We’re nearing the end of peach season in the south, a bittersweet time of year for peach lovers like myself. Bitter because I dread the peach-less months of the year that loom ahead, but sweet because I try to fit peaches into nearly every meal of the day in order to savor the peak of their juicy freshness.

Here is a delicious way to add some fresh peaches into your dinner menu. The grilled swordfish pairs perfectly with this sweet and tangy salsa. Add some fresh diced jalapeno if you are looking for some heat with your sweet!

Grilled Swordfish with Fresh Peach Salsa

2 swordfish steaks
Salt and pepper to taste

1 large fresh peach, peeled and diced
1 large tomato, cored, seeded, and diced
1/4 cup red onion, finely chopped
1 large clove of garlic, finely chopped
4 tablespoons fresh cilantro, chopped
Juice of one fresh lime
Salt and pepper to taste

Heat your indoor or outdoor grill to medium-high heat. Season both sides of the fish with salt and pepper. Grill on both sides until the fish reaches your desired done-ness. Don’t be afraid of using a meat thermometer if you don’t have experience cooking this type of fish!

Combine the peach, tomato, onion, garlic, cilantro, and lime juice in a medium bowl. Season with salt and pepper to taste, and toss to combine. Cover and allow the flavors to meld for at least 10-15 minutes before serving.

Top your swordfish with the salsa and serve immediately.

Every year, we grow vegetables in our garden over the summer. It feels so good to get out there and dig in the dirt every spring, and it is so rewarding when you are able to make dinner entirely of vegetables picked from your own garden! Recent years have been difficult for our garden, as Georgia underwent a severe drought. Luckily, the drought is over (for now), and this summer has been one of the wettest we have had in many years! What did this mean for our garden? An abundance of veggies!

The first budding tomatoes of the season - May 2010

I grew two cherry tomato plants this year, and they produced like CRAZY! Most of them became ripe at the same time, so I was challenged to find dishes that would use these sweet and juicy tomatoes up at their peak of flavor. We love to eat them as a salad, sliced in half tossed with feta, basil, and balsamic vinegar. But they are also great to cook with. This is a recipe that I have tweaked over the years, originally inspired by Cooking Light. It is also great if you add in some diced and sauteed onions….mmmm!

Cherry Tomato Pine Nut Spaghetti
Inspired by a recipe in an issue of Cooking Light magazine

1/2 cup panko bread crumbs
2 tablespoons olive oil, divided
1 teaspoon garlic powder, divided
3 cups fresh cherry tomatoes
4 garlic cloves, thinly sliced
1 teaspoon Italian seasoning
Salt and pepper to taste
8 ounces uncooked spaghetti
1/3 cup pine nuts, lightly toasted
1/4 cup chopped fresh basil
3-4 tablespoons crumbled feta cheese
2 tablespoons parmesan cheese

Heat a large frying pan over medium heat. Add the breadcrumbs, 1 tablespoon olive oil, and 1/2 teaspoon garlic powder and toss together lightly. Toast the mixture for about 2 minutes, until the breadcrumbs turn a light golden brown. Remove the toasted mixture from the pan and set aside.

Return the pan to the stove and heat the remaining 1 tablespoon olive oil over medium heat. Add the cherry tomatoes. Cook, stirring occasionally, for about 7 minutes, or until the tomatoes turn wrinkly and begin to soften and release some juices.

Add the remaining garlic powder, the sliced garlic, and the Italian seasoning. Season to taste with salt and pepper. Cook for another 1-2 minutes over medium heat; then reduce the heat to low, cover the pan, and let the mixture simmer while you cook the pasta.

Cook the spaghetti according to the package directions, and drain. Add the hot spaghetti, the toasted pine nuts, the breadcrumb mixture, the fresh basil, and the feta and parmesan cheeses to the tomato mixture. Toss lightly to combine, and serve immediately.

Dear readers, I was eating some beautiful strawberries the other day. They were sliced into beautiful heart-shaped pieces, and it made me think of my oldest friend, who is awaiting a heart transplant. She and I grew up next door to one another, romping and playing together since we were in diapers. She is just barely 29 years old, and is in need of a new heart. Her life depends on the generosity of some yet-to-be determined individual who decided to become an organ donor.

When we were growing up, our moms would take us to this wonderful breakfast place in Atlanta called the Original House of Pancakes. Our moms’ favorite item on the menu was the famous strawberry waffle. Up until recently when my friend’s mom moved away to be with her as she awaits her transplant, our moms  were still in the pattern of meeting every Thursday morning to eat a strawberry waffle at the OHOP and to share news of our families.

This morning, my husband and I had strawberry waffles for breakfast at home, and I thought of my dear friend, waiting for her new heart.

Have a heart? Then I hope you will consider becoming an organ donor today. The lives of my friend and many others depend on our caring and generosity today.

Click on the heart to learn more about organ donation.

Strawberry Waffles for Two

1 cup strawberries, sliced
2 tablespoons sugar
2 waffles, made from your favorite recipe or a mix
2 tablespoons powdered sugar
Whipped cream

In a small bowl, combine the strawberries and the sugar. Toss gently to combine

Make your waffles so that they will be nice and warm when served.

Sprinkle the waffles with the powdered sugar. Top with a dollop of whipped cream. Spoon over the strawberries and any juice. Serve immediately.

Happy (belated) Fourth of July, dear readers! Among the many American traditions that go along with Independence Day, one of the greatest is EATING! This dish is based on a recipe from one of my favorite old fashioned American cooks: Nathalie Dupree. She calls this deliciously fresh dessert “Liberty Cobbler” for its red, white, and blue hues. It is essentially a strawberry cobbler with a blueberry sauce. The flavors are every bit as colorful as these pictures portray: a terrific combination of crispy cobbler, sweet-tart berries, and cool and creamy topping.

My dad even said that this was the best cobbler he had ever eaten. It’s definitely a winner!

PS: I need to add a special thank you to my father-in-law for picking the blueberries I used in this recipe from his blueberry patch!

Liberty Cobbler
Adapted from Natalie Dupree’s recipe in New Southern Cooking (1986)

Cobbler:
1 1/4 cups sugar, divided
2 cups strawberries, sliced
1/2 cup butter
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 scant cup milk

Blueberry Sauce:
1/4 cup water
1/2 cup sugar
3 cups blueberries
1 tablespoon lemon juice

Topping:
Vanilla ice cream or whipped cream

Preheat your oven to 350 degrees.

Mix 1/4 cup of the sugar with the sliced strawberries. Toss gently and set aside.

Put the butter in a 9×13 inch baking dish and place in oven to melt. In a medium bowl, mix together the flour, baking powder, and salt. Using a whisk, stir in the milk and the remaining cup of sugar to make a smooth batter.

When the butter has melted, remove the dish from the oven. Pour the batter into the melted butter. Spoon the strawberries and any juice evenly over the batter.

Return to the oven and bake about 30 minutes. You will know the cobbler is done when the batter has risen up around the berries and turned golden brown.

To make the sauce, combine the water and sugar in a saucepan. Put the pan over medium-high heat so that the mixture boils. Meanwhile, coarsely puree 1 1/2 cups of the blueberries in a food processor. Add the puree to the sugar syrup along with the lemon juice. Bring the mixture back to a boil, and cook for about 2 minutes. Add all but a few of the remaining whole blueberries to the mixture. (The rest will be for garnish.) Cook for about 1 more minute, until the whole berries begin to soften.

Serve the sauce warm over the cobbler topped with either whipped cream or vanilla ice cream. Enjoy!

Dear readers, I have a special treat in store for you today.  This is a cake that I save for special occasions because it is so close to my heart.  It’s a perfect way to celebrate spring, whether it’s Easter, Mother’s Day, or a special family event.  Daffodil Cake – a light and lemony angel food cake marbled with beautiful batters and topped with a citrusy glaze.  When you make this cake for someone, you will make them feel truly special and loved.

This cake always reminds me of my dear Auntie Gladys.  The first time that I made it, I was about ten years old and she had come to town to visit us.  She raved and raved about how wonderful it was, and over the years she continues to ask whether I have made one lately. So when I made it for my mother-in-law, my mom, and my grandmother this mother’s day, I thought fondly of my sweet Auntie Gladys in California.  If only she were closer, I could have made one more for her!

Daffodil Cake
from my trusty old Betty Crocker Cookbook

1 cup cake flour
2 tablespoons of sugar
12 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
6 egg yolks
1 1/2 teaspoons vanilla
1 tablespoon fresh lemon zest

Lemon Glaze
1 1/2 cups powdered sugar
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice

Preheat your oven to 375 degrees. Stir together the cake flour and the 2 tablespoons of sugar and set aside.

In a large electric mixer bowl with the whisk attachment, ,beat egg whites, cream of tartar and salt for about 60 seconds, until foamy. Add the 3/4 cup of sugar, one tablespoon at a time, beating on high speed until the meringue holds very stiff peaks. Gently fold the vanilla and lemon zest into the meringue.

In another electric mixer bowl, beat the egg yolks for about 5 minutes, until they are very thick and lemon colored. Set aside.

Sprinkle the flour-sugar mixture, one quarter at a time, over the meringue, gently folding the flour in just until the dry ingredients disappear. Pour half the batter into the bowl with the whipped egg yolks, and fold gently together.

Get out an ungreased tube pan, about 10×4 inches. Spoon the yellow and white batters alternately into the pan, and gently cut through the batters with a knife to swirl.

Bake on the bottom shelf of your oven for 35-40 minutes, until the top springs back when gently touched with a finger. Invert the pan on its funnel and let the cake hang until it is completely cooled.

While the cake is cooling, it’s time to make the glaze. Sift the powdered sugar into a bowl and add the lemon zest. Add the lemon juice one tablespoon at a time to the powdered sugar, whisking vigorously until the mixture is smooth.  The mixture will thin very quickly as you add the juice so go slowly and stop when you get to your desired glaze consistency.

Carefully remove the cake from its pan and spoon the glaze over the top.  Enjoy!

Our family strives to put mostly seasonal fruits and veggies on the table.  Not only is it more economical, but veggies that are in season tend to be more nutritious because they don’t have to travel from the other side of the globe before they reach your plate!

Seasonal produce in the spring come as such a refreshing change after the winter.  Asparagus, strawberries, and avocados are such a welcome change!!  Here is a delicious way to prepare asparagus that will tempt even the asparagusphobes in your household.  It also really captures and highlights those fresh-from-the-garden flavors that just sing out “It’s Spring!!!”

Parmesan-Crusted Asparagus

1 large bunch of asparagus, washed and trimmed
2 tablespoons olive oil
1/4 cup freshly grated parmigiano reggiano cheese
Salt and pepper to taste

Preheat your oven to 400 degrees. Arrange the asparagus in a single layer on a large baking sheet. Drizzle on the olive oil and sprinkle over the cheese and the salt ad pepper. Use your hands to toss the ingredients together until the asparagus is completely coated with the oil, cheese, and seasoning.

Bake for 10 minutes and serve immediately.

I think you can tell from the photograph where this delicious treat gets its name!

This creamy and delicious salad was a favorite in my family when I was growing up.  My mom first found it in The Congressional Club Cook Book (8th Edition, 1970) and it has been a tradition in our house ever since.  We usually have this around Christmas time, ,but I think that it makes a gloriously green addition to any St. Patrick’s Day or Easter table, too!

Sea Foam Salad

1 14-ounce can of pears, with their juice
1 3-ounce box of lime Jell-O
6 ounces of cream cheese, softened
1 cup whipping cream

Place a strainer over a bowl and drain the pears. You should have about 1 cup of pear juice – if you fall short, just add water until you have 1 cup of liquid. Heat the pear juice in the microwave for about 1 minute. Dissolve the Jell-O in the hot pear juice. Let set until slightly thickened.

Meanwhile, mash the pears with a fork and mix in the cream cheese.

When the Jell-O has thickened slightly, whip it with an electric mixer until frothy. In a separate bowl, whip the cream until soft peaks form. Fold all the ingredients together until fully incorporated.

Chill the mixture in one large mold or in several smaller molds. Chill overnight or until set. Turn out of molds, and garnish with cherries or greenery.

Aaaahhh, the end of the summer. Tomorrow marks the first day of fall here in Georgia. Last night, the hubs and I enjoyed such a lovely evening at my parents’ house in Atlanta. And Nanny herself was there with one of her famous pies.

I admit it, dear readers: I’ve been holding out on you.

I’ve been saving some of the best of the best recipes in my family . . . saving them for a rainy day. Well, I’m not sure whether you’ve heard, but it’s raining buckets here in drought-ridden North Georgia, so it’s about time for me to share one of these precious gems with you all!

My sweet grandmother “Nanny” is famous for her pies. In the summertime, it’s all about the blueberries . . . Nanny’s fresh blueberry pie is delicious enough to bring tears to your eyes . . . and yet so wonderful in its simplicity. I think that most of Nanny’s recipes shine through in their beautiful simplicity – truly highlighting the fresh ingredients without need for masking them with a myriad of distracting flavors.

So here is my gem for you today, dear readers, as the rain pours down over Georgia. Happy autumnal equinox – have a slice of pie!

Nanny’s Fresh Blueberry Pie

Pastry:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces of shortening
2 ounces of ice cold water

Filling:
4 cups fresh blueberries
2 tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon lemon juice
1 tablespoons butter

Preheat your oven to 400 degrees.

For the pastry, sift together the dry ingredients in a large bowl. Add shortening and blend with pastry blender until the mixture reaches the consistency of small peas. Add ice water and chop mixture with a knife. Mix with your hand until a soft ball forms. Separate into halves. Take the first piece and roll in extra flour. Line a 9″ pie pan with the first half, leaving a small overlap around the edges of the pie dish. Repeat with the second half of the dough, and set aside.

For the filling, mix flour, sugar, and salt. Sprinkle 1/4 of this mixture on the uncooked bottom crust. Add blueberries. Sprinkle the remainder of the sugar mixture on top. Sprinkle with lemon juice, and dot with the butter. Flute the top crust, pinching it to the bottom crust.

Bake for 15 minutes. Then reduce the heat to 350 degrees, and bake for about 25-30 more minutes, until the berries are tender. Cool before slicing and serve with vanilla ice cream.

Okay, so I know that I’ve already given you the pretty much perfect, authentically tart and delicious key lime pie recipe, but let’s be honest. Don’t you get a hankering for this stuff even at times when key limes might not be in season? I know I do. Not to mention the fact that I can only really talk the husband into juicing 30 key limes about once a year or else I start to push my wonderful prep chef to his limits . . . So I decided to celebrate this time of year when summer is coming to an end with a super easy “real simple” key lime pie recipe.

Easy Key Lime Pie
adapted from Real Simple

1 14-ounce can sweetened condensed milk
1 8-ounce package of cream cheese
1 6-ounce can frozen limeade concentrate
1 cup heavy cream
Zest of one lime
Graham cracker crust
Whipped cream, for garnish.

Using an electric mixer, beat the cream cheese until soft and smooth. Gradually add the condensed milk, combining until completely integrated. Finally, add the limeade, the heavy cream, and half of the lime zest. Beat until the mixture is fluffy and soft peaks form.

Next, pour the filling into the graham cracker crust, smoothing with a spatula. Refrigerate for at least 4 hours, preferably overnight. If you have any trouble getting the key lime pie to set, then I recommend throwing it in the freezer for about 2-3 hours before you serve it for a delightfully refreshing (and firm) pie!

Finally, sprinkle the lime zest on top before serving and garnish with a bit of freshly whipped cream!

Here is a side dish that my green-thumbed hubby likes to make during the summertime when he has an abundance of tomatoes and okra in the garden. He likes to eat it served over rice.

Stewed Okra and Tomatoes

2 cups okra, cut until 1/2 inch slices
2 cups ripe tomatoes, cored and then diced
4 medium cloves of garlic, thinly sliced
1 cup water
Salt and pepper to taste
Brown rice, cooked

Combine the okra, tomatoes, garlic, and water in a medium saucepan. Season to taste with salt and pepper. Bring the mixture to a boil. Then, cover, and lower the heat to a simmer.

In true southern fashion, my husband says that you should cook it “until it’s mushy.” But I think about 1-1.5 hours is usually plenty to make the veggies nice and tender, the flavors nice and melded. Stir occasionally and add extra water if your veggies begin to dry out. Serve over hot rice. Enjoy!