August Bounties

 August is the time when all those late Spring plantings come into harvest. There;s so much right now in back yards and on farm stands. Best of al, there's so many dishes to make that involve fresh veggies and fruit.

Tomato plants are in fiull bloom right now. There one fo the most versatile fruits - yes fruits. . Nothing beats a sliced on on bread , slathered with mayo. Yet you can also put them in a variety of different salads. of course the best dishes for them also involve other bounties. Gazpacho, that cold and delicious Spanish soup called for fresh cucumbers, bell peppers and onions. Ratatouille has tomatoes as the star but there 's also eggplant or zucchini as well as peppers and onions. Cucumbers can  be turned into tasty pickles for the barbecue oe picnic along with being sliced into an  elegant salad .Add sprigs of dill for flavor. Eggplant is good in ratatouille but it';s also excellent grilled. Slice and coat each side with olive oil sprinkle with such herbs as rosemary and oregano and then char on the grill.it usually takes six minutes on each side before they;re ready to eat. Zucchini is also in abundance right now. This is another versatile veggie that can be cut into coins or slices  to be air fired or grilled. They're great air fried too and actually make for some crispy chips. Just sliced pat dry and then coat in a mix of olive oil and garlic powder. it does take about  twenty minutes to cook in the air fryer.

Of course fruit is in an August harvest too. Watermelon is big right now. It's excellent as a chilled dessert along with being refreshing. Keep in mind that it;s also excellent grilled with honey. A watermelon granita is an easy make.It just takes seedless watermelon chunks, lime juice and sugar.Th w fruit lime juice and half the sugar are put into a food processor and pulverized until smooth and then placed into a bowl or baking dish, Place into the freezer for two to three hours then begin the scraping process.Lightly scrape the topmost layer and then put back in the freezer. Repeat until the entire bowl is shaved . Store ,covered in Sran wrap until being served. This is also the time for stone fruits like peaches, plums and nectarines., These are good fresh,eaten as a snack or a healthy dessert,.  However these are wonderful in all sorts of baked desserts. Crisps are a perfect way to highlight their  flavors.It's also an easy dessert.Cut the fruit and put into a greased baking dish. The crisp is an easy mix of oatmeal or flour mixed with butter , brown  and white sugars. Cornstarch gives her topping its' customary crispiness. Serve with a big scoop of vanilla ice cream for the ultimate treat.

It's August. It;s harvest time. Take advantage and create delicious dishes with fresh fruits and veggies.

The Cold Salad Debate

 It;s picnic an d barbecue time. Home chefs will be debating what sides to make. There's always  a debate. Which works best? A traditional greens based?Beans - but what kind?Potato or macaroni? WHat works the best?

Some may think a green salad would be too fancy for any outdoor do. Not so? A You can make a Ceasar salad using fresh chicken or  shrimp from the grill. A plain green salad with just tomatoes and buttery Bibb lettuce is a great accompaniment to  hamburgers and hot dogs.It's also a a great side for a simple green steak. Keep in mind that that other veggies on their own make a great salad. Tomatoes in just olive oil and sprinkled with oregano and seasonings is a perfect side to any picnic or barbecue meal. Sliced beet salad is a very delicious side, especially with a vinaigrette. The same goes for string beans and broccoli. Broccoli salad can be done with  just oil and vinegar but it can also work with mayo and diced ham. Of course there is also bean salad. Three bean is the classic all home chefs turn to.This consists of cannellini , kidney and garbanzo beans but any combo will do. Even a chickpea and tomato salad is a great outdoor meal side.

The gold standard for any picnic ro barbecue is potato. Many feel it's not a barbecue without it. A classic recipe that also has chopped hard boiled eggs,  mayo , and chopped onions and celery. However unlike other salads, potatoes salads can be too watery , too bland, too much , too salty and too soggy. It should be made with care. It starts with cooking the potatoes until they;re tender - not mushy. Coo l then completely and use a cool temperature dressing. If using vinaigrette chill it in the fridge for a good half hour before using.If it;s too bland add interesting ingredients like dill or capers. This ratchets the flavor upa few notches. Too salty? Add a squeeze of lemon or lime juice. Macaroni salad may be a better choice if you're pressed for time. It;s an easy boil and then adding a dressing plus extras.What pasta is the best? Many go for the elbow shaped macaroni but fusilli is a better choice. It holds the dressing and imparts more flavor . Also extra also make a macaroni salad. Minced pepperoni or salami is a great add in as is chopped broccoli and tomatoes.

WHat salad should you make for your picnic or barbecue? Any one you'd like.It just has to be one that';s tasty and goes with what you';re serving.

A Bite of Seafood

 One of the joys of summer is a buttery or grilled bun stuffed with seafood.It could be lobster,.It could have a filling of chopped shrimp or tangy spiced crab.These are the tastes of summer to be savored with a side of fries and a tall glass of something icy and refreshing.

Lobster rolls are a classic summer sandwich. The new York Times Wednesday Food section recently published an article by Korsha Wilson about hot and cold lobster rolls.Yes, hot lobster are a thing now.It's actually not new but a century old.It was first created at Perry's in Milford, Connecticut on the Long Island Sound. A dinner wanted a lobster and butter sauce to go so the meat and sauce were put on a bun.Both hot and cold versions are pretty easy fixes. You can buy lobster meat at your local  grocery or  seafood market.The tail meat which is the meatiest and sweetest is always used for the sandwiches..For the hot lobster toast the buns in butter in a skillet. Put them inside part down for a couple of minutes. After that let the pan cool, wipe it and add more butter. Toss in the lobster meat and cook in butter and gently warm it Stuff the rolls with it and sprinkled with  celery seeds.The cold or Maine version has a pound of  chilled lobster mixed with a cup of mayo and four chopped celery sticks. Put this on fried in butter hot dog rolls. This is the one everyone likes and orders .

Shrimp salad is another summery lunch or dinner treat.Keep in mind that you have to be careful when buying fresh shrimp.Its fine if you live in a coastal area and you know the place is reputable. If not then go for  frozen shrimp.They're typically flash frozen once they're caught so this ensures freshness. Boil a pot of water and add the shrimp for two minutes.They'll turn a bright pink when they're done.As for the dressing it's mixing mayo with lemon juice. Dill and parsley are added for color and flavor. You can chop of the shrimp so it's easier to eat. Unlike lobster salad, shrimp salad can go with any bread.It's good stuffed into a pita for a lighter bite or on a sliced croissant for a more elegant meal.Crab meat is also great in a salad. Turn it into a salad for the San Francisco classic sandwich. Crab can be expensive to you can buy imitation crab which is really a paste of Pollock along with other fish pressed into shapes that resemble crab meat. You can also use crab legs too if you want Again use mayo here and mix it with freshly squeezed lemon juice  and diced celery.Fresh dill and chives work well with the crab meat so these can be added too. As for the bread you can use a Portuguese roll, much like the San Francisco version . You can also turn them into sliders too.

It's summer. It;'s the perfect time for a seafood salad. Have one with a tall glass of iced tea for a truly warm weather experience

The Savory And Sweet Side Of Passover

 Like any holiday Passover has a savory and sweet side. The recipes can be classic but there's always room for new ones. They can be for the main course or for dessert afterwards.

Both Melissa Clark and Joan Nathan had interesting dishes for celebrating in yesterday's New York Times Food section. The holiday starts April 15th,next Friday and ends Saturday April 23rd. These dishes can be made any of the days and even taken to Passover pot luck dinner. Ms. Clark gives the recipe of a pomegranate baked rice and onion casserole in her Good Appetite column. This is huge in the Ashkenazi sector because they were forbidden to eat rice , along with chickpeas, corn, beans and spices.This is the first change in the Passover diet in over 800 hundred years The Sephardic Jewry has always allowed it , with their holiday recipes featuring rice stuffed vegetables. This  casserole comes from Shimi Aaron, an Israeli chef and owner of  EliaMIa, He is more known for his gold dusted babka but this recipe has the same amount of oomph. It's candied onions that have been roasted in a bath of pomegranate juice, laced with honey ,olive oil and dill.It's served on a bed of pine nut speckled rice. The onions are a mix of yeloow, purple and white ones fanned out over the layer of rice. Greek yogurt can be served with it.

Joan Nathan has a sweet Pass over recipe based on the famed Easy Toffee Bars that were reimagined into a Passover treat by Marcy Goldman. The original recipe called for Saltines but as Ms. Goldman found out matzoh also works just as well. It also called for using chocolate .Ms. Nathan subs in kosher for Passover peanut butter for a different spin. These too have been okayed by the Ashkenazi however have been used by the Sephardic for decades.It's first cooking butter and molasses into a syrup and then pouring over a layer of matzohs. This is then baked in a325 degree Farenheit oven for twenty minutes. Warmed  for twenty seconds in the microwave peanut butter is then poured over this,A layer of chopped peanuts and a good sprinkling of flaky sea salt is added. Brittle is best chilled so pop in the fridge right away.It should be there for about thirty minutes or until the peanut butter firms up. This makes for a nice gift if you're invited to someone's house.

Passover has room for both savory and sweet. Make these recipes for the celebration. They are tasty and a new spin on classic dishes that are sure to be favorites.

A Lenten Bonus For Your Diet

 If you're observing Lent then you're forgoing meats and some dairy until Easter. Doing such may be a nutritional bonus .The less red and fatty meats eaten, the less problems you have. Eating more fish and veggies can even lead to a pescatarian or vegetarian diet.

Salmon is usually the gateway fish for those fishless Fridays.It's an easy fish to cook and can be prepared in a variety of different ways. It is also a good source of protein and only two hundred calories.It's high in Vitamin B12 and potassium along with iron and vitamin D. One of the easiest ways to cook it is pan seared. Add melted plant butter like Melt along with salt, pepper and a squirt of fresh lemon juice. Some recipes add a touch of honey however that can make it a bit sweet. Dill works best with the flavor but you could also use rosemary and oregano too. Think about making salmon croquettes if you want to get the kids on board. These are a mix of  canned salmon along with flour and panko bread crumbs for body. Bell peppers, garlic and salt give it flavor. Mayonnaise provides moisture as does eggs. You can add Worcestershire sauce and cilantro for zing and color.It's then cooking them in olive or avocado oil as you would hamburgers. You can also make these in an air fryer .You can also go with a favorite - cod too.It can be prepared as the other. It's the basis of fish and chips which is an easy make ,especially if you use an air fryer. They're also good shredded in tacos too.

You can also try your hand at bean dishes too for Lenten Friday suppers.Bean tacos can be a tasty change up. You can do a mix of black and kidney beans for a more flavorful filling. They can be good cold or warmed in the microwave. Top with Greek yogurt , lettuce tomatoes and homemade guacamole for a substantial meal. Beans also work in a burrito too. Anyone can copy Taco Bells' recipe for it. The filling is a mix of red kidney beans, finely chopped onions and tomato sauce. Garlic salt and cumin are added for flavor while shredded Cheddar or American cheese adds creaminess to the texture What gives it that tang? Two teaspoons of  red wine vinegar. It's then mashed and spooned into microwave warmed tortillas. You could added chopped tomato and avocado slices to imitate Taco Bell's Grande version. You can also use this for tacos too. Another idea is using vegan "beef"crumbles for this too. Plant based "meats' are the rage right now. You can easily make a meatloaf  using Beyond Beef , complete with a mushroom gravy. Gardein has a wide variety of plant based meats, including cod filets and crab cakes.

Lenten Friday may actually help you and your family in eating healthier. Try a meatless meal one day a week then ramp it up to two or three. You'll still eat delicious but also better.

A Vegan Greek Easter

 Orthodox Easter is this Sunday , May 2nd and with it comes a wide variety of different dishes. The highlight is lamb, whether a whole roasted one or a leg. Yet what about Greek Orthodox vegans or vegetarians? Can they have a satisfying , holiday meal? The answer is yes.

Baby lamb on a spit is has been one of the traditions in the centuries old meal. Yet this is abhorrent to vegans , vegetarians and any animal lover.A better main dish is spinach pie or spanokopita baked in a phyllo crust. This is sure to be a crowd pleaser, especially with a flavorful crust and filling. It uses one of the staples of Greek cooking - spinach.Mint, parsley and dill enhance the leaves fresh Spring flavor. Leeks onions and nutritional yeast are also added. This pie can be baked in an oblong pan pan and cut into the traditional squares. Another idea is baked tofu marinated in lemon and olive oil,along with a good sprinkle of Greek seasoning. You can buy this last or make it yourself. It's an easy mix of oregano, garlic and dill.parsley marjoram and thyme is also blended in along with cinnamon and nutmeg. This mix works well added to another Hellenic dish gone meatless - moussaka. This is lasagna using with sliced eggplant instead of pasta., Lentils and tomatoes are another tasty and vitamin rich layer, highlighted with onion and garlic. There is a bechamel sauce added , but you can make a non dairy one using soaked and unsalted cashews.

Since it is a holiday dinner, also offer one or two sides. You could just make a simple Greek salad using vegan feta. This can be store bought like Violife that you can find at whole Foods or online at Vegan Essentials. The non-dairy kind can be homemade.It's taking a block of firm tofu and blended with a mix of apple cider vinegar, nutritional yeast and miso paste. Lemon  juice, coconut oil and onion powder are also mixed in to give it that unique briny, salty taste. Rice filled dolmades or stuffed grape leaves will pair well with the spanokopita or moussaka These are grape leaves filled with rice , lemon juice , Spring onions and garlic. It's a quick steam in a pot of hot water mixed with olive oil. The last is added to prevent the rolls from breaking or the leaves from tearing. Beet salad is another great side. Dress boiled and sliced beets with just a lemon and olive oil vinaigrette. Spanokorizo is the perfect side to Greek marinated tofu. This is a simple mixture of rice and spinach with tomatoes or tomato paste. Mint and chopped dill are added for more flavor.

It is possible to have a vegan or vegetarian Greek Orthodox Easter. Make the delicious spanokopita or moussaka as the main dish. Try the Greek marinated tofu if you want more protein. Serve with tasty Hellenic inspired sides for the ultimate holiday feast.

The Artisanal Food Magazine

It should come as no surprise that food magazines are now indie and artisanal. After all,most foods are, Why not the magazines that feature them? It's a new food trend that may just be a permanent one.

Tejal Rao, the famed chef and, cookbook writer wrote about them in today's New York Times Food section  It's a movement that arose from frustration. Many of the people, creating these  are stymied  by what they see in the long established cookery magazines. There are ones that recipes cater more to novices than seasoned chefs or the ones that are so corny and homey that it hurts to read them, despite the fact that some actually do print pretty  good recipes. Many of these indies combine lifestyle with cooking as Jarry, one created by Lukas Volger and Steve Viksjo.It celebrates the meeting of food and queer culture.It gave an L.G.B.T.Q. spin on food. Unlike other food magazines, there's an article on designer , Zac Posen who also has a cookbook out as well as a culinary tour of Milan. Dill magazine, created by only (!) twenty year old Shayne Chammavanijakul on South Asian noodles along with flavors and dishes . There are some interesting recipes you wouldn't see in standard lifestyle or cooking magazines.The wittily named Toothache was created by pastry chef , Nick Muncy, for chefs. It may be the first of its' kind because it offers recipes in technical terms not ones for foodies or home chefs .

Is it easy to create a artisanal magazine? Like food blogging it does require a large chunk of time to come up with ideas and format. , It is also costly unlike food blogging, which just requires signing onto a free  blog.A print magazine needs ink and paper along with contributors to create an issue. This requires money, easy to get from a publisher , not so from an independent one. Dill's creator, Ms. Chammavanijakul had to work nights at Chipotle just to pay her contributors.Family and friends also chipped in with financial and editorial support. Staffs on these artisanal issues tend to be small. Sometimes it's just a staff of one or possibly two doing everything, from layout to promotion. The circulation also is very small. Readership could only be around one hundred and fifty subscribers.Pricing is also high.Dill is nine dollars an issue. Toothache is a whopping twenty dollars for two biannual issues.Yet, unlike, the mass produced food magazines, these come with saturated ink drawings along with original articles that would appeal to a more experienced crowd.


These new artisanal magazines may last as long as their more established counterparts. They show a side of cooking and food not always seen. This may be more than a trend. It may be the start of an entirely new publishing phenomenon.

Breakfast Of Love

Tomorrow is Valentine's Day and .although, it's on a Tuesday, you still can create a romantic breakfast for too. It's a nice way to start the day and to chase away a chill winter morning. Just add love.

Eggs are always a good way to go. It's a plus if you have a heart shape egg mold to make a romantic  looking sunny side up egg. It can be served with buttered toast, but think lusher with an English muffin, croissant or even a sliced brioche. The last two would be wonderful to soak up that rich yolk. Another perfect egg dish for your valentine is Eggs Benedict. You can make the original with Canadian bacon but if you want some variety, try chopped chorizo or maple infused pork sausage. Vegetarians would enjoy the florentine version , made with spinach.If you feel the Hollandaise sauce may be too much - especially on a work day, skip it. You could sub in cheese for a breakfast sandwich. Omelets are another sweet way of celebrating the day. Try the original French style that has a  crepe-like texture and shape.It's more the execution than what's in it. It's taking one tablespoon of butter and melting it into an omelet pan or skillet. It's then mixing the eggs in the pan and folding the solidifying mass into the shape of a business envelope. Fill it with either savory or sweet. The best is with fine herbs, a mix of tarragon, chives, parsley, dill and tarragon.

Of course,Valentine's Day is always about the sweet -and sometimes naughty. What better way to say  "I love you" or "You're special" than a homemade waffle. This is an easy recipe. It's basically a cup and a half of flour mixed with baking powder , eggs and a cup and a half of milk.Fresh waffles are great but if you don;t have the time, there are always Eggos. These can be jazzed up with a bourbon or brandy laced maple syrup or a maple butter. This last is super easy to whip up. It's just mixing unsalted butter with maple syrup, brown sugar ,and pumpkin pie spices. Make it half an hour before you  toast  or make the waffles . It can also go on another sweet breakfast treat  - French toast. This too is simple to make, yet sinfully good. It's just dipping sliced bread into a mixture of eggs,  milk and some spices such as cinnamon and nutmeg. The best French toast comes from baguettes or Italian bread. These loaves yield nicely chewy and dense toast, perfect for syrup and butter. Heart shaped pancakes are another perfect dish to wake up to. Serve with sliced strawberries and strawberry syrup. You could even spell out your initials in chopped strawberries.

Start the day of love off with a breakfast your sweetheart will surely love. It can be Eggs Benedict or waffles , drenched with bourbon maple syrup. Anything served will end in sweet romance.

Your Spring Herb Garden

Thoughts turn to all things green when Spring arrives.This is a great time to think about planting herbs.They"'re less fuss than fruits and vegetables and yield actually more.Also it's a great way to introduce yourself to herb cooking and a chance to zip up bland dishes. One of the best aspects about growing herbs is that you can grown them on any sunny window.There's no need to grow a whole lOt to get a yield for a dinner.A a handful of any herb is more than enough.You can plant according to your tastes or how easy it is to grown them.Most herb growers usually cultivate the plants they're familiar with in their garden.Many choose basil ,planted later in the Spring because of it's versatility.It can be shredded on pizzas or pulverized into pesto.Another popular one is oregano.This is used in a variety of dishes from braises to sauces.Grow it with Rosemary if you like to cook Italian cuisine.Both are part of the backbone that give us. All sorts of dishes from foccacio to Bolognese sauce. If you like to cook Mexican or Caribbean, then definitely plant cilantro.It's what gives the two cuisines, especially Mexican their bright sunny flavor.Chives are a snap to grown and they are extremely versatile.Use chopped chives to liven up a brunch omelet or cream cheese spread.Scatter dried sliced chives on loaded baked potatoes.Dill, another easy herb ,nthat thrives in both Spring and summer suns.This herb is used in pickling but can also add zip and zing to a cucumber salad Mix a cut up sprig in half a cup of sour cream, them pour over chilled cukes. it also give grilled salmon a wonder flavor as well.Chervil, a fancy French herb, is a cinch to grow.It's delicate flavor is perfect for vinaigrettes but it also is wonderful on chicken. Rub it over the skin with salt and pepper before you put the bird in the oven. Herbsz are a great way to introduce yourself to gardening.They're easy to raise and to maintain.Having them will definitely liven up any Spring meal.

Know Your Herbs

Summer gardens and markets are full of herbs right now.There are all sorts, each with a unique and distinctive flavor. Each can be used in summer cooking and barbecuing , give meats and vegetable the extra oomph. Because there are so many novice cooks can become confused. Know what you;re cooking and grilling with to avoid a disaster.


Right now gardens are full of basil and dill along with rosemary and thyme. Basil is one of the most important summer time herbs.It's a very strong, almost medicinal taste. It's good ground into a pesto or scattered on a Margherita pizza. Basil leaves are one of the top components in a tomato salad, bringing out the tomatoes' sweetness. However it can be too strong for chicken or fish. For those you want to add fresh or freshly dried oregano.It's also a basic component for Italian style dressing as is its' companion rosemary. Rosemary is excellent on any and every meat and it brings out the smoky flavor of any barbecued chop.Thyme can be used in everything from meat dishes such as  T bone steak or Cornish hen or gracing an outdoor baked focaccio or even biscuits.

The sweeter flavored herbs such as fennel, anise, and dill are also great in summer cooking. Fennel alone is  wonderful chopped and served in a vinaigrette.You can try it this way as a refreshing side to grilled lamb or spicy beef or chicken kabobs however it great French style gracing any fish dish,There is even a fish and fennel stew. Anise is another herb that can be widely used in summer cooking. Try it with a grilled pork roast  to bring out the meat's honeyed taste.it can also be used to give simple salads a lift up. If you want a more subtle flavor then sprinkle dill. It is  phenomenal mixed with sour cream and then poured over cold, sliced cucumbers.Dill can also be added to beet salad as well.

Summer herbs can amp up the taste of any barbecue and salad.Use them correctly though for great tasting and memorable outdoor dishes. They 'll become part of your warm weather cooking tradition.

Spice Rack 101 Part Two

Yesterday we covered a few of the spices that are in that mysterious spice rack everyone owns. Most racks contain at least ten to fifteen bottles , Some contain twenty. Most cooks only use the basic, everyday one s like rosemary or oregano. yet there;s so much more. Not only that, these will liven up any meal and create a wonderful flavors that you'll love!

Chefs love cooking with tarragon , thanks to it;s distinctly fresh from the garden flavor. It's great in delicate chicken and fish sauces but it's also good flavoring chicken or egg salad. Celery seeds are another spice rack staple.These are good flavoring any ham dish ,especially those made with devilled ham .Try them in a ham spread or a dip.Coriander is another spice that's versatile. You can use it to add zing to soups and dips but also to curry dishes. For a more soothing spice, experiment with dried dill. It's a staple for any salmon dish but also makes a wonderful dressing when mixed with sour cream.Serve it over freshly sliced cucumbers.

Spice racks also have their sweet sides too. There;s always cinnamon and nutmeg. We know cinnamon is good in making coffee cakes, muffins and buns. it;s also good spicing up cappuccino and hot cocoa. You can also use it to flavor farina and oatmeal too. Nutmeg is another sweet spice. It;s a great topping fo r homemade egg custards and vanilla puddings.It makes an interesting ingredient to sugar cookie dough . giving a normally bland recipe some fillip. Use it to sprinkle over cappuccino and hot chocolate too.

never be afraid of your spice rack. Try each and every spice to add color and flavor to your dishes.It'll elevate them from ordinary to gourmet!

Dill - The Summer Herb

Dill is a wonderful herb to grow and use in the summer. It complements many light summer dishes, and adds a delicate flavor to grilled fish, dressings and salads. Many people are afraid to use it because they’re not familiar with its’ sweet fennel like taste. Don’t; be. It’s a good addition to any warm weather dish.

Dill originated in Eastern Europe but was also found around the Mediterranean and Asia. It was even discovered in the tomb of the Egyptian king, Amenhotep II and in archeological digs of ancient British settlements. Dill seeds were also found preserved in the Neolithic ruins around Swiss lakes. The herb is mentioned in the Talmud as well as in the New Testament when Jesus scolded the Pharisees for using seeds and stems to pay their tithes. The name either comes from the Norse or Anglo-Saxon word dylle which means to lull or to soothe because it relieved gas.

Nowadays we use dill in everything from fish dishes such as gravlax or grilled salmon and various salads and pickles where the entire flower is used. My favorite and easiest is cucumbers in a dill and sour cream sauce. This an easy recipe. Take one large cucumber, Slice thinly. Place in a bowl containing about half a cup or sour cream and fresh dill (Note always use fresh dill to get the best flavor). Add freshly ground sea salt and cracked pepper. Chill . Serve as a side dish to any summer dish whether it’s kabobs or hamburgers.

Don’t be afraid to use this great and versatile herb. Use it for your outdoor cookouts or in a salad. It’s one of the best things to come out of a summer garden.

More On Herbs

Yesterday I wrote about some of the herbs that can be grown in the garden. I covered the basics, oregano, basil and thyme to name a few. There are a few lesser known that can also add to any dish and turn a blah dish into something special. These are easy to grow and to work with in cooking.


Mint is a great addition to any garden. It's bright green leaves are not only a perfect decoration for a rich chocolate dessert but also taste wonderful in Middle Eastern cooking , especially lamb. It brings out flavors and complements the taste of meat, vegetables couscous and fruit. Mint is also good to add to any fresh brewed iced tea. Luckily the plant grows in abundance and you 'll always have enough of it. Another herb that can grow like a weed is dill. You can devote a small patch of yard to it and once grown always have a large harvest. Dill is wonderful with seafood, especially grilled salmon. You can also mix it with sour cream as a wonderful dressing for cucumber salad.

Coriander is another versatile plant to add to your herb garden. Young coriander is cilantro that staple in Mexican and Middle Eastern cooking. it has a sweet taste and can be used in homemade salsa or chilis. The older plant can be used in making sausage as well as in soups and stews to give them more zing. It has a sweet taste bordering between minty and citrus-y. Use it and cilantro in moderation .


These are just some of the options you have with herbs for your garden. Remember that they can add zest to any dish and are great for this summer's barbecues. Plant some of these today to be ready for the warmer weather and harvest time.

Cool Cucumbers

During these hot and sticky days it's nice to have some refreshing dish. Cucumbers fit that bill. They are the perfect ingredient for a summer salad. Their lightness and fresh taste are like a cool breeze on a hot day. Not only that but they're easy to prepare - a plus when you don't feel like creating an elaborate dish.

Cucumbers actually started out in the Himalayas and northwestern India.The plant is mentioned in the great epic Gilgamesh and was a staple food of the ancient Urs. It was then brought to ancient Egypt and later to Rome and Greece where it became beloved . Cucumbers were also big with the French and the emperor Charlemagne had them grown in his gardens. Centuries later another French ruler, Louis XIV, also had cucumbers planted in the gardens at Versailles. Of course what would England be without them? The Brits still love them and feature cucumbers in their tea time sandwiches. It was the English poet and playwright Thomas Gay who first coined the phrase "cool as a cucumber" in 1732. The plant was brought over to the Boston area in the mid 1600's where it was a staple in kitchen gardens.

Cucumbers are basically a fruit and belong to the same family as the squash and the muskmelon. It is also a diuretic and presently used by weight watchers and body builders . the dwarf variety used in pickles to the Burpee Hybrid and the Master Slice Hybrid. If you have the time you can make a batch of pickles however I feel that cucumbers goes best in a salad. There's nothing like a sliced one with a dill and sour cream dressing. If you want a lighter salad, then substitute a vinaigrette for the sour cream. Also don't be afraid to put them in your regular salads. Cukes add crunch and balance out the stronger flavors of broccoli cauliflower, and tomatoes. You can also add them to a spinach salad for a different spin or for a lighter tasting beet or string bean salad.

This summer look to the cucumber for a light and refreshing taste. It's the perfect foil to spicy barbecues and heavily spiced grilled meats. It stands out as a cool breeze does on a hot summer's day.

Cucumber Salad With Sour Cream

1 medium to large sized cumber.

1 cup sour cream

2 sprigs chopped fresh dill.

Salt and pepper to taste

Score cucumber with a fork for a decorative lacy edging. Then thinly slice and mix with sour cream and dill. Salt and pepper to taste. Serve chilled.

Spring Awakening

Now that the weather is becoming warmer it's time for every foodie to start thinking about their gardens. You don't have to be a green thumb, plant hugger to have a successful spot. Even a small herb garden is always useful.

Right now you should be writing down what you want to grow. The second thing is mapping out where fruits and vegetables should be planted. Try to vary the spots from year to year to insure bigger and healthier produce. Don't keep planting your tomatoes and squash under the bedroom window year after year. Keep that space free for one season and let the soil replenish its' minerals. Also keep in mind how many plants you want. If your family is more tomato crazy than lettuce, then it stands to reason you'd be planting more of the first than the second. Since vegetables come in several subvarieties, think about what you'll be using them for. You may want to grow onions for burgers as opposed to shallots for sauces and stews.

Fruit trees are another matter because it takes a few seasons for some to produce any kind of bounty. Also make sure your yard can support trees. An apple tree requires a lot of space: anywhere from a foot up to a yard for perfect, unencumbered growth. Pear trees are similar. Fruit trees also require a lot of spraying and pruning. If you don't have the time for this, then stick with the much easier vegetable growing.

If you have zero time for any kind of gardening , then consider growing herbs. Raising chives, tarragon, dill and oregano are easy and fun. They do require some care such as watering and diligent weeding. Luckily that's about as much care as needed. Herbs don't require a lot of fertilizer as well as a lot of direct sunlight. You can grow a patch of them anywhere , even in your front lawn. Just make sure they have partial shade and adequate water and mulching. From then on you can use them to flavor grilled meats and vegetables. You can also freeze dry them or hang them in your pantry or basement for later use.

Garden plants and herbs can be bought anywhere, from Lowe's, Home Depot or your corner nursery. You can try the mail order catalogs and internet nurseries but be wary. I've been burned in the past by these and wound up losing money over "bad" plants.

I want to end this with a special thank you for my cousin Denise in Illinois. She sent the best sweet potato casserole and butterscotch pudding recipes at her little cousin's requests. They are awesome and I'll be publishing them soon.

For all you energy drink lovers remember that Fyxx Hybrid Water starts selling in the New York metro and northern New Jersey areas tomorrow. April 17th. If you can't get it at your local store, then go to www.fyxxwater.com