The Suitcase Lady


June 19, 2012, 9:44 pm

If I say “watermelon”, you might say “summer”.

In varying degrees, many of us favor different foods for different times of the year. My father-in-law was on the low end of seasonal eating. Fried meat, potatoes, beer and ice cream served him well year round. His only concession to season was fresh corn on the cob in August. On the other end of the spectrum, Japanese cooks not only  vary the foods with the times of the year, they also consider colors and tableware. One of the most memorable meals of my lifetime was a fall dinner I had in Japan. Squash soup and golden crab cakes on dishes of varied earth hues and a centerpiece of fall flowers, branches and leaves combined to created a total aura of autumn.

Summer is here, and my kitchen will become a summer kitchen. The baked potatoes , hearty soups and casseroles of winter will be on sabbatical. In their place will be dinner salads, stir frys, broiled open face sandwiches and picnics. Most of our summer meals are eaten outdoors on the deck, and I cannot imagine diving into a bubbling casserole of scalloped potatoes on a steamy summer evening.

Here is a quick, easy recipe that is perfect for a 90 degree night.

Corn and Avocado Dinner Salad

  • 1 can Summer Crisp or Steam Crisp canned corn…(Purists would insist that this be cut off the cob which would be wonderful, but I refuse to feel any guilt about this shortcut.)
  • 1 medium size avocado, diced
  • 1 cup cherry or grape tomatoes cut in half
  • Juice from 1 lime or equivalent Nellie and Joe’s Lime Juice
  • Fresh chopped chives or onions to taste
  • Salt and pepper to taste
  • Bacon crumbles for topping…turkey or soy bacon if you are not into pigs

Mix everything together, chill and head for the patio with some crispy French bread, fruit and wine. The recipe serves two generously and can be doubled or tripled with ease.

Bon Appetite!

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