Roast Potato salad with grilled corn and red onions

16 small red potatoes, unpeeled, cut in half

olive oil

2 ears corn, silk removed

spice rub

thyme sprigs

1 jar grilled artichokes, sliced

1 red onion, peeled and thickly sliced

2C arugula

5 oz. goat cheese

Vinaigrette

1/2C pitted kalamata olives

2 Tbsp. sherry wine vinegar

2 Tbsp. champagne vinegar

2 tsp. honey mustard

½ tsp. spice blend of choice

6 Tbsp. olive oil

salt and pepper to taste

Shake all the vinaigrette ingredients in a jar and set aside.  Preheat oven to 400F.  Toss the potatoes with olive oil, salt and pepper, thyme sprigs and spice rub and roast until tender.

Place each ear of corn on a piece of foil, top with thyme sprigs and a drizzle of olive oil, salt and pepper and grill about 15 minutes until tender.  Remove kernels.  Toss the onion slices with olive oil and grill along with the corn.  Toss the potatoes in a bowl with some of the vinaigrette while warm.  Add the remaining ingredients except goat cheese and toss again.  Sprinkle with goat cheese and toss lightly.

MAKES:  8 servings

Chilean Squash and Bean Soup

2 Tbsp. olive oil

1 onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

1 tsp. smoked paprika

1 tsp. spices of choice

1/4C oregano leaves, coarsely chopped

14-oz. can navy or cannellini beans, well rinsed and drained

3 – 4C chicken stock

1 Tbsp. tomato paste

1 bay leaf

1-1/2 lb. butternut squash, peeled, seeded and cut into ¾-inch chunks

kernels from 2 ears of corn

1C wild arugula leaves

salt and freshly ground pepper to taste

Heat the oil in a pan; add the onion and garlic and sauté until softened.  Add paprika, spices and half the oregano and stir in.  Add the squash, bay leaf, tomato paste and 2 cups of the stock.  Simmer for 10 – 15 minutes, until tender.  Add the navy beans and corn and simmer until tender, adding more stock as necessary.  Stir in the arugula until wilted.  Add salt and pepper to taste.  Stir in remaining oregano.

MAKES:  6 servings

Fregola with charred onions, snap peas and fresh corn

2C fregola (or orzo), cooked al dente, drained

3 ears corn

1C snap peas, blanched

2 red onions, thickly sliced, peel left on

1/3C toasted pine nuts

1C arugula

1/2C basil leaves

1/3C olive oil mixed with 1 tsp. spice rub

Vinaigrette

3 Tbsp. balsamic vinegar

1 Tbsp. raspberry vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

Salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Brush the corn, red onions and snap peas with olive oil mixture and grill until charred.  Cut the kernels from the cobs, remove peels and chop the onions and cut the snap peas in half crosswise.

Mix the fregola and vegetables with vinaigrette to coat.  Add the pine nuts, basil, arugula, salt and pepper to taste.

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

Warm Crab and Artichoke Dip

1/4C cream cheese, room temperature

3 Tbsp. mayonnaise

3/4C (about 4 oz.) crabmeat, well drained

6 Tbsp. grated Parmesan cheese

3 Tbsp. chopped drained grilled marinated artichokes from a jar

2 Tbsp. sliced scallions

2 Tbsp. diced red or yellow bell pepper

2 Tbsp. diced celery

1/4C fresh corn kernels

1 Tbsp. finely chopped fresh basil

2 tsp. Sherry wine vinegar

½ tsp. hot pepper sauce

Toasted baguette slices

Preheat oven to 400F.  Beat cream cheese until smooth.  Add the mayonnaise and season with salt and pepper to taste.  Fold in the crabmeat, ¼ cup of the Parmesan cheese, artichokes, scallions, red pepper, celery, corn, basil vinegar and hot pepper sauce gently with a rubber spatula.

Transfer the mixture to a two cup soufflé dish and sprinkle with remaining 2 tablespoons of cheese.  Bake until the mixture is warm and the cheese is melted, about 15 minutes.  Transfer to a platter and surround with toasted baguette slices.

MAKES:  1-1/2C

Roasted corn and tomato salad with queso fresco

2 red peppers, roasted, peeled and cut into strips

2 yellow peppers, roasted, peeled and cut into strips

2 ears corn, kernels removed

1 tsp. Cajun seasonings

2 Tbsp. olive oil

3 large vine ripened tomatoes, sliced

1C baby heirloom tomatoes, halved

1C arugula leaves

1/4C basil leaves

1/2C queso fresco, crumbled

Vinaigrette

3 Tbsp. balsamic vinegar

1 Tbsp. sherry wine vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

salt and pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Preheat oven to 400F.  Toss the corn with spices and olive oil and spread in a shallow dish.  Bake until golden – about 10 minutes.  Let cool.

Toss the arugula and basil with vinaigrette to coat and divide among plates.  Arrange tomato slices, pepper strips and baby tomatoes on top and sprinkle with the corn and cheese.  Drizzle with vinaigrette and serve.

MAKES:  6 – 8 servings

Pork Tenderloins with corn and mushroom sauce

2 - 3 pork tenderloins, trimmed, cut in half

salt and freshly ground pepper

2 - 3 Tbsp. olive oil

2 – 3 Tbsp. unsalted butter

1 – 1-1/2 lb. assorted wild mushrooms, cut into thick pieces

3 – 4 ears fresh corn, kernels removed

1 small yellow onion, peeled and thinly sliced

1C chicken stock

1/2C fresh cream

1 Tbsp. fresh basil leaves, thinly sliced

salt and freshly ground pepper to taste

Preheat oven to 400F.  Heat a sauté pan over high heat; add one tablespoon butter and one tablespoon olive oil and heat.  Add the wild mushrooms and cook on high heat until somewhat crisp.  Turn off the heat.

In another larger sauté pan, heat 2 tablespoon olive oil until hot.  Salt and pepper the pork and add to the pan.  Sauté 3 – 4 minutes until all sides are golden.  Transfer to a glass dish, cover lightly with foil and place in the preheated oven until almost cooked through – about 10 – 15 minutes depending upon the thickness of the pork.  Meanwhile, add 2 tablespoons butter to the sauté pan and heat.  Add the onions and sauté until soft; add the corn and basil and sauté until tender.  Add the chicken stock and reduce to ¼ cup, add the cream and cook until thickened.  Stir the mushrooms into the corn mixture.  Cut the pork halves into smaller pieces and add to the mixture, cover with foil and cook 5 minutes on low heat until the pork is cooked through.  Serve.

MAKES:  6 servings