Summer

Zucchini is the most versatile vegetable. On it’s own it is so-so. There is so much you can do with it. I like to pair it with grilled onions, roasted tomatoes, left over brown rice and some Parmesan cheese and bake it for an easy week night side dish.

It is great grilled; pour a little olive oil and balsamic on it with a little salt and pepper, grill it until it is slightly soft, serve it up with a yummy rib eye, mmmm. It is great in muffins and tea breads.

Yet, it is especially delicious breaded and baked. This is a great way to get the kids to eat some veggies. These are easy and delicious. No frying, they are baked and they are a perfect with almost anything.

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.

I realize that most of the country is melting right now, and that everyone is looking for no-bake dinners and salads. But sometimes, in spite of the heat, a girl's gotta have some warm, belly-filling, Italian comfort food, like eggplant parmigiana, or more affectionately, eggplant parm. As far as I'm concerned, eggplant parm is a year-round food, but it's the best from August-October, prime eggplant season.

Eggplants have a long history. The earliest ones were grown in India between 4,000-5,000 years ago. Eggplant was introduced to the Mediterranean region in the early Medieval period. That's when Italians discovered eggplant, and they still prize it for its rich, creamy, flavorful flesh.

Eggplant parmesan, also known as melanzane alla Parmigiana or Parmigiana di melanzane, is a treasure of Neopolitan cuisine. It consists of thick slices of breaded eggplant that are fried in olive oil until golden then layered with tomato sauce, mozzarella cheese, and basil and baked until bubbly.