Summer

What do potato salad, corn-on-the-cob, watermelon, and bean salad all have in common? They're requisite summer cookout foods.

When I was a kid growing up in Rhode Island, it was usually Italian-style pickled bean salad made with green and yellow wax beans and dark red kidney bean. I always ate so much that I inevitably ended up with pickled gray vinegar lips.

Then sometime in the '90's my mom replaced the Italian bean salad with a rich, sweet baked bean dish made with crispy bacon. It was so sugary good, that one year I ate nearly half of it while I was making it for the cookout. Not a good idea.

When we lived in North Carolina, it was either a mushy green bean salad with diced ham (yech) or a crisp black-eyed pea salad similar to succotash (yum).

Summer is nearly here. For many Memorial Day weekend marked the beginning of summer with barbecues and backyard parties. And with the hot weather that we on the East coast are already having, it's easy to start entertaining like it's summer. I found myself pulling out the grill for the first time yesterday, and it couldn't have happened any sooner. My oven will be on hiatus for the next few months. Right now with the availability of fresh spring salad greens and herbs in farmers' markets, I find myself creating recipes that require little or no cooking. I'm taking every opportunity to use garden-fresh produce, especially herbs.

One in particular is my favorite as well as the most utilized herb of many cuisines. Parsley, what would Mediterranean and Middle Eastern cooking be without it? You might only know parsley as a sprig of green that garnishes food. But one of the best uses for parsley as a main ingredient is the popular Lebanese dish of tabbouleh. Served in many Mediterranean restaurants and even supermarket salad bars, it's no stranger to American palates. It's a refreshing salad typically served alongside Middle Eastern appetizers called mezze. It can also be very versatile, making a great summer salad to eat with grilled meats.

This is a fantastic recipe that makes great use of fresh summer peaches. Cobbler is a classic summer dessert and just about as American as Apple Pie. The clever folks at Cook’s Country have mastered a method that prevents the cobbler from sitting in too much liquid.

Traditional cobblers are usually made with a biscuit-like topping and can be made with almost any fruit, although peaches are my favorite. I usually make biscuits with buttermilk or heavy cream, but the yogurt really works well here.

Top the warm cobbler with some vanilla ice cream and enjoy.

I generally don’t care for Sangria, except for when I’m in Spain - it just seems to taste better there. Sangria makes a perfect summer drink when entertaining, because you can make large batches ahead of time.

This recipe is based on one I received during my stay at Le Meridien Barcelona from the General Manager, Gonzalo Duarte Silva. They served his sangria during a wonderful cooking event which I attended at the hotel called "Paella Atelier" where their chef Eugeni Cortés demonstrated how to prepare a traditional paella.

The recipe is very similarm but I've added a few "enhancements". Be sure to choose an inexpensive Spanish Rioja, I like to use Campo Viejo Rioja Crianza, but a fruity Merlot will work as well.

Be sure to allow time for the flavors to blend, it really does get better as it sits.