Summer

Fresh corn on the cob just seems to be a summer tradition for most people. It’s so simple to do, but everyone I know seems to use a different method – grilled, steamed, boiled, microwaved.

When I was growing up, we picked fresh corn from the garden and it was thrown into a pot of boiling water, cooked briefly, stacked on a large platter, slathered with butter and placed in the center of the table.

It’s still my favorite method, although grilling is a close second. This recipe is pretty fool proof and brings out the natural sweetness of fresh corn.

Okra is one of those vegetables that people either love or hate. One reason is the mucous that comes out when it's cooked, which is especially so when it's included in soups or stews. Popular in Africa and Asia, okra is a traditional ingredient in Southern dishes, like gumbo. But most people, if asked, wouldn't even be able to say what else could be made with okra. Sauteing and grilling are excellent and underutilized methods for cooking it.

Okra can be cooked alone, but it's more interesting when paired with another vegetable, like corn in this recipe. Grilling produces a nice char and smoky taste. The vegetable stays dry and has much less of a tendency to turn gooey. Corn adds a lot of sweetness to the dish to counterbalance the verdant flavor of okra. This recipe is also great for using up leftover grilled corn from a backyard barbecue. Serve it warm or, if you want to save time, make it ahead and enjoy it chilled. But the flavors are best when it's slightly warm off the grill. There's also a variety of okra that's less gooey, perfect for this recipe.

Salsa Verde makes a perfect dip during the summer and also adds a refreshing burst of flavor to all type of dishes. It is a great marinade and topping for grilled fish, seafood, chicken, beef, and lamb.

Some recipes call for boiling the tomatillos, but roasting adds more flavor to the sauce and is worth the extra step.

When selecting tomatillos, always slightly open the husk to inspect the flesh color and tone inside. The flesh should be firm and without major blemishes and the color should be bright green, with a fresh, fruity smell.

I’m told that coleslaw dates back to the ancient Romans, although it didn’t really kick into gear until mayo was invented in the 18th century. (Can you imagine life before mayo? One more reason to be glad that, in the birth lottery, you got a later century.)

“Cole” comes from the Latin word colis, you will be interested to know. But the Dutch called the salad koolsla,which I find more appealing so I’m stealing from them.

(We also have reason to believe that the Dutch practically invented tulips so they have really got it going on.)

But enough with the history lesson. I like a salad that won’t wilt overnight; you can make Kool Slaw on a Friday and eat it all weekend. Have it with (or inside) a sandwich, pop open a beer, and it’s a kool day.