Here are some delicious, nutritious dishes you can include in your summertime menu:

Jalapeno-Lime Corn on the Cob (Courtesy of Rachel Ray)


1 stick butter                                    1 teaspoon sweet paprika

1 lime, juiced and zested              1 clove garlic

1 small jalapeno, seeded              1 slice bread, of any kind

6 ears corn on the cob, husked    Coarse salt



Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve. Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

Asparagus, Artichoke and Mushroom Saute with Tarragon Vinaigrette

(courtesy of Giada De Laurentis)


Vegetable Saute:

2 tablespoons olive oil          1 bunch asparagus (1 pound), sliced into 3-inch pieces

1 large shallot, sliced            8 ounces mushrooms, sliced

1 clove garlic, minced         1 (8-ounce) package frozen artichoke hearts, thawed

1/2 teaspoon salt                  1/2 pint teardrop tomatoes, halved

1/4 teaspoon freshly ground black pepper


Tarragon Vinaigrette:

6 tablespoons extra-virgin olive oil

3 tablespoons white wine vinegar

2 tablespoons chopped fresh tarragon leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


Directions For the Vegetable Saute:

Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes. Turn off the heat and add the tomatoes, salt and pepper and reserve.


Directions For the Tarragon Vinaigrette:

Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. Toss the vegetables with the vinaigrette and serve.


Farro Salad with Grilled Eggplant, Tomatoes and Onion (courtesy of Bobby Flay)


Farro is a food product consisting of the grains of certain wheat species in whole form.  It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread.



1 1/2 cups farro

1/2 pint grape tomatoes, washed and sliced in 1/2

Salt and freshly ground black pepper

1/4 cup chopped fresh dill, plus more for garnish

3 Japanese (baby) eggplants, halved   Olive oil, for brushing

1 small red onion, peeled, halved, and thickly sliced

Sherry Vinaigrette, recipe follows



Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl. Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.


Sherry Vinaigrette:

1 small shallot, finely chopped

1/4 cup sherry vinegar or balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh dill

1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.


Easy, fun recipes like this combine healthy ingredients with interesting new flavors your family will enjoy! You can find lots more at