Summer

There is no place I’d rather be in the summer than the breathtaking coast of Maine...

And nothing I’d rather eat, anytime of year, than Maine lobster.

But if you can’t get to Maine, here’s a way to experience the region’s magical flavors (and this year’s record setting lobster harvest) in a healthy and delicious way: Skinny Lobster Salad and Light Lobster Rolls.

Unlike the salads and rolls you’ll find at the ubiquitous lobster stands that dot the roadsides of  Maine, this one has no mayonnaise…which lets the natural flavor of the sweet lobster come through and drastically cuts the calories and fat.

(On it’s own, lobster is a fairly low calorie and nutrition dense food…with just 145 calories, less than a gram of fat and 29 grams of protein per cup of cooked meat. Mayo? About 900 calories and 80 grams of fat per cup!)

And by adding in chopped celery, green onions, green peas, lemon zest and fresh herbs, this lobster salad also has more fiber, color and texture….making it not only healthier, but much more beautiful and flavorful than any lobster salad you’ve had before.

Summer makes me want to grill everything, it makes dinner so simple to execute. Picking a protein is the biggest decision. Once that's settled it's easy street.

And I have been cheating a little. I have been using my new indoor grill, which I love. I mean I really love the thing. It's so easy to use and sits right on my counter top. I can't help but throw everything on there. My kids have been poking a little fun at my new grill obsession. I can't help it.

One of my favorite grill uses has been for appetizers. We had some friends over the other evening and I made these chicken skewers with my crazy sauce for dipping. I love everyone sitting at my kitchen bar, while I grill away. So easy and fun and feels very interactive. 

The chicken turned out great. I used tenderloins instead of breasts, they stay much juicier and are really easy to cut up into pieces. Have no fear if you don't own an indoor grill, you can easily make these on a grill pan made for the stove, or on a real outdoor grill.

My kids looovvveee popsicles and at some point during the day someone always has a Big Stick or a red-white-and-blue Rocket Pop in hand. While I can be happy with a cherry-pineapple flavored Big Stick, I prefer more of a tropical taste when it comes to popsicles.

Last week I was working away at my desk and I literally jumped up to make these. The idea of watermelon, coconut and lime came over me like a wave. Before I knew it these were headed to the freezer.

Have you made popsicles at home? It’s so easy, especially with the right mold. It takes nothing to whir some flavors up in a blender, the possibilities are endless.

I think the coconut cream I use in this recipe gives this a more “adult” taste. Coconut cream can usually be found in the Hispanic section of your grocery store or as a drink mixer in the liquor aisle. I also use it to make coconut ice cream.

My friend, Lynn, rubs up with mosquito spray and grabs a bucket as she heads out each year at this time to pick wild blueberries. She's been doing this for years, so it doesn't take her long to pick enough of those small, sweet berries in her secret spot to make at least a couple of blueberry pies. And, she makes the world's best pie crust. This year, she brought me a small pie that was perfect for my husband and I to share. We savored each bite of flaky crust that held her homemade wild blueberry pie filling. It was absolutely heavenly.

I don't pick wild blueberries, except for the few that grow along my driveway. Too many bears, woodticks and mosquitoes to worry about when one is out in the woods picking berries. And, I don't make pies. I make at least a few dozen of my favorite bluebery muffins each year at this time.

Today, I tried something a little different by baking a whole batch of my favorite blueberry muffin recipe in a springform pan to make a muffin cake.