Summer

Since over here we've been eating too many bbq ribs, hot dogs (yum), hamburgers, and mac n cheese, we thought we'd feature recipes of our other favorite summer bbq dish: salmon, bbq'd and otherwise, which was partly inspired by the graavlax and potato pancake recipe in Patricia Wells' new cookbook Salad as a Meal.

 Patricia Wells' Salmon Gravlax

Lomi Lomi Salmon

Smoked-Salmon and Cucumber Rolls

Patricia Wells' Salmon Gravlax with Potato Parmesan Galettes

Salmon Croquettes

Alan's Grilled Salmon

Crispy Pan-Seared Salmon with Sautéed Fiddleheads

Maple-Glazed Wild Salmon

Pomegranate Broiled Salmon with Garlic-Smashed Potatoes

Just on the edge of the vegetable garden my Hungarian grandparents had on their Indiana farm was a cherry tree. The sprawling branches thick with leaves provided a welcome canopy on hot, sunny days — and a perfect climbing structure for fun-loving children.

I do remember climbing very carefully into the tree, not too high, but just far enough off the ground to be able to reach for ripe cherries that I would pop into my mouth, spitting the hard-as-stone pits onto the earth below. And, thus began my insatiable desire for sweet, rosy cherries.

Several years ago, I brought a handful of Rainier cherries home from the grocery store. I couldn’t resist their characteristic rosy blush with a warm, sunny undertone. I ate one. I was hooked. It was the sweetest, most delicious cherry I had ever eaten. The creamy colored flesh was juicy and much more flavorful than the traditional bing cherries I was used to eating. The Washington Rainier was cherry perfection.

I love the crunch of radishes. It's a sound that resonates with all the radish-lovers in my family especially my mother, the biggest lover of the crunchy root vegetable. I learned to love radishes form her. At first I didn't appreciate their mild, earthy flavor, but then I came to love them more for their watery crunch. Then I discovered they could also be spicy and peppery. I have been an aficionado for many years now. Every spring I look for the best and brightest ones.

Radishes are best enjoyed raw, sliced thinly, and served alongside cold meats and charcuterie. From my mom I learned to eat my radishes on a bed of blue cheese and butter spread on crusty bread. With her in mind, I created this spread/dip that includes chopped chives for a bit of onion flavor. The dip works great with crudités as well. Here I serve the dip with a selection of crackers and of course the radishes.

Has this ever happened to you? You're strolling through the farmers' market on a balmy August day when you spy a table heavy with heirloom tomatoes.

There's a youthful, striped Green Zebra sitting next to a grandfatherly, bulbous Cherokee tomato the color of red wine. You scoop up a couple of each. Your mind is swimming with juicy possibilities -- tomato and mozzarella salad, tomato and goat cheese tart.

As you're walking toward the farmer to pay for your tomatoes, you spot a perfectly scalloped white patty pan squash. You've never seen a white squash before, so you select three. Then the farmer points out his captivating purple string beans. You say you'll buy a pound of those too. No one passes up purple string beans.

You hand your heavy sacks to the farmer who weighs them and says, "That'll be $28 dollars, please."

You blanch. You only have $20 left in your wallet. What do you do?