Summer

I think couscous is one of my favorite side dishes. I love all of it's possibilities, especially the flavors it can take on when mixed with the right ingredients.

This truly is a "golden" couscous, not just because golden raisins are part of its ingredients list, but turmeric is used to give this dish its golden color. If you are not familiar with turmeric, it is a powder used extensively in South Asian cuisine.

Grilling the green onions in this recipe also imparts a smoky flavor. This dish went nicely with our grilled chicken and salad for dinner. I think you will enjoy it!

Now, let's talk Farmer's Market. Have you been to one lately? If you have, then maybe you have been as taken as I have with the Heirloom tomatoes. They get me every year. The red-orange, yellow, greens, striped and solid colors are so striking. They call to me from their rustic farm baskets.

I love preparing these tomatoes so many different ways with lots of different toppings. However, one of my favorite summer indulgences is an Heirloom Tomato Gratin. I love the varying colors and the textural changes with the soft tomatoes and the crunchy bread crumbs.

I have made many different versions over the years and recently saw this one. I changed a few things up to suit my tastes but have no idea what publication it originally appeared in since I ripped out the page.

It's the perfect light, summer side-dish. You really have to try this, you won't be disappointed.

And the crunchy topping? It's pretty addicting.

If there were a contest for worst canned vegetable, chances are good that string beans would be the winner. Or beets, which are equally repugnant.

Canning is unkind to string beans. They become disturbingly gray and mushy. You can't even chew them; they just disintegrate in your mouth. As for the flavor, it's salty at best and metallic at worst. So do yourself a favor, and don't buy canned green beans. Ever. Frozen are much better, but fresh is superior in every regard.

Fresh string beans are appealing: slender, firm, and brightly hued. Though string beans are available year-round, they're especially abundant from late spring through late fall. If available, buy Blue Lake Beans. They've become the darling of chefs who prize them for their sweeter flavor and exceptional crispness.

There is one golden rule for cooking string beans: Do not overcook them. Follow that, and you're good to go.

I couldn't be more excited for the month of August. August and fresh peaches are synonymous. Yes, peaches are available during other months of the year but there is something special about the August peach; it’s just sweeter. I don’t think I’m imagining it. Maybe I’m fueled by the anticipation of peach cobblers, peach margaritas and the iconic peaches and cream; all indulgences I love to save until this time of year. But in short, peaches are simply sweet, comforting and distinctly summer’s gold.

Each year I try to come up with a new way to celebrate this timely summer crop. I have taken the peach in many directions, both savory and sweet. It never disappoints. This year instead of traditional peach pie I’ve settled on Grilled Poundcake with Warm Peach Coulis and Chantilly Cream. Don’t get scared off by the serious foodie language, coulis is just a fancy French term for a simple but stylish fruit sauce while Chantilly cream refers to a sweetened whipped cream.

This dessert is easy to prepare and truly makes the peach the star of the show. Grilling the poundcake also adds a toasty touch of goodness, while the slivered almonds provide the perfect contrasting crunch. I promise this will be a family favorite for years to come.