For smooth(ie) skin

A smoothie can be cool and refreshing on a hot summer day, but did you know it also can benefit your skin? A recent study by the University of California at Davis found that the antioxidants in peaches, plums and nectarines can counteract the damaging effects of exposure to ultraviolet rays. The sun accelerates the production of pro-oxidants, or free radicals, and depletes the skin of antioxidants. This imbalance manifests itself in the form of wrinkles, dryness and roughness. The vitamin C and beta carotene found in peaches, plums and nectarines can help ward off sun-related skin problems.

For a tasty, healthy treat, try the Nectarine Nutrition Booster (pictures). Combine 3 fresh nectarines, cut in small dice with skin on, 2 tablespoons wheat germ, 1 teaspoon honey, 1/2 teaspoon green tea and 3 tablespoons coconut flakes in a blender. Mix until smooth, stopping to scrape the sides of the blender with a rubber spatula to ensure proper blending. Serve immediately or keep refrigerated for no more than 24 hours.

Wild turkey

Some of America’s top chefs will fire up the grill for Shady Brook Farms’ “Dial-A-Chef” hot line this summer. By calling (888) SBF-HINTS or visiting www.dialachef.com, home cooks can get recipes, such as Grilled Hoisin Marinated Turkey Slaw, and cooking advice. This year’s grilling experts include Ming Tsai of Blue Ginger in Wellesley, Mass.; Bruce Auden of BIGA on the Banks in San Antonio; Traci Des Jardins of Jardiniere in San Francisco; and Michael Leviton of Lumiere in West Newton, Mass. To complement the turkey recipes, brew master Andy Tveekrem of Frederick Brewing Co. in Maryland will offer beer pairing tips.

Bubble gum-flavored cheese?

June is dairy month, and what better way to celebrate than with a big hunk of hot-pink, bubble gum-flavored cheese? OK, not so fast, you can’t buy it yet. The Western Dairy Center at Utah State University has developed technology that will give cheesemakers the ability to make candy-colored (and flavored) cheese. Focus groups have tested more than 60 different flavors, including lemon, grape, root beer and sage, in a rainbow of colors. And you thought blue cheese was exciting.