Outdoor cooking and family gatherings filled the summers of my childhood in Southern Oregon. Hamburgers and hotdogs sizzled on the grill. My mom prepared her classic three-bean salad, and I was always curious about what made Aunt Karen’s potato salad so much yummier than mine. Food tastes better outdoors. There was something special about balancing a paper plate in a rattan holder on my lap, rotating between bites of deviled eggs, potato chips, and a juicy burger, while sipping root beer from my favorite Looney Tunes glass.

When developing recipes, I keep our community and families in mind. My inner inquisitive ten-year-old who loved to cook is still alive and well, and she wants nothing more than to bring joy to people’s tables. I hope that my summer salads, main dishes, and desserts will support and uplift your gatherings.

You can find collections of my summer recipes through Community Cook, a program by the Food Coop designed to support people cooking together. There are recipe packets, instructional videos, and support for questions you may have through my Facebook group, “Cooking with the Coop.” Best of all—it’s free!

I’ve written six recipe pamphlets for Community Cook: Vegetarian Indian, Greek, Vietnamese, Italian, The Caucasus, Gluten-Free Holiday Baking, and the latest for summer 2024—A Taste of Africa! This newest pamphlet is available in a beautiful paper version at the Food Coop throughout the summer. You can also download or view all the other pamphlets as digital magazines at Food Coop Community Cook.

How I Develop Recipes

My process begins by gathering ideas and inspiration from traditional sources. Then, imagining how the flavors will come together, considering modern cooking techniques that simplify the process without compromising taste. I’ll ponder what’s in season, and write ideas in recipe form before heading to the kitchen to test. While cooking, I’m open to adjustments, guided by intuition and feedback from my family and friends. After making each recipe at least three times and refining it based on feedback, I type it up for publication.

Some titles from the upcoming — A Taste of Africa.

Orange Black Olive Feta Carrot Salad, Herb Jam with Olives and Lemon, Harissa, Chermoula, Merguez, Sweet Potato and Kale Salad with Lemon and Fennel Sauce, West African Chicken Stew, and a complete seven-recipe Ethiopian feast.

Step up to Yummy with Community Cooks Greek!

We love the Mediterranean diet for its deliciousness and health benefits, and Greek cuisine is a prime example. From ancient times, Greeks built meals around olives, fresh seasonal produce, grains, legumes, seafood, and smaller amounts of meat. This Summer pamphlet features: Tzatziki, black-eyed pea skordalia, and feta cheese spread, Summer Savory Pies and Loukaniko Sausages. Black-eyed pea salad with roasted tomatoes and fennel, navy bean salad, Greek potato salad, and zucchini and olive salad.

A few Italian recipes to whet your appetite

What we can learn from Italians — Simplicity, Seasonality, Regionality and Slow Food

Salads and Antipasto: Sicilian-style chickpea salad, broccoli and black olive salad, caponata relish. Sweets and Treats: Crostata Marmellata

I hope these recipes will bring as much joy to your summer gatherings as they do mine. From my kitchen to yours—happy cooking!

Orange Black Olive Feta Carrot Salad

Tunisian

Serves 4

Oh, yummy yum! Serve this spectacular salad alone, as a stuffing component for sandwiches or wraps. Alternatively, try it as a side with the chickpea dish. 

Salad

4 medium carrots, grated

4 rubs celery, diced

¼ cup Italian parsley, chopped

½ cup sheep feta, crumbled

¼ cup pitted black olives, like nicoise, sliced

Dressing

Dry spices

½ teaspoon whole caraway seed

½ teaspoon whole coriander seeds

¼ teaspoon sea salt

½ teaspoon whole fennel seed

Wet ingredients    

1 clove garlic, minced

Strip of orange peel, without pith, chopped about 1 teaspoon

3 tablespoons olive oil

1 ½ tablespoons fresh lemon juice

½ teaspoon Sriracha sauce (or more to taste)

1)Grind dry spices in a spice or coffee mill. Blend wet and dry ingredients together in a mini blender.

2)Toss dressing and salad ingredients together and serve. It keeps well for several days refrigerated.