The Lure of Lobster Rolls

 Everyone who loves lobsters and summers' loves a good lobster roll. This quintessential American sandwich is now popular the world over. why is this? There are so many reasons?

Regular contributor and restaurant critic for The New York Times delved into this in todays' Wednesday;'s food section of the paper. Thanks to various platforms lobster rolls have become international sensations. One "lobster shack"  Luke's Lobsters sell them in  even in Singapore and Japan along with selling them in twelve states, Why is this taste of summer on the rise.It could be due to lobsters' lower wholesale price which is perfect for a large profit margin. Most sandwiches sell for a whopping twenty-eight dollars. way above the average burger or hot dogs that these places also sell. Years ago , even as recently as 2012 lobster rolls sales were not so high and the sandwich was not a popular as it is now.Nowadays that's changed McLoons Lobster Shack of south Thomaston ,Maine sells a whopping five hundred a day.Manager Bree Birms at first worked alone but now has a staff of ten full time workers and sixteen part time ones to keep up with the demand. LUke's sells over a million lobster rolls a year throughout the US. For some foodies it's the ultimate stop. Years ago it was go on vacation get a lobster before going home. Now it;s eat a lobster roll and talked a pic of it for social media.

The sandwich may be easy to make and certainly eat, but catching the lobsters is entirely different . Blair Drinkwater is one of the dozen lobster men who catch the sea creatures out on his boat Good Scout. It's about one of the dozen who supply lobsters to Mc Loons. Being a lobsterman is an inherited business, going back generations.There are also restrictions as well as discouraging newcomers from entering the trade.Heading into another fisherman's family waters can result in a dispute , usually settled on the water. However there are times when the disputes have to be settled on land in a courthouse. The breeding grounds are changing with the crustaceans heading to deeper waters. The boats have been following them, setting their taps far from land. This means longer trips, rougher waters and more diesel used to power the boats. The lobsters are lured with salted pig hide ,surprisingly. Once caught they're sold for the surprisingly low $5.50 a pound for the newly molted ones. The ones with older shells go for $6.50 a pound. They're then cracked open, cleaned and portioned out to shacks. Here they're put on buttered, toasted and mayo slicked buns to be served to hungry crowds.

Lobster rolls are a big thing not just for summer but for year round eating. There is a lot of work , form catching to preparing. They are worth every buttery, briny bite.

Celebrating All American Foods

 Americans tend to do the fourth of JUly with what's considered all American fare. It's the usual hamburgers, hot dogs and ribs. yet our country s so much more than this. we have a richly ethnic table that's perfect for barbecue season,

We actually celebrate the Fourth and every barbecue Germn style. Hots dogs come from the German weiners and wurst. Hamburger derives from the chopped steak dish from Hamburg , the North Sea port. of course beer is as German as it comes.If you want truly American food then think Buffalo wings that came out of that New York State city and was created by Teressa Bellissimo in 1964. Yet Buffalo wings can have so many variations. Add a marinade of ginger and soy sauce for an Oriental flair . add cumin and garam masala if you like Indian flavors. Jerk chicken wings are a tasty addition to any holiday barbecue. However they can be super hot so tame down the recipe Add only half the mount of scotch bonnet peppers or try a mild habenero. ribs come from the Caribbean and these are always a tasty bite. Again, try the same marinades on themes you would with the wings. Middle Eastern dishes  such as kebabs are perfect for any outdoor cooking. You can try lamb ,chicken or a ground beef mix called kibbeh that redolent with mint and cumin. sharwarma can also be made for a flavorful Syrian and Lebanese spin.

Sides can be salads. Yes you could go for the traditional German born potato salad which is a barbecue and picnic standard. This can be varied to be served hot or cold , with bacon or without. There is a Sicilian version that subs in olive oil for mayo  and has the brightness f cut green beans instead of chopped onion and celery .sliced cherry tomatoes are also added for sweetness and tanginess. You could just add olive oil as a dressing or mix it with white wine vinegar for some tartness. An Oivier or Russian salad is another innovative salad. THis is also popular at Piedmontese summer suppers being known as insalata russe. This is a delightful mix of  boiled potatoes, peas, chopped ham and hard boiled eggs. Mayo binds everything together  while fresh dill give its color and flavor. Elote or Mexican Street corn is big right now. It can easily be turned into a salad.First grill the corn and then removed the kernels from the cob. The dressing is a blend of mayonnaise, chili powder, lime juice and Cotija cheese (use feta if you can;t find Cotija). cilantro, and smoked paprika give it more flavor while jalapeno, give ti a nice kick of heat.

Use these flavors in your Fourth of July barbecue. They represent what this country is  - welcoming to everyone and their cuisine. Try these recipes for a fun holiday meal.

Oil Or Mayo

This is the season for all sorts of salads. They're made with all sorts of ingredients but what binds them together is oil, mayo or a combo of both. Some salads such as egg and potato benefit from the rich creaminess of a good or even homemade mayonnaise.Other green based ones are perfect with a light oil based vinaigrette. 

Here is the question - which type of salad do you prefer? For myself a light vinaigrette works best for me. I even prefer macaroni salads made with it because the flavors of the pastas and spices along with the veggies shines through better.

Which do you prefer?A mayo based one or an old based one? Let us know ..

The Best Brown Bag

 This has always been a conundrum for those brown baggers?What to bring for lunch and what makes for a good lunch.It;s nit a sandwich or leftovers. Its a one of a kind taste sensation.

Regular contributor and recipe developer Ali Slagle wrote about this for yesterday;'s New York Times Food section.Brown bagging it has always been a hit or miss for over a hundred years. Anyone can bring in cold cuts on their favorite bread slathered with either ketchup, mustard or mayo. This  idea is good until Wednesday when you crave something else. There are last night's meal but leftovers that you just ate sixteen hours before can be boring. What's to do> Ms Slahle recommends a variety of ideas. One idea is cooking up a big batch of something , preferably on a Saturday or Sunday when there;s time to cook.,Just make sure it doesn't;t get dull or soggy during a few days in the fridge.Pack lunches into servings right before you leave for work.Try to put food in Pyrex glass containers which work the best for this kind of lunch. The Times Wirecutter section recommends these or Glasslock's eighteen piece set. Each has a lock that prevents any kind of leakage Vary the meal by trying different veggie or spice combos

Keep in mind that lunch is the midday treat. Get excited about it.Think about what gets you going about takeout orders. Bring that same drive to a homemade lunch. It could be a slab of creamy salty feta cheese or a pickle.It could be a cup of guacamole or a chewy udon noodle. Add some salame slices or cut fruit for color and flavor.(also a good idea is to bring extra of these for that or three PM hunger attack).If you don;t want to use the company microwave then bring foods that don;t need to be heated up. Cooked chicken tender are good at room temperature. as is thinly sliced steak.Keep these in the office fridge if the ambient temperature is too warm. You can use leftovers in creating your lunch but do it in a way that they don't resemble last night's dinner. Try rice bowls with the previous night's roast chicken or fish. Think quinoa with whatever roasted veggies are around. Top with sauces and seeds.Also think homemade protein rich dips like hummus and cottage cheese. An avocado dip is both filling and delicious.

Brown bag lunch to a whole new level. Get creative. Go for grain based bowls or fun flavor combos. Make lunch the best part of the work day!

Rice The New Lettuce

 If you;re tired of making salad then switch it up a bit. You don;t have to use lettuce as a base. Try rice,It's a nice change up and makes a side dish special.

Rice is an easy make.It;s just putting it in boiling water , whether on a stove top or microwave. You can also use Lidl's instant microwave rice. They have a plain and one with pepper. It;s just cooking for two minutes in the microwave.

The plain can go with anything while the garden veggie would be great with shredded rotisserie chicken. I added a simple tomato salad   - just chopped Roma tomatoes with oil , salt pepper and garlic powder sprinkled on them.

Mix both together for a delicious , new salad. To turn it into a filling main dish then think of adding grilled shrimp to it. 

Keep in mind you can use rice as the base for any salad. TRy one with ham ,peas and a dressing of mayo for a Piedmontese inspired main dish. You can also have a simple rice base with broccoli, and carrots along with chopped peppers and olives. This would be perfect for any barbecue. 

You don;t need lettuce to create the perfect salad. Think rice.It makes for an interesting and tasty alternative to the usual hot weather dish.

Summer Seafood

Seafood lends itself to summer.It 's so versatile in this season. Any kind can go from the grill to a salad. It's just  getting creative with it.

What kind of seafood you want is up to you. Many go with shrimp because it's easy to work with and versatile. Steaming shrimp is a simple make and the best for sealing in it's flavor. This makes for a tastier salad.Shrimp salad can be eaten on it's own , a fresh leaf of Bibb lettuce or in a tasty roll. You can use mayo but combine it with lemon juice to make it lighter and less greasier. Dill is added for flavor along with chopped celery.Chopped red onion also gives it more flavor but you could use onion powder if this is too overpowering in flavor. Dijon mustard gives it some zing as well as color. After mixing well , the salad should be left to chill for at least two to three hours. Overnight in the fridge is the best. Howe you serve it is up to you. Try it on a lettuce leave with a tomato wedge or in a crusty roll for a light lunch or even dinner. Grilled shrimp is another way to go.it should be marinated first usually in a simple one of lemon juice ,olive oil and that seafood must Old Bay Seasoning.  You could add sugar to caramelize the shrimp but this is up to you.This last is a great addition to any barbecue because it also goes well on chicken too. Skewer the shrimp and then grill for three minutes on each side until they have char. 

What are the best fish to grill? Salmon comes out as the number one. It's flavor can mix with anything , where it's a savory sweet teriyaki sauce or a tart and bright lemon.Keep in mind that wild salmon has a stronger flavor than farm raised which has a sweeter and milder taste.It should be brushed with a quality oil such as grape seed or extra virgin olive oil. grill the fish on both sides on a 450 to 500 Farenheit degree grill for six to eight minutes to ensure the fish wont' stick to the grates and pull away easily when lifted. what to serve with it? Try grilled asparagus with a light lemon butter sauce. Another popular fish for the grill is tuna. There are so many different types but the best for grilling is albacore.Its' fleshy white meat is perfect for barbecuing.Most tuna marinades have an Asian bent. Create one that is a mix of soy sauce , and freshly shredded ginger. it should be marinated for thirty minutes before grilling for two to three minutes on each side on a 475 degree Farenheit grill. what about cod? Is it too flaky to put on a grill? No.You can easily create some tasty barbecued fillets but just be careful with handling them.Generously oil the grill before cooking so the fish won;t stick.You can try a combo rub of onion and garlic powder with paprika for color and flavor. Grill on a 400 degree Farenheit for four minutes on each side,

Summer seafood is always the right choice.It;s delicious and versatile. Try it in a salad or grilled for a tasty warm weather meal.

Pimento Cheese A Retro Treat

 One mid century food that\s making a comeback is pomento cheese.You can find it everywhere,from sandwiches to baked mac. It's a strange combo but a tasty one.

It seems that Gen Z cooks are discovering this and attacking it with a vengeance. The concoction got its start much earlier in the 1870's.New York State farmers were creating a copy of the famed French cheese Neuchatel. This became cream cheese when a few decades later whole cream was added. At the same time peppers or pimentos arrived from Spain. These two ingreidients were much beloved by domestic scientists and were perfect mixed together.In 1908 a Good Housekeeping artlcle  published a recipe that called for combining, creamcheese, mustard, chives and minced pimentos. The following year eva Green fuller's Up To Date Sancwich Book had a recipe for just the cheese spread on buttered bread. By 1910 the two were being c9ombined and sold in grocery stores. How did it become a Southern specialty? Thank Georgia farmers who started to grow pimeintos and by 1920 they were flourishing in farms around Griffin Georgia. It became popular again but waned after the Second World War. Now its' back  - with a vengeance.

What can you do with pimento cheese? Everything. The recipe is a simple mix of one pound sharp ground cheddar, one cup mayo,one seven ounce jar of minced pimentos along with half teaspoons of both cayenne and hot sauce. (if you want a milder version then cut out these last two). Keep in mind there are other variations of this. You could also halve the mayo portion and add a cup of cream cheese. Some sub in chopped jalapenos for the pimento A few home chefs add a teaspoon of Worcester sauce. How you make it is up to you .If you like super hot then add spices and hot sauce. If you want t try a milder cheddar that 's ok too. Yes this is good on any kind of bread. Think pretzel rolls or brioche buns. Homestyle white bread that you can buy at some bakeries is great here. Thickly slice the bread and then cover one side with the pimento cheese. The cheese is excellent on burgers as a different spin on the classic cheeseburger. Add it to your baked mac.Shape it into a giant ball and serve with Ritz crackers for a fun retro dip.

Pimento cheese is a retro food that's gracing tables .Its a fun party bite but also great added to other recips. Whip up a batch  for a tasty treat.

Questionable Meat Lunch Meat Leftovers.

 There's always a bargain at Acme. There was one that was eye catching - and questioinable. Was it worth buying.

I saw this in my local Acme.It looked intriguing and approrpriately scary given the season.

it was lunch meat ends with fifty per cent off. I wasn;t going to buy ti at first yet I was too intrigued  ,I also couldnt resist a bargan either (this was around $1.50). It;s just chunks fo turkey meat 

There are several different recipes you can make with this. I instantly thought of a turkey Caesar salad but also placing the chunks iin already made jarred gravy. This can be served over toast for a tasty hot meal.

I just sprinkled tarragon on the chunks and  the leftover potatoes from Sunday's dinner for a hot quick dinner. This is good too.  Using tarragon gave me another recipe idea.Again I can also shred the turkey , add mayo and tarragon  to make a yummy salad. This is perfect on a sliced croissant or brioche.

This container of tuekey chunks mick look a trick  but it's really a treat.They can be used for a number of different recipes hot and cold. Get this for making great dishes.Acme , lunch meat, turkey, 

A Tomato Sandwich With Flair

This is the height of tomato season. The best way to have them is in a sandwich. Now there'sa different , snazzier way to enjyo these red gems.

I found this recipes in today's New York Times. There is usally four or five recipes printed on Saturday for  weekend and week day cooking. One, created by Ali Slagle who contributes to the Wednesday Food section caught my eye. It was an open faced tomato sandwich on toasted French bread slices.It had a mayo and Cheddar spread. I thought I'd try  it but give it a twist. Sub in Parmesan instead of the cheddar. Add basil for color.

       I first ground a mix of purple and green basil leaves (about eight or nine leaves to get this much  )

Then it was adding two tablespoons of vegan mayo and about two tablespoons of vegan Parmesan cheese.

                                                      It was a quick mix with a spoon

I rough sliced Roma tomatoes in varying widths. You can experiment with any kind, from grape ones for a sweeter taste to small beefsteak ones for a fleshy texture.

The bread was crusty enough so it really didn'tt need toasting. This was the perfect lunch it having a more Italian spin. It was really delicious and the two domimant flavors basil and Parmesan working well with each other. This is definitely going to be my new lunch or even Sunday supper go to.

This is tomato season. Try these open faced tomato sandwiches as a quick lunch or even an appetizer. They' 're flavorful and bring out the taste of the season.

A Big Girl Barbie Birthday Party

 Every little girl has had a Barbie birthday party sometime in their young lives. Yet what about the big girls who are Barbie aficionados? They too can have a fun , frilly birthday do with pink themed  food and drinks. Just give it an adult spin for more sophistication.

What would you drink at a Barbie birthday bash? Try a grapefruit MImosa. This is a heady mix of grapefruit juice with splash of Asti Spumante . The juice's tartness is the perfect foil for the bubbly's sweetness , creating a sweet tart flavor. Aother crowd pleaser is a strawberry pina colada.Its the same recipe as for a regular pina colada, made with Coco Lopez, water pineapple jiuce and half and half The pureed berries are added to this for a fruitier taste and a light blush coloring. You could also serve pink lemonade with vodka. It's just mixing the two and serving over ice. Omit the vodka, sub in ginger ale and you have an equally fun mocktail. Of course there is the Cosmopolitan the ultimate pink alcoholic beverage. This is a blend of vodka, triple sec, lime juice and cranberry juice which gives it its' pink color. It's an easy shake in a cocktail shaker and then poured into a martini glass. What about dessert?A pink hued tea like Kashmiri pink chai tea would work.Its boiling Kashmiri tea with sugar water, cardamon and cinnamon. You can add baking soda if you want. Some recipes call for it The tea  turns red as it cooks and when milk is added a softy rose.

With the drinks comes food. Little girls may be happy with just a slice of pink cake but adults want something more. Think a shrimp pate to be served on crostini. The pate is made with shrimp first being roughly chopped and mixed with mayo, lemon juice parsley , scallions and mustatrd powder. THis mix is then added to tomato paste cooked with butter and shallots .Tomatoes are also put into this mix. The pate is refrigerated for three hours to set. Spoon over crostini - although you can also serve it with any kind of cracker like Saltimes or Ritz. You could also have devilled ham sliders too. The filling is a mix f the meat and mayo. if you're more ambitious you can make your own devilled ham.It taking sliced ham pureeing it wht mayo and then adding spicy brown mustard tabasco sauce, Worcester sauce and lemon. Ground black pepper gives it some bite.As for dessert. think a strawberry cake (you can use a Duncan HInes mix) with fresh whipped cream and sliced strawberries for added flavor. A cooler treat is strawberry granita, an refreshing blend of sugar, pureed strawberries lemon juice and water. It's a refreshing treat especially on a hot summer night.

Yes, big girls can have a Barbie  party too. Serve fun pink cocktails and mocktails with tasty bites of rosy hued food. It's a great way to celebrate a birthday

A Summer Herb Garden

 One of the best aspects of summer cooking is having fresh herbs on hand. There's nothing like a garden brimming full of tasty leaves that can enhance any dish.

I have the gamut here, from both green and purple basil, parsley and tarragon. 

This is the purple basil and parsley.Purple basil can be used the same way as green leafed basil. I may try a pesto with it or just use it in sauces. The parsley was a much needed herb which I'll use in my potato puffs. Fresh parsley takes the flavor up a notch

You can see how bright and full the leaves are .They 're also going to add to smashed potatoes too. In the upper right is the tarragon which has a wonderful sweet earthy flavor.I;ve already used in in a mayo .This made a wonderful condiment for a chciken patty sandwich. 

Nothing beats an herb garden. It means fresh flavor added to summer cooking. Grow your garden now to enhance your favoriite dishes.
.

Barbecue Sauce Your Way

 Barbecue sauce is a summer must. It's the perfect condiment for not only ribs but dribbled over burgers and dogs.even better is an easy  homemade sauce that can be used over a variety of meats in different ways. Many home chefs balk at the idea of making their own sauce but it's very  easy,

Regular contributor and grill master etraordinaire Steven Raichlen gave  three tasty recipes in yesterday's New York Times Food section. He gives easy recipes that only take minutes to make.These are not the syrupy sweet tomato based ones that most home chefs create.There is South Carolina's regional mustard sauce  along with an Alabama white one and North Carolina vinegar sauce.Barbecue fanatics in the South know the importance of the effect this sauce has on pork. The spice enahnces the meat's sweetness while the acidity cuts through the fat. How did mustard get into a barbecue sauce? It may have come with the German immigrants who settled in South Carolina in the Eighteenth Century.It is still revered in the state such as Bessingers in Charleston, Sweathamn's in Holy Hill and Hite's in West Columbia. It's a marriage of mouth puckering tartness and sweetness, thanks to the addition of brown sugar. Use half a cup of apple cider vinegar which will pair well with  a half a cup. brown sugar. Try to use a grainy or Dijon style mustard for texture. Again use half a cup of it. This is good over chicken, pork and even salmon. You could even use it for a dipping sauce for barbecued pork meatballs.

The other two sauces are easy snaps to make. The Alabama white sauce has a base of mayo in it along with jarred horse radish and a cup of apple cider vinegar. Put all of these in a deep bowl and whisk until thoroughly blended.Brush on barbecued chicken or pork towards the end of cooking, then spoon it over the meat once it's cooked. White barbecue sauce also tastes awesome over smoked chicken pulled pork and roast beef. North Carolina also gives  us a barbecue sauce. This is one where ketchup is optonal but you can incorporate it in sauce if you want.It;;s combining two cups of it with two cups of apple cider vinegar and one to two tablespoons of red pepper flakes for bite.Also add  a  teaspoon of freshly ground pepper plus more if you want it really full of fire.Mix and serve over pulled pork or shredded barbecued chicken or lamb. All sauce must be refrigerated  and can be kept for two weeks (although you'll probably need to make a new batch by next week)

These sauces are perfect over any kind of meat and fish. They're easy to whip up which is a big plus during these sweltering days. Try them on your favorite cuts for a satisfying taste.

Simple Lunches

 Lunch is often t he meal t hat's overlooked,especially if you're working from home. It's either a smoothie or a cup of yogurt and a drink of some sort to wash it down. Yet' that's not a meal.  A simple lunch can get you through the afternoon.It's a tasty mid day break that's both filling and tasty.

Cold days deserve a hot meal. A simple lunch is an easy canned soup. Gardein and Campbell's Well Yes are perfect for this. Gardfein's has a variety of plant based ones along with chili for a satisfying good for you middday meal. Their  version of Italian wedding soup is just as flavorful as Progresso's which is made wirh beef meatballs and chicken broth. The company also has a really good gumbo too along with beef and chik'n ones that are also loaded with veggies rice or noodles Well yes is going in this vegan vein too. They introduced their version of plant based chicken noodle and rice soups. A true plus about Well Yes is that  they have indiviual  microwavable cups of  soup. This is perfect if you're eating by yourself . For those who want classic then think about Campbell's tomato soup. or chicken noodle Both make for  a fun lunch . especially with a big stack of Saltines. A homemade soup is easy too. Heat smaller sized pasta like orzo or pastina in any kind of broth. Within half an hour there's a delicious hot meal that's soothing and filling.

An easily made hot sandwich is always a good lunch. You couldgo with a simple grilled cheese or the fancier Croque Monsieur. white bread is used but you can also go with whole wheat or even brioche bread. This is buttered liberally on one side. You could use mayo as many home chefs swear by this. as for the cheese most go for the good old fashioned American but if you want some zing then use a sharp, zingy Vermont cheddar.It's then frying it ona griddle or fryer for a few minutes on both sides. For a lusher lunch try the French bistro classic the croque monsieur. This is a yummy  amped up version of grilled cheese complete with an easy Bechamel sauce. Don''t be fooled by the name. The sauce is an easy cook on the stove top, using milk butter and flour. Dijon  mustard and nut meg are added at the end and whisked in. (Keep in mind that the sauce can be made in advance and also the extra is good over any kind of veggie). It's slathered on toasted white bread followed by a layer of ham and shredded Gruyere cheese.  The sandwich is then cooked for about five minutes in a 425 Farenheit degree oven. You can make an air fryer version of this and add the bechamel sauce later.

An easy lunch is easy to make. A hot soup or sandwich fills the bill. They make for a rewarding mid day meal.

Raw Deals

 It's too hot to cook or bake anything. What to do? Eat raw. Those fruits and veggies have a lot of benefits - one being an easy meal or treat to prepare.

Take advantage of the harvests right now. Tomatoes are coming into their own and there's so much to do with them. Try a bruschetta for lunch or an easy dinner. This is a mix of chopped vine ripe tomatoes with olive oil , and basil, also in full bloom right now. Garlic give it flavor and if you want you can add a drop of balsamic vinegar and chopped onion.It's usually served on grilled slices of Italian bread but the slices really don't have to be. Beefsteak tomatoes can be stuffed with tuna salad mixed with chopped celery and mayonnaise. These are a cool dinner that can be made without much fuss.If you do insist on cooking , then just boil up some pasta with salsa cruda. Again take the summer favorite the tomato and have it marinate in olive oil ad minced garlic for two to three hours. The pasta's heat along with a cup of the pasta water will cook it. Add a sprinkle of Parmesan and it;s agreat summery dinner. Do give gazpacho a try during these steamy days.It;s an easy blend of  four tomatoes, one sliced  cucumber, one chopped green pepper and a clove of minced garlic. A cup of olive oil creates a smooth silky bisque like texture as it's blended.

We still crave sweets even though it's broiling outside. Yes we could easily eat ice cream every night or frozen candy bars but there is an alternative: fresh fruit. It's not only tasty but also healthier than frozen dairy treats every night. You can still enjoy frozen treats though. A frozen chocolate covered banana is a yummy end to any barbecue. It's an easy heat of chocolate and vegetable oil in the microwave until the chocolate is melted and glossy. Dip whole bananas that have been frozen for fifteen minutes into it. You can them roll them in chopped nuts, flaked coconuts or sprinkles for extra fun.Bananas also make for a good non dairy ice cream. Slice and freeze four of them overnight. Put into the blender or food processor a day later. The result is a  cool creamy spoonful. Add some chocolate syrup, and  vegan whipped cream for a really decadent treat.Of course a mixed melon salad is the perfect treat or dessert on a ridiculously hot August day. Mix chunks of  refrigerated watermelon ,cantalope and honeydew in a bowl and serve in cups. Cherries are another snack that's perfect as a nibble or ending a meal. The same goes for frozen grapes. Just freese then and take out when you need something cold and sweet.

Eat raw if it's too hot. Go for fresh fruits and veggies to sustain you.It's not only cool but good for you.

YOur Very Chill Salad Bar

Sadly the pandemic closed a lot of those all ypu can eat buffets. One of the highlights was making your own salad, It was customizing a bowl of greens and creating something tasty and refreshing. You can easily replicate this at home.

Start with greens. I bought these mixed Spring greens from Target and really love the mix of textures and flavors.

It proved to be the perfect base for a salad that was rife with these tomatoes,also bought at Target. They're Roma which makes for a sweeter and fleshier slice.

I usually add olives but these artichokes hearts,another Target brand and chickpeas looked so good. I couldn't resist.

Once you have the tomatoes and lettuce base you can add anything. Try cold shrimp or leftover roasted chicken. Use that leftover grilled steak or London broil cut up into strips. Add some baby carrots and bean sprouts. Fruit is allowed. Try a handful of blueberries or grapes for some fun sweetness. Add crunch with almonds, and pecans mixed with croutons. 

What about dressings? Again get creative.

You can go with a simple olive oil and vinegar. If you want a traditional vinaigrette go with a red wine vinegar. Add traditional seasonings like oregano and garlic.  For a fruitier one sub in apple cider vinegar mixed with crushed strawberries. I like a good homemade French dressing.It starts with one of my faves, Hellman';s vegan mayo mixed with ketchup. Olive oil and a dash of apple cider vinegar is whirled in to create a creamy texture and tangy taste.
 

It's too hot to cook. Create a fun, creative salad, using the basics and imagination. You'll come up with one cool meal.

Planning The Holiday

 July Fourth is less than a week away and it's time to start planning your party. Do you want a full out barbecue or something more subtle? Think and plan about what you should buy .

Most people will go for hot dogs and hamburgers. This is classic and the easiest barbecue fare. You can change it up a bit by creating your own hamburgers. This is a simple mix of chopped beef and onions. This gives the patties a McDonald's vibe. You could add a drop of Worcester sauce for a more unami flavor. Keep in mind that these homemade burgers can be as thick or thin as you want. Vegan is another way to go. Beyond Burgers offers a tasty variation to the real thing. These are great grilled and guests can  have fun piling all sorts of fixings on them. Plant based hot dogs like the ones Field offers are another fun addition. These taste even better than the real thing. They're just good with a splash of barbecue sauce on a toasted bun. If you're going the traditional July 4th route remember to have both potato and macaroni salads. An easy potato salad can be made with canned potatoes , mayo and chopped celery. Add capers for taste and saltiness.Macaroni salads can be made with either mayo or a vinaigrette dressing. The last isn't as intense or as gloppy as the first. Use a  simple olive oil and red wine vinegar mix to let the pasta and veggies shine through. Finish the meal with slices of icy cold watermelon or s'mores.

You could  also have a more sublime celebration. Think a summer picnic in the backyard. A cold roasted chicken is always a nice touch , especially if it's served with a simple salad. This last could be a mixed greens and cherry tomatoes or sliced beefsteaks and red onions. Extras can be a sliced baguette to make a sandwich with the chicken along with a bowl of green and black olives. A simple ice box cake would be the perfect dessert. Think a pound cake layered with blackberries and whipped cream served with iced coffee. Grilled London Broil is another idea that would work well.It cooks up well on the grill and is even good cold. The perfect side is tomato salad, with different kind of tomatoes dressed in a spicy oil and vinegar mix.  You could also serve a green bean salad with this along with a chickpea one. These two can also be blended together  for a tasty new combo.As for dessert think a chocolate wafer log. This is taking Nabisco's classic wafers and mortaring them with Cool Whip or if you're ambitious homemade whipped cream. Decorate with shaved dark chocolate.

It's your party . Decide what you want. It could be an exuberant celebration or a sublime gathering. Just make it tasty and fun.

The Versatile Vegetable Garden

 It is March and that means Spring planting is just around the corner. Yet what to plant? The answer is simple - veggies  that will be the most versatile and the most useful. Plant produce that can be used in several different recipes - not just one.

You can start your versatile garden right away and expect crops in late April or early May. One of the best to plant relatively soon is lettuce. Try Romaine and butterhead because they're the most hardiest right now, Romaine lettuce is the base of Caesar salad but it's also good grilled and then tossed for a different spin. Lettuce can be used for Asian style wraps and cups along with gracing BLT's and any cold hero. Another early and versatile veggie you can plant in a few weeks is spinach. This is a home chef's best friend.It's perfect giving color and flavor to soups such as the Italian classic stratticiella  but it also is great filling a crepe or omelet. The leaves can also be wrapped in a buttery dough for spinach tart or turned into a filling but delicious salad. Just add hard boiled eggs and bacon along with a tangy vinaigrette to the last.Keep in mind that spinach can be added to smoothies  and juiced on its' own for extra iron. Beets are another versatile veggie that can be planted right now. They can be transformed into a tasty borscht or be served cold in a mouth watering salad.

Of course the garden stars, peppers and tomatoes should be planted by mid April or early May. These are definite garden musts.Any color of bell pepper can be stuffed with any kind of ground meat and breadcrumbs for a tasty main course. Of course pepper strips are a wonderful snack with seasoned Greek yogurt and they add color and sweetness to any salad. They are wonderful charred on the grill with only a drizzle of olive oil and sea salt. Everyone should plant tomatoes. They are vital to any home chef's repertoire.A bumper crop is useful in making a winter's worth of freezable sauces. You can also turn them into homemade salsas and ketchup.Grow a variety.That way you have them for different dishes. Have one corner of the garden dedicated to grape or jelly bean tomatoes. These are perfect in summer salads and just good snacks on their own. Another patch can be staked out for Opalka or Black Prince varieties. These produce tomatoes with a deep rich flavor perfect for making tomato paste. The best of these tomatoes is , of course, the San Marzano. The ruby red gems can be eaten fresh from the vine or cooked into a mouth watering sauce. Then there's everybody's favorite  - the beefsteak. These are just the thing for that classic summer sandwich - sliced beeksteaks on mayo slicked ,salted and peppered white bread.

Now is the time to start planning your versatile vegetable garden. Pick kinds that you'll use in a variety of different recipes. Doing such is a great way of making that garden grow!!!

Air Fryer Sweet Potato Chips

 A fun lunch side is always a plate of homemade chips. Amp it up with sweet potatoes. These are a different spin and are even healthier, especially when fried in the air fryer.

The hardest part is slicing the potatoes. Sweet potatoes are just as solid and woody as their tuber cousins.

I should have used my mandolin to get thin slices but I wanted something a bit more meatier. One sweet potato is enough. it yielded about ten slices which is perfect for two people for lunch. The slices were uneven but cooked up pretty much all the same.

It's then tossing the slices in a mix of olive oil, oregano , salt and pepper.

  You can use any herb such as rosemary or dill but I felt oregano had more oomph than any of these.

The slices were well coated and then put into the air fryer for eight minutes at 400 degrees F.  I then turned them over to make sure they were evenly cooked.

Again the sweet potato is woody so it required more cooking. I put them in for another eight minutes , again at 400 degrees F.

The end result a crispy tasty chip, flavored with oregano.Next time I think I'll add a sprinkle of vegan Parmesan . You can also add some garlic powder for a savory taste or brown sugar for a sweet one. You can make a quick aioli dip for them using mayo, lemon juice and garlic.

For a tasty lunch treat air fry  some sweet potato slices. They're a great healthy side , perfect accompanying anything from sandwiches to soup. You can even eat them on their own, that's how delicious they are!

Comforting Dishes From The Times Pantry

 Comfort food is going to be big this season. We're going to need dishes that soothe and help our troubled souls and minds. Luckily the New York Times has gathered some of the best recipes from  From The Pantry, a series of recipes that helped home chefs during the pandemic. Sadly, it's ending its' run soon yet home chefs can enjoy the many recipes it still offers.

Melissa Clark curated these in today's New York Times food section. She offers the highlights of it and what the recipes can do.  They're confident and flexible along with being versatile to stretch to two or even three meals.They represent the best of pantry cooking, which done right can help you adapt your favorite recipes to what's in the pantry. Ms. Clark also shows how to get past all those panic bought beans and boxes of pasta and create comforting meals for the entire family to enjoy. She starts with the recipe for baked polenta. This is the perfect dish for fall and for a weekend supper. It starts with corn kernels,whether canned, frozen or right off the cob sizzled in a pan with butter. Polenta grains are added. Then throw in anything you want, Alliums like shallots or scalions, greens, like kale . You could add some cheese like feta ,blue or Parmesan. She suggests my favorite, adding eggs along with a lot of freshly ground pepper and sea salt. Another pantry dish is the famed Irish dish colcannon. She up the flavor with crispy fried leeks and add some sliced garlic cloves. Cabbage or kale is traditional but you can use broccoli rabe too. Add milk or vegetable broth and lots of butter for a truly creamy taste.

Comfort meals got us and are still getting us through this pandemic. There are recipes for tuna casserole and roasted chicken. Ms. Clark's take on the tuna casserole?  Zing it up with garlic and white wine! There's also a pinch of red pepper flakes for heat. You can use tuna in water but use the one in olive oil for a richer flavor.It'll be mashed into white beans , giving the dish a chunky texture. It's topped with Gruyere, according to the original recipe by Diana Henry, a British based food writer. her recipe was a Breton  tuna and white bean gratin. Ms. Clark gives it an American spin by adding potato chips to the topping. Roasted chicken is another dish that's not only comforting but versatile too. The bones can be used for stock while leftovers can be turned into chicken salad for lunchtime sandwiches. The stock though is the best. It's just taking the bones, and  cooking them with aromatics such as ginger or onions , carrots or herb stems. Cover with cold water and simmer for two to three hours. How does she end these meals? With a comforting dessert, the classic chocolate cake made with mayo! This is a rich cake anyway, made with Dutch cocoa and chocolate chips. The liquid used is hot coffee although you can use tea too. Vanilla can be used but so can bourbon or brandy if you don't have the first. Ms. Clark recommends just dusting it with confectioner's sugar although you can add a cream cheese frosting or chocolate glaze for more decadence.

There's nothing like comfort food,especially during these crazy times. Make what you want. Then enjoy these good for the soul, good for the mind dishes.

Time For Summer Treats

It has been a strange summer with restrictions on both coasts along with shark sightings off of New York's Long Island. Yet we can still celebrate summer with the foods and treats we love so well.

August is the time of so many harvests.Tomatoes are still in abundance. Nothing says summer than a tomato and mayo sandwich on white bread. You could give this classic a Mediterranean twist by replacing the mayonnaise with olive oil and a good sprinkle of oregano. Of course this calls for a heartier bread such as Italian or French.Another summer favorite is Neopolitan bread salad  or panzanella which calls for tomatoes , cucumbers and onions. Another summer favorite is corn. Grilled corn with seasoned butter is a summer staple and one of the best sides. Lemon or herbed butter works as does honey butter. Add some flaky seas salt and fresh ground pepper for bite. Unfortunately most of the peach orchards are closed to families right now. You can still buy baskets of them at local farms and your supermarket. A plain one is good just on it's own but you can also slice and peel them for crumbles and pies. You could also make a peach sundae by splitting one in half and pitting it.Add vanilla ice cream and top with honey and toasted oats.

Boardwalk foods have always been a summer must.Some are open and take advantage of what they have to offer. A typical favorite is fried clams. You can make these at home using corn flour and cayenne pepper.Sausage and pepper sandwiches are another seaside must eat, especially in New Jersey. Use fresh green peppers and any kind of sausage from sage to vegan and fry up together. Core and julienne the peppers and then saute in oil. Add the sausages along with salt and pepper. Generously heap onto hoagie rolls. Cotton candy and candy apples are what really make those Boardwalk trips memorable.If you can go just for those however you can easily get them at home. Amazon has the best array of them , ranging from $57.00 to $400 in price. Get the most affordable along with the flavored sugars and cones. If you have qualms about making it, watch the many YouTube how tos on how to use the machine and swirl the floss onto the cones. Candy apples can be bought on line at Nandy's Candy's  of Jacksonville ,Mississippi if you can't make it to your favorite boardwalk. You can also make the coating at home using light corn syrup, granulated sugar and red food coloring.It's boiling  all three into a syrup and then dipping the apples into them. You could add coconut flakes the way the boardwalk stands do.

It's the summer and despite it all , it's a time to enjoy hot weather favorites. Grab that buttery ear of corn or chomp into that candy apple. It's all part of the fun that's the season.