In Oregon, cherries, blackberries, and raspberries are ripe and ready to eat in midsummer. Chilled and tossed into a berry salad dressed with lime, honey, and lots of fresh mint, they are the perfect way to stay cool.
In Illinois, summer is the time for fresh cabbage, sweet carrots, and crisp radishes. Whip up a coleslaw by shredding these fresh veggies; adding chopped parsley, mint, and cilantro; and topping it all of with a sweet and spicy dressing made with mustard, honey, and lots of fresh lime juice. Best coleslaw ever.
In Virginia, peaches, tomatoes, and sweet corn are all in season in July. Throw them together in a salad with lots of fresh basil, goat cheese, and a touch of chive vinaigrette, and you’re ready for an afternoon picnic or a lovely evening on the back porch.
