Strawberries – with another wave of summer hitting full force, today would be a great time to make some fresh, creamy berry gelato. Serve alone or with a few berries cut over the top.
Strawberry Gelato

Cantaloupe and Cilantro – how about a refreshing fruit salsa? This one is great with chips, or you could easily pair it with fish or on a tortilla with black beans.
Melon Salsa

Red Pear Tomatoes – for a delicious crostini (“little toasts” in Italian – these are toasted bread slices served with a variety of toppings) appetizer or light dinner entree, toast or grill some good crusty bread slices, then rub with a cut garlic clove. Spread with roasted red pear tomatoes and cannellini beans, then top with a few crumbles of goat cheese or some grated parmesan and fresh basil. The following recipe calls for tossing the roasted veggies with pasta, but skip the pasta, and instead add some rinsed and drained, canned cannellini beans to the pan at the end of roasting. When the vegetables are done, cool a little, before assembling the toasts. Crostini just like you’ll find in Italy! Pair with the following salad for a light meal.
Pasta with Roasted Cherry Tomatoes and Basil

Red Leaf Lettuce – we’ve got a tree laden with Asian pears right now, so I’ll make a tossed green salad with the lettuce, Asian pear slices, plus some toasted pepitas (pumpkin seeds), red onion and shaved parmesan. My daughter will mix up one of her mustardy balsamic vinaigrettes to dress the salad. And if we have a little arugula left in the fridge we’ll toss that in too for a little extra bite!

Crookneck Squash – try this is Italian-style grilled vegetable sandwich when you feel like cooking out on the barbeque. And you have lots of ripe zucchini.  All you need is some grilled corn (see below) and a red leaf lettuce salad.  Nirvana.
Grilled Summer Squash Sandwiches with Fresh Mozzarella and Olivada

Corn – our favorite way to enjoy corn on the cob is to grill the ears over an open flame. You can do this on the grill outside, or you can also use a burner on a gas stove. If you choose the indoor method be sure to keep the flame on low. I place the ears side by side on the burner grate, fitting about three or four ears at a time. I use a deep wok lid to cover them while they cook – this steams the ears at the same time they grill. You’ll need to turn the corn several times to cook all sides. Expect the kernels to blacken in places – you’ll also hear them pop occasionally! Enjoy with butter, or a squeeze of lime juice and a sprinkle of salt and cayenne.

Here’s a great salad to use with any leftovers. You could throw the tomatoes and/or cilantro into this salad as well.
Grilled Corn Salad with Tomato and Herbs