Summer

Jalapeno Black Bean Dip
Layered Greek Dip
Pineapple-Tomatillo Salsa
Grilled Eggplant with Roasted Red Pepper Tapenade

Grilled Corn with Feta & Lime Vinaigrette
Grilled Asparagus Salad with POM Vinaigrette
Grilled Treviso Radicchio
Grilled Potato “Packages”

Adam Perry Lang’s Grilled Shrimp Cocktail
Bacon-Wrapped Shrimp
Grilled Shrimp and Avocado Salad

Grilled Pizzas with Pesto, Tomatoes, and Mozzarella

Barbara Bush’s Barbecue Chicken
Alan's Grilled Salmon
Barbecue Beer Ribs
Skirt Steak with Chimichurri Sauce

The Bootleg | Cuba Libre | Dark 'n' Stormy | Mai Tai | Margarita | Mojito | Sassy Sangria
Sea Breeze | Tequila Sunrise | Tequila Gimlet | Watermelon Falls

Almond Pear Pie | The Best Brownies Ever | Blackberry Pecan Crisp
Chocolate Chip Cookies | Crunchy Ice Cream Sandwiches | Cherry Rhubarb Pie
Grandma Hazel's Lemon Cake | Pomegranate Granita | Fresh Strawberry Pie

I woke up the other morning craving roasted red pepper soup. Not for breakfast -- that would be weird -- but for dinner.

Since I had recently purchased a dozen bright and shiny red bell peppers, I thought it would be a good idea to roast them first thing in the morning. So by 6:15 am, the peppers were sliced, drizzled with oil, and placed under the broiler. Like wood-fired pizzas or chargrilled burgers, the smell of roasting peppers is utterly enticing. Except when it's not.

You see, that utterly enticing aroma becomes not-so-enticing by three o'clock in the afternoon. You can light vanilla scented candles (which I did) and spray air freshener (which I did). It won't matter. The smell will linger like an unwanted house guest.

So here's my advice: Make roasted peppers only after 12 noon. And then make this soup because it's too delicious to pass up. You could make it with jarred roasted peppers and canned corn, but don't. Roast the peppers. Cut the kernels off the sweet corn. Chop the fresh cilantro. Sure, it will take longer, but you'll be rewarded.

I went to the Farmers’ Market on Saturday and I believe I snapped. I bought so many berries, the berry guy can send his daughter to college on his profits.

I bought so many berries I got a flat tire on the way home. I bought so many berries I really have no option but to make several desserts and possibly some jam.

Luckily this recipe uses a lot of berries and is quite delicious. I made it on Saturday, then blueberry muffins on Sunday and I have a waiting list of berry recipes for this week. (I’ll keep you posted.)

My apron looks like a Jackson Pollock paining, his blue/red period.

I'm not sure if this is as much a recipe as it is a reminder or suggestion of how to step up your broccoli serving ideas. Honestly, I love broccoli, I don't think it's boring, bland or blech...and if you do, you just need to tap into your creativity and come up with a way you can enjoy it.  Why miss out on the healthy vitamins broccoli brings to the table.

When it comes to basic nutrients, broccoli is a mother lode. Ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, (according to the USDA's nutrient data). One medium spear has three times more fiber than a slice of wheat bran bread. And broccoli is also one of the richest sources of vitamin A in the produce section. 

Convinced yet? Broccoli  has also been found to be rich in substances called isothiocyanates chemicals shown to stimulate the body's production of its own cancer-fighting substances, called phase two enzymes. According to researchers, these enzymes, in turn, neutralize potential cancer-causing substances before they have a chance to damage the DNA of healthy cells.  Eat-up people.