Summer

strawberryfarm.jpgAs far back as I can remember, every June my family would make our annual pilgrimage to Jones' Farm to pick bright red juicy strawberries. If we didn't leave with a heaping boxful then we didn't do our jobs. But as a kid I would always end up picking more for myself than for the box, eating every other berry and leaving with the tell-tale signs on my hands and face. I was just as guilty as the next kid, so actually I didn't feel that bad. Now as an adult I typically taste only one and try to keep myself from eating any more. I'm really just saving up for gorging on them in the privacy of my own home.

You really have to love strawberries to pick them yourself. After all that bending and picking, it's easy for a person to get tired. I must love them so much, because last week on a sunny yet breezy Monday morning, with the help of my mom, I picked 13 pounds of strawberries. But aren't strawberries easy to love? I don't think I know anyone who doesn't adore them. They're so sweet and mushy once you eat them. It's one of the most favorite flavors in ice cream and candy. Even lotions and some cosmetics are flavored with strawberries. That just shows you how extremely popular the flavor actually is.

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zucchinibreadMy sister has been making zucchini bread for as long as I can remember – and it’s always been a favorite quick bread, especially in the summer. It’s a great way to use up overgrown zucchini from the garden.

The pineapple adds some nice flavor and makes a nice alternative to raisins. I like to serve it sandwiched together with cream cheese and thinly sliced granny smith apples.

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lentilsaladv-whole-foodsForgive me, Whole Foods, for I have sinned….

It’s been 2 months since my last confession…of taking one of your best dishes and taking out more than half the calories

But before you make me count a dried bean rosary–or peacefully protest on my lawn– let me state my case…

I was in desperate need of a “Southwestern” dish for the pot luck dinner before the school play.

(It was sort of “How the West was Won”…but, occasionally, seemed to happen in real time…)

And, in old timey days (when I weighed 34 pounds more), I would have felt pretty good about picking up your original dish, just as it is. Like all dried legumes, lentils are loaded with nutrition…providing protein, folate, even iron. And, according to Dr. Perricone (and Oprah), lentils are a “superfood” that we want to make part of our diet.

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strawberry.limeade.jpgWhat does one do with 2 dozens limes, freshly picked from a friends tree and a few too many strawberries bought at the local farmers market? Strawberry Limeade Soda anyone??

I tend to be fairly conscious on my weekly trip to the farmers market. But sometimes, “a special” gets the best of me. A flat of strawberries at a special price was something I could not pass up.

Strawberry protein smoothies, a batch of Strawberry Shortcake Cookies for friends, and a strawberry-blueberry crisp made a very small dent in, what felt like, a bushel of berries. I began to think about what else I could create.

I have been making a lot of fruity “sodas’ this summer, using Pelligrino as the carbonate and wanted to have something new on hand when the kids arrived home from camp. Last year, I made a Fresh Strawberry Lemonade, so why not use the limes I had on hand and make a limeade-strawberry cocktail? So I did.

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redcornNotice anything unusual about this corn? No, it's not some nifty Photo-Shop-Curves technique. It's real red you're seeing. That's no ordinary ear of corn. That's an ear of edible red corn.

In the U.S. we typically refer to colored corn as "Indian corn" since Native Americans were the first people to grow corn in the New World. When European colonists came to the New World, they referred to corn of all colors as "Indian corn" to differentiate it from other grains such as wheat and rice. Over time, white, yellow, and bi-color corn replaced colored corn in people's diet, and colored corn became ornamental.

So what makes red corn red? Like red pomegranates and purple grapes, red corn derives its color from anthocyanins, or health-promoting antioxidants. This means that it's both more visually appealing and healthier than traditional corn.

As for texture and taste, red corn has slightly crunchier kernels and an earthier flavor. That's why in this recipe for Red Corn with Cilantro and Cotija Anejo Cheese, I added a touch of sugar. Acidic lime, salty Mexican cheese, and savory cilantro add complexity without masking the corn's unique flavor.

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