Summer

Fresh figs have a preciously short season (typically from August-October), so now is the time to indulge. Though the vast majority of figs are produced here in California because of its Mediterranean climate, they can be found in most supermarkets across the country. This is a good thing since fresh figs are di rigeur, appearing in everything from sweet jams and tarts to savory salads and chutneys. And let's not forget the touch of grace they add to crostini, pasta and pizza.

These captivating tear-drop shaped fruit are singular in appearance, flavor, and texture. First they lure you in with their sweet perfume. Then they tempt you with delicate skin that is lush with ripeness, revealing droplets of golden honeyed nectar. One bite reveals an irresistibly attractive pink flesh that is second only to its swoon-worthy soft, cool, creamy flesh.

Where would I be without California farmers? If it weren't for them, I would never have discovered the sticky, caramel bliss of Medjool dates, the tropical pina colada flavors of cherimoya, or the simple joy of munching on raw summer sweet corn. Yes, raw corn.

At first, I was skeptical. Having grown up in New England, I was accustomed to bright yellow, fat kerneled ears of corn steamed to perfection and doused with melted butter and salt. But the LA farmer insisted I taste the raw corn he was offering: raw, white, small kerneled corn. How could such puny corn possibly be good without butter and salt?

Still, I held out my palm while he filled it with a scoop of raw corn kernels. With one swift swoop of the arm, I popped the entire handful in my mouth. It was crunchy, as in snap! crackle! pop! crunchy and surprisingly juicy. As for the flavor, well, it was natural. Just unadorned, mildly sweet, old-fashioned corn flavor. I was hooked.

This quick and easy dinner was inspired by Aida Mollenkamp‘s Chile Basil Coconut Ceviche. Black Cod arrived from the fish CSA this week, I just bought a can of coconut cream and I was awash in fresh lime juice.

It was, as they say, beshert, meant to be. It never occurred to me to combine coconut milk/cream with lime juice to “cook” the fish. Black Cod is so luscious that I normally wouldn’t use it in ceviche but somehow the idea of combining like with like (rich fish and rich coconut cream) seemed like a good idea.

I looked in the fridge to see what I had that would appeal in the same way Aida’s mixture of mango with coconut appeals. I had a luscious Weiser Ogen melon. Score!

This is a great summer pasta recipe and perfect for a Labor Day Cookout. It makes good use of leftover chicken, or use an already cooked rotisserie chicken from the store.) It has all the flavors of summer, with a southwestern flair – cilantro, red peppers, corn, black beans – and it’s quick to make.

It keeps nicely in the refrigerator for up to 2 days, just reserve a little of the dressing (which is the real secret to this dish) to perk up the pasta just before serving.