Bril­liant food ideas that save some kitchen time, improve taste or ele­vate pre­sen­ta­tion are those which get adopted and are used over and over again.

Youtube is full of amus­ing video con­tent that show the magic of every­thing from using ice cube trays to den­tal floss in the kitchen.

Tips for mak­ing the per­fect poached egg or sin­gle serve gua­camole are not exactly life-​altering. They can be enter­tain­ing and maybe even make us feel smarter.

The tricks of putting a microwave oven to good use are fas­ci­nat­ing. Dry­ing fresh herbs or effort­lessly peel­ing gar­lic and toma­toes put heat­ing water or broth on the bot­tom rung.

Other brain­storms are fun and make impres­sive food theatre.

Read more: Food Hacks →

Sum­mer eat­ing occa­sions are inher­ently more for­giv­ing. Many foods are hand held, eaten out­doors and have a cer­tain casual put-​together-​look about them.

No need for name call­ing or sham­ing, but sloppy look­ing foods get by this time of year out of sheer good­ness.

Less for­mal pre­sen­ta­tions give us more time pool­side or on the patio. We’re more inter­ested in less meal prep and more face time with our peeps.

A Cap­rese salad of rough cut toma­toes, torn basil leaves and ran­dom Buf­falo moz­zarella pieces is quite suit­able. Pep­pered and oiled, this sum­mer cold plate rivals any pris­tine sliced and shin­gled ver­sion.

Sum­mer fruits and veg­eta­bles are well groomed for a quick toss with herbs, dress­ings and light sea­son­ings. A squeeze of lime, lemon or grape­fruit may be all chopped and sliced mel­ons need.

Grilled corn is a stand out and stand alone messy food to rav­ish over bar­be­cues and cam­pouts. Shaved from the cob, the cooked ker­nels pro­vide a back­drop for wickedly good sal­sas, sal­ads or relishes.

Read more: Shrink Control →

Sum­mer eat­ing occa­sions are inher­ently more for­giv­ing. Many foods are hand held, eaten out­doors and have a cer­tain casual put-​together-​look about them.

No need for name call­ing or sham­ing, but sloppy look­ing foods get by this time of year out of sheer good­ness.

Less for­mal pre­sen­ta­tions give us more time pool­side or on the patio. We’re more inter­ested in less meal prep and more face time with our peeps.

A Cap­rese salad of rough cut toma­toes, torn basil leaves and ran­dom Buf­falo moz­zarella pieces is quite suit­able. Pep­pered and oiled, this sum­mer cold plate rivals any pris­tine sliced and shin­gled ver­sion.

Sum­mer fruits and veg­eta­bles are well groomed for a quick toss with herbs, dress­ings and light sea­son­ings. A squeeze of lime, lemon or grape­fruit may be all chopped and sliced mel­ons need.

Read more: Sloppy Good →

Stay­ing prop­erly hydrated is impor­tant year round but espe­cially crit­i­cal dur­ing hot sum­mer days.

Summer’s heat and humid­ity increases hydra­tion needs because our bod­ies are per­spir­ing more. Increased humid­ity pre­vents per­spi­ra­tion from evap­o­rat­ing or low­er­ing our body tem­per­a­tures.

Dehy­dra­tion can lead to exces­sive thirst, fatigue, cramp­ing, nau­sea, heat exhaus­tion or even stroke. To pre­vent dehy­dra­tion, drink water reg­u­larly and replace lost elec­trolytes with nat­ural sports drinks that don’t con­tain too much sugar.

Fruits and veg­eta­bles with high water con­tent can improve hydra­tion and effec­tively reg­u­late an active human body. Take notice of some sea­sonal favorites that can act as nour­ish­ment and also aid in fluid replen­ish­ment.

There are lots of foods that nat­u­rally aide hydra­tion. Most fruits are very hydrat­ing. Water­melon is an obvi­ous easy choice. Rich in vit­a­min C, beta carotene and lycopene, the appro­pri­ately named water­melon is about 92 per­cent water.

Read more: Drink Up! →

Sure­fire sea­sonal items are the things we antic­i­pate with glee and giddy. The dev­as­tat­ing losses of the Cal­i­for­nia cherry crop this year make the 2019 North­west fruit even more desir­able.

Cher­ries are one of the fresh­est pro­duce items avail­able for a very short dura­tion in the sum­mer.

Tree-​ripened, they are gen­er­ally har­vested, packed and shipped within two days, start to fin­ish.

North­west grow­ing regions are scat­tered through­out Wash­ing­ton, Ore­gon, Idaho, Utah, and Mon­tana. Small dif­fer­ences in the micro­cli­mates allow cher­ries through­out the region to ripen at dif­fer­ent times through the sea­son.

As har­vests win­dows depend on weather, Mother Nature had a heavy hand in this year’s late start. The sea­son has finally arrived. Now through August, we expect to enjoy scrump­tious North­west cherry varieties.

Read more: Cherries! →

The beauty of sum­mer pro­duce is that meal options become more abun­dant with very lit­tle effort. Life activ­i­ties rule. Exces­sive time in the kitchen is counter to the casual vibe we all desire.

Lucky then that fresh herbs, toma­toes, squashes, corn, avo­ca­dos, and let­tuces lay a foun­da­tion for sat­is­fy­ing one bowl or one plate meals.

Pro­tein addi­tions (eggs, poul­try, meat, fish, tofu or grains) enhance an already quick fix ensem­ble of col­or­ful and tasty veg­eta­bles.

Grilled or roasted arti­chokes, egg­plant or sweet pota­toes boost inher­ently good char­ac­ter­is­tics. Their smoky or earth­i­ness traits stand up to any culi­nary scrutiny.

Secret weapons like a very good Bal­samic vine­gar or honey-​whiskey glaze build more depth and dis­tinc­tion. Hardly any prepa­ra­tion is due when sim­ple and high qual­ity ingre­di­ents are in the bag.

Read more: Keep­ing It Simple →