When summer comes, two things are certain: it’s hotter than a firecracker lit from both ends and there’s a big ‘ol pitcher of Chilled Red Gazpacho in my fridge.

Gazpacho is a chilled vegetable soup from Spain. The word gazpacho originates from the Latin word caspa, which means “little pieces,” or something like that.  Chilled soup might sound a little strange if you’ve never enjoyed one.

But there are five good reasons why cold soups, like Chilled Red Gazpacho, are becoming so popular

1. They’re easy to make. Most can be done in a blender or food processor.

2. All the vegetables (or fruit!) that you’ll need are usually in season, so you can enjoy them anytime of the year.

3. They’re the ultimate “grab-and-go” snack or meal. Fill a covered tumbler or mug with this deliciousness and sip away!

4. They’re made with vegetables (and fruit!) so you know you’re doing something good for yourself.

5. They’re the perfect make-ahead meal. Double the recipe and you’ll have something for dinner tonight, lunch tomorrow and a little bit left over as an appetizer for guests.

There are many types of Gazpacho, but the most familiar is this recipe for Chilled Red Gazpacho, made with fresh tomatoes. This is a perfect way to use up fresh tomatoes when they’re in season. And, if fresh tomatoes aren’t available, use canned San Marazano tomatoes. ONLY San Marazano tomatoes.

I like to serve the Chilled Red Gazpacho with finely diced tomatoes, cucumbers, red and green bell peppers and toasted bread croutons.

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Here’s your sip of summer. 

A summer soup should be cool and bright, with flavors that pop with every spoonful. But, like everything in life, you’ve got to keep it interesting.

Just like this Chilled Pistachio Yogurt Soup. Dried hibiscus petals, lightly toasted pistachios and a handful of the season’s freshest herbs give this Greek yogurt soup a refreshing lift that is alarmingly addicting. Really.

The accoutrements on the side are a little extra bit of fun… they enhance what’s already in the soup.

Proof positive: The words summer and soup are not an oxymoron.

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Spaghetti squash can be a bright, beautiful drop of sunshine in your autumn kitchen.

After it’s cooked, those long yellow strands of flesh are a brilliant substitute for pasta. It’s also one of the best vitamin-packed vegetables you can eat. With a little seasoning, it’s a perfect side dish for whatever you’re serving.

Like most winter squash, these babies can be hard to open… but preparing them is so very easy. If you’ve got a microwave-safe dish with a lid, you’re all set. Some recipes call for covering the squash with plastic wrap… but that bothers me. Here’s my method and all you need is a pie plate and a microwave.

Ready? Here’s how to cook spaghetti squash in a microwave in 5 easy steps:

1. Wash and dry the 3 to 4 pound squash thoroughly.

2. Place the squash on your cutting board. Insert a large, heavy-duty chef’s knife lengthwise in the middle of the squash. Carefully slice the squash towards the end. Remove the knife, turn the squash. Insert the knife again and slice toward the uncut end until it opens.

3. With a metal spoon, scrape out the seeds and pulp until you reach the hard flesh. (Be sure to save the seeds and roast them!)

4. Pour ¼ cup of water into the bottom of a microwave-safe pie plate. Place one half of the squash face down in the water. Cook for 10 to 15 minutes on high in the microwave. You’ll know it’s ready when the squash is soft and you can easily squeeze or press it. (Note: If your microwave doesn’t rotate, turn the dish ¼-way around after 8 minutes of cooking. Continue cooking for 5 to 7 minutes until cooked). Remove the cooked squash half from the pie plate. Place remaining squash half on the pie plate with ¼ cup water if necessary. Repeat.

5. When both squash halves cool, remove the yellow “spaghetti” flesh with a fork.

Pretty easy, don’t you think? So don’t avoid these beauties! Bring a little sunshine into your kitchen this week… spaghetti squash is in season now!

My love for sickly-sweet canned cherry pie filling is well-documented. I make no apologies and I’m not ashamed. (And… I am getting help. Really. Not Really.)

I found a can of cherry pie filling in the back of my pantry (how in the world did THAT get there I wonder?)… I immediately thought, “A pie would be nice, but I don’t feel like making one.” Then it hit me… “Hmmm… ice cream! Yes, that’s the enchantment I can create!”

And I did… Cherry Pie ice Cream.

You don’t have to go through the gymnastics (like I did) of making homemade ice cream. Buy a high-quality vanilla bean ice cream, let it soften a bit and stir-in the canned cherry pie filling. I won’t tell. You definitely have to make the streusel because it is so darn delicious. If there’s any leftover, sprinkle it on your oatmeal.

We both know that there are some things in this world that you know aren’t healthy and should be avoided… but then you don’t. Or won’t.

But it’s okay.

As I always say…fat is your friend!  Besides, you don’t eat like this everyday and, well, it’s nice to spoil those you love once in a while.

Especially yourself.

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