Za’atar Chimichurri

Chipotle Corn

Classic Baked Potatoes

Peach Salsa

Yellowtail Peach Ceviche

Peach Purple Cabbage Salad

Curried Peach Chicken with Olives and Toasted Almonds

Peach Biscuit Cake

Quick Pickles

Hummus Platter with Pita Chips

Sweet Sumac Chicken Skewers

Honey Dijon Salami Skewers

Sweet and Savory Charred Hanger Steak Skewers

Mint Chimichurri

Grilled Baby Bok Choy or Asparagus with Mint Chimichurri

Old-Style Potato Salad

Fresh Fruit Salad with Citrus and Mint

Charcuterie Wrapped Melon

Quick and Easy Slaw

Braised Chopped Liver

Grilled Oyster Steak Lettuce Cups

Avocado Crema

Pico de Gallo

Hasselback Sausages with Roasted Grapes

Blueberry Peach Smash

Chili-Lime Ice Cream Sundae

Mexican Hot Chocolate Ice Cream Sundae

Mexican Hot Chocolate Sauce

Sweet and Spicy Almonds

Strawberry Balsamic Ice Cream Sundae

Strawberry Balsamic Sauce

Pita Chips

Making time to gather around food with family and friends really is like a mini vacation of sorts that brings so much joy and contentment. This issue is your guide to easy, attainable summer feasts, from rustic barbecue meals to attainable Shabbat lunch menus. Whether it be creative grilling ideas or sophisticated ice cream treats, this issue is perfect for creating culinary adventures throughout the season.

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