Val and Sophie took the Sweet Potato, Kale and Bacon Frittata from Valerie's Home Cooking — one of the fan favorites — and gave it a full summer makeover. Cherry tomatoes, fresh pesto, pillowy mozzarella pearls, and a shower of parmesan, all puffed up golden in the oven. It's brunch-worthy but easy enough to make any night of the week. Caprese met frittata and honestly, we should have introduced them sooner.

Salmon fillets are set on soaked cedar planks with a demerara sugar rub and grilled over indirect heat until just cooked through at 135°F, then topped with blistered cherry tomatoes tossed in parsley and lemon. The fragrant cedar smoke infuses the fish with a woodsy depth, creating a celebratory main course worthy of a milestone occasion.