Father’s Day is in a few days- what are you making for Dad? What are you kids making for you? Consult our Recipe Listing for some inspiration, or check out the tasty treats the food bloggers provided for us this week!

Craving sweets but hate using the oven in the summer? Me too. Check out these. No-Bake Peanut Butter Squares (What’s Megan Making) Twitter: @WhatsMeganMaking

Like popsicles but without the added sugar. Perfect for the pool or the makeshift backyard beach. Fast Food: Mini Frozen Grape Kebabs (Big Red Kitchen) Twitter: @BigRedKitchen

Hooters girls and oil, a likely match. Hooters Waitresses Take On Oil Spill With Hosiery (The Food Section) Twitter: @TheFoodSection

A delicious, grain free recipe. Perfect for Jen or anyone who likes to eat.  Pan Seared Artichokes with Lemon and Thyme (Wicked Good Dinner) Twitter: @DawnViola

I love olives and I love the Pioneer Woman. Olives are not just for throwing. Chicken with Olives (The Pioneer Woman) Twitter: @ThePioneerWoman

It seems like people either love or hate food trucks.  Council Hears From Vendors and Residents on Proposed Food Truck Restrictions (Diner’s Journal) Twitter: @DinersJournal

My mental mouth just can’t comprehend these, so they must be good. Agave Salmon Burgers with Chipotle Mayonnaise (The Wicked Noodle) Twitter: @TheWickedNoodle

From the blog archives: an oldie but goodie. Do you have this essential kitchen skill?  On properly heating your pan. (Houseboat Eats) Twitter: @HouseBoatEats

Photo: What’s Megan Making


Steamed Artichokes with Lemon Herb Mayonnaise

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Artichokes are immensely satisfying, partly because enjoyment of the sweet tender flesh from the hearts is the result of a lot of hard work!

Artichoke Bisque

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Rich and creamy artichoke bisque is a delightful way to start a springtime meal. Flavorful, fresh artichoke hearts are complemented by rich roasted garlic, Hungarian sweet paprika and a pinch of fresh scallion greens.

Spicy Artichoke Spinach Dip

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Artichokes and spinach are perfectly paired with pepper jack cheese in this rich and spicy dip — a classic party favorite.

Asparagus & Spinach Soup with Yuzu

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This soup’s bright green color is enhanced by the addition of uncooked spinach at the end of cooking. The tartly contrasting yuzu custard (not shown) adds a sharp yet creamy tanginess to the finish.

Artichokes: The Ultimate Finger Food

These delectable vegetables put up barriers to hinder our penetration – sharp spikes and a lethal fuzzy barrier.

Dilled Crab Salad on Artichoke Bottoms

Dill is the perfect herb for any picnic, we believe. The fresh brightness it adds to cold dishes refreshes in the summer months and helps cool the body.