It’s a side, it’s a salad, it’s a super healthy, celebrate summer salsa to soar above the same-ole same-ole. Delish on grilled fish, chicken or mounded onto savory steak fajitas, this colorful, corny mélange adds a bit of swank on the side.

Smokey, golden corn on the cob is grilled until just slightly charred and crisp, along with gorgeously blackened sweet red peppers. Creamy chunks of jade avocado, fresh basil and a splash of red wine vinegar make this healthful salsa irresistible. Our vegan and veggie pals will enjoy with spicy black beans and rice, atop a baked sweet potato — or straight from the bowl.

Be the life of your own party and make it ahead. Grill the corn and peppers the morning of your soiree, then (as you sip a chilled something fabulous) toss it all together, adding the avocado and fresh basil just before serving.

Grilled Corn, Avocado and Sweet Red Pepper Salsa
Serves 4 to 6

3 ears corn, shucked and rinsed

2 red bell peppers, seeded and cut into lengthwise quarters

5 tablespoons extra-virgin olive oil, divided

Coarse salt and cracked black pepper, to taste

1 large ripe avocado, peeled and diced

10 to 12 fresh basil leaves, torn

2 tablespoons red wine vinegar

Prepare the grill.

Brush the corn and peppers with 3 tablespoons of olive oil, seasoning with salt and pepper. Place the corn and peppers directly on the grill over medium-high heat, turning occasionally until nicely charred and tender, about 10 to 15 minutes. Remove from grill and cool.

With a sharp knife, remove the kernels from the cob and place in a bowl. Dice the peppers and combine with the corn. Add the avocado and basil, seasoning to taste with salt and pepper. Drizzle in remaining olive oil and vinegar, tossing gently.

Diva Confessions: Stretch this recipe by adding prepared couscous, black Forbidden Rice, or any sort of noodle. Add extra oil, vinegar and coarse salt and pepper, to taste.

Without employing the dreaded d-word, you can still resolve to make the New Year a healthier version of those other ones.

We understand, we feel your pain because we, too, have transgressed and trounced upon the very notion of self-denial and delayed gratification.

It’s just all so inhumane and cruel, these annual pronouncements to endure lemon-dressed lettuce leaves and low-carb cardboard.

Which is why it makes far more sense to be resolute about loving each and every morsel you place in your mouth.

Besides, nurturing yourself and those around you with healthful, delicious fare is one of life’s greatest pleasures.

We adore this dish, not only for its fantastically (skin-glowing) healthy components, but for its savvy sense of balance: flavors, textures and rich color in concert.

Traditionally cooked to death with a greasy hunk of fatback, our Sicilian-esque collard makeover is yummy with grilled wild salmon or a simple side of nutty, whole grain brown rice.

Calling All Collards with Pine Nuts, Dried Cranberries and Balsamic Vinegar
Serves 4

1/4 cup pine nuts
2 bunches collards
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
Coarse salt, freshly ground black pepper, to taste
4 tablespoons balsamic vinegar
3 tablespoons dried cranberries
2 tablespoons golden raisins

In a dry skillet over medium heat, toast the pine nuts until golden brown, shaking occasionally (about 5 minutes); set aside.

Thoroughly wash the collards and drain, allowing some of the moisture to cling to the leaves. Using a sharp knife, remove the central rib from the leaves and discard. Cut the collards into bite-size pieces.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and sauté for 2 minutes or until fragrant. Add the greens, seasoning to taste with salt and pepper. Cover and cook for 2 minutes, stirring occasionally.

Add the vinegar and dried fruit, stirring to combine. Cook for 2 minutes more and serve garnished with toasted pine nuts.

DIVA CONFESSIONS: TOASTING PINE NUTS

Toasting pine nuts can be risky biz for determined multi-taskers. For this reason, we advise toasting at least a cup to squirrel away for life’s more hectic moments.

Toasting pine nuts just makes them nuttier, and therefore yummier. They embolden an ordinary stir-fry or salad or kick up a favorite herb pesto or rice pilaf.

The edible seed of the pine, the nuts are insanely good for you, with more protein and fiber than the average nut.

Shelled varieties become rancid after just a few weeks. To maximize freshness and flavor, store them in the freezer until ready to use.

Finally, the potato famine is over. Vilified for years for their unsavory carbs and empty calories, we, the United Divas of the United Plates of America, decry this basic right to spice our spuds and eat them too.

To enjoy this humble bite sans shame, guilt and guile; to elevate the potato’s sidekick status to savory main course star.

And so we propose the plant-based bliss of responsible decadence. Why not sit down to dinner of gloriously golden turmeric-crusted new potatoes (no need to peel) topped with oh-so-sweet pan-crisped onions.

We love this Indian-inspired dish with a cooling tomato and plain yogurt salad spiked with fresh mint, red chilies and lime.

But you can certainly enjoy as is: smashed, fried and comfortable in its own skin.

Turmeric-Crusted New Potatoes

Serves 4 to 6

1 pound new potatoes, rinsed

Coarse salt, to taste

1 large sweet onion, halved and thinly sliced

6 tablespoons vegetable oil, divided

2 teaspoons turmeric, or more to taste

2 teaspoons ground cumin, or more to taste

2 teaspoons ground coriander, or more to taste

Coarse salt and cracked black pepper, to taste

Boil the potatoes in salted water until tender, about 16 to 20 minutes. Drain and cool on paper towels; potatoes should be thoroughly dry before frying.

While potatoes boil, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 1/2 teaspoon each turmeric, cumin and coriander. Toss in the onions, seasoning with salt and pepper and stirring to combine. Do not overstir so that edges of the onions become crisp and caramelized. Cook for about 10 minutes. Remove the onions from the pan with a slotted spoon; set aside.

Using a jar or your fist, carefully smash each potato so that the edges are slightly broken but potato is still intact (the shape slightly flattened).

In the same skillet, heat 2 more tablespoons of the oil, seasoning again with turmeric, cumin and coriander. When the oil is hot, add the potatoes, careful not to overcrowd. Cook about 5 minutes per side or until golden and crispy. Drain on paper towels, seasoning with an extra pinch of salt. Repeat this process until all potatoes are fried.

To serve, mound potatoes on serving platter and top with onions. Delicious with plain yogurt mixed with diced tomatoes, fresh mint, red chilies and lime juice.

DIVA CONFESSIONS: TURMERIC, ‘THE SPICE OF LIFE’

Herbs and spices impart an entire world of culinary "hip" without upping fat, calories, sodium or the size of your jeans.

Comprised of leaves, seeds, roots, berries and bodacious buds, they infuse ordinary cuisine with extraordinary style, enchanting taste buds, beautifying plates and even boosting brainpower.

One such botanical treasure, turmeric (left), has been aptly coined "the spice of life." Turmeric is both anti-inflammatory and an antioxidant, and also is known to boost a beleaguered liver, lower LDL (bad) cholesterol, inhibit the growth of tumors and repel insects. And though the Divas boast nary a medical degree to be sure, we do believe you are what you eat.

And so, in a pinch, why not be golden, fabulous, spicy and smart?

We can’t get enough of these gorgeous, juicy chicken thighs. Marinated overnight in a savory yogurt brew, these achingly tender morsels positively burst with flavor — and queen-of-the-backyard barbecue style.
To go with, whip up an easy cucumber raita with plain Greek yogurt, crushed garlic, to taste, and the juice of one lime.
Minced fresh mint adds a cooling layer of yum, along with an ice-cold beer.

Healthful Diva 101: always have something delish waiting in the fridge, ready to pounce on after a booty-busting workout or a hard day of shopping. We love crunchy, savory, satisfying tastes, and this simple edamame (soybean) salad keeps us happy.

Edamame are in the freezer section of your grocery store, still in the pod or shelled.

And they pack a powerhouse of fiber and nutrition — a half cup has more protein than two eggs, and a generous dose of Vitamin C.

Stash this salad in the fridge as your go-to sustenance and watch the pounds melt away. With a piece of salmon or a chicken breast, this salad makes a meal.

Mama’s Edamame

2 cups shelled edamame
1/4 cup rice wine vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger
1/2 teaspoon coarse salt
1/2 cup chopped napa cabbage
1/2 cup shredded carrots
8 radishes, thinly sliced
1/4 cup chopped cilantro
1 teaspoon toasted sesame seeds, optional 

Cook edamame according to package directions. Drain completely; set aside.

In a medium bowl, whisk together vinegar, oil, ginger and salt. Mix in remaining ingredients and toss with edamame. To serve, top with sesame seeds, if desired. Serve chilled or at room temperature.

Part aromatic stew, part finger food, cioppino (pronounced chuh-PEE-no) is a mouthwatering mélange of fresh seafood that originated on the docks of romantic San Francisco, and is adored ’round the globe as bouillabaisse in France, brodetto in Italy and suquet de peix in coastal Spain.

Start your evening’s affair with a sip of seductive sauvignon blanc and elegant simplicity — a gorgeous spring green salad dressed to impress in a light French vinaigrette (you’ll never buy bottled again). Luxuriate in the tastes and textures of soft lettuce leaves and creamy-white goat cheese. Then slurp your way to a lusty, aphrodisiac buzz as you share a bowl of cioppino, trading sauce-soaked wedges of crusty sourdough bread and sips of wine.

Cioppino recalls the raucous days of the California gold rush, and we imagine rugged Italian and Portuguese immigrants pulling their catch from the icy waters of the Pacific to "chip in" a bit of this, a bit of that, comprising a communal brew of all things yum.

It only sounds decadent. Our recipe for romance is actually good for your sweetheart—and your sweetheart’s heart. Lean protein, antioxidants and monounsaturated fats will keep your hearts beating as one for all eternity. And even as the last mussel is teased from its smooth, ebony shell, you’ll be satisfied, but not too stuffed for post-prandial fun.

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Super Bowl XLIV is coming to Miami on Sunday, and, well, OK, the Divas won’t be there — but we’ll be near a big-screen TV with an excuse to create some attention-grabbing noshes.

While cold brews and hot wings are top picks for the guys, this sippy sweet will keep the kids happy, a yummy concoction from our pals at the Dairy Council of Florida, who are rolling out a new healthy kids initiative in schools with the NFL.

Just 200 calories a serving and cinch to throw in the blender so you can get back to checking out those cute football players.
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It’s time to put down your fork and slowly back away from the recent high-calorie holidays.

And while some of us can abandon the butter and never look back, others need a little richness to get through January.

This classic country-style pâté has just enough — pumped up with spices and less fat than the classic version.

Inexpensive and easy to make, pâté makes a light bite with bread or crackers, grainy mustard and cornichons.

Though it can be eaten the day it’s made, we love the earthy flavor more a day or two later.

Sip a German Riesling and call it dinner.

‘Live and Let Liver’ Pâté

Serves 10 to 12 as an appetizer

1 pound chicken livers, rinsed, tough parts removed
1 onion, thinly sliced
2 cups chicken stock
Coarse salt, freshly ground black pepper, to taste
1 bay leaf
3 slices turkey bacon
1/2 to 1 cup shelled pistachios
1 teaspoon Dijon mustard
3 tablespoons sherry
2 teaspoons dried tarragon
2 tablespoons fresh flat-leaf parsley, minced
1/2 stick unsalted butter, softened
1 teaspoon fresh lemon juice

Combine the livers, onion, chicken stock and bay leaf in a medium saucepan. Season with salt and pepper. Simmer until the livers are tender and no longer pink in the center.

Cook the bacon until crisp, drain on paper towels and crumble.

Discard the onion and the bay leaf and drain the livers. In a food processor or blender, combine the livers, bacon, pistachios, mustard, sherry, tarragon, parsley, butter and lemon juice. Pulse until smooth.

Taste and adjust seasoning if necessary. Add additional herbs and sherry if desired.

Lightly grease your hands and form the liver mixture into a mound. Chill for at least 2 hours.

The best sub shops know that marinating a mix of veggies and herbs to top freshly baked bread, meats and cheeses make their sammies irresistible. And now, so do you.

Behold and taste Diva sammy slaw, a colorful side dish for Christmas dinner or a light change for those days between big holiday meals.

Diva sammy slaw is part salad, part topping of sweet bell peppers, Roma tomatoes, onion, fresh garlic, fresh basil, pepperoncini peppers and oregano bathed in extra-virgin olive oil and red wine vinegar.

Make it 30 minutes before serving on artisan rolls or baguette, with best-quality deli meats and cheeses, no mayo necessary.

Or lighten up with whole grains, turkey and reduced fat Swiss cheese.

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The Divas tandoori turkey is an inventive take on the traditional Thanksgiving turkey. (Photo by Pam Brandon)

The Pilgrims weren’t afraid of change, so why are you?

Since the first Thanksgiving way back in 1620, we’ve had, oh, around 390 years to get it right. How the original menu of fish, fowl, pumpkins, berries and nuts morphed into kitschy melted marshmallow sweet potatoes, green bean casserole and quivering mounds of canned cranberry reflects a culinary saga as bold and twisted as our American history.

Truly, we understand your commitment to tradition, but perhaps just this once — in the rebellious spirit of our ancestral pilgrims, try something new. After all, didn’t Columbus mistakenly happen upon our great land while pursuing an alternate route to India in search of exotic spices? Indeed, the pilgrims would have no knowledge of the brave new world were it not for the original foodies of Europe, desperate to escape their own culinary rut.
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