Summer

Finally, we’re harvesting our potatoes—Red Golds and French Fingerlings, too. Every morning Roy forks up a plant or two and we ooh and ah over the tubers that tumble off the roots. (The potatoes are Roy’s babies, so he gets to decide how many we pull up every day!) There are always a few that are only the size of marbles—I slip them in my pocket and roll them around in my fingers from time to time, as if they were lucky garden charms. The rest I weigh and portion into those cute little green berry baskets for the farm stand. Any extras I get to keep. And cook for dinner. Yum.

The other night I had a few of both kind left over, and they were all different sizes. So I cut them up into pieces about the same size so they’d cook at about the same rate. But instead of roasting them, I decided to cook them on the grill using a method I developed for Fine Cooking years ago.

Basically, it’s just cooking in a foil package (not a radical concept!), but the trick is to make a package of even thickness so that all the potatoes cook at about the same rate (see directions in the recipe below).

The big payoff here is that by putting the foil package over the direct heat of the grill, the potatoes get some great browning (and flavor) and cook through, too. I wrap the potatoes in three layers of foil so that they don’t burn, and I flip the potato package once during cooking so both sides have contact with the hot grill grates.

I don't remember the first time I ate a summer cantaloupe boat, but I do know the attraction was immediate. That's surprising since it was a product of one of my mom's 1980's diets. She never did the grapefruit diet (too sour) or the cabbage soup diet (too bloating), but she did do the low-fat diet, which included rice cakes (a euphemism for styrofoam) and lots of low-cal cantaloupe.

Cantaloupe has always been a good friend of those watching their weight because it's a high water-content food. That means it helps fill you up quickly without added calories and helps you minimize bloat naturally. With high levels of vitamin C, potassium, and fiber, it's also a powerhouse of nutrition. And let's not forget that a perfectly ripe chilled cantaloupe is irresistible -- delicate, juicy, and sweet.

I don't diet. But I do love cantaloupe boats because they're healthy and refreshing on a hot summer day. And who wouldn't love that?

In case I’ve never shared this with you I am crazy about the zooooks. I grew up eating my mom’s wonderful sauté of yellow squash and zuccchini that was a regular staple in our house and I find myself picking up zucchini whenever I can. And lately I’ve made many a quick summer evening meals out of zucchini and summer squash alone. It’s simple, easy, flavorful and delicious.

This dish began as a side to accompany a grilled chicken but soon became a main dish for me. I think it began from a recipe I tried a while back and mutated into something so simple and easy.  It’s really more of a serving suggestion than recipe since the exact measurements don’t matter. And I say they do not matter because I haven’t bothered to measure. See how sneaky I am?

I’ve been known to add a few thick slices of smoky grilled purple onions to this and have it for dinner without anything else.  As long as cheese is involved (and a glass of wine) I really don’t need much else.

Homemade tomato soup is good, but roasted tomato soup is even better. With the abundance of tomatoes right now in the markets, this makes great use of all those tomatoes and may be the best tomato soup you will ever have.

This method calls for roasting the tomatoes, along with some whole garlic, before making the soup. Roasting the tomatoes concentrates their flavor and adds a depth to the soup that you would not have otherwise.

I used beautiful San Marzano tomatoes for this soup because a vendor at my farmer's market had them. Use whatever nice, ripe tomatoes you have. Any Roma or plum tomato is a good choice.

The parmesan crisps, sometimes called fricos, are a favorite in our household and we use them to accompany salads sometimes (or a glass of Prosecco). These lacy wafers make the absolute perfect flavor compliment to this soup. They are surprisingly easy to make – they only have one ingredient – and fast, too.