SEASONS INTRODUCTION MID SUMMER Fruits Vegetables Meat / Fish

FRUITS:

1. Early Pears (Bartlett and Asian)

Poached Pears with Gorgonzola Cream (from the Deer Run Ranch Bed & Breakfast)

Bartlett Pear and Leek Soup (from the Windham Hill Inn in Vermont)

Bartlett Pear Walnut Cake (from the Oregon, Washington, and California Pear Bureau)

Coconut Curry Scallop, Kumquat, and Asian Pear Canapes (from Epicurious, Gourmet Magazine)

Asian Pear and Lychee Strudel (from the Internet Chef)

Potato Pancakes Topped with an Asian Pear and Tuna Tartar (from the Sunday Supper website

2. Blackberries

Beef Tenderloin with Blackberry Port Wine Sauce (from the Texas Beef Council)

Cornmeal Cake with Sweet Rosemary Syrup and Blackberries (from Epicurious)

Summer Berries with Yogurt-Citrus Sauce (from the Oregon Raspberry and Blackberry Commission)

3. Watermelons and Muskmelons

Cantaloupe Honey (from Culinaria Online)

Tomato and Melon Salad (from Home Arts, Good Housekeeping)

Honey-Glazed Melon Chicken (from a TV Network site in Charleston-Huntington, West Virginia)

Chunky Watermelon Salsa (from Epicurious, Bon Appetit)

Watermelon Rind Preserves (from the Texas Cooking site)

Watermelon Daiquiri (and other alcoholic beverages with watermelons, from the Watermelon Promotion Board)

4. Figs

Lebanese Fig Jam (from Food from the Arab World)

Rack of Lamb with Fig and Port Wine Sauce (from Home Arts, Good Housekeeping)

Fresh Fig, Mascarpone, and Pesto Torte (from Epicurious, Gourmet Magazine)

VEGETABLES:

1. Chanterelles

Venison Stew with Spaetzle (from Home Arts, Country Living)

Roasted Monkfish with Chanterelles, Leeks, and Ginger (from Epicurious, Gourmet Magazine)

Roasted Ranch Quail with Chanterelles, Risotto, and Pinot Noir Essence (from Cuisine for All Seasons Cookbook, the WineZone site)

2. Eggplant

Roasted Eggplant and Saffron Soup (from Epicurious, Bon Appetit)

mam Bayildi, Turkish Eggplant (from the North Cyprus Home Page)

Baba Ghanouj, Pureed Roasted Eggplant with Tahini (from the VegSource site)

3. Peppers (sweet and hot)

Yellow Pepper Risotto (from Epicurious, Gourmet Magazine)

Tuscan Vegetable Strata from the Windham Hill Inn in Vermont

Red Pepper Spread (from the Robert Mondavi site)

Jerk Chicken (Epicurious, Gourmet Magazine)

C.V. Wood's World's Championship Chili (1969 and 1971 winner in the International Chili Society Cookoff)

4. Shell Beans

White Bean Salad (from Cooking with Stefano Milioni, on the Italia Online site)

Habichuelas Rojas Guisadas en Vino Tinto, Red Beans Stewed in Wine Sauce (from Egg, La Isla Cookbook)

Pasta e Fagioli, Pasta and Bean Soup (from Marcella Hazan's Essentials of Classic Italian Cooking)

Chef Michael Quigley's Cassoulet from Cafe Lolo in Santa Rosa, California

5. Tomatoes

Fresh Tomato Pesto (from Algy's Recipe Exchange)

Warm Mozzarella and Tomato Salad with Garlic Croutons (from the Robert Mondavi site)

Pure Cream of Tomato Soup (from Epicurious, The Fanny Farmer Cookbook)

Garden Fresh Tomato Cheese Pie (from More Choide Menus by Marjorie Hollands and Margaret Howard)

MEAT/FISH:

1. Atlantic Mackerel

Mackerel with Mustard Toasts (from Home Arts, Country Living)

Teochew Fish Porridge (from Singapore Airlines site)

Mackerel Marinated with Citrus and Red Onion (from Graficonn, a Norwegian site)

2. Lobster

Lobster Club Sandwiches from the Mandarin Oriental, Hong Kong (from Epicurious, Gourmet Magazine)

Lobster Newburg (from Good Cooking, Chef John J. Nyhnanek)

Lobster Chowder from Tarbell's Restaurant in Phoenix, Arizona

Grilled Lobster with Corn (from Lifetime TV online)

3. Squid

Marinated Squid and Fennel (from Epicurious, Gourmet Magazine)

Calamari in Zimino, Squid with Swiss Chard (from The Basics of Italian Cuisine)

Thai Squid Stir Fry from Champa Thai Restaurant, Salt Lake City