Pink peppercorns make these grilled scallop skewers beautiful and summery—as if you’re eating a spicy rose petal. You could serve this with (or atop) an arugula salad. Add a squeeze of juice from a grilled lemon half if you like.
fresh basil leaves
Carla Bartolucci’s Tomato Tart
This tomato tart, made in celebration of Earth Day, was one of our all-time favorite pre-show meals. Someone may have even said something about the tart being better than pizza. Fightin’ words in our neck of the woods.
Kathy Gunst’s Grilled-Cheese Croutons to Go with Tomato Soup
How do you take a comforting tomato soup over the top? Add Kathy Gunst’s Grilled Cheese Croutons, of course!
Julia Turshen’s Turkey + Ricotta Meatballs
Senior producer Robyn Doyon-Aitken personally vouches for these tasty meatballs. She and her young son made them together one Sunday for dinner. He loved crushing the tomatoes with his hands and the herby, fragrant meatballs were a hit.
