It's summer — the season of excellent fresh produce, frozen treats, the grill and refreshing drinks — and I've got a few of each this week for you to ponder.


last weekend, while walking around the downtown farmers market, we stopped by

Grove Juicery's booth and got a fresh reminder of how great their selection of fruit and vegetable cold-pressed juices really are. We left with a big bottle of green juice — it's not cheap, it ran $11 — but it's a morning elixir both healthy and satisfying, and its cool, interesting flavor feels even better in the summer.

Tiny House Bar, in little Bohemia, is one of our new hangouts, and two gin drinks are wetting my whistle this summer. Bartender and co-owner Megan Malone's house gin and tonic, which is a more flavorful, interesting version of the classic, and her secret gin drink #1, made with celery bitters, are my two oft he-moment favorites. she's got a constant rotation of creative drinks brewing, which you should try, too.

Champagne, sparkling rosé and sparkling white always seem like a good idea in the summer, and my favorite place to imbibe (particularly on a patio, duh) is regency's Mode de Vie.

Bonus points for their vintage glassware; the same thing goes at Tiny house, too.


I've pontificated about my love of many Omaha ice cream shops, but somehow, in high summer, the Zesto in north downtown Omaha just seems right. I prefer an old-fashioned vanilla ice cream cone, but if you're really in a treat-yourself-kinda mood, consider the chocolate sundae.

Last summer, I wrote about The Stave, a little hidden gem of a cheese and wine shop in Papillion, and I still love the idea of sharing a meat and cheese plate with a glass of wine in their welcoming garden, which also features live music and good people-watching.


There's always one reader who wants to dine in, and this one, from our savor section, is for you. Next time you grill a burger or barbecue chicken, make cheesy, spicy Mexican street corn as your side. you won't be disappointed.

6 ears corn, husks and silk removed, stalks left intact

1 tablespoon olive oil

1/2 cup mayonnaise

1 ounce feta cheese, crumbled (1/4 cup)

2 tablespoons minced fresh cilantro

1 tablespoon lime juice, plus lime wedges for serving

1 garlic clove, minced

1 teaspoon chili powder salt and pepper

Adjust oven rack 5 inches from broiler element and heat broiler. line rimmed baking sheet with aluminum foil. Brush corn with oil and transfer to prepared sheet. Broil corn until well browned on one side, about 10 minutes. Flip corn and broil until well browned on opposite side.

Meanwhile, whisk mayonnaise, feta, cilantro, lime juice, garlic, chili powder, and 1/4 teaspoon salt together in bowl until incorporated.

Remove corn from oven and brush evenly on all sides with mayonnaise mixture. return corn to oven and broil, rotating frequently, until coating is lightly browned. season with salt and pepper to taste. serve corn with lime wedges and any extra reserved mayonnaise mixture.

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