Recipes with links are from the magazine; other recipes are serving suggestions.

Casual Friday Night Grill
Stuffed Chicken Caprese
Onion-baked potato wedges
   Toss wedges of potatoes and onions in olive oil, salt and pepper; bake at 400°F. for 30 to 40 minutes or until browned, turning once.
Tarragon-Goat Cheese-Buttermilk Dressing over greens
Peanut Butter-Banana Fluffernutter Bars 

Fresh from the Field
Cool Tomato Gazpacho
Pork Tenderloin with Grilled Creamy Corn and Oregano
Salad of Greens, Apples, Currants and Blue Cheese
Vanilla ice cream with fresh berries

Labor Day Picnic
Garlic-Lime Chicken Drumettes with Chipotle Mayonnaise
Caesar-Style Steak Sandwiches
BLT Pasta Salad
Potato salad
Chocolate Chip Cookie Ice Cream Cake 

Lazy Day Salad Supper
Creamy Indian Chicken Salad
Sliced cucumbers tossed with plain yogurt and mint
Warm pita or flatbread
   Top with butter blended with mango chutney.
Bombay Pineapple Smoothies 

Football Kickoff
Focaccia Wheel
Black Bean-Chicken-Salsa Burritos
Tortilla chips
Caramel-Pecan Brownies
Oatmeal Trail Mix Cookies