Now that the cold weather and short days are behind us, let's celebrate long days filled with warm sunshine and great food! I want to share some of our favorite recipes to help you enjoy the upcoming summer season. Each recipe uses one of Boston Market's Fresh & Natural items so you can eat well and feel good.

Kids spend their summer days playing outside and having a wonderful time with their friends. But when playtime ends and meal time comes around, what are they eating? I've helped to solve this question with our Meatball Calzone recipe, which is delicious and it's convenient to feed your on-the-go kids. I guarantee your kids will love it and you can rest assured they're not eating junk food.

I've also chosen five other recipes to feature this month. Each is unique and offers a different taste for summer dining. If you enjoy grilling, make sure to try our fabulous Grilled Spinach Pizza topped with freshly grilled vegetables. How about fresh summer mushrooms? Then you'll love our Loaded Portobello recipe complete with crumbled goat cheese atop our restaurant favorite, Creamed Spinach.

What's summertime without a little entertaining? For your next gathering, share our Chad's Mediterranean Dip made with Boston Market's Mashed Potatoes. Not only will your guests enjoy it with fresh pita and veggies, they will be amazed you made it from mashed potatoes!

Last, but not least, nothing says summer like apples and no one does apples quite like Boston Market. Our Cinnamon Apples are great on their own, but if you really want to enjoy a summer treat try our AM Wake-up Cereal to get you going. If you are craving a tasty apple dessert, try our Summer Apple Angel Cake, it's the perfect ending to a summer dinner.

We have many more tasty and unique recipes, so make sure to browse the rest of our Chef-Inspired recipes here on ChefsPage.com. We pride ourselves on offering mouthwatering recipes comprised of Fresh & Natural ingredients.

Here's to a wonderful summer filled with sunshine and happiness.

From our Kitchen to Yours,

Chef Richard