Summer

Summer is bright red, hot, juicy and sweet. So it's ironic that tomatoes don't really become ripe until the last gasp of Summer and into early Fall. To savor a bit more of the flavor of Summer, I recently made a delicious variation on the Genovese pesto recipe, a Sicilian recipe from Trapani with chunks of ripe tomato.

Trapanese Pesto is a twist on the classic and in addition to tomatoes, it includes some mint, almonds, a dash of chili and pecorino instead of parmesan cheese. While I'm sorry I didn't try get to try this pesto when I was in Trapani, I am very glad I discovered it. Trapenese Pesto is spicier and more full-bodied than the Genoa version with cool and hot tones all at once. The almonds give it a distinctive creaminess.

I reviewed quite a few recipes before coming up with my own recipe. Like the more famous pesto there is no definitive version so if you feel like adding more oil or a handful of pine nuts, go right ahead. While sundried tomatoes are available all year round and make a lovely pesto, try this version now while fresh tomatoes are still sweet and juicy.

This recipe for Roasted Corn and Black Bean Salad is brought to you by the fresh corn, leftover cotija cheese and a can of beans. And that lazy feeling that strikes during the Summer for something delicious yet easy. Like most everyone, I love fresh corn. Eight ears for 2 dollars? Sold!

When corn is sweet it's a cinch to prepare. In addition to adding it to a salad, my other favorite ways to prepare it are making corn chowder (I make a different version just about very time) and on the cob, slathered with mayo and dredged in crumbled cheese served with a wedge of lime.

While corn should be cooked soon after picking or purchasing, cotija cheese is the exact opposite. I bought cotija for some recipe or another and found the leftover cheese lasted and lasted. Like other Mexican cheeses, it's inexpensive, and easy to use. Cotija is a crumbly cheese, less salty than feta, but a little goes a long way. The beans in this recipe make the salad feel hearty and substantial. I suppose you could make it with canned or frozen corn all year round, but it really feels like a Summer dish to me. 

Summer time means grilling time. And I have been doing a lot of it lately.

One of the perks of living in a condo is that you reap all of the benefits of grilling without all the hassle: The gas tank on the grill is always full. The grill is so big I could cook a whole pig on it if I wanted to (I don't, but it's nice to know that I could). And best of all, the grill smell doesn't get trapped inside the house (cause let's face it, that steak you enjoyed for 7:00 o'clock dinner last night doesn't smell so great at 6:00 am the next morning). Neither does extra strength Febreeze.

So this past Sunday after returning from the farmers' market with bags full of red bell peppers, zucchini, and eggplant, I knew I had to make some marinated grilled vegetables. A good portion of them went into this Farro and Grilled Vegetable Salad, the fourth salad of my Super Satisfying Salads Series.

What is farro? Farro is the mother of all grains. Really. This deliciously nutty, chewy whole grain was used by the Egyptians over 6,000 years ago.

Okra is one of those vegetables that people either love or hate. One reason is the mucous that comes out when it's cooked, which is especially so when it's included in soups or stews. Popular in Africa and Asia, okra is a traditional ingredient in Southern dishes, like gumbo. But most people, if asked, wouldn't even be able to say what else could be made with okra. Sauteing and grilling are excellent and underutilized methods for cooking it.

Okra can be cooked alone, but it's more interesting when paired with another vegetable, like corn in this recipe. Grilling produces a nice char and smoky taste. The vegetable stays dry and has much less of a tendency to turn gooey. Corn adds a lot of sweetness to the dish to counterbalance the verdant flavor of okra. This recipe is also great for using up leftover grilled corn from a backyard barbecue. Serve it warm or, if you want to save time, make it ahead and enjoy it chilled. But the flavors are best when it's slightly warm off the grill. There's also a variety of okra that's less gooey, perfect for this recipe.