When you get tired of barbecued corn, try this Corn and Tomato Salad recipe from Sunset magazine (I’m not sure what month/year, but I would guess summer!).
Ingredients:
1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes
1/4 cup slivere4d fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
salt and pepper
Instructions
1. An average [...]

 
The newly-launched channel Planet Green is taking “Bam!” to a whole new level with Emeril Lagasse in the new show “Emeril Green”. The show, which airs Monday through Thursday on Planet Green, will focus on seasonable, sustainable food and will be shot on location at Whole Foods.
Six episodes will debut on Monday, July 14 from 8-11PM (ET).
To find out [...]

Barbecuing corn takes patience and practice, but the end result, sweet, fresh, perfectly-done corn on the cob, is so worth the wait.
My husband has become a corn cooking master, and his secret is all in the ear rotation.
But I’ll get to that.
First, choose your ears by pulling back on each husk a bit, just enough [...]

Thanks to All Recipes, here’s a roundup of 4th of July recipes for every state of the union. So whether you’re in California whipping up a smoothie, South Carolina sipping sweet tea, or Montana kicking back with a tonic, be sure to raise your glass to Independence Day!
Wyoming Stew
Wisconsin Native’s Beer Cheese Soup
West Virginia Recipes
Washington [...]

During the hot months, one of my go-to recipes is Tofu Bell Pepper cups, which are quick, easy and yummy.
Ingredients
Bell peppers (one per person–I use red, orange or yellow, whichever is cheapest)
Extra Firm Tofu (about 1 cup per person)
One can pitted green olives
Veganaise
Yellow Mustard
To prep the bell peppers, cut each one vertically and remove the [...]

Green beans are in abundance right now, and whether you choose traditional green, yellow (called wax beans) or even purple, they are bound to be the sweetest and freshest of the season.
When choosing green beans, go for long and skinny over short and plump, as the longer beans tend to be sweeter and crisper than [...]

My Greek ancestors would definitely approve of this recipe for Greek Salad, found in Sunset magazine (April 2006).
Ingredients:
2 English cucumbers, cut into 1/2-inch cubes
2 pounds tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 cups coarsely chopped parsley
1 1/3 cups drained pitted kalamata olives, halved if large
1/2 cup [...]

Now that it’s warming up, it’s time for some frozen treats that are easy to make and good for you, too.
Equipment You’ll Need
Blender
Popsicle mold
The rule of thumb is to use 3 to 4 cups of cubed/chunked fresh or frozen fruit and 1/4 cup of fruit juice (fresh or frozen concentrate).
The combinations are endless:

Fresh strawberries with [...]

I got this recipe from Vegetarian Times I don’t know how long ago, and I fall back on it every time the temperature hits triple digits where I live. I always try to make more than I will need so I can have it for dinner at least twice, and maybe even for lunch in [...]

You can tell it’s summer because of all the fruit in store(s). Of all the fruits available, I have to say that berries are my favorite. I’ve been known to enjoy strawberries, blackberries, blueberries and even raspberries at every meal.
From delicious fruit smoothies, to fruit salads and snacks, to berries cut up on salads and fish, [...]