Easy Summer Recipes

Posted by Suzanne G

Grilled Flank Steak and Vegetables


1 ½ lbs. flank steak
1 ½ tsp smoked paprika
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tbsp canola oil, divided
2 large zucchini, halved lengthwise
1 pint cherry tomatoes

Olive Oil Mixture


3 tbsp olive oil
1 ½ tbsp chopped fresh rosemary
1 tbsp red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste


1. In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.
2. Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.
3. Preheat grill to medium high heat.
4. Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.
5. Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.
6. Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.
7. Serve immediately, drizzled with olive oil mixture.

Blackberry Cobbler


½ cup white sugar
2 tbsp cornstarch
6 cups fresh blackberries
¼ cup melted butter
2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tbsp baking powder
1 tsp salt
2 cups milk
1 tbsp vanilla extract
¼ cup melted butter


1. Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
2. Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
3. Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

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