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June 2008 Issue
by Ronda L. Halpin
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    "How luscious lies the pea within the pod."

    - Emily Dickinson

Welcome to the June issue of Seasoned Cooking. June is a month that transitions us from spring into summer. Gardens are sharing the start of a long season of bounty, warmer weather is beaconing us to cook and eat outdoors and fresh produce is finding its way onto our tables in every manner of speaking.

We begin our June journey with a look at sweet peas. Our first stop is the Ingredient SpotLight, where peas are taking center stage. Get a wide variety of recipes featuring fresh, frozen and canned peas in everything from salads to side dishes to main dishes. If you are looking for more recipes featuring peas, visit the Rush Hour column for a great recipe for tuna casserole. Creamy tuna is blended with the flavor of sweet curry, peas, onions and tender pasta to make a quick casserole that will become a standard item in your home.

If you are thinking you'd rather take your meals outdoors, you might want to consider a look at Phil's International Flair and the recipe for making roast pork on the grill. You'll be thinking of new ways to enjoy roasting on the grill. We also have two special features on grilling, this month. The first is all about the art of grilling without meat. A fantastic appetizer and specialty entrée are sure to please your guests, whether or not they are vegetarian. Our other feature is a cookbook review of a new Sandra Lee book on grilling. Semi-Homemade Grilling 2 is putting together everything you need to make grilled meals that look like they came from five star restaurants without making you put in the time and effort required for them!

We're also taking full advantage of our gardens this month. For example, in the Happy Endings column, we're giving a nod to rhubarb with an easy crisp recipe. It's easy enough that you can simply toss it together and bake it while eating dinner and have it hot out of the oven after you're done. If you're thinking about an appetizer, turn to the Kitchen Focus for an appetizer that takes advantage of a typical kitchen garden. So enjoy your tomatoes, basil and garlic fresh from your garden in an elegant appetizer.

There is a lot more to be discovered in this issue. Enjoy it and share it with your friends. And don't forget to tell us about what you like and don't like by using our feedback forms in every article. Enjoy the opportunities to spend time with friends and loved ones that June brings and here's to a seasoned lifestyle.

    Ronda L. Halpin

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