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Have you ever had an entire steak meal in a soft, flour tortilla? Well, now is your chance. Make yourself some steak fajitas.

Pre-marinate the skirt steak with seasonings and herbs. Pierce it all around and let the flavors blend. Meanwhile, heat up some flour tortillas. Prepare the vegetable garnishing. Pan sear and sizzle the steak to a magnificent medium rare.  You can do this stove top on a grill pan or grill it outdoors. Either way, once the steak fajitas are all done, the garlic-onion-herb aromas are unbelievable.

Waffles and picnics are two words rarely seen together in a sentence, but thanks to Dorie Greenspan’s inspired recipe, the two might be seen in public more often this summer. Forget what you think you know about this breakfast food staple: after pressing the waffles into shape, add them to a 200F oven for a good hour and a half to get them crisped to nacho-like perfection.

Follow this link to Greenspan’s Cilantro Waffle Chips recipe. The zesty flavors and crunchy texture here are reminiscent of Southwest dishes and are ideal snacks for any outdoor outing this summer. Pair them–as Dorie recommends–with guacamole, sour cream, grilled shrimp and cold beer for a true summer fiesta. The best part? These ideal picnic bites last for three days in a covered tin.

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Okay, so these aren’t quite ice cream, but they’re packed with fruit and simple, delicious ingredients like yogurt and honey.

Break the mold with these creamy treats worthy of National Ice Cream Month.

Berries and Buttermilk Smoothie Ice Cream Pops

From On A Stick by Matt Armendariz

Sweet, simple, and with a tang of buttermilk, these smooth ice cream pops are fun to make. Feel free to use any variety of frozen fruit that you have on hand.