Nothing says late summer to me like watermelon, blueberries, and a cool, crisp salad, and this one is pretty perfect as a throw together last minute side at home, or a fun, fruity, colorful addition to bring to a cookout. Let me know what you think! Watermelon and Blueberry Salad with Feta INGREDIENTS 4 lbs (about 6 cups) seedless watermelon, cubed 8 oz fresh blueberries 4 oz feta cheese, crumbled 3 tbsp fresh lime juice juice (juice of about 2 limes) 2 tsp honey, or to taste 3 tbsp fresh mint leaves, julienned 1/4 cup extra virgin olive oil salt and pepper to taste INSTRUCTIONS In a large bowl combine the watermelon and blueberries. In a jar, combine lime juice, mint, olive oil, and salt and pepper, to taste. Shake thoroughly to combine. Drizzle dressing over fruit, and toss gently to coat. Top with feta. Serve immediately. Serves 6.

It's not really summer for me until I make Gazpacho. Is this one "authentic authentic?" No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I've made it pretty much every summer since. It's light, pretty dang healthy, and seriously addictive. Let me know if you make it! GOURMET DELIGHTS GAZPACHO Serves: 6 Prep time: 20 minutes Start to finish time: 1 hour, 20 minutes 1 whole cucumber seeded (peeled if tough skinned) 1 whole green bell pepper 3 cloves garlic (or to taste) 1/2 yellow onion 16 ounces good quality canned tomatoes 2 Tbs tomato paste 3 Tbs olive oil 2 Tbs red wine vinegar 1 Tbs lemon juice 1 Tbs Worcestershire sauce 1 1/2 tsp salt 1 tsp Tabasco sauce (or to taste) Fresh cracked black pepper to taste 1/12 cups V-8 juice Place first 4 ingredients in the bowl of a food processor. Don't puree but gently pulse. Remove to a large covered bowl or jar. Pulse next 6 ingredients, again gently, leaving tomatoes in small chunks. Add to container with chopped vegetables and shake or stir to blend. Let sit in refrigerator for a few hours or overnight to allow flavors to blend. Enjoy!

The Perfect End of Summer Pasta Nothing shows off the juicy decadence of summer like fresh fruits and vegetables. At this time of year, I tend to cook much more simply, to enjoy the bright flavors of the produce that abounds. This pasta is fast, easy, and gives you all the flavors of a caprese salad. Perfect hot or cold. Burst Cherry Tomato Pasta with Summer Vegetables 1/3 cup extra-virgin olive oil 7 garlic cloves, smashed 2- 2/12 pounds cherry tomatoes (about 4 pints) 1 large zucchini or yellow squash, cut into pieces more or less the size of your tomatoes ¾ tsp. crushed red pepper flakes 1 cup basil leaves, torn 1½ tsp. kosher salt, or to taste 12 oz. cellantani  tube pasta 1 large ball of fresh mozzarella, chopped (or mozzarella pearls)   I use a glass 9"x13" dish for this, tossing the tomatoes, the squash, and any other vegetables you want to use (adjust oil accordingly so everything is coated. Salt and pepper to taste. Place in a 450 degree oven for 20-25 minutes, or until tomatoes burst and other vegetables are started to soften and brown around the edges a bit. Put your pasta on, and when finished, drain and reserve 3/4 cup of the pasta water. Once the tomatoes/vegetables are done, pour into the pan with the pasta and stir to combine, adding pasta water until the sauce is the consistency you like. Add in basil and the fresh mozzarella while hot and stir to combine. Enjoy! This is also great cold and as a meatless main or a side to just about any protein.

This is another throw back family recipe, and one that was (and still is) one of my absolute favorites. It's the perfect summer treat that's not too sweet (and I mean, there's real fruit in there too!) I'm including the original recipe below, but it occurred to me that I could surely substitute Greek yogurt for the sour cream, and honey for the sugar, adding a little protein, taking out the refined sugar, and making it just a bit healthier. I told my son Angus (who's 20) that it would never have occurred to my Aunt Charlotte to do that "back in the day," as there was really no such thing as Greek yogurt then. He could hardly wrap his brain around that, as of course, "Greek yogurt has been around since ancient times, Mom." Yes, son. Just not in Richmond, Virginia. I then explained to him how we used to eat lasagna made with Cottage Cheese, and that was pretty much all he could take. Anyway, give it a try, either way, and let me know what you think. (Yogurt is a 1:1 substitution, but instead of the sugar, add about 2 TBS honey, or to taste.) Frozen Fruit Salad 2 cups sour cream 1/2 cup sugar 2 tablespoons lemon juice 1 whole bananas, chopped 1 can crushed pineapple in water, drained 1 can bing cherries, drained 1/4 cup chopped pecans Combine all ingredients in a large bowl. Spoon into foil muffin liners in a muffin pan, or silicone muffin cups. Freeze until firm.

I started cooking when I was 11 or 12, and never really stopped. When I was 22 (yes, 22) I bought a cafe/catering business in Carytown, inheriting lots of great recipes and adding many more. That's been many years ago, but I do have most of those recipes still, and I did a second "release" of my cookbook last Christmas. In it, there are many of those recipes from Gourmet Delights, including this chicken salad.  It was a huge hit then and is still a hit now. (We had one customer who would nearly buy it out once a month and loads of people for whom it was seriously a mainstay in their diets. My brother took this shot with the chicken salad and the cookbook (obviously he took some liberties with the recipe) and I thought this one would be a great one to share as we get into the warmer months.       Gourmet Delights Chicken Salad Servings: 4 Prep Time: 30 minutes 2 whole chicken breast halves, poached, cooled, and chopped coarsely 1/3 cup mayonnaise 1/3 cup sour cream 3 teaspoons lemon juice 1 teaspoon Jane's Crazy Mixed Up Salt dash of cayenne pepper 1 whole minced green onion 1/3 cup chopped celery Whisk together all ingredients except the chicken, green onion, and celery. Stir sauce, chicken, green onion, and celery together and chill until ready to serve. Modifications: Preparation: I love this with medium-sized cubes of chicken, but cut or shred the chicken to your liking. Additions: Halved grapes and crushed pecans Dried cranberries and slivered almonds Blueberries and blanched almonds Add fresh herbs- 2 TBS parsley and 1 TBS chopped tarragon add great flavor and freshness Get creative! Serving: Obviously makes a great sandwich, but terrific on a bed of lettuce, or old school in a hollowed out tomato. We also served this frequently as a melt, on a toasted croissant with a slice of melted cheddar. That was a big hit too! Enjoy!