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FIT TO EAT RECIPE PER SERVING: 243 CALORIES, 11 G FAT, 249 MG CHOLESTEROL, 18 G CARBOHYDRATE, 309 MG SODIUM, 16 G PROTEIN, 3 G FIBER

slab bacon and cheddar cheese broiled grits

SERVES 4

¼ pound slab bacon, diced

2 cups whole milk

1 cup stone-ground grits

Coarse salt and freshly ground pepper

1¾ cups grated extra-sharp Cheddar cheese

1. Scatter bacon in a dry skillet. Cook over medium-high heat until barely crisp, about 4 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon fat.

2. Combine milk and 2 cups water in a medium saucepan. Cover, and cook over medium-high until boiling, about 5 minutes. Add grits and ¾ teaspoon salt. Reduce heat to medium. Cook, stirring constantly until grits thicken, about 8 minutes. Reduce heat to low; simmer, stirring every 2 to 3 minutes, until thick, about 20 minutes. Cook, stirring constantly, until creamy and soft, about 15 minutes more. Remove from heat.

3. Heat the broiler. Stir in ½ teaspoon pepper, reserved bacon and bacon fat (if desired), and 1¼ cups cheese, and stir. Transfer to a small baking dish or cast-iron skillet, and scatter with remaining ½ cup cheese. Broil until cheese is brown, about 3 minutes. Serve hot.

drinks

SUMMER DRINKS

limeade

MAKES ABOUT 2 QUARTS; SERVES 6 TO 8

For spiked drinks, pour 1 ounce vodka over ice into each glass before topping with limeade.

1 cup sugar

1½ cups fresh lime juice, plus lime wedges, for garnish (14 to 16 limes total)

1. Heat the sugar and 1 cup water in a small saucepan over medium heat, stirring, until the sugar has dissolved, 5 to 6 minutes.

2. Stir together the lime juice and 5 cups water in a large pitcher; stir in the sugar syrup. Refrigerate until cold (or up to 2 days in an airtight container). Garnish each serving with a lime wedge.

orange lemonade

MAKES 7 CUPS

To make a fizzy version of this recipe, use seltzer or sparkling water.

¾ cup sugar

1½ cups water

4 cups fresh orange juice (about 12 oranges)

1½ cups fresh lemon juice (about 9 lemons)

Ice, for serving

2 oranges, washed and thinly sliced

1 lemon, washed and thinly sliced

1. Make the sugar syrup: Combine the sugar and the water in a small saucepan over medium heat, and stir until all the sugar has dissolved. Remove from heat, and let cool completely. (To cool the syrup more quickly, plunge the saucepan in an ice-water bath, and stir frequently until cool.)

2. Combine the sugar syrup, orange juice, and lemon juice in a large pitcher or punchbowl. Stir to combine. Add the ice and sliced oranges and lemons, and serve immediately.

homemade ginger beer

MAKES 16 CUPS

This ginger beer is very spicy. Adjust the amount of lime juice and sugar to your taste.

2 pounds ginger, cut into 1-inch pieces

1 gallon boiling water

1½ cups fresh lime juice (about 8 limes)

1½ cups superfine sugar

Place the ginger in the bowl of a food processor, and process until finely chopped. Transfer to a large pot or bowl, and add the boiling water. Allow to stand for 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard the solids. Add the lime juice and sugar, and stir to dissolve.

creamy orange shakes

SERVES 2

1 cup ice cubes

1 tablespoon finely grated orange zest

½ cup plus 1 tablespoon fresh orange juice (1 to 2 medium oranges total)

¾ cup vanilla ice cream

½ cup orange sherbet

½ cup milk

½ teaspoon pure vanilla extract

Blend all the ingredients in a blender until the ice is crushed and the mixture is smooth. Divide between 2 glasses.

peach tea punch

MAKES 2½ QUARTS

Almost any type of fruit nectar can be substituted for peach with equally delectable results. We especially like the exotic flavor of mango.

3 tea bags

6 cups boiling water

4 cups peach nectar

1 bunch mint, trimmed and rinsed well

2 lemons, washed and thinly sliced

Ice cubes, for serving

1. Brew the tea bags in the boiling water to make a strong tea. Discard the tea bags, and place the tea