• FLAVORS: Dig into taste of fresh salads
Hearty entrée salads are a terrific choice at this time of year, right when local fresh produce is at its prime. CHOPPED GARDEN SALAD WITH BUTTERMILK BLUE CHEESE DRESSING DRESSING: 2 tablespoons minced fresh parsley 1 tablespoon snipped fresh chives 1 clove garlic, minced 1/4 cup mayonnaise 1/4 cup crumbled blue cheese 1/3 cup buttermilk Salt and freshly ground black pepper, to taste SALAD: 14 ounces romaine hearts or 1 medium head iceberg lettuce, chopped in 1/2-inch pieces 1/2 cup sweet peas 1 cup fresh corn 1/2 cup diced zucchini or yellow squash 1/2 cup diced carrots 1 cup diced ripe tomatoes 1/2 cup diced cucumber 1/2 cup sliced radishes

• Pass the pesto for lovely taste
My from-seed basil is still flourishing. Before it gets too large and goes to seed, I continue making pesto.

• Cooking up fresh ideas for chicken just might pay off
You have until Aug. 31 to enter the 48th National Chicken Cooking Contest, offering a grand prize of $50,000 for the best original chicken recipe.