Spatula Diaries: Summer Dips

“Diverse appetizers served as dinner are a great fit with the sweltering temps and an easy way to use summer’s raw materials,” writes 225 food writer Maggie Heyn Richardson. “And think of the range of flavors and textures in dishes like grilled vegetable salads, skewers of marinated and grilled beef and chicken and Gulf shrimp, antipasti with homemade squash pickles, bruschetta with Creole tomatoes and figs or peaches stuffed with chevre and topped with crispy prosciutto. The list of tasty, easy and diverse small plates is endless.” Get a few of Maggie’s excellent recipes and ideas for small servings in this week’s Spatula Diaries.