No Regrets!

By Sandy Hu

Some years, summer seems to just pass me by. It’s Memorial Day, we invite a few friends and we grill something. And next it’s Labor Day and summer’s over. I’m left wondering, where did the season go?

Like New Year’s resolutions, this summer, I’m making a list of all I hope to accomplish in food. Since Wednesday was the first day of summer, I don’t think I’m too late with my checklist.

My goals are to take advantage of seasonal fruits and vegetables to make classic summer dishes, and to capture and preserve the taste of summer to savor the rest of the year. I want to do all of this effortlessly, of course, without spending hours in the kitchen.

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Double Dipping

By Lori Powell

Double Dippers are a must-have to beat the heat. I don’t own a pool so for me, “dipper” means dips to have on hand at this time of the year when the days are long and hot, and BBQ smoke is permeating everyone’s backyard.

My go-to dips are freshly made guacamole and salsa. Each time I make them I change it up a bit depending on what I might have on hand and what looks good at the grocery store or farmers’ market.

For the guacamole, seek out avocados that yield slightly to pressure but are not too soft. Simply halve them, remove the pit and with a large spoon, scoop out the flesh into a bowl.

Just recently I discovered another use for my pastry blender that has sharp steel blades. It’s the perfect tool to chop and mash avocados.

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