This season my goal is to explore and test dips and sauces. In my kitchen, they have become such a game-changer. Especially in the heart of the season when time is so short, I am always looking for easy ways to make simple meals exciting. Try spooning this untraditional harissa over eggs, smashed fingerling potatoes, or use it to marinate shrimp… the options are endless.

Roasted grapes, not something that you hear about all the time. But I love them. Melissa Clark has a delicious roasted grape and chicken recipe—that’s how I discovered them. And since them being on my radar, come grape season, I love sneaking them into different dishes for a little unexpected surprise. Try folding them into wild rice, or piling them on a seared pork chop, delicious!

A total crowd pleaser! The juicy caramelized wings pair beautifully with the shishito peppers which are perfect for this dish because they grill up beautifully and don’t pack a spicy punch. Head over to bon appétit for this delicious recipe.

Use this beautiful green sauce as a dip for fritters, or as a dipping side to grilled chicken, or on top of smashed potatoes—the options are endless. An awesome dipping sauce to add contrast to any meal, creamy and citrusy with a kick.

I loved running through the narrow rows until I found the perfect ear, and right there I would pull it from the plant, shuck it, and eat it. Only once I was so full I couldn’t eat another bite, I would make it back to the kitchen with the surviving ears—my chin covered in corn juices. My momma would make a version of these fritters and all of a sudden I’d be hungry again.

Fresh, bright, and tangy. Great on tacos.

Ok, calling this a recipe is a stretch. I acknowledge that. But! The contrast of gooey hot swiss cheese, salty bacon, spicy jalapenos, and acidic sweet blackberry jam - it is a killer combination.

IF you can find a homemade jam that is less sweet than the storebought stuff, this sandwich will be even better.

I love me a good salsa verde. To me, it walks the perfect balance of tangy and spicy. Especially good on hearty dishes like pork, the brightness of the salsa will elevate your whole dish.

Another sharp arrow in your quiver. I am always searching for new ways to use summer squash. The wisdom passed down to me says that you should always plant 4 zucchini plants. One for the crows, two for the squash bugs, and one for yourself. Though they don’t tell you what to do if all 4 survive! Make this pasta from the very talented Bella from the Ful-filled blog, that’s what!