Gone Fishing

By Sandy Hu

Steve and I were considering a vacation to the Far East or Europe using airline miles later this fall. But in the end, we decided I needed a vacation now. I have been working nights and weekends for too many months.

As I thought about it, I realized that where I really wanted to spend my downtime was not on some foreign adventure, but in Hilo, on the Big Island of Hawaii, where I am from. Normally, I thrive on big-city vacations to cities like Paris, with its multitude of art museums, great restaurants and fabulous shopping.

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Pork and Nectarines – An Easy One-Skillet Dinner

By David Hu

Fruit and pork are perfect partners. The tangy-sweetness of the fruit provides a refreshing counterpoint to the richness of the pork.

This quick recipe, pairing fresh nectarines or peaches with pork, is an almost year-round dinnertime option. Local fruit is bountiful in summer, but come winter, Chilean fruit is readily available, since their seasons are opposite ours.

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Sweet Summer Corn

By Andrew Hunter

Growing up in Michigan, sweet corn was as much a part of summer as swimming and humidity. I remember going to our local farm market called Leverett’s for corn so sweet that it satisfied my candy cravings.

Mrs. Leverett, who was also our source for pumpkins, Christmas trees and all things seasonal, taught me the quicker you go from stalk to pot, the sweeter the corn will be. I learned as a chef that the natural sugars change to starch after corn is picked, so while she probably didn’t understand the science, Mrs. Leverett knew enough to put a burner and pot of water in the field she was picking to capture that sugar before it escaped.

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Avocado Soup – to Celebrate the Simple

By Lori Powell

It has been hot and super-hot in most of the country, not to mention what it going on with our economy, the world and the markets...not so hot!

Try to keep in mind that the simple things in life are not to be overlooked. We still have lots to be thankful for and if you have your health…well put simply, it does not get much better than that.

So much these days is out of our control but being thankful for what we still have and rewarding ourselves with good food is a good thing.

Make yourself something delicious, invite some friends and celebrate the simple! Here’s a refreshing soup for four to start you on your way.

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Tomatoes in the Raw

By Katie Barreira

August is the right time for a ripe tomato. As a latecomer to the joys of this fresh fruit (ketchup was as close as I came to a tomato in my youth), I do my best to make up for the lost years during tomato season.

Whether it’s grape tomatoes halved in guacamole, beefsteak slices layered with fresh mozzarella or whole sun-warmed heirlooms eaten straight off the vine, I can always find room for fresh tomatoes.

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