Fresh herbs are one of my favorite ways to add a boost of flavor to a dish. This time last year, I planted an herb garden near my front entryway. The location is a wonderful conversation starter for arriving guests – particularly those who can’t resist running their hand over the plants as they walk past. I was surprised to find many of the perennial varies such as thyme, oregano, chives and rosemary nearly doubled in size after their winter slumber. Other favorites I plant each spring include mint, basil and parsley.

What started as a plan to make my Corn and Black Bean Salad turned into an entirely new recipe. I decided to ditch the black beans to allow the corn and peppers to shine on their own. The addition of fresh mint and a squirt of lime juice help to take the recipe to a whole new level.

Corn and Orange Pepper Salad
1 orange bell pepper
1 (12 oz) bag frozen corn, thawed
½ cup diced onion
1 large jalapeño pepper
8-10 leaves fresh mint
zest from one lime
juice from one lime
1 Tbl. olive oil
salt and pepper

Slice the orange pepper in half. Remove the core, stem and seeds. Dice the pepper into roughly the same size as the corn kernels. Add corn, peppers and onion to a medium mixing bowl. Remove the vines and seeds from the jalapeño pepper. Mince and add to the bowl. Assemble the mint leaves into a stack. Roll and slice into strips. Add to the bowl along with the remaining ingredients. Toss until well combined. Season the salad with salt and pepper to taste. Serves 4 people as a side.

Author’s Note: This recipe can be prepared up to two days in advance of serving.

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Mario Batali blazed into the Pittsburgh area this past Saturday to promote his new cookbook Molto Batali: Simple Family Meals from My Home to Yours. The event, hosted by Market District in Pine Township, included a 30-minute cooking demo and book signing.

I was invited by the Market District social media crew to join several local bloggers as a special VIP guest to explore the store and receive front row access during the cooking demostration. My friend Mary from The Fork and the Road came as my “plus one” for the festive day. While waiting in the café, I also met Annie from Anne Oakley’s Kitchen. I learned, while clutching my shiny new copy of Mario’s book, she is both a blogger and budding entrepreneur selling pies at a local farmer’s market.

The store buzzed with activity as the line grew longer in anticipation for Mario’s arrival. First it reached to the international section then past a display of live lobsters before weaving around the frozen foods aisle. We were escorted through the crowd to our reserved space in front. A few minutes later, Mario took center stage and immediately began cooking. He seemed to feel right at home grabbing ingredients displayed across the counter and sharing stories as he chopped. It was a striking visual to see the team of Market District chefs (who no doubt prepped the items in advance) observing behind the scenes. As an extra bonus, they had the privilege of sampling the two courses Mario demonstrated.

The first course was corn fritters with an arugula salad. Mario prepared a quick pasta dish next that included fusilli tossed with Italian sausage, chopped kale and parmesan cheese. He referred to fresh kale as “nature’s little colon cleanse” and that statement will forever be burned in my mind. Simplicity and seasonality was a common theme peppered throughout the demonstration. Later, I learned this was the basis for his book with each chapter representing a different month of recipes for the year.

A book signing immediately followed. Mario was gracious and made a point to say hello to each person who stepped up to the table. I found humor in a sign outlining the autograph guidelines. Halfway down, it stated “Mario will not sign knives.”

I wondered, while heading home, “is there really that big of a demand for autographed knives?”

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The weather reached well into the 80s this week in Pittsburgh. It certainly was not a good time for my central air conditioning to stop running. Especially considering it’s only two years old and we just made the last payment. In a desperate attempt to stay cool, I found solace in this refreshing beverage.

I love the combination of all three flavors wrapped into one. When I’m feeling feisty, I add a splash of sparkling water and a shot of vodka for an extra kick.

Thankfully all is well with the air conditioner. Everything was covered under the warranty and no charge for the service visit.

I’ll drink to that!

Iced Cranberry Mint Green Tea
1 (64 oz) jug cranberry juice, not cocktail
5 green tea bags
10-12 fresh mint leaves
2 Tbl. honey

Bring the cranberry juice to a boil in a large pot. Add mint leaves and honey to a large heat-safe pitcher. Pour the cranberry juice in the pitcher and add tea bags. Steep for 5-10 minutes. Strain the liquid and allow to cool. Serve over ice. Serves 6-8 people.

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