Grilled Vegetable Gazpacho

1 head roasted garlic, puree squeezed out

3 large tomatoes (1-1/2 lb.), cut in half

1 medium cucumber, cut in half, seeds removed

1 yellow pepper, cut open to flatten, seeds removed

1 red pepper, cut open to flatten, seeds removed

1 medium sweet onion, cut in thick slices, unpeeled

2 Tbsp. olive oil

2 tsp. Mediterranean spices

1/4C olive oil

2 Tbsp. red wine vinegar

¼C chopped mixed herbs + more for garnish

1C cold water

salt and freshly ground pepper to taste

Toss the vegetables with 2 tablespoons olive oil and spices.  Grill on a medium-hot grill until vegetables are charred all over and almost softened, turning occasionally.  When cool enough to handle, remove the charred skins, stems and seeds from the vegetables and coarsely chop.  Transfer vegetables and garlic puree to a food processor and puree.  With the machine running, gradually add the ¼ cup olive oil and the vinegar. Transfer to a bowl, stir in the water, herbs, salt and pepper to taste.  Chill well.  Ladle into bowls.  Garnish w/herbs.

MAKES:  6 servings

Warm Potato Baby Broccoli Salad with bacon

4 thick slices bacon (4 oz.) cut crosswise ½-inch thick

12 oz. baby gold Yukon potatoes

½ lb. baby broccoli, trimmed

1 tsp. spice rub of choice

2 ears fresh corn, kernels removed

1/4C cider vinegar

1/2C baby arugula leaves

Vinaigrette

2 Tbsp. balsamic vinegar

1 tsp. mustard of choice

3 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 375F.  Prick the potatoes and roast until tender.  Cut in half.  Toss with apple cider vinegar while warm.  Cook bacon over moderately low heat, stirring occasionally, until crisp.  Transfer to paper towels and drain.  Remove to a plate.  Pour off all but 3 tablespoons of the bacon fat.  Add red onion and sauté until tender.  Add the corn and sauté a minute or two.  Remove vegetables with slotted spoon. 

Toss the baby broccoli with olive oil and spice rub and roast until tender – about 15 minutes.

In a large bowl toss the potatoes with the red onion and corn.  Add the broccoli and bacon and toss again.  Add some of the vinaigrette if desired and toss in the arugula.  Divide among plates and serve warm.

MAKES:  6 servings

Sweet Onion and Corn Soup

3 quarts water

9 ears corn, shucked

3 Tbsp. unsalted butter (2 Tbsp., 1 Tbsp.)

2 large sweet onions (1 lb.), thinly sliced

2 tsp. sugar

1 medium Yukon gold potato, peeled and cut into ½-inch dice

1/2C dry white wine

2 thyme sprigs

1/2C cream

Salt and pepper to taste

1 Tbsp. snipped chives

In a large pot, bring the water to a boil, add the corn, cover and cook over moderately high heat until barely tender, about 5 minutes.  Transfer corn to a bowl to cool, reserving the cooking water.  Cut kernels from the cobs and return cobs to the pot.  Cover and simmer for 30 minutes.  Discard cobs and reserve the corn broth; you should have about 4 cups.

In another large pot, melt 2 tablespoons of the butter, add the onions, partially cover and cook over moderate heat, stirring occasionally, until softened.  Add the sugar and cook over moderate heat until caramelized.  Reserve one cup of the corn kernels and add the remaining kernels and the potato to the onions in the pot.  Add the wine and simmer over moderately high heat until almost evaporated.  Add the corn broth and thyme and simmer until the potato is tender.  Discard the thyme.  Working in batches puree the soup in a blender or food processor and return to the pot.  Add the cream and bring to a simmer, season with salt and pepper. 

In a medium pan, melt the remaining butter, add the reserved one cup of corn, cover and cook over moderately high heat, until richly

browned – about 3 minutes.  Season with salt and pepper.  Ladle the soup into bowl, garnish with sautéed corn and chives.

MAKES:  6 servings