Harvesting Summer.

With all of the buzz about good fats, bad fats, trans fats, and Omega's … I can easily kill hours wandering down the aisles reading the labels of my favorite foods trying to decipher whether or not they are appropriate for my family. This is not my idea of a summer reading list!

So I've decided to take matters into my own hands by taking a summer break from all of this. Yes, I'm declaring a holiday in favor of flavors rather than facts! As Mother Nature provides us with the best fruits and veggies of the year in our farmers' markets and our very own backyards, there's no better time than now. By eating seasonally, rather than relying on prepackaged foods that are loaded with bad fats and gratuitous seasonings, we'll enjoy the superior flavors of natural foods along with the health benefits.

 

So why does this seem like such a foreign concept?

Maybe because lately, it sort of is…Ironically, here we are in “the land of opportunity” and when it comes to cuisine, we're often the ones that are missing out. For the most part globally, this is how people eat when they can. Do you think they chat about carb cutting at Paris cafés or talk trans fats over tacos in Tijuana?

Using a few secret ingredients from around the world, it's time to get back to the basics. Fresh flavors, ethnic accents, outdoor dining and some cool lemonade, ahhhh, this is what summer is about.

Mexican Garden Salad

• 2 medium corn cobs, husked
• 2 medium zucchinis, diced 1/2-inch
• 1/2 cup sliced California Ripe Olives
• 1/3 cup chopped cilantro
• 2 Tbsp. lime juice

Cut corn off of cob and place into a medium sized mixing bowl. Toss in zucchini, California Ripe Olives, cilantro and lime juice. Season to taste with salt and cayenne pepper. Cover and marinate for at least 30 minutes before serving. Serves 4.