy when served with a dip such as mustard, mayonnaise, or sour cream mixed with a little hot sauce. Click for the recipe

Zucchini Tomato Gratin

It’s almost the end of zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make. Leftovers are very good the next day, gently reheated or even cold. Click for the recipe

Blueberry Cake

Fluffy, vanilla-and-lemon-scented and not too sweet, this gluten free blueberry cake makes a wonderful summer dessert, and is wholesome enough to serve as an occasional breakfast. Click for the recipe

Boiled Shrimp

I like simple boiled shrimp better than any other shrimp recipe. Usually served as an appetizer with cocktail sauce, I actually serve boiled shrimp as a main course (8oz per person), with melted ghee for dipping. Pair this delicacy with a simple salad, and you’ve got yourself a tasty, easy summer meal that does not require heating up the oven. Click for the recipe

Gluten Free Dutch Babies

These gluten free Dutch babies are delicious. No need to sweeten the batter – simply serve with warm maple syrup or honey – a tablespoon per person is plenty. Whether to add berries is up to you – since the batter is not as absorbent as wheat flour batter, I find that the juices released by the blueberries make the pancakes slightly soggy. My own preference is to serve the berries as a side, but my kids love them baked into the pancakes. Click for the recipe