"I wonder what it would be like to live in a world where it was always June."
- L.M. Montgomery

Although well past high school and bright college days, still have that feeling in June that I'm playing hooky, and am compelled to commemorate the begining of September with "school shopping." 

I was 11 years old when Alice Cooper's "Schools Out" was released. My older teenage brother played it loudly and incessently. [Ed. note: Is there any other way?] He also had an enormous Alice poster above his bed, the infamous one with Vince Furnier wrapped in a boa. Later. he would con my Momala into allowing him to go to a concert by taking my then eight-year-old sister, basically convincing her that Cooper was a folk singer. [Ed. note: GENIUS.] Never fails, June comes around and I can't get the "School's Out" lyrics out of my head.

My BF and I live across the street from a 4th-8th grade school, in the house he grew up in. [Ed. note: La Entrada, class of '83, represent.] Many of the neighborhood kids are graduating and will be in high school come September. Bittersweet, for me. Time is going by at warp speed and summer will be over before we know it.

These salmon kebabs, I make them every summer. It's beyond me that I never thought about threading meat or fish with two skewers instead of one (see picture). A game changer. The kebabs will not flip and spin every time you turn them. Bonus, most of you will probably already have all the necessary spices in your pantry.

We try to eat salmon as often as possible, and these kebabs are exceptionally flavorful and easy to make. Clients love them, and they're fast to prepare from start to finish (great for weeknight dinners). If you use your oven broiler,  like me, we're talking five minutes.

Adapted from: Bon Appetit, June 2013
Number of servings; 4

Ingredients

• 2 tablespoons chopped fresh oregano (dried oregano was used here)
• 2 teaspoons toasted sesame seeds
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• 1 ½ pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
• 2 lemons, very thinly sliced into rounds
• 2 tablespoons olive oil
• 16 bamboo skewers soaked in water 1 hour (or metal skewers, which were used here)

Directions

1. Prepare grill for medium heat or use oven broiler, as was done here.
2. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
3. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make eight kebabs total.
4. Brush with oil and season with reserved spice mixture. (If broiling, place skewers on foiled lined baking sheet).
5. Grill, turning occasionally, until fish is opaque throughout, about 5–8 minutes. If broiling, place salmon under broiler, as close to element as possible. Broil about 5 minutes on one side. No need to turn.

Well, we got no class
And we got no principals
We ain't got no intelligence
We can't even think of a word that rhymes
~ Alice Cooper

Okay. So, I can be a tad stubborn in my dessert likes and dislikes. The BF can attest.

[Ed. note: Want to answer this honestly, but I've been falling asleep before her and value my own life.] 

My existence has revolved around the dictum: if it is not chocolate, it is not dessert. Would think to myself, "What's the point?" It was never a problem to pass up fruit pies, tarts, parfaits, jams, jellies, or other such confections. 

Then several years ago this tart changed my mind. Discovered it from Donna Hay's Seasons and it became a real show stopper for clients. Tart, tangy, colorful, not too sweet, and light. It's also one of the easiest desserts I have ever made.

It's not chocolate, but it works as a terrific distinctive summer dessert to end the meal with.

Adapted from: Donna Hay, Seasons
Number of servings: 4-6

Ingredients
Tart and Topping

• (1)  13 ¼ ounce packet of puff pastry, thawed
• egg white for brushing
• 1 tablespoon superfine sugar
• 2 cups fresh raspberries
• 1 tablespoon confectioner’s sugar, sifted

​Sour Cream Filling

• 1 cup sour cream (very thick sour cream works best)
• ¼ cup heavy whipping cream
• ⅓ cup brown sugar

Directions
Tart and Topping

1. Preheat the oven to 400 ºF.
2. Roll out the puff pastry on a lightly floured surface to ⅛-inch thickness and trim to an 8-inch square. From the remaining dough cut eight strips measuring ½ inch x 8 inch.
3. Place the dough square on a baking tray lined with non-stick baking paper, brush square with egg white and place half the strips around the edge to form a border, pressing gently to seal. Brush the borders with egg white and place the remaining strips on top. 
4. Prick the base with a fork. Cover dough with plastic wrap and chill for 30 minutes. Remove the plastic wrap, then sprinkle sugar over the dough and bake for 20 minutes or until crisp and golden. Allow to cool. 
5. While pastry is cooking, make the sour cream filling.

Sour Cream Filling and Topping

1. Place sour cream, heavy whipping cream and brown sugar in a bowl and whisk until combined and smooth. Place in fridge. 
2. Place half the raspberries in a bowl with the confectioner's sugar and crush lightly. Fold in the remaining raspberries and set aside. 
3. Once the pastry has cooled, spread the sour cream filling over the base of the pastry, spoon over the raspberries and serve. 

Over the years (I started making this about ten years ago), many clients have grown to love this lentil salad. One of them orders it practically every single week. No wonder.

So easy to make, it's an extremely versatile side dish, and by itself as a main course it's straight-up vegan. The BF loves it, but he needs another protein, so I like to add soft-boiled or poached eggs, and/or chicken sausage (pictured above). Easy to pack for on-the-go sojourns, the dish can be served cold, warm, or at room temperature, and it even tastes better the next day.

I cook fresh lentils all the time, but have to say a terrific hack and time saver is to use Trader Joe's steamed lentils, which are found in their fresh produce section. They're delicious and have a firm texture, which is key to this salad.

This one is a perfect summer dish, and unlike most of these blog recipes, isn't an adaptation–it's wholly original. Feel free to make subsitutions, i.e., substitute parsnip for carrot, dill for parsley, and if you don't like fennel, use only celery. Make it your own.

Number of servings: 4

Ingredients
Lentils

• 1 cup French green–also known as "Puy"–lentils, picked over and rinsed (one package of Trader Joe's lentils was used here)
• 3 cups water
• 1 Turkish bay leaf
• ½ teaspoon salt
• 1 tablespoon extra virgin olive oil
• ½ yellow onion, finely chopped
• 1 small fennel, cored, ends and stem trimmed and finely chopped
• 1 celery stalk, finely diced
• 1 medium carrot, finely diced
• 1 teaspoon thyme, chopped
• 2 tablespoons Italian parsley, finely chopped

Vinaigrette

• ¼ cup extra virgin olive oil
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• ½ tablespoon Dijon mustard
• Salt & pepper to taste

Optional Toppings

• Goat cheese, feta
• Bacon, salami, chicken sausage, salmon
• Soft,or hard boiled eggs, poached egg
• Cornichons, tomatoes
• Radishes, watermelon radish

Directions

1. In a medium saucepan, bring lentils, water and bay leaf to a boil over medium high heat. Reduce heat and simmer, covered, until almost tender (about 15 minutes). Do not over cook. Stir in ½ teaspoon salt and simmer covered for about 3 minutes, until tender but not falling apart or mushy.  Drain in a colander or sieve and discard bay leaf.
2. While lentils are simmering, heat 1 tablespoon of the oil in a 12-inch skillet over medium low heat.  Add onion, fennel, celery, thyme, salt and cook, stirring occasionally until vegetables are softened, about 5 minutes. Add carrots and cook just until al dente.
3. Meanwhile, make the vinaigrette. In a large mixing bowl, whisk ½ tablespoon Dijon mustard, 2 tablespoons red wine vinegar and minced shallot. Add ¼ cup extra virgin olive oil and whisk to emulsify. Add salt and pepper to taste.
4. Place warm lentils into bowl with the vinaigrette and gently toss to coat (do not mash the lentils). Add cooked vegetables and gently toss to incorporate. Add chopped parsley and toss.

NOTE: If using Trader Joe's steamed lentils, take out of box, make three slits in the plastic. Place on plate and microwave for approx 45 seconds.