Cheese-stuffed and bacon-wrapped Anaheim Chilies.

The grape harvest is in full swing here in beautiful Napa Valley.

Sorrel pesto, a fantastic accompaniment to so many things, including grilled tri-tip.

Pan-seared halibut with sorrel sauce.

Windowpane Potato Chips: fresh herbs baked between two extremely thin slices of potato.

Beautiful cupcakes from Wink cupcakes in Seattle.

Puff pastry shells filled with honey-roasted figs, caramelized onion, fresh rosemary and goat cheese.

Pinot Noir poached pears.

The secret to making crispy fried herb leaves – great to use with fresh basil, sage and more!

Fire-roasted tomatillo salsa recipe made with these gorgeous purple heirloom tomatillos (regular green ones work too!).

Smoked cheddar grits with sundried tomato chicken sausage and fresh corn kernels topped with eggs over-easy and heirloom tomato sauce.

Chipotle prawns with a kale/black bean/tomato/mandarin orange/cucumber/avocado salad on baked tostada shells.

A dozen Caprese-inspired ideas to use during the height of summer’s heirloom tomato season.

Grilled steak kabobs on hickory smoke-infused Seasoned Skewers.

Gorgeous purple beans with quick sautee instructions (so easy – no recipe required!).

Grilled Pork Loin with Coffee-Spice Rub and Apricot Sauce

Fire-roasted red bell peppers on bacon bread crostini, with chili-infused smoked ollive oil and Le Fumaison cheese.

Gluten-free, dairy-free coconut strawberry ice cream.

Lemon-Ricotta Cookies

A tender and flavorful flank steak with an adobo ale marinade.

Profiteroles with Chocolate-Macadamia Semifreddo

A decadent open-faced bacon, avocado, tomato grilled cheese sandwich made from artisan bacon bread. That’s right: Bacon. In the bread.