A honey of a soda

Moretown, Vt., has a brewery that doesn't produce beer. Instead, it makes Pop Soda, which is handcrafted from cane sugar and Vermont honey (no corn syrup). Flavors include lemon lavender with ginger, a new twist on spiked lemonade, and something called Coffee Fiend, for the caffeine addict (all bottles are about $1.59). Citrus Hibiscus is a hit with kids, but Mint Lime, which sounds innocent enough, might best be described as a virgin mojito. In fact, substitute the minty bottle of Pop Soda for club soda and sugar, add rum and fresh mint, and you've got one of the season's freshest sips. Available at Allandale Farm, 259 Allandale Road, Brookline, 617-524-1531; Cardullo's Gourmet Shoppe, 6 Brattle St., Cambridge, 617-491-8888; Good Health Natural Foods, 219 Columbia Road, Hanover, 781-826-0808. -- KAROLINE BOEHM GOODNICK

True grits

The Plough & Stars, an Irish bar in business almost 40 years, has long been known for its beers and live music. The popular spot also hosts a fine weekend brunch, where the menu offers succulent omelets and thick-cut French toast. The item that keeps us coming back, the one for which we place multiple orders, is the grits. Or, as we've come to call them, cheesy grits, because the toasted corn flavor is complemented with a generous amount of aged cheddar. Grits are related to polenta (see recipe, E4), and we've eaten good polenta, but these plain, slightly homely grits beat all. They come with fried chicken, but you can order them as a side ($3). On Sundays, the grits come with a live gospel band. The Plough & Stars, 912 Mass. Ave., Cambridge, 617-576-0032; ploughandstars.com. -- LISE STERN

An affogato to remember

An afternoon coffee break during the hottest month is necessary to avoid dozing at your desk. If you've already tried iced coffee in every flavor possible, and the decadence of blended beverages has worn off, you might try an espresso affogato. The Italian treat (the name means "drowned espresso") is a scoop of cold, creamy gelato with a shot of espresso poured over it. At Athan's Bakery, indulge with flavors like tiramisu and vanilla baklava or keep it simple with coffee and hazelnut. The warm shot melts the gelato just enough to blend the flavors, but not so much that it makes a goopy mess, allowing you to enjoy the afternoon pick-me-up spoonful by spoonful. Athan's Bakery, 1621 Beacon St., 617-734-7028, and 407 Washington St., Brighton, 617-783-0313. -- SARAH LEECH-BLACK

Mousaka like mother used to make

At Phoenicia, a Lebanese restaurant owned and operated by brothers Elie and George Nakhoul, the menu includes solid renditions of familiar Lebanese foods like hummus and tabbouleh, as well as dishes like their mother's recipe for vegetarian mousaka ($7), with eggplant and chick peas baked in a tomato sauce. Growing up in Lebanon, Elie says, he learned to cook from his mother. After attending college in Beirut, Elie joined his brother and combined his business education with his love of cooking to open the restaurant near Massachusetts General Hospital. Elie is still there every day to open the place and close it, even after 20 years. "I must be doing something right," he says. Phoenicia, 240 Cambridge St., 617-523-4606. -- LEIGH BELANGER

Eating locally

It's easy enough in August to fill dinner plates with zucchini, corn, peppers, tomatoes, and grilled fish. What's harder -- if you really want to eat locally this summer -- is making a dish whose ingredients are distinctly not native to New England. Yet, even something like these Tex-Mex enchiladas can be assembled nearly entirely with native bounty. Begin with a mixture of grilled vegetables -- tomatoes, onion, poblano and serrano peppers, and garlic. All of these are widely available at farmers' markets. After grilling, the softened, slightly smoky vegetables are whirred in a food processor until they turn into a chunky salsa. That mixture gets a little lime juice (we haven't found limes growing yet on local trees) and cilantro (you'll find this grown here). Massachusetts is now home to a handful of artisanal goat cheese producers. Westfield Farm in Hubbardston (chevre.com) produces a creamy fresh chevre. Or, to step up the heat, you might try Topsfield's Valley View Farm chipotle chevre (valleyview cheese.com). Corn or flour tortillas, preservative-free, are made at Maria and Ricardo's Tortilla Factory in Canton (harbar.com). Even the turkey is locally raised: Plainville Turkey Farm (plainvillefarms.com) is less than 400 miles from Boston (local enough for some). Their all-natural, hormone-free birds are available at many markets. Ingredients assembled, you're left to grate zucchini, salt it to remove the excess moisture, then saute it with ground turkey. Line up the tortillas on the counter and roll them with the turkey filling. Select a cast-iron skillet, or another pan that you can put directly onto the grill. Fill the skillet with some grilled salsa mixture. Add the tightly rolled tortillas, then more salsa, and finally crumbled goat cheese. Set the pan on the grill, cover with the lid, and cook until the cheese melts and the mixture is bubbling at the edges. Fossil fuels, you're excused from the table. -- KAROLINE BOEHM GOODNICK