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(with contributions from Paul Marshall and Paul Lacques)

Keep it Mediterranean! Explore olives, tomatoes, fresh herbs, sharp chilled white wines. Here’s one idea: Grilled lamb. A brusque Retsina. Berries for dessert. Summer is all about nature’s bounty. Take these months to savor and meditate upon Sun-Ripened Fruits And Vegetables.

Let your tongue linger on the sharp flavors. Save Winter for creamy sauces, stews, and cooked-through vegetables.Get romantic! Marry sheep’s milk cheeses with your leafy greens. Toss in balsamic vinaigrette, toasted nuts and ready to burst cherry tomatoes. From Neptune’s spice cabinet: sprinkle where you will with Mediterranean sea salt, the seasoning of Zeus and his Gods.

But don’t toss your trident unless you’re willing to keep the catch. .