These past few weeks I have become obsessed with watermelon. I eat it almost everyday after lunch as a snack and after dinner as dessert. It always satisfies my sweet tooth and cools me off on hot days. Not only is it tasty, it’s extremely low in calories and packed with antioxidants. It’s also a very versatile fruit so check out some of these fun ideas…

• Puree frozen cubes of watermelon and mix with fresh lime juice and vodka for an invigorating cocktail.
• Watermelon and feta cheese make a great combination. Throw in some chopped yellow bell pepper, scallions and fresh herbs. Toss with salt, pepper and a little olive oil for a refreshing salad.
• Combine cantaloupe and watermelon balls with a citrus mint vinaigrette for a healthy dessert.

Corn on the cob is another obsession of mine. Boiled, grilled, roasted, steamed…you name it, I love it! Despite the need to floss so often, it’s my favorite vegetable to eat. It is also great off the cob in pasta dishes and side salads.

Summer Salsa
Corn on the cob is a good source of many nutrients such as vitamins B, C and dietary fiber. This recipe makes the most of summer’s bounty and the taste is cool and crisp. Try it on top of grilled meats or on its own as a side dish.

Ingredients
• 3 ears corn on the cob
• 1 pint grape tomatoes, halved
• ½ English cucumber, chopped
• 1 red pepper, chopped
• 1 white peach or nectarine, chopped
• 1 jalapeño pepper, minced
• ¼ cup fresh basil, chopped
• ¼ cup fresh mint, chopped
• 1 tbsp. honey
• 1 tbsp. white balsamic vinegar
• 1 tsp. fresh lemon juice
• 1 tsp. olive oil
• salt and pepper, to taste

Directions
Boil ears of corn until tender, about 12 minutes. Cool then cut kernels off the cob directly into a large bowl. Add grape tomatoes, cucumber, peppers, jalapeño, peach and fresh herbs. In a small bowl whisk together honey, vinegar, lime juice and add to salad. Toss until completely combined and season with salt and pepper to taste. Makes 6 servings.