Fruit crisp: Peaches on one end, rhubarb on the other

It's the perfect time to buy peaches. Stock up. That ain't the case for much of the year, but right now, Colorado peaches at the grocery store are juicy and perfectly ripe. I made a dessert today using a variation on my favorite easy recipe for fruit crisp. To prepare four cups of peeled, sliced peaches for this dessert, I added three tablespoons sugar and two tablespoons of flour. I used an 11-by-15-inch baking dish, and spread the peach mixture on one half. At the other end of the baking dish, I spread 4 cups of rhubarb mixed with a cup of sugar and 2 tablespoons of flour. I topped all this fruit with a double recipe of sugar-cookie crumb crust. Here's how to make the topping: With a pastry cutter, combine 4 tablespoons butter, 2 cups flour, 2 cups sugar. Add two teaspoons baking powder and 2 eggs. Stir 'til mixture is nice, crumbly texture. Sprinkle evenly to cover fruit. Bake 45 minutes at 350 degrees.

Dinner in a flash: Tuna with lemon caper sauce

Picked up some beautiful tuna steaks at the store today, and wasn't quite sure how to cook them. I found a recipe on epicurious.com that featured a lemon-caper sauce that was really simple and delicious. The steaks were pretty thick, so we grilled them (after brushing with olive oil) about 4 minutes per side. We also grilled orange and green bell pepper pieces on skewers (also brushed with olive oil) and fresh asparagus. While Dave minded the grill, I whisked up the sauce: a little lemon juice, a little Dijon mustard and olive oil, stirred with capers and some fresh parsley. All told, it took about 15 minutes to get everything on the table.

We have two grilled tuna steaks left. I think we'll have that on a nice salad for tomorrow's dinner with avocado, tomato and more fresh peppers.

Sweet potato slices offer guilt-free carbs

In my book, a near-perfect side dish is a grilled sweet potato topped with a quick sprinkle of parmesan cheese. Dave noted tonight we've pretty much sworn off bread, we rarely have rice or potatoes or pasta with dinner. We're eating lean meats, lots of veggies and no desserts unless we're hanging with friends. But one source of carbs I enjoy without remorse is a sweet potato.

Tonight I sliced a couple of sweet potatoes into thin rounds, brushed with a little olive oil, and wrapped them in foil. I split the slices between two separate pieces of foil, and then sealed those up tight. Dave grilled them over medium heat with boneless pork chops and skewered red peppers. They were perfect in about 20 minutes.

Help wanted: What do I do with these peppers?

Does anyone know what to do with these beautiful little peppers I picked up at the Farmers' Market? I am daunted by any pepper that doesn't have bell in the name...