Summer

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.

For me there is nothing more refreshing on a hot day than a bowl of cold sour cherry soup. Sour cherries are revered in Hungary, where they are made into pies, strudels, tarts, and soups. Since sour cherries are in season right now, I picked up a quart last week at the Greenmarket specifically to make this soup. Cold soups, mostly savory, are enjoyed throughout Europe in the summertime. Sour cherry soup is technically a sweet soup, but because of its tartness it works well as a first course. I prefer it as a dessert but I just eat it whenever I feel like cooling off. I grew up eating my mom's cherry soup, so for me it's something that I love and I can't imagine my summers without it.

Hungarian cherry soup can also be made from dark sweet cherries, but sour cherries are preferred for their zing. The soup is traditionally made with the pits intact, so that is how I make it here. But if you would rather pit your cherries, that's fine too. I always provide guests with little bowls as spittoons. I think leaving the pits in adds to the fun and enjoyment of eating the soup. No one wants to cook in the summer, but trust me, this soup's ten-minute cooking time is worth the trouble. After having a big bowl of chilled sour cherry soup, you will be singing its praises and adding the recipe to your summer repertoire.

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.

Strawberry season is in full swing across most of the country, so chances are you're buying lots of them. You are, aren't you? Then that also means you likely have a few soft or slightly bruised berries -- good enough to eat but not pristine enough to showcase on the top of a strawberry shortcake.

Well I'm not going to suggest you use them to make sweet jam or a smoothie (though I love both). I'm going savory with strawberries. That's right. If you've never paired strawberries with meat, then expect to be wowed.

Succulent strawberries and creamy mango are enhanced with aromatic anise seed in this simple yet flavorful salsa. The fruits' sweetness provides the perfect balance to the savory, buttery flavor of the pork tenderloin.