Summer

When Jeff watches t.v., it’s typically one of three types of shows: sports (he’s a guy), nature/science programs (he’s a doctor), and cooking competitions (I’m stumped). He’s not so much into instructional cooking shows, though he doesn’t mind Giada’s Everyday Italian (he’s a guy). What he really likes are the cooking competitions, like Top Chef and Iron Chef America.

One night last summer, we saw a particularly inspiring episode of Iron Chef featuring Bobby Flay, Jeff’s second favorite chef after Cat Cora (he’s a guy; Jeff, not Cat, that is). We like Bobby’s creativity and the way he makes ordinary grilled food seem chic.

So the following day when I went to the library, I checked out a couple of his books, including Grilling for Life and Boy Gets Grill. They were mixed in among a 4-foot high pile of cookbooks (including many baking ones) that caught Jeff’s eye when he came home.

Picking through the pile like he was looking for the perfect apple among many bruised ones, he paused upon seeing Bobby’s books. “Hon, why do you have two Bobby Flay grilling cookbooks?” he asked. “Because he’s the guy you really like on Iron Chef, so I thought I’d check out some of his recipes,” I replied. “So, are you planning on just reading them or actually making something from them?” he asked.

“Making something. Why else would I have gotten them?” I said. (Though we both instantly realized the flaw in that argument—for the next three weeks, the closest thing those baking books would come in contact with is dust.)

“But hon, we don’t have a grill,” he said delicately. “I know we don’t have a grill, but we will some day,” I said.

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.

With summer drawing to a close, I'm still not ready to say goodbye. My garden, though less productive, has a lot of vegetables that are still ripening. But, alas, the cooler weather and shorter days will bring an end to summer's bounty. But with all the beautiful late summer produce that's currently available at farmers' markets, like squash, peppers, tomatoes, and more, there's a lot of summery cooking that can still be done.

Take the opportunity to make a tomato sauce, a soup, saute or stir-fry. I love stir-frying because it's such a fun and easy method for cooking up a meal quickly. Plus you can pack it with vegetables. For this summer stir-fry, I use zucchini, bell peppers, and oyster mushrooms. And one of my favorite herbs, Thai basil, makes an aromatic and flavorful addition. What could be a better dish for using up summer vegetables than this?

With Thai flavors, much like Pad Thai, I use sweet tamarind paste and savory fish sauce to flavor the dish. Soy sauce, garlic, and ginger round out the flavor profile. It's all served over rice noodles. But there's one thing to keep in mind. The secret to a well-made stir-fry is cooking the dish in smaller portions so that everything stays crisp instead of steaming under the weight of a full wok of vegetables. Take a few minutes to toss together this healthy and colorful dish. You won't be let down by these summer flavors.

Forgive me, Whole Foods, for I have sinned….

It’s been 2 months since my last confession…of taking one of your best dishes and taking out more than half the calories…

But before you make me count a dried bean rosary–or peacefully protest on my lawn– let me state my case…

I was in desperate need of a “Southwestern” dish for the pot luck dinner before the school play.

(It was sort of “How the West was Won”…but, occasionally, seemed to happen in real time…)

And, in old timey days (when I weighed 34 pounds more), I would have felt pretty good about picking up your original dish, just as it is. Like all dried legumes, lentils are loaded with nutrition…providing protein, folate, even iron. And, according to Dr. Perricone (and Oprah), lentils are a “superfood” that we want to make part of our diet.