By Rachel Rappaport of Coconut & Lime

As July 4th nears, my thoughts always turn to patriotic foods. Cook-outs are a traditional way to celebrate our independence, but there are lots of other ways to celebrate.

One the most colorful ways to celebrate is with this 4th of July Trifle by Dine and Dish. It is super simple to make and would be perfect to take to a picnic or cookout.

Over at the Jew and the Carrot we find an interesting essay about the push farmers feel to get their corn crops to harvest in time for the 4th of July and the tactics some take to meet that deadline.
Stef at the Cupcake Project cleverly came up with All American BBQ Cupcakes with Sweet Corn Frosting. They look like Summertime in cupcake form. Firecracker Nachos from C is for Cooking is perfect for a 4th of July bash with an Asian flair.

If retro is your thing, try this 1936 recipe for Betsy Ross Cake or this recipe for Thomas Jefferson’s ice cream.

Americans are not the only ones to celebrate their heritage. Make this fourth of July more international and try out some patriotic dishes from around the world.
On Australia Day, Australians like to celebrate what makes Australia unique. Try this Australian inspired Watermelon and Coriander Salad with Fennel Risotto Stuffed Squid.
Did you know that orange carrots were bred to honor the House of Orange? Before that, carrots were most often white or purple. That’s a real case of patriotism changing food history. Read more about it (and check out an historical recipe) here.

Mexicans celebrates Mexico’s Independence from Spain by having feasts. One popular choice is the tasty mole poblano.

Sweden’s National Day isn’t as big of a deal as our Independence Day but this strawberry and almond paste pastry is beautiful and makes the most of in-season strawberries.

For more recipes perfect for Independence Day, try the Foodieview Recipe Search Engine.

Rachel Rappaport is a food writer and recipe creator who lives in Baltimore, Maryland. You can check out over 600 of her original recipes at her award winning food blog, Coconut & Lime.

by Brilynn of Jumbo Empanadas

I confess, I have an ulterior motive for choosing to turn the spotlight on cherries for my recipe round up. Sure there are lots of summer fruit coming into season right now, but my heart belongs to cherries. You see, ever since I was born I have spent a part of every summer in my Grandparents cherry orchard. As soon as I was old enough to do more than sit in my crib and pop cherries in my mouth, (which I wouldn’t stop doing unless they were removed from my reach) I was put to work picking, sorting or selling cherries. Working in an orchard means getting up early to pick while it’s still cool and then spending the rest of the day sorting and selling the cherries you picked in the morning. Despite the hard work, I’ve always loved cherry season because it means family time.

The orchard belongs to my Grandparents and is run entirely by family and some very helpful friends. I have fond memories of picking cherries in the orchard on hot summer days, sitting on a ladder with a harness and basket, surrounded by clumps of enormous bing cherries and trying to spit the pits at my cousins on the ladders nearby. When it was time to come in for lunch someone would ring a giant schoolbell to signal us to the table. Everyone would grab a plate and some bread or a roll and fix themselves a sandwich from plates of coldcuts, cheese and veggies. I’d better stop now before I travel any further down memory lane, if you get me started I’ll go on for days. Anyways, all of this is to say that I have cherry juice in my blood I will never tire of this gorgeous fruit. As such I’m always looking for different ways to use cherries in cooking and baking although I must admit, I eat most of them straight off the tree just as they are, (or out of the freezer for a frozen treat!) So I’ve scoured the internet and found some delicious sounding cherry recipes that I can’t wait to try out in a couple weeks when it becomes cherry season in Ontario.

How about we start with a refreshing cherry beverage and what could be better than a Cherry Mojito? The folks at Yum Sugar came up with this delicious twist on the classic mojito and I think it sounds amazing! I would probably stay true to the mojito and use rum in my version of it, but what can I say, I just prefer rum.

If you like your cherries in baked goods, there are lots of those to go around. Helen of Tartelette shows off some beautiful Cherry Orange Blossom Cakes and makes them extra cute by baking them in mini herb pots lined with parchment paper. You can always count on Helen to come up with the best recipes and have stunning photography to accompany them.

Moving right along from cakes to tarts we have a Macaroon Cherry Tart Recipe from Heidi of 101 Cookbooks. Heidi claims that despite how good it looks, this tart is also extremely simple to put together and not at all fussy. It has a press-in-pan crust and combines the flavour of cherries, coconut and brown sugar. I’m definitely lined up for a slice of this one.

Anyone who has read my blog recently knows that I’m currently obsessed with ice cream and various other frozen concoctions so when I saw that Elise of Simply Recipes had made a Cherry Ice Cream with Chocolate Chips I knew immediately it was going on my list of ice creams to make. You can never go wrong with the combo of chocolate and cherries and the colour of that ice cream is phenomenal!

If you’d like to try your cherries in a savoury dish, Joe from Culinary in the Country has got you covered with mouthwatering Grilled Tilapia with Cherry Salsa.
Joe did almost a week of cherry recipes and has some sweets as well, including a Black Forest Cherry Cheesecake. His site is definitely a good one to check out.

Should you be fortunate enough to receive a large quantity of cherries and aren’t sure what to do with them, I suggest David Lebovitz’s No Recipe Cherry Jam.
He doesn’t promise it won’t get messy, but does provide some guidelines on how to turn your cherries into fabulous jam. Cherry jam is a wonderful creation that you rarely see in stores so make it if you have the chance, I assure you it will be a hit!

If you can’t wait for cherry season and want to feast your eyes on some beauties, check out the amazing photography by Matt of MattBites. Although I should warn you, it will leave you craving cherries more than ever!

Now I don’t know about the rest of you, but my supply of cherries from the freezer has long since dried up and I can’t wait for the arrival of this season! Happy eating!

As always, you can find many more mouthwatering cherry recipes on the Foodieview Recipe Search Engine.

And to find out more about Brilynn and her Go Big or Go Home philosophy, check out her blog, Jumbo Empanadas.

By Anne-Marie Nichols of This Mama Cooks! and My Readable Feast

Summer is here and if you have kids you may be planning for lazy days by the pool, hikes in the mountains, or picnics at the park. Or maybe your kids are lucky enough to go to camp.

As a work at home parent, I’ve signed up my two children, Nathan, 8, and Lucie 5, for a myriad of activities hoping that they don’t come to me every 20 minutes complaining that they’re bored. Even so, it’s only been a week and they’ve spent most of their vacation fighting with each other or demolishing the house. Me? I’m ready to ship myself off to summer camp.

Whatever your situation is, you want your family’s day to start off with a filling breakfast. (Well, filling enough so they don’t come to you an hour later, whining that they’re starving.) So why not make breakfast exciting? Either come up with recipes that you can make together - even the youngest child can stir, measure or spoon batter. Or find some easy-to-make dishes that are fun to eat.

An example of a simple and fun breakfast dish is a yogurt parfait. Just fill a tall ice cream glass with layers of different flavored yogurts, cereal, and fruit. Top it off with whipped cream and a cherry as an extra special touch. Here are some more ideas.

Toast, It’s What’s For Breakfast

One of my family’s favorite fun kid’s breakfast ideas is Sunshine Toast using different shaped cookie cutters. It’s a pretty healthy dish, especially if you use whole wheat bread and organic, free range eggs. But I’m not going to tattle if you decide to serve it with a slice of bacon or ham.

Building on this idea is making Sunshine Toast using French Toast. (This assumes your child likes maple syrup on eggs. My kids do, especially when bacon is involved.) Cook your French Toast just slightly under done. Then let it cool enough to handle. Make the sunshine toast as directed being careful not to overcook the bread. Drench in syrup and serve.

Speaking of French Toast, Erica Walker at Family Favorite Recipes has a terrific recipe for Strawberry and Cream Cheese French Toast. Summertime means fresh berries, so feel free to use all kinds, not just strawberries. Remember, not only is summer the season for farmer’s markets, but you can also take your children berry picking at local farms.

Another toast recipe comes from Christine at Me, My Kid and Life: An American Single Mom Sharing Healthy Recipes. Her recipe for Banana, Cinnamon and Honey Spread on Toast is something that your kids can make on their own. As she writes, “This is a super easy all-natural snack food recipe that Sophie (her teenage daughter) enjoys making!” This would make an awesome snack, too.

If you are a bread baker, check out Suzanne McMinn’s post, Breakfast with Grandmother Bread at Chickens in the Road: Life in Ordinary Splendor. (And if you’re not, go by your local bakery and ask for a loaf of thickly sliced bread.) Suzanne’s post gives recipes for Egg Grandwich, Stuffed French Toast, Cheesy Poached Eggs (to put on toast), Cinnamon Crispies, Cinnamon-Swirl Bread, Cinnamon Rolls, Caramel-Pecan Rolls, and Cinnamon Toast. It’s more breakfast fun with toast and bread dough than you ever could imagine!

Kids Can’t Live On Bread Alone

While toast is pretty darn good, let’s not forget about pastries, muffins, and other baked goodies. Renee at Brady Bunch Mom gives us two recipes in her post, Wheat Breakfast Recipes - Fruit Muffins, Scones & Cracked Wheat. I love how healthy her recipes are since they use fruit juices, honey or applesauce to sweeten. (No refined sugars at the Brandy Bunch house!) Since my daughter is allergic to eggs, I also appreciate that these recipes work if you leave them out. Renee says they are a little drier without the eggs, so I would add a little more juice or applesauce before baking.

On the opposite end of the healthy scale comes Lisa Patrin’s post, Today’s Recipe: Chocolate Raspberry Pastries at the Let’s Talk Life: Community, Family, and Meals blog. This is definitely a special occasion, boy-you-kids have-been-good-all-week, type of recipe. Considering that it’s a pastry filled with a couple of raspberries and a Hersey’s chocolate kiss, maybe it’s a geez-Mom-you’ve-had-a-tough-week recipe, too.

Breakfast for the Busy

If you’re looking for a stick-to-your-ribs, traditional breakfast, look no farther than The At-Home Life Blog. In Wifey’s post, WFMW - Breakfast Recipes are recipes for baked oatmeal, oatmeal pancakes, and egg casserole. Not only can you start these recipes the night before, they’re also perfect for an energy boost before soccer camp or a swim class. Who says you can’t have breakfast for lunch, a snack or even dinner?

However, if these recipes are too much to do on a busy morning, take a look at The Breakfast Plan from Kimberly at My So Called Life. Her recipe for breakfast cookies intrigued me. First, you could make them the night before - always a time saver. Plus, they are fairly healthy since they contain whole wheat flour, applesauce, rolled oats, and wheat bran. This is also a recipe you could play around with, for example, eliminate the egg and use applesauce instead or leave out the nuts and add raisins.

Experiment and Have Fun

If you’re the type to play around with recipes, I hope you can be inspired by Nicole at The Simple Cajun Life. Her friend gave her a dessert recipe for a deep fried egg roll wrapper filled with banana and chocolate chips. Since her daughter cannot have chocolate, she improvised and came up with Breakfast Eggrolls, her family’s “Sunday morning alternative to purchased donuts.”

Whatever you decide to make for breakfast, have fun and get creative. Most importantly, get the kids involved. Not only will it make for family memories, but having them cook keeps kids busy and out of your hair for a few hours this summer. Enjoy!

You can find more fun breakfast recipes perfect for kids on the Foodieview Recipe Search Engine.

Anne-Marie teaches parents how to combine children’s books and cooking to promote family togetherness at her blog, My Readable Feast.
And you can also find her at This Mama Cooks!On a Diet sharing healthy recipes and fitness and weight loss tips.

By Rachel Rappaport of Coconut & Lime

As we move into the last few weeks of Spring, more and more food is coming into season. Even the colder states are starting to see fresh, local produce appearing in Farmer’s Markets, grocery stores and farm stores. Buying fruit and vegetables during their season rewards you with the best flavor and quality. Coming into season this month are some of my favorite foods including green beans, raspberries, blackberries, several varieties of lettuce, Vidalia onions, and eggplant.

Eggplant is one of these love it or hate it vegetables. Detractors point to its tendency towards bitterness and the sponge-like way it absorbs oil but eggplant lovers know that with a little careful preparation, this meaty vegetable can be divine. The beginning of grilling season is upon us and this honey garlic grilled eggplant from Beyond Salmon is a perfect side dish. Over at Kath Eats Real Food, this recipe for Shrimp, Eggplant and Zucchini dish includes some tips on how to avoid that aforementioned bitterness in your eggplant and one serving is only 300 calories!

Vidalia onions are so sweet they can be eaten out of hand. Unlike regular onions and most other forms of product, Vidalia onions are generally only available during their brief growing season. Kalyn makes the most of them in this Asian influenced Cucumber Salad which features chunks of raw Vidalia onions. If you prefer your onions cooked, you can’t go wrong with roasted Vidalia onions in a tasty sounding balsamic sauce. Stephen Cooks has the recipe here.

No Recipes defies its name and offers up this tasty recipe for grilled lettuce pizza. Like your lettuce a little more traditional? Try this recipe for Pesto Bacon Lettuce Tomato Wraps that just happens to be gluten-free from Karina’s Kitchen.
This recipe for braised green beans from Mediterranean Cooking in Alaska has me yearning for more Greek food.

Last year I made a blackberry cornmeal cake that was a rustic way to serve the berry, but I also enjoy this more refined blackberry pie that Alpineberry made last year.

Raspberries are so perishable I normally end up just eating them as-is or sprinkled on some plain yogurt, but this year I resolve to make something more adventurous. Perhaps these raspberry quesadillas? Or these poached pears with thyme and raspberries? Luckily I have all month to decide!

For more recipes using green beans, raspberries, blackberries, lettuce, Vidalia onions, or eggplant, try the Foodieview Recipe Search Engine.

Rachel Rappaport is a food writer and recipe creator who lives in Baltimore, Maryland. You can check out over 600 of her original recipes at her award winning food blog, Coconut & Lime.

SignOnRadio.com, San Diego’s finest internet radio station, has asked me to join them on their Gourmet Club show. It’s hosted by Caron Of San Diego Foodstuff, Maureen Clancy, and Robert Whitley of Wine Review Online.

We’re going to talk about the San Diego food scene today from 11am-noon. Listen in, and let us know what you think.

by Andrea Meyers of Andrea’s Recipes

Even though Memorial Day is the traditional start of the summer grilling season, my itch to fire up the grill and cook outdoors comes much earlier, usually in April in spite of the continuing cool weather. Come July and August when the days are hot, cooking on the grill helps keep the house cool and cleanup easy. After a long day outdoors playing with the kids and working in the garden, the last thing I want to do is heat up the house! My love of grilling comes from my dad who used to raise the garage door and pull the grill just barely inside, leaving the door open of course, so he could grill with a foot or more of snow on the ground in the middle of January.

Meat is a classic for cooking on the grill, and to me nothing tastes better than a steak or ribs hot off the coals, or gas if you prefer. Jaden of Steamy Kitchen shows off her grilling and drawing skills in her post “How to Turn Cheap Choice Steaks into Gucci Prime Steaks” which describes her experiments with salting and resting times to achieve tenderness and lock in lots of flavor. We tried her instructions last fall after she published them, and as a consequence we no longer go out for steaks because we can grill very flavorful steaks at home. Barbecued ribs are another grilling classic, and Grilled Prawns with Szechuan Peppercorn Salt is great for seafood lovers.

Chicken tends to dry out on the grill, but marinading it boosts flavor and keeps it moist. Try some flavorful Thai Grilled Chicken with Cilantro Dipping Sauce or Jamaican Jerk Chicken or a light Lemon Herb Marinated Chicken.

Grilling vegetables is one way to make them taste even better. Our Kitchen Sink shows how to grill baby bok choy, Kalyn teaches us how to grill zucchini perfect every time, and Elise shows us some beautiful grilled corn. Grilling whole or large pieces of vegetables works well if you grill directly on the grate, but if you want smaller pieces, you can use skewers or try using a grilling wok or skillet.

Grilled fruit takes on a smoky taste that balances the sweet flavors, and Susan of Food Blogga grills up some beautiful watermelon. Many other fruits do very well on the grill, such as pineapple, mango, apples, pears, bananas, just make sure they are firm and fresh, perhaps slightly short of perfectly ripe. Soaking some fruits before grilling helps retain juices, and adding some lemon juice to the water helps preserve color. Spicing the water with rum, brown sugar, cinnamon, and nutmeg produces a gorgeous pineapple that tastes great with ice cream, just watch out for the flare up from the rum!

Pizza is another food that does well on the grill, and the combinations of toppings are endless. Chef Craig Priebe has a great recipe for grilled pizza dough, and it works well for both main course or dessert pizzas. How about a savory white grilled pizza with spinach, feta, and sun-dried tomatoes? Or a dessert grilled pizza enrobed in cinnamon and sugar then filled with French vanilla ice cream and topped with chocolate sauce? You’ll never think about pizza the same way again!
Grilling is very easy, and the following tips will help make your grilling experiences even more enjoyable:

* Trim excess fat from meats, leaving no more than 1/4 inch. The meat will still have plenty of flavor and you’ll have less grease, which means less chance of flare ups.

* Clean your grill each time you use it. Use a wire brush to scrub the grates after it has preheated, then let the grill continue to burn for at least five minutes after you finish grilling and scrub again.

* Keep a bowl of vegetable or canola oil and a paper towel nearby, and use your tongs to rub the oil-soaked towel on the grill to keep foods from sticking. This is especially important for chicken, seafood, vegetables, and anything with a sticky sauce. Don’t use cooking sprays as you could have a dangerous flare up.

* Watch the heat on your grill and adjust as necessary. Use a grilling thermometer to keep the temperature just right. If you grill doesn’t come with one, you can purchase them at hardware or home improvement stores. You don’t want to eat a lump of charcoal when you were planning on a nice steak!

* Use a timer to help you keep track of grilling times. It’s easy to over or underestimate.

* Cooking times can vary depending on weather conditions. Allow more cooking time on cold days and less cooking time on hot days.

And here are some important tips for grilling safety:

* Before using an old grill, check it first for any uninvited guests, i.e. mice and hornets.

* Keep children away from the grill at all times.

* Keep a fire extinguisher nearby, just in case. A grill fire is basically a grease fire, so never use water to extinguish a grill fire.

Have fun grilling this summer, and be safe with your grill!

You can find more great grilling recipes on the FoodieView Search Engine.

Andrea Meyers is an instructional designer and education consultant with a passion for cooking. Her cooking blog Andrea’s Recipes has many recipes for the grill as well as tasty salads and desserts that go well with grilled foods.

by Helene Dujardin of Tartelette

While we are bathing in the warmer days of Spring, Summer is right around the corner and promises of outdoor dinner parties and fun BBQs with friends and family will be here before we know it. The appetizers are ready to be set on the table, meats and vegetables are getting nice and toasty on the grill, and desserts are tucked away ready for the grand finale. From cupcakes, cakes, bars, and tarts to ice cream, the selection could not be more abundant for al fresco dinners. Both children and adults will find happiness in the little selection I put together for you.

When it comes to pleasing everybody I think one cannot go wrong with S’more Cupcakes from this little piggy or Oreo Muffins from Eat Drink Live which appeal to the inner child in each of us. For more grown up and sophisticated flavor, head over to Cannelle et Vanille where Aran made these cute-as-a-button, kid friendly (major points for the extra calcium boost), Strawberry, Rhubarb and Yogurt Cupcakes.

If small and individual is not your thing, why not bring a whole cake? This Fluted Polenta and Ricotta Cake by Amanda of Slow Like Honey is a great pick. Anita at Dessert First offers a lovely variation on the theme with her Plum Cornmeal Cake. Not too sweet, sturdy cakes with polenta lend themselves naturally to yummy toppings like this Cardamom Citrus Fruit Salad from Simply Recipes or Dulce de Leche from Chez Pim. I also never leave the house for a friend’s party without bringing the Ultimate Lemon Pound Cake, always a sure win and a lovely grin.

Tarts and tartelettes are great favorites at summer outdoor parties especially in July. Here in the US, traditional pies like this American Apple Pie from Kitchen Parade and Cooking In Cleveland’s Apple Crostata will more than likely be making appearances. These not-too-sour-not-too-sweet Lemon Meringue Tartelettes are a great choice for cooling off after hot wings and hot salsa! If it is a taste of the tropic that you crave, dive into a Key (not Lime) Cheesecake Pie from Lisa of La Mia Cucina. Finally, if stone fruits are ripe and in season where you are, Ivonne from Cream Puffs In Venice has the perfect recipe for Peach Almond Tarts or you could cut a slice from my grandmother’s famous Apricot Almond Tart.

For a casual get together in the backyard or as part of a buffet table, bar cookies and brownies are also great favorites: easy to transport, cut big or small, and easy to share with friends! Why not forget about being good and indulge in Ina Garten’s Outrageous Brownies as seen on Deb’s blog Smitten Kitchen. Equally tempting are the Piece of Heaven Bars made by Lynn of Cookie Baker Lynn. Really what’s not to love in an old fashioned oat chocolate and caramel bar?!! If you are looking for a super kid friendly bar cookie, look no further: Mary from Alpineberry made the perfect concoction in her Peanut Butter and Jelly Bars. Surely the kids will swarm towards these but I bet that most adults will reach for a glass of milk and one piece of these also! If you are looking for lighter and more sophisticated flavors, Elise at Simply Recipes made some fantastic Gingered Lemon Bars that will end a meal beautifully without weighing you down during any afternoon activities.

One of everybody’s favorite desserts is ice cream. Yes, everywhere you go it seems like we really do scream for ice cream!! Making your own is really not difficult, even without an ice cream maker (freeze and whip your base every 2 hours or so and you will have great ice cream). If you are into natural flavors and sorbets why not try Marcela’s All Natural Banana Ice Cream at Pip In The City. I had the pleasure of making it with her and it was the quickest, creamiest and most satisfying ice cream/sorbet I had made in a while! Another wonderful choice would be Lisa’s Pear Sorbet that I also had the pleasure to make with her. The great thing about this recipe is that you can change all the fruit you use depending on the season or what is available at the store. Recipes that offer such good bases are always a plus to have in the recipe box. One favorite of mine because of its pairing of two great flavors is Anita’s Lemon Verbena Ice Cream at Dessert First. Every time I think about it, my mouth just simply screams “I want it!!”

One really cool and funky way to celebrate summer and gatherings with friends would be to make these great Margarita Popsicles, as seen on Hostess With The Mostess. Word of warning though: keep the children away as they do contain alcohol but it is the flavor you are after feel free to make them alcohol free by using margarita mixers as the base.

Of course, this is just a brush on all the wonderful desserts and sweets you could take to an outdoor gathering, picnic, ballgame, BBQ etc…. and remember that a recipe is sometimes a base to just let your imagination run wild and play around with flavors and plating depending on the occasion and its attendees.

For more warm weather dessert ideas you can find these recipes for picnic and tailgating party desserts along with a multitude of other summer sweets on the Foodieview Recipe Search Engine.

Helene Dujardin is a working “floating” and consulting pastry chef working for various individuals, restaurants and caterers in South Carolina where she moved 12 years ago. Being her semi own boss gives her the chance to also work as a personal trainer a couple of days a week and maintain her blog Tartelette, showcasing a mix of plated and more casual desserts and pastry reflecting on the things she creates for patrons and friends.

By Susan Russo of Foodblogga

Is there anything that marks summer’s arrival more deliciously than sweet, succulent strawberries?

When I was growing up the first strawberries of the season were cause for celebration, usually in the form of my mom’s mile-high strawberry shortcake. Once she made that, we knew it was officially summer time.

May-June is peak season for locally grown strawberries throughout most of the country. So now is the time to get to your local farmers’ market or u-pick farm where super juicy, exceptionally sweet vine-ripened strawberries await.

Finding fresh strawberries shouldn’t be too difficult. That’s because in the States we produce about 2 billion pounds of them each year, with nearly 90% grown in California. We have to since 95% of Americans love strawberries. (I’m assuming the other 5% are either allergic to or haven’t tasted a strawberry). Because what’s not to love?

Strawberries are like good guests: they get along with almost everyone. So don’t limit them to confections only, try them in savory dishes as well.

You’ll rise and shine when you smell my fragrant Fresh Strawberry, Almond, and Coconut Muffins. And you’ll want to linger at the breakfast table once you’ve tasted Alexandra’s deliciously sweet-tart Strawberry Rhubarb Muffins. If you’re in the mood for a breakfast scone, look no further than Nicole’s satisfyingly moist Strawberry Sunrise Scones made with orange flavored yogurt. And if you have trouble getting your kids out of bed in the morning, then surprise them with Karina’s playful (and gluten-free) Strawberry-Chocolate Chip Scones. Who wouldn’t get out of bed in a hurry for chocolate?

Salads are instantly sexier with strawberries. Strawberries’ natural sweetness contrasts pleasingly with spicy salad greens, vinaigrettes, and cheeses, such as shaved parmesan or fresh ricotta salata. Take advantage of crisp, fresh sugar snap peas that are currently in season with my light and healthy Arugula, Strawberry, and Sugar Snap Salad. Looking for something a little sultry? Then my Seductive Strawberry Salad made with peppery wild arugula, creamy mangoes, and rich pistachio nuts is your choice.

When it comes to partners, nothing beats strawberries and rhubarb. They’re so good together that June 9th is National Strawberry Rhubarb Pie Day. So celebrate with Mike’s classic Strawberry-Rhubarb Pie with charming lattice crust. No time to make a pie crust? Then experience the deliciousness of pie with the simplicity of Elise’s comforting Strawberry-Rhubarb Cobbler. Or try my ridiculously simple and addictive Strawberry-Rhubarb Sponge Pudding.

If strawberries and cream are your pleasure, then these desserts will make you swoon. Mark proves that home-made cakes are infinitely better than store-bought with his beautiful Classic Genoise, while Deeba shows her strawberry love with this artistically inspired Strawberry Chocolate Swiss Roll. One glance at Helen’s stunning Strawberry Puffs with Grand Marnier Mousseline is all it takes to be strawberry smitten.

Simple pleasures are sometimes the best. Just look at Andrea’s summery fresh Canteloupe Strawberry Salad with Lime Syrup and Mint or my Mixed Fresh Berries with Limoncello-Mascarpone Cream. For something effortless yet chic, try Terry B’s Strawberries in Red Wine.

So put your shorts and flip-flops on, and go strawberry picking. Oh, and if you come upon a double strawberry, don’t throw it away. Find that cute guy or gal you’ve been admiring, and share it. According to legend, you’ll fall in love.

For more delectible recipes featuring strawberries, try the FoodieView Recipe Search Engine.

Susan Russo lives in Southern California where she is addicted to local farmers’ markets. She publishes stories, recipes and photos on her cooking blog, Food Blogga, and is a regular contributor to NPR’s Kitchen Window.

By Anne-Marie Nichols of This Mama Cooks! and My Readable Feast

Cinco de Mayo (the 5th of May) marks the victory of the Mexican Army over the French at the Battle of Puebla. The holiday has grown to be a symbol of Mexican pride, and is now celebrated more in United States than it is in Mexico.

For most of us, Cinco de Mayo is another stuff-your-face food holiday. This means loading up on greasy chips, super sweet margaritas, and monster burritos smothered in green chili sauce. Talk about eating your entire daily allotment of calories in one meal. Not good!

Mexican Food Doesn’t Have to Be Unhealthy

Mexican cuisine can be a nightmare for those trying to lose weight because of all the added fat. Many dishes are fried, covered in cheese, and served with sour cream or guacamole. Luckily, it’s easy to turn a typical Mexican restaurant meal into a healthful one. Here’s how:

- Go vegetarian. Or get shrimp, fish, or chicken instead of beef or pork.

- Ask for corn tortillas instead of flour.

- Skip the refried beans and Spanish rice.

- Get black or pinto beans instead of refried beans.

- Skip the cheese sauce and anything “smothered.”

- Load up on the salsa and shredded cabbage or lettuce.

- Ask your server NOT to bring the basket of chips to the table.

- Get avocado slices instead of guacamole.

- Dump salt all over that giant dollop of sour cream on your plate.

- Forget the margaritas. If you must indulge, ask for a light Mexican beer with a wedge of lime. Otherwise, stick with water or iced tea.

Since most Mexican restaurants serve huge proportions, ask for a “to go” container when your meal is served. Put half your meal in the container, and eat the rest. Not only are you cutting back on what you’re consuming, but you’re getting two meals out of one.
Another strategy is to split a dish with a friend. Or if you’re a parent dining with your little ones, give them your beans and rice.

Celebrate Cinco de Mayo at Home

The best way to eat healthy Mexican food is to make it at home. You have more control over how dishes are cooked, and you can avoid all those tempting sides. Try Tricia’s Kitchen’s Oh Sweet Nachos . These are a meal in themselves, and only four Weight Watchers points per serving.

Or you can keep it lean with another Weight Watchers dish, Mexican Zero Points Soup Recipe from Alanna at A Veggie Venture. Yes, ZERO POINTS. Gotta love those vegetables!

Fish and chicken are great choices for keeping it healthy. Fearless Kitchen has a recipe for Fish in Escabeche with Asparagus, her take on a Rick Bayless dish. Or you can try Anne Gets Skinny’s Layered Mexican Chicken. It’s a Mexican version of lasagna, something even the pickiest of kids would like.

Finally, for a side dish, try Rockin’ Robin’s Mexican Roasted Sweet Potato Recipe with honey-lime glaze. Sweet potatoes are an excellent source of vitamin A (beta-carotene), vitamin C, manganese, dietary fiber, vitamin B6, potassium and iron.

My Family’s Favorite Mexican Dishes

I like to make veggie fajitas using frozen pepper strips, a dash of olive oil, and a little cumin. I also like canned no fat refried beans. ConAgra’s Rosarita brand comes in several healthy versions including no fat refried beans with green chili and lime, and no fat refried black beans. Both are high in fiber (7 to 8 grams per 1/2 cup) and delicious.

Lately we’ve been making Carne Asada. Instead of buying meat from our local Mexican grocery store, I’ve been using venison, which is very lean. (My husband hunts.) I pound the steaks flat with a meat mallet and soak them overnight in a premade carne asada marinade I get at Costco. (If you don’t have venison, substitute chicken or turkey breasts.) I grill them in a pan in a little bit of the marinade, which eliminates the need for oil.

We also make fish tacos using the dorado (mahi mahi) my husband catches on his fishing trips to La Paz, Mexico. We add shredded cabbage, chopped onions and cilantro, a little salsa, and wrap it all in corn tortillas. Sometimes I skip the tortillas, and serve the fish over rice and black beans with a little pico de gallo on top.

Another favorite is Coctel de Camarones, the Mexican take on shrimp cocktail. My husband likes to order this dish at our local Mexican eatery, too.

You can eat lean and healthy this Cinco de Mayo. All it takes is a little planning and a few good recipes.

For more healthy Cinco De Mayo recipes try the FoodieView Recipe Search Engine.

Anne-Marie teaches parents how to combine children’s books and cooking to promote family togetherness at her blog, My Readable Feast.

And you can also find her at This Mama Cooks! On a Diet sharing healthy recipes and fitness and weight loss tips.