Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cup sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture into flour mixture until just moistened. Stir in remaining 1 cup of blueberries. (Batter will be very lumpy with a few spots of dry flour; do not overmix.)

Use large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using toothpick, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17-19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool for 5 minutes before serving.

Summer Sangria

Makes: 1 large pitcher
1 bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 lemon, cut into wedges
1 orange, cut into wedges
1 lime, cut into wedges
8 ounces canned diced pineapples, with juice
2 tablespoons sugar
1/2 cup orange juice
4 cups ginger ale
1 cup fresh strawberries or raspberries, sliced

Pour wine in a pitcher or punch bowl and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar and orange juice.

Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice.

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Panzanella Bread Salad

Serves: 8
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
salt and freshly ground black pepper, to taste
4 cups crusty Italian bread, cut into 1/2-inch cubes and toasted
3 ripened red tomatoes, cut into 3/4" wedges
3 ripened yellow tomatoes, cut into 3/4" wedges
1/2 cup Nicoise or Kalamata olives, pitted
1/4 cup packed fresh basil leaves, chopped

In a bowl, whisk together oil, vinegar, garlic, salt and pepper. Toss the dressing with remaining ingredients, season with salt and pepper to taste. Toss to combine. Let salad stand at room temperature for 15 minutes. If not using immediately, cover and refrigerate.

Corn Salad with Goat Cheese and Walnuts

Serves: 6
1 cup chopped walnuts
4 ears corn, kernels removed
2 jalapeeos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 oz.) crumbled goat cheese

Heat oven to 400 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool.

Preheat grill. Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn and discard cobs.

In a large bowl, combine the toasted walnuts, corn, jalapenos, lime juice, oil, salt, and pepper. Sprinkle with the goat cheese before serving.

Barbecue Pork with Mop Sauce

Serves: 6
2 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne
ground pepper, to taste
2 1/4 pounds pork tenderloin, trimmed of all visible fat
2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup molasses
4 teaspoons Worcestershire sauce

This recipe can be prepared using a grill pan and oven or using an outdoor grill. If using the oven, preheat oven to 350 degrees F. If using a grill, preheat the grill to medium-low heat.

To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne and pepper in a bowl. Rub half of the mixture all over the pork and let stand 15 minutes.

Meanwhile, to prepare the sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.

Rub the pork with the remaining spice rub.

If using the oven, spray a grill pan with cooking spray. Place the pork on the grill pan long enough to make grill marks. Transfer to a baking sheet or baking dish and bake until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat. Remove from oven, cover loosely with aluminum foil and let rest for 10 minutes before cutting into slices. Serve with the sauce.

If using a grill, grill the pork with the lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat. Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before cutting into slices. Serve with the sauce.

Grilled Potato Salad

Serves: 6
2 pounds small new potatoes (such as red or Yukon Gold)
2 Vidalia onions, thinly sliced
2 pints cherry tomatoes
3 garlic cloves, smashed
1/2 cup olive oil
salt and pepper, to taste
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, finely chopped

Preheat a grill.

In a large bowl, combine the potatoes, onion, tomatoes, and garlic. Add the oil, salt, pepper, and fresh herbs and toss well to coat evenly.

Lay 2 large pieces of heavy duty aluminum foil in a stack on a work surface. Mound the potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 20-30 minutes. Remove from the grill and let cool slightly before unwrapping.

(Alternately, preheat the oven to 450 degrees F. Place the potato package in the middle of the oven and roast until the potatoes begin to soften, 40 to 50 minutes. Uncover and roast until tender and starting to caramelize, 10 to 15 minutes.)

Raspberry Lime Iced Tea

Serves: 6
6 cups water
5 bags raspberry zinger tea
1 cup sugar
1 cup water
1 pint raspberries
2 limes, cut into wedges
mint sprigs

Bring water to a boil in a saucepan. Add tea bags, cover, remove from heat and steep for 10 minutes or longer. Allow to cool and remove tea bags.

In a small saucepan, combine the sugar and water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.

Combine the tea and raspberry sugar syrup, to taste. Pour over ice. Squeeze juice from lime wedges into tea and garnish with mint sprigs.

Zucchini Chocolate Chip Cookies

Makes: 2 dozen
1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 Tbsp. vanilla extract
1 cup white flour
1 cup whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup finely shredded zucchini
12 oz. chocolate chips

Preheat oven to 350 degrees F.

Combine egg, butter, brown sugar, honey, and vanilla extract in a large bowl.

Combine flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl and blend into liquid mixture.

Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet and bake for 10-12 minutes in preheated oven.

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Crispy Bruschetta with Goat Cheese, Tomatoes, and Mint

Serves: 6
12 1/2-inch-thick slices Italian or French bread
3 tablespoons olive oil
1 large garlic clove, halved
6 plum tomatoes, seeded and chopped
1 teaspoon fresh lemon juice
4 ounces soft fresh goat cheese
3 tablespoons chopped fresh mint

Preheat oven to 325 degrees F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.

Combine tomatoes and lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)

Preheat oven to 350 degrees F. Spread goat cheese over toasts; arrange on baking sheet. Mound tomato mixture on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.

Stoplight Salad

Serves: 8
2 cups tomatoes, chopped
2 cups corn kernels, removed from cob
1 medium green pepper, diced
1 medium red bell pepper, diced
1/4 cup fresh cilantro, parsley, or basil, chopped
2 cups black beans (optional)
3 tablespoons olive oil
3 tablespoons balsamic vinegar or lime juice
1 clove garlic, minced
salt and pepper, to taste

Combine tomatoes, corn, peppers, herbs, and black beans (if using) in a bowl.

In a separate bowl, whisk together the olive oil, balsamic vinegar or lime juice, and minced garlic. Pour the dressing over the salad. Add salt and pepper to taste. Toss gently and serve.

Curried Couscous

Serves: 6
1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups broccoli, cut into small florets
1/2 cup red onion, finely chopped
1/3 cup carrot, shredded
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon fresh ginger, minced
3/4 teaspoon salt
15-ounces chickpeas (garbanzo beans), drained and rinsed
3/4 cup crumbled feta cheese

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, cooked broccoli, and all other ingredients, except for feta cheese. Toss gently. Sprinkle with cheese and serve.

Pasta and Sausage in a Creamy Mustard Sauce

Serves: 8
1 pound medium shell pasta
1 tablespoon olive oil
1 1/2 pounds sausage, meat removed from casings and crumbled
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
pinch of crushed red pepper
1 cup basil, thinly sliced

Cook the pasta in a large pot of boiling salted water until al dente; drain.

Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat.

Watermelon Granita

Serves: 6
1 whole watermelon
3/4 cup superfine sugar
2/3 cup water
2 limes, juiced and zested

Cut the watermelon into quarters. Discard most of the seeds. Scoop the flesh into a food processor or blender and process briefly until smooth. (You may need to work in batches.)

Bring the sugar and water to boil in a small saucepan, stirring constantly until the sugar has dissolved. Pour the syrup into a bowl. Allow the syrup to cool, then chill until needed.

Strain the pureed watermelon through a sieve into a large plastic container. Discard the remaining seeds. Pour the chilled syrup, lime juice and zest over the pureed watermelon and mix well.

Cover and freeze for 2 hours until the mixture around the sides of the container is mushy. Mash the ice finely with a fork and return to the freezer.

Freeze for another 2 hours, mashing the mixture every 30 minutes, until the granita has a slushy consistency. Scoop into individual dishes and serve.

Apple, Cranberry, and Pear Crisp

Serves: 8
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter

Preheat oven to 375 degrees F. Lightly grease an 8 inch baking dish.

Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.

In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.

Bake 45 minutes in the preheated oven, or until brown and crisp on top.

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