Here's a favorite, speedy side dish. We ate it alongside bean burritos (cheese, onions, peppers, beans) that can easily be put together while waiting for the microwave to beep.

Please either ignore or be amused by my hungry child's voice in the background. She's saying "Oooo" as I stir in the vegetables and squeezes in a few hiccups. But you know what? She's right where I want her to be. I want her to learn to love cooking healthy foods, too.

This week ends with a big holiday weekend. We love holidays even if summer is way ahead in Florida. That being said, we are in the heart of corn season and loving it. Much of this week will revolve around yummy corn.

Also, we'll be spending time with my grandmother. And some of my meals will have to be significantly softer for her to munch on. I enjoyed reading through a few cookbooks on Friday looking for inspiration. I hope my list won't disappoint any of us.

As I mentioned last week, we sat with my grandmother over Memorial Day Weekend while my parents went away. My grandmother has difficulty chewing, and I was looking for soft foods that would pack on much of the summer flavor, but not be too difficult for her to enjoy. The zucchini tart and accompanying salad really fit the bill. I've even made the salad again since then. The key is to have the freshest ingredients. It helps when it comes out of your own garden! I believe the fresher the ingredients, the less salt and pepper you have to add.

I'm tooting my own horn right now. Last week I felt like nothing I made was exceptionally successful. In fact, I've delayed some of my sad posts so I don't lose readers to do my lack of encouragement about my kitchen duties last week. But so far this week. . .I'm most proud of myself. OK, I know it's only Tuesday and last night was my first dinner of the work week, but it was good. Even my dad said so. TWICE!

So there was a bit of communication error and excitement last night when this meal was served that led to a photo only of the risotto and not of the salad. However, the salad is highly recommended, if you can be encouraged without a matching photo, make it while the strawberries are ripe. I'll be making it again myself and will be sure to include a photo next time.

The luncheon item in question is in the center right of the photograph. It is a package very similar to the Uncle Ben's 90 second Wild Rice packs that I love. I heated it at work and dumped only 3/4 of it out onto a plate with all eyes on me, amazed that such a tiny package could contain so much. It actually contains two servings, and I could barely eat half of it. I think for a guy, like Paul, it would easily make a full meal.

This salsa went over so well at the group dinner, that I decided to take the same recipe and make it again in the form of enchiladas. Paul was confused because I used flour tortillas--which made it look more like burritos--instead of corn tortillas. However, it was quite the success because a few people came up specifically to shake my hands when it was done. As was common on those nights, there was a line for the food when I arrived, which gave me no time to take pictures. The above picture was a plate of leftovers we made for someone who was late. On the night of the enchiladas and Spanish rice, there wasn't a bite of anything left except the chips and salsa.