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!

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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!

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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.

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I, dear readers, like many other home cooks, completely idolize Julia Child. I mean, what American cook wouldn’t want to be her?! Learning to cook in France, bringing a new cuisine to home cooks in America, the whole shebang – she’s pretty much just the best.

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I’ve said it before, and I’ll say it again – sometimes just the simplest, freshest ingredients don’t need a whole lot of hootenanny in order to make a delicious dish. Simple stewed tomatoes with pungent garlic and fresh herbs make a perfect pasta sauce – quick, easy, fresh, simple, pure – delicious!

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