Southern Living, August 2013 Page 8

Updated December 07, 2012
Credit: Hector Sanchez; Styling: Buffey Hargett

Since multiple recipes appear on page 8, select the one(s) you want to save, share or create a shopping list for, here.

Start Slideshow

1 of 6

Pasta with Burst Tomatoes and Mascarpone

Credit: Hector Sanchez; Styling: Buffy Hargett

Pasta with Burst Tomatoes and Mascarpone Recipe

Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.

Advertisement
Advertisement

2 of 6

Melon and Crispy Prosciutto Salad

Credit: Hector Sanchez; Styling: Buffy Hargett

Melon and Crispy Prosciutto Salad Recipe

Build the base of this sweet, salty, and crunchy salad with any melon.

3 of 6

Chicken-Vegetable Kabobs with White BBQ Sauce

Credit: Hector Sanchez; Styling: Buffy Hargett

Chicken-Vegetable Kabobs with White BBQ Sauce Recipe

Swap new veggies to transform the meal. Go Mediterranean with cauliflower florets and eggplant.

Advertisement

4 of 6

Skillet Kale Pizza

Credit: Hector Sanchez; Styling: Buffey Hargett

Skillet Kale Pizza Recipe

We like Skillet Kale Pizza not only for its flavor but for its seasonality. This pizza combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with a hearty helping of fresh kale.

5 of 6

Zucchini Fritters with Herb-and-Mozzarella Salad

Credit: Hector Sanchez; Styling: Buffey Hargett

Zucchini Fritters with Herb-and-Mozzarella Salad Recipe

Squeezing the zucchini in paper towels helps remove excess water for a crisp, latke-like crust.

6 of 6

Maque Choux Soup

Credit: Hector Sanchez; Styling: Buffey Hargett

Maque Choux Soup Recipe

Run a knife along just-cut cobs to catch sweet corn milk in a bowl. It'll add flavor and creamy texture.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next