At our house that means that time is at a premium in a way that is unlike any other time of year. Trips to the cabin, beach days, BBQs, after dinner swims, the list goes on and on. I find that summer gets us up earlier and into bed later, but somehow there’s no extra time – just more fun packed into long sunny days. How we cook and eat in the summer is the most ideal: fast, easy, fresh. Really, it’s an inspiration for the rest of the year, but there is no busier, fresher and lower maintenance time of year to cook and eat than the summer months. I’m loving sangrias and smoothies these days, and almost anything if it’s in sandwich form – I want that speed, big flavor and the potential for portability, in case plans change, or crop up, and the meal needs to move with you. One thing I’m really digging is the resurgence in popularity of the banh mi, or Vietnamese Sandwich, affectionately called ‘Nam Subs around here. They are a perfect storm of flavor and texture and they can be re-interpreted to suit your taste or what you have on hand.