For a food writer, I'm kind of funny about food. I love strawberries, but not strawberry jam. I love crunchy raw carrots, but not mushy cooked ones. I love hummus, but not chickpeas. And I love frozen yogurt, but not regular yogurt right from the container. So it might seem odd when I tell you that I've been working for weeks to perfect this low-fat frozen Greek yogurt that's creamy and rich, with great "mouth feel" but no sugar, a diet-friendly, diabetic-friendly dessert I really love. I know it's a success because all five of our grandchildren, ages 1-1/2 to 11, ate every spoonful of it at dinner a few weeks ago.
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When I turned 13 years old, my grandparents gave me the gift of a summer in Israel in honor of my bat mitzvah. I lived on a kibbutz, worked in the orchards and the chicken coops, and learned to love foods I'd never tasted before, like pomegranates, which we plucked from our own trees, and falafel, and hummus. It's so easy to make your own hummus. All you need are canned chickpeas, tahini (sesame paste), garlic (essential), olive oil, and a food processor or blender. Add whatever flavorings you have in the pantry. I love this sun-dried tomato and basil hummus; if you have your own slow-roasted tomatoes, substitute those for a more intense tomato flavor.
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Perhaps not officially, not according to the calendar, but in every other way, summer has arrived here in Rhode Island. As the heat rises, my patience for spending lots of time on meal prep plummets. A few quick and easy dishes, like this simple cole slaw, go a long way to rounding out summer meals with minimum effort, and by making your own, you can eliminate the sugar that's almost always added to deli counter cole slaw. If your supermarket stocks packaged cole slaw mix, do what I do, and start with that. Of course, you can buy a head of green cabbage and a few carrots, and shred them thinly with a very sharp knife or in the food processor, but come on -- it's summer -- take some help from the store, and spend less time in the kitchen.
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Uh-oh. I'd just planted seven basil plants in my herb garden, when my husband Ted, upon tasting this sandwich, proclaimed, "I like this pesto even better than basil pesto." What's a girl to do? Make an extra batch of kale pesto and stash it in the freezer, of course. Not only is it the flavor punch in this kale pesto, tomato and fontina sandwich, but also you'll love it as a topping for pasta, a filling for lasagne, or a slather for grilled chicken or beef. You'll probably think of 1,001 uses for kale pesto once you try it.
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