By Ann Martin

With summer's produce bursting at the seams, it is quite easy to incorporate much of it into delicious summer entrees. Since you are using produce that is in season, your receiving those special nutrients only found in fresh produce. Not only is it healthy by eating in season, but it is keeping your grocery bill low as well. Here some delicious recipes that use fresh summer produce and will turn any meal into a delectable entré.  

Grilled Chicken with Fresh Grape Glaze
Ingredients for Glaze:

• 3 cups seedless red grapes
  
• 2 teaspoons olive oil
  
• 1 cup chopped onion
  2 garlic cloves, minced
  
• 2 tablespoons balsamic vinegar
  
• 2 teaspoons low-sodium soy sauce
  
• 1 teaspoon brown sugar
  
• 1 teaspoon chopped fresh rosemary

• 1 tablespoon olive oil
  
• 6 chicken drumsticks (about 1 1/2 pounds), skinned
  
• 6 chicken thighs (about 1 1/2 pounds), skinned
  
• 2 teaspoons chopped fresh rosemary
  
• 1 teaspoon freshly ground black pepper
  
• 3/4 teaspoon salt
  
• Cooking spray
  
• Fresh rosemary leaves (optional)

• To prepare glaze, place grapes in a blender; process until smooth. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape mixture in blender; process until smooth. Set aside.
  
• Prepare grill.
  
• To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.

• 1 tablespoon minced fresh garlic
  
• 1 tablespoon minced peeled fresh ginger
  
• 1 tablespoon low-sodium soy sauce
  
• 4 teaspoons curry powder
  
• 1/8 teaspoon ground red pepper
  
• 1/8 teaspoon ground cumin
  
• 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
  
• 2 cups water
  
• 2/3 cup light coconut milk
  
• 1 1/4 cups uncooked long-grain rice
  
• 3/4 cup shredded carrot
  
• 2 cups diced peeled mango (about 2 mangoes)
  
• 1 1/2 cups diced red bell pepper
  
• 1/2 cup sliced green onions
  
• 1 tablespoon chopped fresh cilantro
  
• 1 tablespoon chopped fresh parsley
  
• 2 tablespoons fresh lime juice
  
• 1/2 teaspoon salt
  
• Cooking spray
  
• Cilantro sprigs (optional)

• Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
  
• Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
  
• Prepare grill or grill pan to medium-high heat.
  
• Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

• 5 tablespoons canola mayonnaise
  
• 1/4 cup finely chopped celery
  
• 3 tablespoons minced onion
  
• 2 tablespoons whole milk Greek-style yogurt (such as Fage)
  
• 1 1/2 teaspoons chopped fresh dill
  
• 1/2 teaspoon kosher salt
  
• 1/8 teaspoon ground red pepper
  
• 1 pound cooked lobster meat, cut into bite-sized pieces (about 3 (1 1/2-pound) lobsters)
  
• 2 tablespoons butter, melted
  
• 8 (1 1/2-ounce) hot dog buns
  
• 8 Bibb lettuce leaves

1. Combine first 7 ingredients in a medium bowl, stirring well. Add lobster to mayonnaise mixture; toss. Cover and chill 1 hour.
   
2. Brush butter evenly over cut sides of buns. Heat a large skillet over medium-high heat. Place buns, cut sides down, in pan; cook 2 minutes or until toasted. Line each bun with 1 lettuce leaf; top with 1/3 cup lobster mixture.

Ann Martin is a freelance writer for Dinnerware Center, which offers an assortment of dinnerware and tableware sets such as the classic Noritake and the beautiful Oneida Flatware sets. Ann is also a writer for other cooking and home-related websites. When Ann is not writing, she enjoys spending time with family and friends.