Simple to make, Mint Brownie Ice Cream Sandwiches with Fresh Mint Ice Cream make a delightfully rich and cool addition to your summer menu.

The smell of the grill, gardens rich with flavorful finds, and picnics at the beach — there's no doubt about it, summer is finally here! Now is the time to take advantage of the season's sweetest delights by indulging in summer's freshest ingredients.

With the abundance of fresh fruits, vegetables and herbs that summer brings, your door to mouth-watering meals just opened a little wider. Popular favorites such as basil, mint, squash, and of course, strawberries, add pleasantly refreshing twists that are sure to deliver rave reviews from family and friends.

So, embrace the warm weather and be inspired by the delicious ingredients of summer. A culinary creation awaits you.

Fresh bets

n Spice up farm-fresh produce. Drizzle vinaigrette dressing over a delicious spread of home-grown or farmer's market avocados and tomatoes for an elegant summer appetizer. And for a thirst-quenching twist, incorporate cantaloupe and honeydew into summer pasta salads for refreshing flavor and fun!

n It's never too hot to fire up the grill. Dress up the grill with robust veggies like eggplant, asparagus and corn, and you'll have a tasty summer side in minutes. For grill-iscious finger foods, thread chicken kebabs with zucchini, bell peppers and mushrooms. A little hint: try using a delicious pesto marinade for added flavor and color.

n Enjoy summer sweets renewed with a seasonal flair. For an indulgent treat, place a scoop of fresh mint ice cream between two freshly-baked brownies to create an unforgettable dessert.

1 package (16 ounces) refrigerated mini brownie bites bar dough, prepared according to package directions1¼ cups vanilla light ice cream, softened2 tablespoons chopped fresh mintStir together ice cream and mint in large bowl; freeze for 1 hour or until almost firm.To Assemble: Sandwich 1 tablespoon prepared ice cream between 2 brownie bites; serve immediately. Makes 20 sandwiches.Note: If ice cream is frozen for longer than 1 hour, let soften slightly before assembling sandwiches. Prepared sandwiches can be wrapped tightly and stored frozen for up to one week.

1 small red bell pepper, finely chopped1 small onion, finely chopped½ cup finely chopped fresh cilantro or parsley leaves½ cup extra virgin olive oil¼ cup fresh lime juice2 small jalapenos, finely chopped1 clove garlic, finely chopped1 tablespoon granulated chicken flavored bouillon4 medium tomatoes2 medium ripe avocadosCombine bell pepper, onion, cilantro, olive oil, lime juice, jalapenos, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing. Makes 4 to 5 servings.Cook's Tips: This dressing is a great accompaniment to sauteed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.

¼ cup refrigerated pesto with basilGrated lemon peel from 1 lemonJuice from 1 lemon½ lb. boneless, skinless chicken breast halves, cut into 1-inch pieces½ lb. assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)4 (10-inch) skewersSalt and ground black pepperCombine pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour.Thread chicken and vegetables alternately on skewers; discard any remaining marinade.Preheat grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through.Season with salt and pepper. Makes 4 servings.Note: If using wooden skewers, soak in water for 30 minutes before threading.

1 package (9 ounces) refrigerated whole wheat three cheese tortellini, prepared according to package directions, rinsed in cold water1 cup small cantaloupe balls1 cup small honeydew melon balls2 ounces thinly sliced prosciutto, cut or torn into strips (about Z\x cup total)¼ to ½ cup loosely packed basil leaves, shredded2 tablespoons extra virgin olive oil¼ teaspoon salt¼ teaspoon ground black pepper2 tablespoons pine nuts, toastedCombine pasta, cantaloupe, honeydew melon, prosciutto and basil in large bowl. Add oil, salt and pepper; toss gently to coat. Sprinkle with pine nuts before serving. Makes 4 servings.

Who says a salad has to have lettuce? Avocado and Tomato Salad with Confetti Vinaigrette might just put the old iceburg to shame.