My summer favorite when a heavy diet is not what you are craving for. I boil baby okras and shitake mushrooms in mirin, dashi, and soysauce broth for a few, and add some fried shallots for a balanced flavour. 
Guava is my all-time favorite fruit, it has a pungent sweet smell that is not overpowering. If there were guava perfumes, I’d wear it in a heartbeat. Too bad the weather in Canada is not particularly friendly to guavas, so when there are imports from Mexico, I always stock them up.
One dish I enjoy making is sugar and honey poached guava, this works well for small guavas. Much like poached pears, wine is an essential part of the process. I like to use sweet white wine because guavas does not pair well with dry.
I also add some walnuts to the mix, remember to grind them afte poaching to add to the taste.
I’m always low on iron, no matter how much oysters, spinach, or liver I eat. So I make homemade liver pâté that is hard to come by for a reasonable price. 500 grams of chicken liver cost me a little over 7 dollars, not so bad! 
Gravlax is Swedish raw cured salmon that melts in your mouth, it’s like smoked salmon but instead, it’s softer and has a citrusy flavours to it. It’s an amazingly easy recipe to make, but so satisfying.
