Summer

Do a quick Google search of most hated vegetables, and okra pops up everywhere. I can understand why. Unless you grew up eating okra, it's an intimidating vegetable. Its outward appearance doesn't give you too many clues about how to eat it: Do you cut off the top? Do you eat it raw? How the heck do you cook it?

When you finally conquer your fear and cut into okra, the round, white inner pods release a juice that can be best described as "slimy." For many people, the sliminess factor is enough to completely halt their okra eating experience. That's too bad, because okra has a lot to offer.

In many parts of the world, slender, tapered okra is referred to as "Lady's Fingers," which is a much more charming name. Okra's texture is highly appealing. When cooked properly, it retains a crunchy on-the-outside, creamy on-the-inside quality that is uniquely satisfying. Its flavor is similar to green bell peppers, but earthier. Plus it's easy to cook, versatile, and healthy.

I like food in miniature. I like dim sum, mezze, tapas and appetizers of all sorts. Working on the latest recipe development project has been an exploration of many things in miniature. One recipe that sadly will not work for my client was a terrific success when it came to ease and taste. It does not work particularly well for vacuum sealing but that's ok. It means I can share it with you here and now.

Rhubarb makes one of my favorite pies and now, my favorite galette, which is pretty much a pie for lazy people. Rhubarb requires some tender loving care to coax out the perfect balance of sweetness and especially texture. While mushy rhubarb isn't terrible, firm, sweet yet tangy rhubarb is fabulous! I like the method of macerating it with sugar. The trick to this recipe is to not let the rhubarb macerate too long. I think you could make it with just rhubarb but a little bit of strawberry really complements it. I also don't cook the filling! You don't need to, it cooks perfectly in miniature.

I'm no genius when it comes to pie crust. I wish I was but it's just not in the cards for me. I have ridiculously hot hands and I don't work with pie crust often enough to get really fast at making it. I do my best, but sometimes resort to premade pastry. I'm ok with that. If you have a favorite pie crust recipe that works for you, by all means, use it.

We have a whole lamb in our freezer. My husband couldn't be happier. He is the resident lamb fanatic in our household and it turns out so are my boys. I didn't grow up with lamb as part of my regular diet, so it has taken longer for me to get used to the taste. As many of you know, it's very different than beef.

So many recipes try to cover up or cut through the taste of the lamb with various sauces or sides, the most popular being mint jelly. My husband prefers to taste the flavor of the meat so we rarely serve it. It would work well with this dish if you would like to include it. 

This recipe does a great job tenderizing the meat, while providing lots of flavor. Honestly, it was delicious, BUT I would personally not attempt it without a wireless meat thermometer. You need one in order to not overcook a cut of meat like this. Plus you will use it constantly. It's a wonderful kitchen tool and cheap investment!

What potluck or summer gathering would be complete without the addition of some kind of coleslaw? I have to admit I have an affection for this shredded cabbage dish.

What amazes me is how many variations there are to this simple side. The list of ingredients seem to vary by region and season. Has anyone ever tried a North Carolina version of coleslaw? It is made with ketchup and vinegar, which sounds really different to me. I haven't really wrapped my head around that one yet. I have made a Tennessee version, which is mustard based and I really like it.

And it's not just the ingredients in coleslaw that vary, but how and what it's served with is also diverse. Coleslaw is most often found as side dish to barbecued meats. However, it's also the quintessential side for a fish fry and is found on top of hamburgers, hot dogs and sandwiches everywhere.