Whisk 3-4 Tbsp mayonnaise with 2 Tbsp white wine vinaigre, 1 tsp celery seeds, and chopped fresh basil and dill. Add diced carrot and/or fennel bulb.

Toss with thinly sliced cabbage (1 small or 1/2 large; mix red and green, etc.).

Let chill for at least an hour.

We served with NC-style pulled-pork BBQ, also great with grill-roasted chicken.

Wine pairing: A dry rose. Provence, Bandol, Bordeaux.

A comfort food with the addition of the 3 fats…fresh in summer, but refreshing in winter as well.

Prepare 1 bag frozen baby lima beans by simmering for 15-20 minutes.

Dice and sautee over medium to med-high heat one small onion, 1 small or 1/2 medium-large red pepper, and/or 1 carrot, and 1 optional fennel bulb in about 2 Tbsp bacon fat and 2 Tbsp olive oil until translucent.

Add 1-2 cloves minced garlic, 1-2 minced chiles (jalapeno, serrano, cayenne, etc.), minced fresh sage and thyme, salt and pepper to taste, optional dried red pepper flakes. Stir in and cook for 1-2 minutes.

Add in kernels and milk from 4-6 ears of fresh corn, or 1 bag of frozen corn (when fresh is not in season), rinsed.

Stir in prepared limas. Warm through.

Stir in about 1 Tbsp butter.

Finish with chopped fresh parsley and cilantro.

Optional garnish of crumbled bacon or pine nuts.

Bon appétit!

Wine pairing: a crisp refreshing white to cut through the richness of the fats – Albarino would be a good choice.