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 couldn't be more excited for the month of August. August and fresh peaches are synonymous. Yes, peaches are available during other months of the year but there is something special about the August peach; it’s just sweeter. I don’t think I’m imagining it. Maybe I’m fueled by the anticipation of peach cobblers, peach margaritas and the iconic peaches and cream; all indulgences I love to save until this time of year. But in short, peaches are simply sweet, comforting and distinctly summer’s gold.

Each year I try to come up with a new way to celebrate this timely summer crop. I have taken the peach in many directions, both savory and sweet. It never disappoints. This year instead of traditional peach pie I’ve settled on Grilled Poundcake with Warm Peach Coulis and Chantilly Cream. Don’t get scared off by the serious foodie language, coulis is just a fancy French term for a simple but stylish fruit sauce while Chantilly cream refers to a sweetened whipped cream.

This dessert is easy to prepare and truly makes the peach the star of the show. Grilling the poundcake also adds a toasty touch of goodness, while the slivered almonds provide the perfect contrasting crunch. I promise this will be a family favorite for years to come.

Berries are fragile, which is why we love them so much off the bush or in a bowl But there are a couple of things to keep in mind once you decide to cook them, like in a pie.

First. Often they are less sweet than you imagine, even when they are perfectly ripe. Don’t confuse the full berry flavor with sweetness.

Second. Blueberries tend to need some acid to brighten the flavor and even blackberries can use some for balance.

Third. I believe in adding some starch to thicken fruit pies. I don’t want berry juice to run all over the plate. I want to get it into my mouth. That is the role of starch as a thickener.

Strawberries, the most popular berry fruit, are in high season right now and I'm thoroughly enjoying eating them every which way. Strawberries have always been a special part of summer for me. I can hardly remember a summer that I didn't go strawberry picking with my family. At the pick-your-own farm we would eat them right off the bush. Their flavor is so concentrated when eaten warm, heated by the sunlight. Now I don't so much eat them off the bush, but instead try to come up with new ways to serve the fruit.

This summer I decided to make a tart instead of the traditional strawberry pie. This tart features a sweetened mascarpone cheese base, topped with macerated fresh strawberries, all glazed with a syrup of the reserved berry juices and a touch of balsamic vinegar. Except for the tart shell, there is no baking involved. So it's very easy to put together for a family party, picnic, or the upcoming fourth of July holiday. Celebrate summer with strawberries.