Every summer in August when I was young, we’d travel from Virginia to Iowa to visit our grandparents who lived on an Iowa farm. I have many vivid memories of their farm; one is of the corn–a memory also shared by my cousins. We joked that corn was served at every meal: corn on the cob for lunch and supper and a corn dish at breakfast, too!
We visited Miami recently and decided to eat at some Cuban restaurants. Why not try out the local cuisine when vacationing? We enjoyed everything we ordered; especially the refreshing mojito drinks. I thought of all the mint growing in my garden — what a good way to use it!
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What’s my favorite summer salad? Simply tomatoes and cucumbers marinated in red wine or balsamic vinegar and olive oil. I could eat this salad every day. The combination can easily be jazzed up, too, with a few other ingredients. 
Nothing is better than a sweet, juicy ripe peach in the summertime. I combined steel-cut oats in a crust and topping with two of my favorite summer fruits–peaches and blueberries–for a quick and easy “crunch-type” dessert.