RECIPE: Grilled Corn Salsa

Grilled Corn Salsa

This salsa is a great way to use up late summer veggies - the spice level can be easily adjusted up and down. 

Ingredients: 

2 ears corn
1 green or red bell pepper
1 cup cherry tomatoes
1/4 cup cilantro
1 small jalapeño (optional)
1 tbs neutral oil, lard, or bacon grease (preferred)
1 tbs lime juice
1/4 salt
1/4 tsp cayenne pepper (optional)

Directions:

1. Microwave the corn in the husk for approx. 3 min per ear 
2. Let the corn cool and remove from the husk 
3. Slice the kernels from the cob 
4. Heat the oil or fat in a large cast iron or stainless pan 
5. When the oil or fat is shimmering, add the corn kernels to the pan 
6. When the kernels are nicely browned, add half of the lime juice, salt and cayenne pepper and cook for 1 to 2 minutes more 
7. Remove the kernels from heat and add to a large bowl 
8. Slice the bell pepper into 1/4 in squares and add to the bowl 
9. Slice the cherry tomatoes in half and add to the bowl 
10. Chop the parsley finely and add to the bowl 
11. If using, slice open the jalapeño, remove the seeds, cut into 1/8 cubes and add to the bowl 
12. Add the rest of the lime juice and toss the salsa 
13. Taste and adjust salt, as needed 

Recipe submitted by Madeleine Livingston

Recipe: Lemon Baba Ganoush

Lemon Baba Ganoush

This smokey, lemony side dish is great on top of crusty bread, paired with crisp summer veggies, or as a sandwich topping. 

Ingredients: 

1 large or 2 small to medium eggplant

Scant 1/4 cup tahini  

2 cloves garlic, minced

Juice of 1 lemon (More for extra lemon taste) 

2 Tbs fresh chopped parsley 

Salt

Lemon pepper

Olive oil 

Smoked Paprika (for garnish) 

Instructions:

• Cook the eggplant one of 3 ways: 
• Brush with olive oil and place on a grill place the lid on the grill, let the eggplant sit, turning periodically, until the skin is blackened and the eggplant is quite soft
• If you have a gas stove, cover your stovetop with tin foil to prevent spills, then brush the eggplant with olive oil, light your gas burner, char the eggplant over the burner, turning frequently, until the skin is charred and the eggplant is quite soft
• Preheat an oven to 450 degrees, slice the stems from the eggplant and then slice the eggplant lengthwise, brush the pieces with olive oil and place (sliced side down) on a baking sheet lined with tin foil or parchment paper, cook the eggplant for 30 to 40 minutes until the skin is quite dark and the eggplant quite soft
• When the eggplant is cooked, let the pieces cool until cool enough to handle
• Scoop out the flesh of the eggplant into a strainer, leaving the charred skin behind 
• Stir the cooked flesh and press a few times to get rid of any excess moisture, then place in a food processor 
• Add a bit of olive oil (approx 1 scant Tbs) and process in the food processor until the eggplant starts to break down 
• Add in the tahini and process until just incorporated  
• Add the garlic, lemon juice, parsley and lemon pepper and as you process, slowly add in the olive oil until the mixture has reached your desired consistency
• Salt to taste and serve sprinkled with paprika 

Recipe submitted by Madeleine Livingston

Recipe: Chilled Cantaloupe Soup

Recipe: Chilled Cantaloupe Soup 

Easily adjust the flavor profile of this cooling summer soup with your favorite flavorings

Ingredients: 1 cantaloupe
1/2 cup Plain Greek yogurt
1/4 cup high quality extra virgin olive oil OR 1/4 honey
1 Tbs lemon juice
Salt and pepper
Fresh basil or mint for topping

Directions: 

1. Slice the cantaloupe open and scoop out the seeds 
2. Cut the flesh from the rind of the cantaloupe and cut into 1 inch cubes - add to a large bowl 
3. Add the Greek yogurt, lemon juice, and either the olive oil (for a more savory profile) or honey (for a sweeter profile) to the bowl 
4. Blend with an immersion blender until smooth (if you don’t have an immersion blender, you can use a standard blender or a food processor) 
5. Season with salt and pepper to taste 
6. Top with herbs and serve 

Recipe by Madeleine Livingston

Recipe: Cooling Cucumber Salad

Cooling Cucumber Salad

One of the easiest things to make with a heap of cucumbers and a fantastic accompaniment to burgers and other heavy meat dishes. 

Ingredients:

2 to 3 cucumbers (depending on size)

1 bunch radishes 

Fresh mint (any variety will work here)

Red wine vinegar 

Salt and pepper

Directions: 

1. Wash and dry the cucumbers and radishes 
2. Slice the cucumbers thinly (really as thin as you can comfortably cut them) and place directly into a bowl (ideally metal)
3. Slice the radishes from their leaves and slice thinly; add to bowl with cucumbers 
4. Dowse the mixture with 1 to 2 Tbs of red wine vinegar, add the salt and pepper to taste and mix the whole thing together 
5. Let sit for at least 10 min, in the refrigerator for extra cooling 
6. Tear the mint into small pieces or slice into strips
7. When the mixture is done sitting, add in the mint, toss again and serve immediately 

Submitted by Madeleine Livingston