Whipping up a fresh cooked meal is one of the true joys of summer, especially when grilled grub is paired with tantalizing sides and tempting desserts. 

Spice things up with Mexican Beef Sliders with Jalapeno Salsa and Avocado Cream coupled with a side like Roasted Potatoes then cap off a filling meal with these sweet and decadent Strawberry Cream Cheese Tartlets. 

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4

1 1/3 pounds lean New Zealand grass-fed ground beef 

1 clove garlic, crushed

1 medium onion, grated or finely chopped

1 egg, lightly beaten

3/4 cup red kidney beans, rinsed and drained

2 tablespoons tomato paste

3 teaspoons dried oregano, chopped

2 teaspoons mild smoked paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 cup Parmesan cheese, grated

salt, to taste

pepper, to taste

olive oil

1 cup cucumber, thinly sliced into long ribbons

3/4 cup fresh cilantro leaves, chopped

1 red onion, finely sliced

1/2 cup pickled jalapenos, finely chopped

salt, to taste

pepper, to taste

olive oil

lime juice

1 avocado, mashed

1/2 cup sour cream

1 lime, juice and zest only

salt, to taste

pepper, to taste

8-12 slider buns, halved

2-3 cobs sweet corn, cooked and sliced into shards

8-12 small bamboo skewers 

To make patties: In bowl, combine beef, garlic, onion, egg, kidney beans, tomato paste, oregano, paprika, cumin, coriander, Parmesan cheese, salt, to taste, and pepper, to taste. Shape into 8-12 small patties. Cover and refrigerate 15 minutes.

Heat grill or frying pan to medium heat.

Brush patties with oil on both sides. Cook 2-3 minutes on each side, turning once to brown both sides evenly, until cooked through.

To make Jalapeno Salsa: In bowl, combine cucumber, cilantro, onion and jalapenos; season with salt and pepper, to taste. Drizzle with olive oil and lime juice.

To make Avocado Cream: In bowl, combine avocado, sour cream, lime juice and lime zest; season with salt and pepper, to taste. 

Spread Avocado Cream on bottom buns and place patties on top. Top patties with Jalapeno Salsa, corn and top buns. Press down gently and poke in skewers to secure sliders.

Makes: 24 tartlets (4 ounces each)

1/2 cup water

2 tablespoons lemon juice

3 tablespoons lemon zest 

2 tablespoons gelatin 

4 cups WellïPict Strawberries, sliced, divided

1/3 cup honey

2 packages (8 ounces each) cream cheese

1/2 cup sour cream

1 cup ice cubes

2 cups graham cracker crumbs

1/2 cup melted butter

1 cup WellïPict Strawberries, rinsed, for garnish

1 cup WellïPict Raspberries, rinsed, for garnish

In blender, mix water, lemon juice, lemon zest and gelatin until frothy. 

Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries. 

In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each opening. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries.

Servings: 6

1 pound potatoes, chopped into 1-inch cubes

1/2 cup onion, chopped into 1-inch cubes

1/2 cup green pepper, chopped into 1-inch cubes

1 teaspoon garlic, finely chopped

1 teaspoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon parsley, finely chopped 

1/2 teaspoon paprika 

Preheat oven to 350 F. 

In medium bowl, mix potatoes, onions, green peppers and garlic.

Add vegetable oil, salt, pepper, parsley and paprika. Mix well.

Cover bowl and refrigerate 15 minutes.

Spread potato mixture evenly on cookie sheet. Bake about 35 minutes.