Summer

Summer is bright red, hot, juicy and sweet. So it's ironic that tomatoes don't really become ripe until the last gasp of Summer and into early Fall. To savor a bit more of the flavor of Summer, I recently made a delicious variation on the Genovese pesto recipe, a Sicilian recipe from Trapani with chunks of ripe tomato.

Trapanese Pesto is a twist on the classic and in addition to tomatoes, it includes some mint, almonds, a dash of chili and pecorino instead of parmesan cheese. While I'm sorry I didn't try get to try this pesto when I was in Trapani, I am very glad I discovered it. Trapenese Pesto is spicier and more full-bodied than the Genoa version with cool and hot tones all at once. The almonds give it a distinctive creaminess.

I reviewed quite a few recipes before coming up with my own recipe. Like the more famous pesto there is no definitive version so if you feel like adding more oil or a handful of pine nuts, go right ahead. While sundried tomatoes are available all year round and make a lovely pesto, try this version now while fresh tomatoes are still sweet and juicy.

My mom has been pairing prosciutto with cantaloupe and melons from the time when cordless phones were first introduced (you had to pull out the long telescope antenna, and could hear yourself on your radio if you stood too close).

Lately, it seems everyone is touting melons and savory cured meats as the greatest thing since the iPhone 4G. But this combo is still old skool at our house. You really can't go wrong -- melon's inherent sweetness is always deliciously magnified by the salty, savory prosciutto, no matter how much technology has changed.

This simply chic salad is a send-up to my mom's appetizer: spicy wild arugula is paired with the season's juiciest cantaloupe and watermelon for a refreshingly tangy salad that pairs beautifully with grilled fish, meat, or pasta dishes.

Summer makes me want to grill everything, it makes dinner so simple to execute. Picking a protein is the biggest decision. Once that's settled it's easy street.

And I have been cheating a little. I have been using my new indoor grill, which I love. I mean I really love the thing. It's so easy to use and sits right on my counter top. I can't help but throw everything on there. My kids have been poking a little fun at my new grill obsession. I can't help it.

One of my favorite grill uses has been for appetizers. We had some friends over the other evening and I made these chicken skewers with my crazy sauce for dipping. I love everyone sitting at my kitchen bar, while I grill away. So easy and fun and feels very interactive. 

The chicken turned out great. I used tenderloins instead of breasts, they stay much juicier and are really easy to cut up into pieces. Have no fear if you don't own an indoor grill, you can easily make these on a grill pan made for the stove, or on a real outdoor grill.

As far back as I can remember, every June my family would make our annual pilgrimage to Jones' Farm to pick bright red juicy strawberries. If we didn't leave with a heaping boxful then we didn't do our jobs. But as a kid I would always end up picking more for myself than for the box, eating every other berry and leaving with the tell-tale signs on my hands and face. I was just as guilty as the next kid, so actually I didn't feel that bad. Now as an adult I typically taste only one and try to keep myself from eating any more. I'm really just saving up for gorging on them in the privacy of my own home.

You really have to love strawberries to pick them yourself. After all that bending and picking, it's easy for a person to get tired. I must love them so much, because last week on a sunny yet breezy Monday morning, with the help of my mom, I picked 13 pounds of strawberries. But aren't strawberries easy to love? I don't think I know anyone who doesn't adore them. They're so sweet and mushy once you eat them. It's one of the most favorite flavors in ice cream and candy. Even lotions and some cosmetics are flavored with strawberries. That just shows you how extremely popular the flavor actually is.