More Flavors from Your Summer Pantry

Fresh Gingerroot
Try whipping up a zesty Pineapple Salsa (see recipe below) to serve alongside broiled or grilled fish. Then, as a final embellishment, add 1/4 teaspoon of freshly grated gingerroot (sold in supermarkets and gourmet food stores) to the salsa.

Bottled Chutney
Lend an exotic twist to pound cake with this dessert sauce. Just spoon some bottled fruit chutney over slices of cake for a quick dessert topping (it may be necessary to thin the chutney with a few teaspoons of water or fruit juice). This chutney topping is wonderful over ripe summer fruit like peaches and blueberries or ice cream, too.

Cornmeal Polenta

Create a tasty Tamale Pie by spreading hot leftover or canned chili in a 9"x13" baking dish, topping with slices of polenta and baking until heated through. Sprinkle each serving with freshly grated Cheddar cheese.

Pineapple Salsa
MAKES ABOUT 1 1/2 CUPS
This salsa is also delicious with grilled shrimp.

• 1/2 ripe avocado, peeled
• 1/2 ripe mango, peeled
• 1/2 ripe tomato, seeded
• 1 fresh pineapple, peeled and cored
• 1/2 fresh red bell pepper, seeded and finely minced
• 1 scallion, trimmed and finely sliced
• 4 tablespoons freshly squeezed lemon juice
• 1/4 cup vegetable oil
• Honey to taste (optional)

Finely chop the avocado, mango, tomato, and pineapple into pieces of approximately the same size. Combine in a medium bowl. Add the remaining ingredients to the bowl and stir well. Refrigerate until ready to serve.