I'm a big fan of pasta and big fan of pesto too. Even more, I'm a big fan of one-dish meals, especially during the summer when none of us want to waste time in the kitchen. Today's recipe is one of those that except for the linguini you don't even have to cook anything and it uses seasonal ingredients such as fresh basil and ripe tomatoes.

You hear lobster and think about money. Me too. Lobsters are expensive but when it's all for the "King of the Castle", it's worth it, don't you think? Besides, you don't have to cook them. He's going to grill them! You just have to set the table and melt the butter (in the microwave!!!) to dip the lobster meat on it! Isn't this a good idea to celebrate Father's Day (and National Lobster Day which is on June 15)?

Last time we made grilled hamburgers I decide to save some of the meat and experiment with grilled meatballs. After all, grilled food is healthy and flavorful, and once you have the grill on it's so easy to cook and then save the grilled goodies for later.

So, here are my grilled meatballs. You can serve them with your favorite tomato sauce and have them with spaghetti, or in a meatball submarine topped with shredded mozzarella. You can even make them bite sized and serve them as an appetizer to please a crowd!

In my house, we rarely order pizza. I make my own homemade pizza and although some people look at me like I'm a Martian, I must confess that for me making pizza is as easy as making arepas (that's my daily bread). Invariably, I make Margherita pizza for my kids and I get creative with pizzas for the adults--like this delicacy with Serrano ham, fig jam and arugula that I shared last week, or the pizza that I'm sharing with you today which, by the way, is one of my favorites.

I must confess: I love sweet potatoes, yams (batata, boniato, camote, or however you call them!). Any excuse is good for me to cook with this ingredient. In addition to its nutritious value, I love it because it's so colorful that every time I serve it my table looks like a party! I make sweet potatoes desserts and pastas. I bake and roast them. I have them in soups. And I never get tired of eating them. Moreover, if I'm honest: I could eat them every day without remorse.

My youngest child is a very picky eater. He's 9 years old and the only fruits he likes are bananas, apples, and grapes. I always wonder if he ever gets bored. Looking for a way to incorporate more fruit to his diet, I started making these pancakes on Sundays, which is the day we usually eat pancakes at home.

Summer is almost here and with the heat come seasonal watermelons, tomatoes, eggplant, and zucchini. And this simple recipe is perfect for now: zucchini slices become the most delicious appetizer (or scrumptious side dish), by breading them and cooking them in a pan with olive oil. The secret of such delight is in the bread crumbs that bring a spectacular flavor because besides salt and pepper, they have a pinch of red pepper and abundant dried oregano and thyme.

There is nothing more addictive than chips: potatoes, tortillas, Fritos! Crunchy food has something that makes you unable to stop eating it. Take, for example, these beet chips: crunchy, colorful, and by far healthier than potato chips. They don't have a drop of oil, just salt and pepper ... But they are delicious. Beet slices shrink in the oven and become like pieces of paper. But the "work" is worth it because you and your family can satisfy your craving for crunchy food without fat. Something healthier? Impossible!

Brooke Parkhurst is a fantastic chef, author of Belle in the Big Apple, author of daily online food column Full Plate for the New York Daily News, and host of the ABC digital food series, Eat & Greet. She teaches couples cooking classes alongside her husband, Chef James Briscione, at the Institute of Culinary Education.

Brooke and her husband recently launched their company, Just Married & Cooking, which stages hands-on cooking events and dinners in Manhattan, the Hamptons in Long Island, New York, Florida, and California. "For me, my chef husband and our 4-year-old daughter, spring and summer are all about local produce and the farmer's market!" she says. "Last week at the beach, we created this impromptu appetizer with the brightest and best from our veggie and fruit stash."

She shared this delicious recipe with us--made better with fresh produce! Enjoy!