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September 2007 Issue
by Ronda L. Halpin
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    “What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration.”

    - Alexis Soyer, 19th century French chef

Welcome to the September issue of Seasoned Cooking. September is a busy month, but also one in which Mother Nature helps us by filling our tables with lots of fresh fruits and vegetables. Meals almost make themselves when food is this fresh! We begin with a salad that’s built from your garden. The Rush Hour column has us putting together a quick salad that gives a nod to the bounty of the season. While it’s put together with a special variety, this recipe is all about fresh … so choose what you have at its peak! You’ll also want to check out Phil’s International Flair, where green beans are all the rage. You’ll get some great garden ideas and a recipe that takes green beans to worship status!

This is also a great time of the year to take advantage of seasonal fruits. If you want to start your day with a simply divine breakfast, consider the fruit-topping pancakes offered in the Rise ‘n Shine column. Light, fluffy pancakes are blanketed in the season’s finest blend of tangy berries. And to make a perfect end to the end of summer, consider the elegant dessert presented in the Happy Endings column. A blend of rich, creamy white chocolate mousse and an absolutely decadent blend of fresh cherries and port will have you swooning.

September is also about going back to school. And, in that spirit, we’re offering some ideas to help you along. To help you with lunches, we’re sharing a special feature on making school lunches more interesting for kids. Get some great ideas. While you’re thinking about lunches, stop by the Seasoned Opinions column to share your favorite bag lunch ideas and read about everyone else’s too.

Another challenge of going back to school is making the most of the meals you put together. It often means stretching your budget a bit and making the most of leftovers and quick ingredients you have on hand. Get extra help on all those fronts by checking out the Kitchen Focus column and our special feature on quick meal ingredients you want to have on hand to make your meal planning easier.

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at how a child leaving for school impacts your life to a look at the versatility of peanut butter -- it’s for more than PBJs. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin

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