There are some kinds of foods which don’t have to be served the same way or at the same time of day.

Muffins, for instance, can be served for breakfast, brunch, lunch, for a snack or with dinner. I mean, how much more versatile can food be?

So, if you make them yourself, instead of buying the oil and sugar-laden versions from the store, you can choose how many different whole grains you put into them; whether you substitute some skim milk for the oil the recipe calls for; and whether you add fresh fruits, cheese or onions instead of chocolate chips and candy to them.

Scones and pancakes are also flexible foods, to which you can decide to add cheese, fruits or vegetables, for a bit of extra nutrition in your family’s diet.

Cheese and minced green onion brings a scone, or a muffin, to life; as do fresh herbs. You can buy muffin tins that make bite-sized muffins which are great fun to pass around at a party, and which the kids will love to pop into their mouths, even without a layer of margarine.

It’s easy, without special equipment, to drop tinier spoonfuls of pancakes or scone batter onto a pan too. This is zucchini season, and there are lots of them around.

For patio sippers, there are some nice, dry, lighter red wines around as well as very quaffable whites. Quails’ Gate’s 2008 rosé is quite delightful, and not at all like that fruity, sweetish pink wine that used to be shunned by wine snobs. Mission Hill Family Estate also made a rosé in 2008 which is a beautiful colour. It’s a refreshing, dry wine with a hint of berries and something exotic, not only delicious for sipping, but also very flexible to pair with barbecued foods like chicken or fish and even with popular Asian foods.

And, then there’s the latest blush wine from up on the hill, which is even marketed in a fun way, with a pink flamingo on the label: Rigamarole Rose. This must be served very chilled, but you could even add an ice cube and a spritz of soda for a more festive patio party sipper. This is a fun wine to take along as a hostess gift, and there’s a Rigamarole Red as well, which is much more fruity and substantial.

All these are reasonably priced wines, at under $15, as are the new White Bear VQA wines, with 15 per cent of sales donated to marine and rainforest conservation. We tried the 2007 pinot blanc and were quite impressed with it as a summer sipper. It was fresh and light, but with nice crisp citrus and flower flavours.

Winnie's Apricot Scones

These have sweet/tart surprise bites throughout, and are just delicious for breakfast, brunch, as a snack, or in lunches. They’d be great to take camping.

2 c. (500 ml) flour

1/4 c. (60 ml) sugar

1 1/2 tsp. (8 ml) baking powder

1/4 c. (60 ml) cold butter

1/2 c. (125 ml) plain yogurt

1/2 c. (125 ml) milk

1 egg

1 tsp. (5 ml) lemon zest

pinch of salt

1 c. (250 ml) fresh apricots

Pre-heat oven to 325 F.

Combine flour, sugar and baking powder in a large bowl. Cut in butter until it resembles coarse crumbs.

Make a well in the centre.

In a small bowl, whisk together the milk, yogurt, egg and lemon zest.

Pour into the well and bring toether with a fork, just until combined.

Gently incorporate chopped, pitted, fresh apricots.

Drop by spoonful onto a baking sheet, greased or lined with a silicone baking mat or parchment paper.

Bake for about 25 minutes or until golden brown.

Makes about 15, depending on the size.

Zucchini 'cakes with Tarragon

These can be served for breakfast, with cheese, bacon or sausages, as a vegetable dish with dinner, or they can be made tiny, to serve as finger food or an appetizer, with a nice wine.

2 c. (500 ml) grated zucchini

1 small onion

1/2 c. (125 ml) whole wheat flour

1 tsp. (5 ml) baking powder

1 tsp. (5 ml) fresh tarragon

1/2 tsp. (2 ml) salt

1/2 tsp. (2 ml) pepper

1 egg

Coarsely grate zucchini, chop up onion finely and mince fresh tarragon.

It’s particularly good with the zucchini and onion, but without it, you could try substituting other fresh herbs.

Sift dry ingredients and fresh herbs until well mixed and sprinkle over vegetables.

Mix thoroughly.

Beat egg and add it to the mixture, blending well.

Drop by spoonful onto a greased frypan on medium-high heat, turning each as it browns.

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