At the end of the summer, Granny always had plenty of zucchini hanging on the vines in her garden. She would serve these fritters hot, but I like to prepare them ahead and offer them room temperature for a late morning brunch buffet.

Whenever I invite guests over during the summer – I serve plenty of guacamole because it’s so popular! Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open. Press the skin of the avocado – it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.

Ever tasted a Chinese Gooseberry? If you enjoy kiwis you have! Whatever you call ‘em, these hairy monsters are packing major vitamin C! A potent antioxidant, vitamin C helps to protect the skin against wind and sun damage and can be an ally in the fight against skin cancer. Perfect for your travel cup this summer

Allow the mixture to marinate 30 minutes before serving, but not longer as the grapefruit will “overcook” the fish. You will notice that the salmon will become more opaque as it marinates. I like to serve it in individual parfait glasses for an elegant presentation and garnish with the remaining tablespoon of cilantro and bits of zest. This dish pairs well with a chilled glass of Sauvignon Blanc from New Zealand.

Yucca Root or Cassava is a waxy root that grows in Southern America, Mexico, and the Caribbean. Some studies say that yucca is a powerful anti-inflammatory, and helps to ease arthritis pain, but I love it since it’s high in fiber, crucial for intestinal health.

Kids love sweet corn baked in a small dish, just the right size for them! Yogurt and eggs add lots of protein too. Do you have extra summer time corn? Swap out one of the cans of creamed corn and add 2 cups of fresh corn kernels cut from the cob before baking.

Shallots are a sweet and mild, the perfect substitution for garlic or onions. This dressing keeps well over night in an air-tight container

Spicy tuna is my favorite thing to order from sushi house menus. I love cooking Japanese favorites and sometimes I even make sushi at home. If you don’t know how to roll your own sushi, this version is a simple way to enjoy tuna and impress your guests with a light, spicy appetizer.

This is my favorite college party dip gone skinny! I bring it to the neighbors for movie night with toasted pita chips.

Whole wheat brings added nutrition to this southern delight! Serve these with soup for a complete meal or add them to your next brunch buffet.