Better Homes and Gardens June 2010 Recipes

Sweet corn and blueberries are an unexpected pair, but their flavors come together effortlessly in this lime-and-cumin-laced salad.

Swap out the same old baked beans for this fresh, quick version. Yellow mustard and vinegar add a tangy snap that balances the maple syrup and salty ham.

Toss toasted bread cubes with Roma tomatoes, red onion, sweet peppers, fresh basil, and Italian dressing for an easy, make-ahead side dish.

For a budget-friendly meal, top grilled salmon with barbecue sauce and serve with grilled corn, jalapeno peppers, and sweet peppers.

For a quick and casual supper, serve lemon- and garlic-infused chicken with a fresh salad of seedless cucumber and tomatoes; drizzle with Greek yogurt dressing.

Wrap pork loin fillets with bacon, and then grill alongside green onions for a mouthwatering, hearty meal.

For a quick dinner, layer spinach mayonnaise, goat cheese, zucchini, and tomato on sourdough bread, and then toast until golden.

Brush shrimp and pineapple skewers with orange marmalade and soy sauce before they hit the grill. Marmalade and soy sauce also flavor the easy cilantro rice.

This shortcake, piled high with strawberries and low-fat cream, is a delicious way to reach your five-a-day.

An array of fresh goodies from your farmer's market or produce aisle -- tomatoes, cucumber, chives , and more -- come together to make this colorful salad.

Ginger ale, grenadine, orange juice, and sherbet are blended for a refreshing summer drink. "In the South, 'june bug' is what we call an adorably pesky child," says Denise Gee, cookbook author and recipe creator. "This drink helps both children and adults chill out."

Watermelon, apple jelly, red chile flakes, and hot sauce make a spicy-sweet glaze for grilling guru Elizabeth Karmel's signature grilled chicken.

Grill master Jamie Purviance tops his chicken with a bold salsa of grilled tomatillos, roasted corn, and charred onions to give it a smoky twist.

For an extra treat, grilling expert Elizabeth Karmel stuffs each of her steak burgers with a spoonful of cold pimiento cheese before grilling.

A mouthwatering blend of sweet peppers, almonds, brown sugar, and garlic create a delicious sauce for cookout king Jamie Purviance's burger.

Choose your favorite sauce -- either a sticky sweet combo of grape jelly and chili sauce or a smoky tomato version -- to serve with grilling pro Elizabeth Karmel's signature smoky ribs. Either one is a delightful complement.

Barbecue guru Jamie Purviance first seasons his ribs with a chili-and-garlic rub, then brushes the grilled ribs with a fresh ginger glaze to give them an Asian spin.

Whiskey, shallots, and Dijon mustard flavor the unforgettable butter that tops queen of the grill Elizabeth Karmel's spice-rubbed steak.

Grilling expert Jamie Purviance prefers to serve his steak sliced and with a dipping sauce of cool sour cream, creamy avocado, cucumber, and hot jalapeños to give it a refreshing balance.

Fill these decadent chocolate cookie sandwiches with marshmallow crème and Twix bar ice cream.

To make this seasonal side dish, drizzle potatoes, corn, and tomatoes with shallot vinaigrette; sprinkle with feta cheese and basil.

Toss shredded cabbage, peas, jicama, and green onions with peanut butter dressing for a delicious, crunchy side dish.