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Six Wines that Put the 'Sweet' into Sweet Summertime

Six Wines that Put the 'Sweet' into Sweet Summertime



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Too often we forget that sweet wines are great sipping beverages during the hot days of summer, especially when served chilled and paired with fresh fruit or lively cheeses — a great seasonal substitute for afternoon tea.

Here are six such wines from classic, sun-drenched areas of southwestern France, northern Italy, and the coast and islands of Sicily.

Marchesi di Gresy “La Serra” Moscato d’Asti ($16). Think of this as a lightly sparkling wine with the flavor of macaroons, utterly charming, with good acidity; serve it well chilled with some fresh fruit nearby.

Alessandro di Camporeal “Kaid” Sicilia Late-Harvest Syrah 2014 ($13/500 ml). Sweet syrahs, whether sparkling or still (as is the case here), seems to be an acquired taste that we’ve not yet acquired — but for those who have, this one has mulled mulberry flavors with a funky savoriness in the finish.

Domaine de la Coume du Roy Muscat de Rivesaltes 2014 ($20). Lovely floral nose with lots of vanilla woven in, full and not delicate, with a little pétillance and a somewhat sugary texture.

Thunevin-Calvet Maurey 2005 ($28). Figgy nose with flavors of figs, prunes, and other dried fruits, good texture, and very good acidity at the end which makes this fortified wine seem drier than it is.

Domaine la Tour Vieille Banyuls Rimage 2014 ($29/500 ml). A combination of plump fruit and dried fruit aromas and lots of intertwined plummy and dried fruit flavors, indicative of a younger vintage; good structure — fruity but not overly rich.

Ben Ryé Passito di Pantelleria 2013 ($39/375 ml). From a windy, stony island between Sicily and Tunisia, this passito has zingy orange colors with flavors of light cherry and brioche; full and rich-bodied but with lots of great finishing acidity — a manly sweet wine.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


Savor the Summer

Raid the farmers' markets right now for nutrient-packed produce to fuel your active season. Rick Rodgers, author of Summer Gatherings, gives you three options&mdashfast, faster, fastest&mdashto plate up the best summer has to offer

Tomatoes
Talk about killer tomatoes: You may know that their lycopene can help slay colon-cancer cells. But new research from India reveals that lycopene may also hamper brain tumors. Abs-building bonus: One medium tomato contains just 22 calories.

Raw
Tomato Pesto Pasta
Core, seed, and chop 2 large tomatoes and mix in 1/2 cup store-bought pesto. Let stand 1 hour at room temperature. Cook and drain 1 pound spaghetti, reserving 1/2 cup pasta water. Return the pasta to the pot and toss with the tomato pesto, 1 cup ricotta cheese, and enough pasta water to make a light sauce. Season with salt and pepper. Makes 4 servings.

Quick Cook
Chèvre Tomatoes
Halve 2 tomatoes horizontally and shake out the seeds. Place the halves cut side up on a broiler pan, salt lightly, and broil until sizzling, about 3 minutes. Sprinkle on 3 ounces crumbled goat cheese. Drizzle with olive oil and top with a few grinds of pepper. Put the tomatoes back under the broiler until the cheese softens, about 2 minutes. Sprinkle with chopped fresh oregano. Makes 4 servings.

Blender
Gazpacho Mary
Pulse 2 large tomatoes and 1/2 red bell pepper (all seeded, cored, and chopped) with 1 1/2 cups canned tomato vegetable juice 1 firm, seedless cucumber, such as Kirby (scrubbed and coarsely chopped, but no need to peel or seed) and 1 large scallion. When the mixture is finely chopped, stir in 1/2 cup vodka. Chill. Serve in 4 bowls, topped with croutons. Makes 4 servings. Zucchini
This summer squash is your go-to vegetable for essential vitamins and minerals: It's high in vitamin A (for eyesight), vitamin C (for tissue growth and repair), riboflavin (for red blood cell production), and manganese (for your immune system).

Raw
Zucchini Carpaccio
Use a serrated knife to thinly slice 3 zucchini lengthwise. Arrange slices on a salad plate drizzle on 2 tablespoons olive oil and 1 table­spoon red-wine vinegar, and add salt and pepper. Sprinkle with 2 tablespoons chopped fresh mint. Let the slices marinate about 20 minutes at room temperature before serving. Makes 4 servings.

Quick Cook
Zucchini Quesadilla
Cut 1/2 zucchini into very thin discs. Warm a wheat tortilla in a skillet over medium heat. Flip it, and cover half with the zucchini and some shredded jalapeño jack cheese. Fold it in half and cook, turning once, until toasty brown. Cut into wedges and serve with salsa. Makes 1 serving (or more as an appetizer).

Blender
Curried Zucchini Hummus
Pulse 1 coarsely chopped zucchini, 1/3 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon curry powder, and 2 garlic cloves. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until smooth. Add salt to taste serve with pita, crackers, or raw vegetables. Makes 4 servings.

Corn
Corn is good source of folate, which may help reduce your risk of dying of stroke or heart failure, according to a 2010 study by Japanese researchers. Plus, corn is rich in fiber, which can help you feel full enough to skip that second helping of potato salad.

Raw
Corn Salad with Tomatoes and Basil
Toss 2 cups raw corn kernels with 2 large seeded and diced tomatoes, 3 tablespoons chopped fresh basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon red-wine vinegar. Season with salt and pepper. Makes 4 servings.

Quick cook
Corn-and-Black-Bean Saute
Saute 2 cups corn kernels, 1 seeded and minced jalapeno, and 2 minced garlic cloves in 1 tablespoon olive oil over medium-high heat until corn is just tender. Stir in a 15 1/2-ounce can of black beans (drained and rinsed) and 2 tablespoons chopped fresh cilantro. Season and heat through. Makes 4 servings.

Blender
Corn Pudding
Blend 1 1/2 cups corn kernels, 1 1/2 cups milk, 3 large eggs, 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Pour into a buttered 8-inch square pan and sprinkle with 3 tablespoons grated Parmesan. Bake at 325°F until puffed and set, about 30 minutes. Makes 4 to 6 servings. Watermelon
Tomatoes hog the nutrition spotlight for their lycopene, but watermelons are also high in this cancerfighting carotenoid. Always store whole melons on the counter--melons kept in the fridge have 11 to 40 percent less lycopene, according to USDA research.

Raw
Watermelon with Spiced Salt
Toast 2 teaspoons cumin seeds and 1 teaspoon fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute, and then grind them in a spice or coffee grinder. Add 2 teaspoons kosher salt and 1/4 teaspoon cayenne pepper. Sprinkle watermelon cubes with the spiced salt, and top with a squeeze of lime. Makes 4 servings.

Quick Cook
Watermelon Salad with Warm Basil Oil
Heat 1/3 cup extra-virgin olive oil in a small saucepan. Add 1/3 cup packed basil leaves and immediately puree the mixture in a blender. Arrange 2 or 3 thin watermelon wedges (rind removed) on 4 salad plates. Top with a little thinly sliced red onion, drizzle with warm basil oil, and season with salt and pepper. Serve immediately. Makes 4 servings.

Blender
Watermelon Daiquiri
Ahead of time, freeze 3 cups watermelon chunks (seeds and rind removed). Blend them with 1/3 cup rum, 2 tablespoons lime juice, and 1 tablespoon superfine sugar. Pour into chilled glasses. Makes 2 servings.

Blueberries
Beyond their high fiber content, these beautiful berries contain antioxidants that may protect you against insulin resistance, hyperglycemia, and cardiovascular diseases, according to a 2010 study review published in Nutrition Reviews.

Raw
Blueberry Protein Parfait
In 4 short glasses, layer blueberries, ricotta cheese (preferably fresh), a handful of granola, and chopped pistachios. Makes 4 servings.

Quick Cook
Caramel-Blueberry Pie Sundaes
Bring 2 1/2 cups (13 ounces) blueberries with 1/4 cup sugar and 1 tablespoon lemon juice to a boil cool until warm. Layer in 4 glasses with crumbled shortbread cookies and scoops of dulce de leche ice cream. Makes 4 servings.

Blender
Red, White, and Blue Smoothies
Blend 2 cups plain Greek yogurt and 1/2 cup low-fat milk with sugar and vanilla extract to taste. Pour half the vanilla smoothie into 2 glasses. Add 1 1/2 cups (8 ounces) blueberries to the remaining smoothie mixture in the blender and blend. Pour over the vanilla smoothie in the glasses. Top with fresh raspberries. Makes 2 servings. Peaches
The pulp and the peel of peaches are packed with potent antioxidants, according to a 2009 Brazilian study. Buy organic--that clingy fuzz puts the fruit at No. 1 on the Environmental Working Group's list of produce carrying the most pesticide residue.

Raw
Peach and Prosciutto Kebabs
Cut 2 peaches into 8 wedges apiece discard the pits. Wrap each wedge in thinly sliced prosciutto and slide onto 4 bamboo skewers along with 12 bocconcini (mini fresh mozzarella balls). Makes 4 servings.

Quick Cook
Almond-Stuffed Peaches
Mix 1/2 cup crushed amaretti cookies or almond biscotti with 2 tablespoons softened butter into a paste. Press the mixture into the centers of 4 peach halves, and place in a small baking dish. Bake in a 350°F oven until the filling is lightly browned, about 20 minutes. Serve warm with vanilla ice cream. Makes 4 servings.

Blender
Peach Soup
Blend 4 peeled, pitted peaches with 11/2 cups semidry white wine. Add lemon juice and honey to taste, and chill. Serve in 4 bowls, topped with chopped fresh mint. Makes 4 servings.


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