I love summer and everything that comes with it. It’s wonderful to have an abundance of fresh fruits and vegetables from the garden, local farms and farmer’s markets. Over the years, one vegetable we have had in abundance from our CSA (Community Supported Agriculture) has been cabbage. And until recently, I haven’t liked it.

I tried all kinds of recipes and many of them weren’t tasty so I encouraged everyone else in my family to eat up our cabbage supply.

Recently, I received an email from Real Simple magazine. I often delete these recipe emails without reading at them. The other day, however, my two older children were at summer camp and I had an extra minute to read email. That extra minute helped me find a way to enjoy eating cabbage.

This recipe for cabbage-corn slaw is the perfect blend of lemon juice, olive oil and honey. I found myself liking the crunch and actually enjoying the cabbage. I am sure part of this is due to the fact that though I have disliked this vegetable, I have always made myself try a little bit each time I prepare it to set an example for my children. I read in some parenting book that children need to try something at least three times before they will like a particular food. I think it may be more than three, but this research may apply to adults, too — when you find the right recipe.

I like that this recipe takes under 20 minutes to prepare and that all of the cooking takes place outside the house. Summers are too short in Maine. I like to minimize the kitchen time and maximize our time outdoors.

Grilled lemon chicken with cabbage-corn slaw

from Real Simple Magazine

Serves 4

Ingredients:

2 teaspoons honey

2 tablespoons plus 1 teaspoon olive oil

5 tablespoons fresh lemon juice

Kosher salt and black pepper

1/4 small green cabbage (1/2 pound), cored and shredded

1 red bell pepper, thinly sliced

1 cup corn kernels (from 1 to 2 ears, or thawed if frozen)

4 6-ounce boneless, skinless chicken breasts

Method:

In a large bowl, whisk the honey, 2 tablespoons of oil, 2 tablespoons of lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Add the cabbage, bell pepper and corn, and toss to combine. Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper. Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.

Tip: For a lighter, more delicate take on this slaw, try substituting savoy or Napa cabbage for the common green variety.