I love sugar snaps because they’re crispy, crunchy, and slightly sweet. This recipe from Anne Burrell’s Cook Like a Rock Star (Clarkson Potter, 2011) highlights the flavor of the sugar snaps in a simple, unique way. Just blanch, shock, and cut them into little slivers to enjoy the full sugar snappy experience. To keep things interesting, toss in some minty fresh deliciousness and some salty, crispy prosciutto! This is a perfect spring or summertime salad.

This recipe post was inspired by a photo I posted on our facebook page. My mom makes a fantastic vegetable tabbouleh every summer, and we all look forward to it. She starts the chopping and the preparation the night before, because the bulgur has to soak overnight, but it gives us something to look forward to the next day!

Eva Longoria grew up in Texas, where there were lemon trees and mint all over her family’s ranch. This recipe from her cookbook Eva’s Kitchen (Clarkson Potter, 2011) blends the two flavors together in a delicious way. For kids or anyone not drinking alcohol, this is a fabulously festive and beautiful nonalcoholic treat. Or add a shot of rum or vodka to each glass and make a cocktail out of it for a perfect summer drink!