Maggie Creamer, San Francisco Chronicle Weekender Editor
I love caprese salad with homegrown tomatoes, basil, mozzarella cheese, balsamic vinegar, olive oil, sea salt and fresh-ground pepper. The basil is refreshing in summertime, and the mozzarella adds substance.
Julie Govette, Creative Services Director
I like tomatoes from my garden mixed with cucumbers from my garden. Stir it with a little parsley and a splash of rice vinegar. I can eat that every day during the summer.
Marty Weybret, Publisher
Barbecue spareribs. The trick is in the butchering. You have to trim around the ribs until that is all that is left. Also remove the piece of meat that falls across the ribs (then barbecue that and serve as appetizer). For seasoning, use Lawrys Seasoned Salt or McCormick Season All.
Rich Hanner, Editor
Ice cold watermelon. I love the crisp texture and sweet flavor on a summer day. Summer is great for outdoor sloppy eating, and watermelon is definitely for sloppy summertime eating.
Pamela Bauserman, Panorama Editor
I like to make salmon with strawberry salsa. It’s light and refreshing and you can use seasonal produce. The salsa is a mix of strawberries, cucumbers, avocado, green onions, kiwi and a little frozen orange juice and lime juice. Just chop it all up and mix it together.
Lauren Nelson, Lodi Living Editor
On a hot day when I’m hanging out by the pool with my family, we like to make homemade ice cream. We still haven’t gone electric; we use the good old-fashioned hand-cranking ice cream machine. Last year, we mixed it up with coconut milk and added a slightly healthier, island twist.