My husband is Indian, and as such likes really strong flavors. My daughter seems to have inherited his taste-buds--strong, assertive and clean flavors with a hit of acid is what wins awards at my dinner table. I love making roasted potatoes, but sometimes for these two, olive oil, salt and pepper doesn’t cut it. Thankfully, I found an amazing roast potato recipe that only takes about 5 extra minutes of time.

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I know that we've already served up two posts, several recipes and even a poem about corn, but I figure, at this time of year, you can never get enough of the good stuff. I have to admit that, at peak season, I have a hard time resisting plain corn on the cob. It tends to be so sweet that you barely need butter and salt. It's just perfect. But, these two recipes are always worth the (minimal!) effort. Lets start with my Fresh Corn and Ricotta Crostini.

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Until I started cooking for my husband Jeff he was never a fan of vegetables. Nowadays I can make a side dish that should serve six people and the two of us polish it off! Roasting has become his favorite type of preparation and that works for me because it is SO EASY! Every time I roast something whether it’s broccoli, asparagus or string beans, the formula pretty much remains the same...fresh vegetables plus good olive oil plus salt and pepper plus a hot oven and you are all set. This combination gives the string beans a complex flavor and slightly charred effect that he loves. Try it out for yourself!

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