Last week got convoluted, and things were juggled, but all meals were eaten and plans completed - one way or another.

Meals to keep the kitchen heat to a minimum

We’re in the thick , hazy days of summer here. I’m trying to keep cooking - and thus heating up the house - to a minimum.

Recipes included below for meals with an asterisk.

Sunday: Parents going out to a movie, grabbing a bite on the way, kids get pasta with red sauce.

Monday: Baseball. Chutney chicken salad* and snacky stuff at the game.

With three games this week, I’ll take a different approach every night.

Tuesday: Baseball. Pasta with cauliflower after the game.

Cauliflower is on sale this week. It’s one of my favorite vegetables and one of the few I can get into all the kids consistently.

Wednesday: Baseball, and Dad away. Hot dogs and salad before the baseball game.

A little boring, but I suspect we’ll have been at the beach most of the afternoon, so simple is good. If I find a good deal at the market, the hot dogs may even be bratwurst, which my boys love.

Thursday: Leftovers for the kids, farmer’s market meal for the parents.

There are plenty of leftovers for the kids to consume. The parents will eat later and the menu will depend on what is available at the farmer’s market. I’m hoping for some squash blossom fritters, sauteed pea shoots, and perhaps some grilled squash (grilled like I grill veggies for beef rollups). With a nice glass of wine, some candlelight on the porch, it’s practically a date.

Friday: Pasta carbonnara and salad.

Again, after a day probably spent at the beach, simple, simple, simple.

Saturday: Dinner on the beach with friends. Cold fried chicken and watermelon salad, and whatever they bring. Ice cream on the way home.

We’re seeing friends we haven’t seen in, literally, years. I’ll cook up the chicken the night before, throw together the watermelon salad at the last minute, and it should be lovely.

Chutney Chicken Salad

This is one of the few recipes we have from my late mother-in-law, in her writing, on the original recipe card. You could lighten it up by using half plain yogurt and half mayo.

3/4 c mayonnaise
1/2 c mango chutney
1/4 c raisins
1/2 c salted peanuts
1/2 c flaked coconut
2 c cooked chicken
1/4 tsp salt
1 avocado, sliced
2 bananas, sliced
Large lettuce leaves

Combine mayonnaise, chutney, raisins, peanuts, coconut and chicken. Arrange on a lettuce leaf with slices of avocado and banana.

As I gazed at the multiple shelves of vinegars at the market today, I wondered why one balsamic vinegar can be $6.99 for a larger bottle while another is $135 (not a typo!) for a teeny tiny bottle. And why so many different types of vinegar?

Vinegar is versatile

Generally speaking, I’m not one for an overly vinegar flavor in foods. I don’t like pickles, for example (pickle and ice cream jokes were completely lost on me when I was pregnant), and salad dressings have to have real flavors, not just vinegar flavor. While I appreciate the roles different vinegars can play in various recipes or dishes, particularly adding a balance of acidity, it’s not a go-to flavor for me.

That said, there’s something about a good, smooth aged balsamic vinegar lightly drizzled over heirloom tomatoes and fresh mozzarella that can’t be beat.

Vinegar is more than sour wine

The word “vinegar” derives from old French “vin aigre”, which means “sour wine.” Fermentation of wine, cider, beer, or fruit juice happens over time - preferably months for richer, smoother vinegars. Vinegars occur in almost every culture and culinary history, from the rice vinegar that is essential to sushi rice in Japan to malt vinegar served with fries (chips) in the British Isles and elsewhere. The type of vinegar is mostly a reference to the source ingredient: rice, wine, beer, and so on. Vinegars have been developed for food preservation as well as adding flavor to dishes. Did you know there is such a recipe as Vinegar Pie?

Balsamic vinegars can accent both sweet and savory dishes

Balsamic vinegars are especially interesting and popular. Originating in Italy, balsamic vinegars are fermented from the concentrated juice of white grapes and aged for a few to many years (hence the higher cost), producing the thick brown acidic yet sweet liquid that nicely complements so many dishes. Some balsamic vinegars are smooth enough to drizzle on ice cream! Try a good balsamic vinegar on fresh, ultra sweet strawberries or fresh figs for a real taste sensation. Balsamic vinegar is my standard vinegar for salad dressings; we always have two or three varieties on hand.

Fruit vinegar

A fun thing to do with white wine vinegar is to add a fruit syrup to it, thus making a fruit vinegar. This is as simple as cooking down some berries or other fruit with sugar (and water) to taste, then strain. Add to white wine vinegar (because it is mellower than regular white vinegar) and store in the refrigerator for use in salad dressings or marinades.

Recipe ideas featuring vinegar

Raspberry Poppy Seed Salad Dressing

1 egg, or equivalent of pasteurized egg substitute
1/4 c sugar
1 tbsp Dijon mustard
1/3 c red wine vinegar
1/3 c raspberry vinegar
1/2 tsp salt
3 tbsp grated onion, including juice from the grating
2 c oil (corn or canola)
3 tbsp poppy seeds

In a blender or food processor, combine egg, sugar, mustard, vinegars, salt and onion. Process or blend until smooth and well-incorporated. Carefully pour in the oil while the machine is running. Stir in the poppy seeds.

Apple Chicken

3 Granny Smith apples, cored, peeled, sliced thin, tossed with the juice of 1/2 a lemon
2 tbsp unsalted butter
1 tbsp sugar
4 boneless, skinless chicken breast halves, flattened, or cut into 8 thinner cutlets
1 small onion, finely chopped
1/4 c apple cider vinegar
1/4 c heavy cream
1/4 c chicken stock
1/2 tsp salt

Melt 1 tablespoon of butter in a skillet over medium-low heat. Saute the apples 5 to 7 minutes, or until they start to brown just a bit on the edges. Sprinkle with sugar, turn the heat to medium-high and continue to cook, stirring constantly, until the apples are lightly brown all over. Set aside.

Melt the remaining butter in the same skillet. Add the chicken and cook until each side is lightly golden, about 2 minutes a side. Set aside.

Add the onion to the still hot skillet, cover, and cook until it is soft and caramelized, 7 to 8 minutes. Uncover, add the vinegar to deglaze the pan. When the vinegar is cooked down to a syrup (about 1 minute later), add the cream, stock and salt. Return the chicken to the pan and simmer 3 to 5 minutes.

Remove the chicken again. Return the apples to the skillet and cook until the sauce has reduced, about 1 minute. Pour the sauce over the chicken and serve.

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My favorite thing at the farmer’s market near my office last summer was the stand that would sell bouquets of zucchini flowers. But the bouquets weren’t for viewing; they were for cooking and devouring. It was always the first stall I stopped at every Thursday, anxious to ensure I would get my blossoms before they were sold out. If you haven’t tried zucchini flowers, you are missing a real treat.

Zucchini blossoms are beautiful and delicious

I first tried zucchini blossoms almost twenty years ago when I came across a recipe for squash blossom fritters. While one could argue that the blossoms were simply a delivery method for goat cheese (just as Southern grits can be a delivery system for butter), the flower does add something. After trying that recipe (and we had plenty of zucchini plants in our garden at the time), I was hooked, and I would eat zucchini blossoms before I would regularly eat zucchini. Go figure.

Every summer, I look forward to zucchini blossoms. I grow zucchini plants in the garden for the flowers, not the fruit. Just last weekend, my husband and I enjoyed an appetizer special at a very nice restaurant that was, you guessed it, zucchini blossoms. The flowers are delicate so the only way to enjoy them is fresh, in the summer time.

Recipe ideas featuring zucchini blossoms

I think the tastiest way to eat zucchini blossoms is stuffed, dipped in a tempura batter and fried (with just a bit of sea salt, of course), but there are other ways, too. After carefully cleaning the flowers and removing the pistil and stamen, you can:

• Cook them into a frittata
• Decorate a salad
• Use them in a pasta sauce
• Put them in quesadillas

Zucchini blossom fritters

Zucchini blossoms - 10 to 20 depending on how many people you want to serve. Four per person is a good number.
Herbed goat cheese
Tempura batter
Canola oil for frying
Salt and pepper to taste

Carefully wash and clean the zucchini blossoms, leaving about an inch or so of the stem. Gently place about a teaspoon of herbed goat cheese in the center of the flower and twist the petals closed ever so gently.

Heat the oil in wide frying pan. When hot, carefully dip the stuffed blossoms into the tempura batter then place in the frying pan. Cook until lightly golden on one side, turn over, and cook until lightly golden on the other side. Remove to drain on a paper towel. Season with salt and a little pepper while still hot. Serve warm.

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Man, am I tired of cooking. We’ve had house guests, then a big dinner gathering. We have loads of leftovers. Loads.

The meal plan this week is not particularly exciting (I feel like we’re recovering from the last week!), but it will put us in good stead to get back to better planning next week. Some weeks are like that. I hope to find the energy to make some good fresh fruit desserts or cookies along the way.

Additionally, summer baseball season has started. While I find spring baseball rather stressful, I love the relaxed feel of summer baseball. It starts later in the evening, so I have an easier time pulling picnics together for the field on days I want to do that - and I like the summer fields better! There’s less stress about getting the kids home and fed and to bed so they are ready for school the next day. Just fewer worries overall. As it should be.

Summer meal planning for summer baseball season

Sunday: Parents dining out. Pizza for the kids.

It’s our anniversary, so we will be eating well. The kids are looking forward to simple pizza after the last week.

Monday: Baseball. Leftovers.

There are individual containers of recent meals in the refrigerator, so every one will get their own thing when we get home from the field. I hate wasting food.

Tuesday: Baseball. Marinated grilled chicken, grilled corn, salad.

I’ll marinate the chicken for a day or two then grill over indirect heat. I should be able to get this together for picnicking at the field.

Wednesday: Baseball. Leftovers.

We have quite a bit of leftover pulled beef. Between baguettes and tortillas, there are several ways to use it up. Maybe it will be a picnic at the field, maybe it will be after we get home.

Thursday: Baseball. Pasta with pancetta and salad after we get home.

This is my middle child’s request. It’s a favorite, even if it is insanely unhealthy.

Friday: Picnic on the beach. Grilled pork and vegetables (whatever I can find at the farmer’s market) wraps. Ice cream on the way home.

I’ll make the pork like I do for the marinated grilled beef wraps I typically make. The local farmer’s markets are really gearing up, so I’ll work with what I can find there.

Saturday: Whole family out to dinner.

After the last week or so, it will be nice to get out as a family. Whether it’s burgers or something more exotic, a change of pace will do us good.

Four times now, over almost two decades, my husband and I have built pea trellises for gardens. It’s not a hard thing to do, but it is time consuming and, of course, implies a larger commitment to a vegetable garden. It’s a commitment to fresh peas, fresh sugar snap peas, fresh snow peas and to lovely sweet pea blossoms. Our efforts to grow peas in all forms (and to a long trellis to accommodate all those pea varieties) reminds me of our wedding; the bridesmaids carried small bouquets of sweet pea flowers and the ushers wore sweet pea flowers on their lapels.

Peas are actually a nutrient-rich fruit

Beyond trellises and wedding reminders, peas are delicious. Although treated like a vegetable, peas are technically a fruit. There’s a unique sweetness to steamed fresh English peas, and the effort to extract the little seeds from their pods is well worth it. Steamed, pureed peas were some of my kids’ first solid food (and so much more delicious and colorful if you make it yourself). Peas are a good source of riboflavin, vitamin B6, folate, pantothenic acid, magnesium, phosphorus, potassium and manganese, and are a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamin and iron. Those little green orbs pack quite a nutritious punch.

Raw snap peas are great in a fresh green salad or as part of a crudite platter, but when lightly sauteed with sesame seeds, the bright green of the pods is beautiful and so appealing. There are so many beautiful and delicious way to prepare peas. And adding a small vase of pea blossoms to your summer table lets you enjoy them visually, too. Don’t pass up peas this summer!

Recipes with fresh peas

Sauteed pea shoots

Sometimes found in farmers markets, pea shoots are a tasty, quickly cooked side dish for a meal on a hot summer night.

Heavy handful or two of fresh pea shoots, rinsed and dried (spun in a salad spinner)
1 to 2 tbsp canola oil
2 to 3 tsp balsamic vinegar
Salt and pepper to taste

In a large frying pan or wok over high heat, heat the oil until very hot. Add in the pea shoots and stir rapidly and continually for 1 to 2 minutes. Add the balsamic vinegar and stir another 30 seconds or so. Remove from heat and sprinkle with salt and pepper.

Minted pea puree

Can be served warm or cool. We’ve made this thick soup late at night for a refreshing and cooling opening for dinner the next day. Use organic frozen peas if at all possible - the flavor difference is striking and worth it.

15 oz frozen peas, thawed, or 1 pound shelled English peas (weight after shelling)
1/4 c fresh mint
1 1/2 tbsp half and half
1 1/2 tbsp butter
Salt and pepper

Combine the peas and mint in a sauce pan with about 1/4 c water. Bring to a boil and cook about 45 minutes. Drain. Puree with the half and half and butter in a blender or food processor until smooth. Add salt and pepper to taste.

Egg noodles with peas and poppy seeds

Scale up or down according to the number of servings you need and how much you like peas.

Egg noodles
1/2 to 1 c peas, frozen or fresh
1 to 2 tbsp poppy seeds
1 to 2 tbsp butter

Boil a large pot of water. Add the egg noodles. If you are using frozen peas, add them when you add the noodles and cook about 5 minutes. If you are using fresh peas, add them when the noodles are about half done. Drain. Toss with the butter and poppy seeds and serve.

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We’re in the thick of summer now. We’re just as busy pursuing fun as we are busy doing other things during the school year. The difference is we don’t want to feel that busy. Keeping meals simple, fresh and unfussy seems to help quell those feelings.

Simple meal planning for guests

The first part of this week, we have house guests, so I need to plan for feeding nine people. At the end of the week, we’ll be entertaining, so I’ll need to consider nine adults and seven kids. Well, six kids as the seventh is only three weeks old. Regardless, a crowd.

Sunday: House guests. Grilled marinated pork chops, grilled corn, salad, out to the local ice cream shop for dessert.

Our guests arrive right around dinner time. I can pull this meal together quickly while they settle in.

Monday: House guests. Picnic dinner on the beach. Chips and guacamole, grilled beef and vegetable wraps, watermelon salad, peach crisp.

A typical meal for the beach, but a tasty one.

Tuesday: House guests. Marinated grilled chicken - boneless breasts and parts, roasted cauliflower, salad, blueberry pie.

We’ll have dinner on the porch.

Wednesday: Leftovers.

We’ll have a few to get through.

Thursday: Pasta carbonara, salad.

Simple, simple, simple.

Friday: More leftovers, on the beach this time, or, if we’ve managed to get through most of the leftovers, take-out pizza.

Saturday: Guests. Shredded beef brisket, barbecue sauce, grilled corn, watermelon salad (yes, again), maybe some cole slaw, sangria.

Some of our guests will bring green salad and dessert to complete the meal.

Shredded beef brisket with barbecue sauce

Even though this brisket requires a fair bit of time in the oven, it doesn’t require much preparation time.

1 (6 to 8 pound) beef brisket, trimmed
Beef rub of your choice
Liquid smoke (optional)
Salt and pepper
Olive oil
1 c beef stock
Barbecue sauce of your choice (maybe homemade if I have the energy after this week)

Preheat oven to 325 degrees F. Rub some liquid smoke into the surface of the meat and season with the rub and/or salt and pepper.

In a large roasting pan with a lid, heat the oil on top of the stove. When the oil is hot, sear the brisket on all sides. Remove from the heat, add the stock to the pan, cover tightly and put in the oven. Slow-roast the brisket for 2 1/2 hours. Turn the brisket over and roast another 2 1/2 hours or until the brisket is fork tender.

Shred the beef with two forks. Toss the shredded beef with any remaining cooking liquid. Now you can either mix the barbecue sauce with the shredded beef directly or allow guests to add barbecue sauce according to their own tastes. The shredded beef is excellent on buns, toasted bread or straight.

Years ago - almost decades ago - my husband and I rented a crazy old house on top of a hill. In the early summer of our one year there, we realized the hillside was covered with wild blueberry bushes. Our mornings quickly became about a wander through the extended “yard” to pick enough blueberries for our morning cereal. As I had never lived in an area where blueberries (or any berries for that matter) just grew wild, this was completely novel to me. I loved every minute of it.

Super tasty superfruit blueberries

Blueberries are a fruit native to North America. They are a “superfruit,” meaning they are nutrient-rich and antioxidant-strong. There have been studies linking blueberry consumption to anti-aging characteristics and anti-cancer compounds. As if their being yummy wasn’t enough.

When it’s blueberry season now, it seems like blueberries are the only fruit the kids want. I have to hide cartons of them in the back of the fridge if I have any hope of enjoying them myself. I buy quite a lot of blueberries when they are on special, and I freeze some of them for the winter. We put them in cereal and yogurt as well as make pancakes and excellent muffins. We blend up smoothies and cook them down into a syrup (delicious over ice cream). I even tried a recipe for blueberry pork chops. And pie. I make pie.

The funny thing about blueberry pie is that, as much as I like and seek out fresh blueberries, I never really liked blueberry pie. The cooked down filling was always too
sweet for me. Cloyingly so. Several years ago, I happened upon a recipe for a fresh blueberry pie that cooks down just a small portion of the berries. The rest remain whole and uncooked, so when you take a bite of pie, you get that fresh berry burst. Yum.

Last summer my husband planted some blueberry bushes in our yard. We knew we wouldn’t have berries the first year, but hoped for some this year. Our patience will be rewarded! The bushes are bursting with developing berries. I can’t wait to forage for breakfast in the yard again. And maybe have enough for a pie or two.

Freezing Blueberries (or any berries)

Place parchment paper on a rimmed cookie sheet. Gently spread the berries out on the cookie sheet in a single layer. Place in the freezer. When the berries are frozen solid, pour them into a reclosable plastic bag, squeeze out the excess air, and put back in the freezer. Thaw them by reversing the process. Simply pour the berries onto a rimmed cookie sheet lined with parchment paper and put in the refrigerator until the berries are completely thawed.

Or just use them frozen in smoothies or yogurt.

Recipes with blueberries

Open-faced Blueberry Pie

The original recipe calls for four cups of blueberries, but I have a deep-dish pie pan, and it wasn’t quite enough.

1 pie crust, blind-baked and brushed with 1/2 an egg white while it’s still piping hot
6 cups blueberries, rinsed and picked over
3/4 c plus 2 tbsp water, divided
3 tbsp cornstarch
2/3 c sugar (a touch more if the berries aren’t very sweet)
3 tsp fresh lemon juice
Pinch of salt
Whipped cream for serving (optional)

In a small bowl, whisk together 2 tbsp water and the cornstarch.

In a heavy saucepan, place a quarter of the berries and 3/4 c water. Bring to a boil then let simmer until the berries start to burst and the mixture just starts to thicken. Add the cornstarch mixture, sugar, lemon juice and salt, stirring constantly. Over a couple of minutes, the mixture will become translucent. Remove from the heat.

Working quickly, fold the cooked blueberry mixture into the fresh blueberries and spoon into the prepared pie shell. Allow to cool to room temperature before serving.

Blueberry Muffins

Sometimes, to make mornings easier, I’ll put together the dry ingredients and the wet ingredients the night before, and refrigerate the wet ingredients. In the morning, I turn on the oven, mix the two bowls together, fold in the blueberries and fill the tin. Very little thinking involved.

2 1/4 c flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 c sugar
1/2 canola oil
1 whole egg
1 egg yolk
1 c plain yogurt
1 1/2 c fresh or frozen blueberries
Brown sugar for sprinkling on top

Preheat oven to 375 degrees F.

Combine flour, baking powder, baking soda, and salt and set aside.

In a separate bowl, combine sugar, canola oil, egg, egg yolk and yogurt. Mix well.

Fold the yogurt mixture into the flour mixture with several swift strokes. Then fold in the blueberries.

Spoon the mixture evenly into 12 lined muffin cups. Tap the tin to remove the air bubbles, then sprinkle a bit of brown sugar on the top of each muffin.

Bake 18 to 20 minutes.

Blueberry Pork Chops

Boneless center loin pork chops
3 tbsp olive oil
2 cloves minced garlic
Salt and pepper
1/2 c white wine
1/2 tsp thyme
1/4 tsp freshly grated nutmeg
2 tbsp balsamic vinegar
1 c blueberries (fresh or frozen)
1 tbsp brown sugar
3 tbsp lemon juice
3 tbsp butter

Season the pork chops with salt and pepper. Saute the garlic in the olive oil for a minute or two, then pan fry the pork chops in the garlicky olive oil until they are cooked through. Remove from the pan and keep warm.

Add the wine, thyme, nutmeg, vinegar, blueberries, and brown sugar to the pan. Cook down by half. Add the lemon juice and butter, and cook just a minute or so more. The sauce should be slightly thickened. Serve the sauce over the reserved pork chops.

The tender, purplish green fig is one of the most ancient of fruits and one of the first fruits to be dried and stored for human consumption. History reveals that the Pyramid builders of Egypt found the fig invaluable, and a papyrus from 1552 BC extols the fig as a tonic that was good for the entire body. The fig is even a symbol of fertility in Oriental, Greek, and other Mediterranean cultures.

Fresh figs season

Dried figs are available year round, usually found in the dried fruit aisle of the supermarket, and can be used in recipes ranging from breakfast breads to savory stuffings for meats. Fresh figs, on the other hand, are in season beginning in the summer and extending into the fall.

Fresh figs have a succulent texture (as compared to the chew of dried figs) and are just as versatile as dried figs. Fresh figs can also be used to sweeten up savory dishes and desserts (you’ll see in the recipes below!).

Nutritious figs

Figs not only taste divine, they are also good for your family’s health. They are full of antioxidants and contain more fiber, potassium, calcium and iron than many other fruits. A 5-ounce serving of fresh figs has about 120 calories, 4 grams of fiber, 380 milligrams of potassium, 75 milligrams of calcium, and 1 milligram of iron.

Figs also contain a proteolytic enzyme that is considered as an aid to digestion and is used by the pharmaceutical industry.

Storing fresh figs

Fresh figs are very perishable and should be kept refrigerated. Use figs as soon as possible. Under ideal conditions, fresh figs can be refrigerated for up to five to seven days, or frozen in a sealed bag for up to six months.

Fresh Fig Recipes

Recipes are courtesy of the California Fresh Fig Growers Association

Citrus, Fig and Prosciutto Salad
Serves 6

One way to get your kids to eat salads is to add out of the ordinary ingredients. Figs and prosciutto have allure because they are so unique and have such distinctive flavors. Sweet figs and salty prosciutto make this salad irresistible.

Ingredients:
3 medium oranges
3 cups tightly packed torn romaine lettuce
3 cups tightly packed torn curly leaf lettuce
1 pound fresh figs, each cut into 4 wedges
4 ounces chopped lean prosciutto
1/3 cup fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons water
1 1/2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Directions:
1. Peel oranges and cut crosswise into 1/4-inch-thick slices. Cut each slice in half. Combine oranges, lettuces, figs and prosciutto in a large bowl and toss gently.

2. Combine orange juice, vinegar, water, oil, honey, orange zest, salt, and pepper sauce in a mason jar. Cover jar tightly and shake vigorously. Drizzle orange juice mixture over salad, and toss gently to coat.

Fresh Fig Salsa
Makes 2 cups

Fruit salsas in the summer can’t be beat. This salsa, made with sweet figs and mango, can elevate the taste of any grilled meats, poultry or seafood.

Ingredients:
2 cups (about 1 pound) fresh firm-ripe figs, stemmed, diced
2 fresh green onions, sliced crosswise
2 medium tomatoes, peeled, seeded, coarsely chopped
1 cup peeled and diced mango
2 tablespoons finely chopped fresh mint
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons grated lime peel
2 tablespoons lime juice
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Directions:
Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken, pork, beef or lamb or simply eat with chips for dipping.

Grilled Pork and Fig Kabobs
Serves 4

Kabobs are fun for the kids to construct and easy to get from grill to table. Fresh figs add a delectable uniqueness and sweetness that will have your family raving.

Ingredients:
1 pound pork tenderloin
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
2 tablespoons unsweetened orange juice
1 clove garlic, minced
8 large fresh figs, halved lengthwise (about 3/4 pound)
8 (8- to 10-inch) metal or wooden skewers*

Directions:
1. Trim fat from pork, and cut crosswise into 16 slices. Combine honey, mustard, vinegar, orange juice, and garlic in a shallow, nonmetal dish. Add pork, turning to coat. Cover and marinate in refrigerator for at least 30 minutes.

2. Remove pork from the marinade. Thread 4 pork slices onto each of 4 (8-inch) skewers. Thread 4 fig halves lengthwise onto each of another 4 (8-inch) skewers.

3. Coat grill rack with nonstick cooking spray and preheat to medium-high. Place pork kabobs on rack and cook 4 minutes.

4. Turn pork skewers over, and place fig skewers, cut sides up, on rack. Cook for 4 minutes or until pork is done and figs are thoroughly heated. Serve with rice (and fig salsa), if desired.

*Soak wooden skewers in water for 30 minutes before use to prevent wood from flaming on the grill.

Fresh Fig Cookies
Makes about 3 dozen

Fig Newtons have nothing on these fig and nut studded cookies. These fresh fig cookies are especially good with a tall cold glass of milk or as fig cookie ice cream sandwiches.

Ingredients:
1 cup sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup fresh figs, peeled, chopped
1/2 cup walnuts, chopped

Directions:
Preheat oven to 350 degrees F. In a stand up mixer fitted with the paddle attachment, cream sugar and shortening and add beaten egg. In a medium-sized bowl, sift dry ingredients. Add flour mixture to creamed mixture, blending on low speed. Use a spatula to fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes. Store cooled cookies in an airtight container in the pantry for up to a week.

What a disappointment it was the summer I had braces. I was specifically instructed not to even attempt to eat corn on the cob. Fresh, sweet corn kernels were still tasty, but eating them just wasn’t the same. While everyone else got to use Grandma’s corn shaped corn ear holders and take part in the time-honored tradition of rolling their ears in the designated corn butter, I used my fork. Oh well. It was only one summer.

Corn is incredibly versatile

Although we think of corn as a vegetable, it is really a grain. Corn makes great bread and muffins (try adding some fresh corn kernels next time), can be ground into cornmeal for a yummy side dish (think polenta), it is ground into a flour (my husband once accidentally made pancakes with masa harina, and they were so tasty we made them again on purpose), and it is simply delicious all on its own. It’s breakfast (grits), lunch (tacos), and dinner (corn on the cob). It’s a food staple in many regions of the world and, heck, it can even provide energy in the form of ethanol as an alternative to gasoline.

Choosing Corn

This year’s corn season has begun and we have already had some good corn and some not so good corn. Sometimes you don’t really know until you bite into it. But you can pick the better corn with a few guidelines:

• Look for husks that are still green and moist and silks that are, at worst, just browning. Better yet, look for silks are still golden and firm. Never, never black.
• Feel the length of the corn. It should be firm, but yield ever so slightly to gentle pressure.
• Buy your corn the day you are going to eat it. It should not sit! Since corn starts to lose its sweetness the moment it is picked, time is the enemy here. Keep it cool until cooking time.
• If you get your corn from a small grocer or farm, ask when it was picked. Better yet, find out when they put out the day’s pickings and be there for the best selection.
• Some markets let you shuck the corn at the store, thus reducing the mess at home. This is fine sometimes, but I like to keep my corn husked until the very last minute and, in one way of preparing corn, I need the husks.

Cooking Corn

It seems like everyone has their own way to cook corn on the cob perfectly. It probably speaks to how easy it is to cook corn!

There are numerous disagreements in our family on how to boil corn. One side is the strictly time side (five minutes after returning to a boil) and the other is the milk side (boil three to five minutes, but with a half cup of milk added to the pot). Either way, it’s good.

There are other ways to enjoy fresh corn, however. My personal favorite way to eat fresh corn on the cob is grilled. Yes, grilled (and yes, I’ll grill anything).

Grilled Corn

You can grill corn with the husks on or the husks off. I like them both ways. I think the husks-off method makes for a more intense sweetness while the husks-on method promotes a more tender kernel.

Directions:

Preheat the grill to medium-high.

For the husks off method, shuck all the ears of corn.

For the husks on method, remove the silks from the corn while retaining the husks. Carefully peel back the husks as much as you can without ripping them off or tearing the husks. Remove all the silks and replace the husks.

When the grill is hot, place the ears on the grill, lower the heat to medium-low and close the lid. Rotate the ears every five minutes or so.

Husks off method takes about 15 minutes. Some of the kernels will be caramelized. Husks on method takes about 20 minutes.

Corn Fritters

Another fun thing to do when you have a bounty of late summer sweet corn is make corn fritters (I think they are wonderful with grilled porkchops). The fritters so bring out the sugars in the corn that they sometimes stick to your teeth.

Ingredients:

6 ears of corn
1/4 c flour
2 tbsp sugar
1/2 tsp salt
1/8 tsp freshly ground pepper
1 egg, lightly beaten
2 tbsp shredded mild cheddar cheese
Canola oil for frying

Directions:

To cut the corn off the cob, run the point of a sharp knife down the middle of each row of kernels, cutting them in half, shave the kernels off the cob in long wide rows, then scrape what’s left on the cob with a spoon.

Mix together the corn, flour, sugar, salt, pepper, egg and cheese.

In a wide frying pan with flat sides, pour in the oil about 1/4-inch deep. Heat the oil to 365 degrees F. Drop the corn mixture by spoonfuls into the hot oil, then gently flatten with the back of the spoon. Cook until golden brown on both sides, carefully turning once. Let drain and sprinkle with a little more salt.

What better way to spend the 4th of July with your family than at a park or beach enjoying a mouthwatering picnic meal. This family-friendly menu can be assembled the day before, chilled in the refrigerator, and easily toted to your Independence Day locale.

And if these recipes don’t make your mouth water, you can always pack your basket with sandwiches, pilaf, salad, and your choice of dessert. You can also try this grilled vegetarian menu, if you are trying to reduce your meat consumption

Fourth of July family-friendly recipes

Vegetarian Wrap Appetizers
Serves 4

These scrumptious appetizers are ideal for an outdoor meal. They are easy to make and easy to eat mess-free.

Ingredients:
1 (8-ounce) package cream cheese, softened at room temperature
1 cup pitted olives, chopped
1 cup diced, seeded cucumber
2 tablespoons finely chopped basil
1 teaspoon balsamic vinegar
4 (8-inch) Tumaro’s Sun-Dried Tomato and Basil tortillas
Thin slices of provolone cheese
Red leaf lettuce

Directions:
1. Beat cream cheese in a stand-up mixer, fitted with a paddle attachment, until smooth. Add olives, cucumber, basil and balsamic vinegar and mix to combine. Evenly spread on tortillas, leaving a 1-inch border around the edges.

2. Cover cream cheese mixture with a thin layer of provolone and top with 1 to 2 lettuce leaves (making sure lettuce is smaller than the area spread with cream cheese mixture). Roll into logs and place seam-side down in a large plastic container. Cover and refrigerate for a couple of hours or overnight.

3. When ready to serve, remove wraps from the plastic container and use a sharp knife to cut wraps crosswise into 2-inch disks. Place on a serving plate for easy snacking.

Grilled Vanilla Spice Chicken
Serves 4

An unusual but incredibly tasty grilled chicken dish that your whole family will love.

Ingredients:
1 (20-ounce) Vanilla Coke or Pepsi Vanilla
1 cup store-bought or homemade BBQ sauce
4 skinless chicken breasts, bone-in and ribs attached

Directions:
1. Pour coke and BBQ sauce in a large plastic container, stirring to combine. Place chicken in container and refrigerate for 2 hours or up to overnight.

2. Preheat grill to medium-high heat. Use an oiled rag and tongs to grease the grate. Remove chicken from marinade, discarding marinade, and place on grill. Cover grill and cook for 10 minutes. Flip chicken and cook, covered, until juices run clear, about 10 minutes.

3. Remove from grill and tent with foil for 5 to 10 minutes to let the juices redistribute. Serve warm.

Note: If your picnic spot doesn’t have a grill and you aren’t taking your own, these juicy delicious chicken breasts can be broiled in the oven for 20 to 25 minutes. Wrap them tightly in foil before you head out and pack them away from the cold foods. The foil will keep them moist and warm for a couple of hours. Worst case scenario, you may have to eat these a tad on the cool side.

Chickpea Stuffed Tomatoes
Serves 4

Instead of packing an extra set of bowls to your picnic, sink your teeth into these chickpea stuffed tomatoes, no bowls required.

Ingredients:
4 large beefsteak tomatoes
1 cup canned chickpeas or garbanzo beans, rinsed
2 tablespoons lite mayonnaise
1 tablespoon minced fresh parsley
Salt and black pepper to taste
Store-bought or homemade honey mustard salad dressing

Directions:
1. Use a sharp knife to core the tomatoes, making a 2-inch round hole at the top of each tomato. Use a spoon to remove the seeds without damaging the tomato flesh (the tomatoes will be your serving bowls) and set aside.

2. In a medium-sized bowl, mix chickpeas, mayonnaise, parsley, salt and pepper. Add just enough honey mustard dressing to coat. Use a spoon to stuff tomatoes with chickpea mixture. Place tomatoes in a plastic container, cover, and refrigerate for a couple of hours up to overnight. Serve chilled.

Independence Day Angel Food Fruit Dessert
Serves 4

This is a quick dessert that commemorates the day with red, white, and blue.

Ingredients:
1 store-bought or homemade angel food cake, cut into slices
1 cup strawberry or cherry preserves
Juice of an orange
1/2 (8-ounce) container whipped topping
1 cup fresh blueberries
1 cup strawberry slices or pitted cherry halves

Directions:
Place slices of angel food cake on the bottom of an 8-inch square baking dish. In a small bowl, whisk together preserves and orange juice. Spread preserves evenly on angel food cake. Top with whipped topping. Decoratively arrange blueberries and strawberries or cherries on the whipped topping. Cover and refrigerate for a couple of hours or up to overnight. Serve chilled.