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'Tis the season for grilling, and Rach has you covered! The summer issue of Rachael Ray In Season is packed with inspo for using up peak produce and firing up the barbecue, including satisfying main-course salads and simple yet flavorful dishes with the garden's bounty. There are also a boatload of dinner recipes under 30 minutes using veggies from A for asparagus to Z for zucchini, as well as refreshing sippers (think canned wines, root beers-even a frozen gin & tonic). Of course, summer wouldn't be complete without frozen treats. Learn how to make ice cream, sorbet, and pops at home. Sweet!