Indian-Style Sweet Corn Curry

3 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

2 1/2 teaspoons cumin seeds

1 clove garlic, minced

1# red norland potatoes, cut into small dice

2-3 medium tomato, cut into small dice

4 tablespoons chopped cilantro

3 tablespoons chopped mint leaves

1-2  peppers chopped 

2 cups fresh corn kernels

1 can coconut milk

3/4 teaspoon salt

1 tablespoon lemon juice

Cayenne pepper, to taste

In a large pan, heat the oil over medium-high heat until shimmering. Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.

Add the tomato, cilantro, mint, and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the potatoes are cooked through.

In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until aromatic. Stir the toasted cumin seeds into the curry and season with black pepper and cayenne to taste. Serve immediately.

Grilled Savoy Cabbage and Sweet Corn Salad

1 head savoy cabbage

1-2 ears sweet corn

1 onion, sliced thin

1/4 cup plus 2 tablespoons olive oil {see notes}

1 tablespoon apple cider vinegar

1 clove garlic

1 tablespoon lime juice

1 teaspoon lime zest

Sea salt to taste

Black pepper to taste

1/4 cup minced cilantro or basil

½ cup crumbled feta

Preheat grill for about 10 minutes.

Cut the cabbage into 8 wedges and remove corn from husks.

In a bowl, place cabbage and corn and drizzle with olive oil and season with salt and pepper.

Grill vegetables for about 10 minutes turning frequently until a good char is present then remove and place back in the bowl and cover.

Once the vegetables are cool enough to handle, give the cabbage a rough chop. Remove the corn from the cob and remove stem and seeds from pepper and chop. 

Blend or whisk together 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper.

Once the desired taste and consistency is reached with your dressing, toss the grilled vegetables and onions in with the minced herbs. Crumble feta over the top and serve warm.

Garlic Scape and Cilantro Pesto

1/4 cup pine nuts

1/2 cup coarsely chopped garlic scapes

1 bunch of cilantro minced

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1 teaspoon crushed red pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

Add this pesto to any pasta dishes with a little bit of fresh chevre and you can’t go wrong.

Eggplant and Delicata Stew

1 eggplant

1 delicata squash

¼ cup canola oil

½ cup finely diced red onion

1 cup finely diced bell pepper

2 tbsp apple cider vinegar

3 cups diced tomatoes, 

1 tablespoons whole cumin

1/2 tablespoon whole coriander seed

1/4 cup finely chopped cilantro

Cut the eggplant and delicata into similar sizes. I prefer to go with a large dice

In a large frying pan, heat 1/3 cup of the oil over medium-high heat, and cook the delicata until it starts to brown. Add the eggplant and continue cooking until it starts to brown then remove from pan

Add the onion and pepper to the pan with the coriander and cumin, and cook over medium heat until soft and caramelized, about 5 minutes.

Add the apple cider vinegar to the pan, scraping up any of the browned bits that have adhered to the bottom with a wooden spoon. Cook until the vinegar has evaporated, then add the tomatoes.

Cook the tomatoes over low heat until they are thickened and saucy. Then return the eggplant and delicata to the pan and continue cooking on low heat for about 10 minutes. Season with salt and freshly ground black pepper, and stir in the cilantro.

Cucumber and Avocado Gazpacho

1 green pepper (chili or green bell)

2 cucumbers, peeled, halved, seeded, and cut into chunks

2 ripe avocados, cut into 1-inch chunks

1/2 bunch chopped fresh cilantro

1/2 cup extra-virgin olive oil; more for serving

1 1/2 Tbsp. lemon juice

1 large clove garlic, minced

Kosher salt and freshly ground black pepper

Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.

In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.

Adjust amount of jalapeno or other spicy pepper to taste, or you can use a green bell pepper and adjust heat with your prefered hot sauce.