It’s summer time and that means it’s time to get out of the hot kitchen and start cooking outside. Sayonara to the hot stove and welcome to BBQ season… or even better, how about a grill on a wood fire, says Chef Michael Smith.

Last week I had the pleasure of speaking with this world-renowned Canadian chef, host of the Food Network series Chef at Home and award-winning author.

Hailing from Prince Edward Island, Canada, Michael spoke with me from the Culinary Institute of Canada. Speaking passionately about the importance of eating local and supporting community-supported agriculture, Michael finds his inspiration from local flavors, calling PEI a “chef’s paradise.” …read more of Renowned Chef Chooses Local here

Grilling fruit imparts a smoky intensity to the sweet juiciness of ripe summer fruit. Grilled Fruit Sundaes feature ripe chunks of pineapple, strawberries, bananas and apples over dairy-free strawberry ice cream and topped with Tosteds soynuts.

The fruit kebabs are rolled in Wholesome Sweeteners Fair Trade raw cane sugar from Malawi, a Demerara type sugar prized for its large sparkling crystals and rich aroma. You can grill fruit kebabs on a barbeque or pop them under the broiler.

Fruit makes a great dessert and contains lots of fiber and disease fighting antioxidants however; traditional dessert making can add unhealthy cholesterol, excessive fat and calories that overshadow the healthful benefits. …read more of Grilled Fruit Sundaes here

Who says you have to eat watermelon off the rind? This sassy summer salad is great for lunch on the go, barbecues, post workout snack, and kids enjoy it too.

It’s easy to make and tastes great. Watermelon is a powerful food, rich in Vitamin A, B Vitamins, vitamin C, lycopene, magnesium, and potassium.

Not only is it s thirst quencher, but helpful in reducing inflammation caused by asthma, diabetes, colon cancer, arthritis, and swelling caused by pregnancy and a recent study shows that watermelon juice prevents erectile dysfunction.
…read more of Inspiring Fresh Recipes here

’Tis the season to eat rhubarb. Whether you are going to a BBQ or having friends over for dinner, it’s always nice to bring a simple and delicious dessert to share.

For all of you avid gardeners who have more rhubarb then you know what to do with, and for all those who love cooking up local in-season tasty treats, then here’s the recipe for you.

I’ve baked this twice already this season and it has received rave reviews. …read more of Seasonal Rhubarb Crumble here

In March of this year, First Lady Michelle Obama planted the first White House vegetable garden since the ‘Victory Garden’ days of Eleanor Roosevelt.

Edible landscaping is as old as Babylonia and has been cultivated throughout history, often gaining prominence in times of social or economic instability. This type of urban agriculture sprouted up in the 16th and 17th centuries in Europe where the potager or kitchen garden supplied vegetables, herbs and fruit.

In WWI they were called Liberty Gardens and subsequently became the Relief Gardens of the Great Depression era.

Freedom Gardens, a sort of a Facebook meets Farmer’s Almanac, is a social networking site for homegrown food enthusiasts that launched in May of 2008. Here, novice and expert growers from all over the world gather to post success stories, ask questions and share techniques and ideas that support self-sustained living. …read more of Freedom Gardeners: Homegrown Revolution here