My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days.
I would fly to Los Angeles just for a cheeseburger with pickles and extra tomatoes from In-N-Out.
I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.
I don't really believe in diets. I love food... If I deprive myself, I'm going to want it more. I snack on yogurt, raw cashews and cherry tomatoes.
These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
For a quick, healthy meal that's also fun for kids, I serve fish tacos: soft tortillas, lettuce, tomatoes, black beans and brown rice.