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 Kale and Summer Vegetable Salad

1 cup olive oil

2 cloves garlic, finely minced

2 Tbsp balsamic vinegar

1 bunch of kale, washed and dried

Summer squash and bell pepper sliced tossed in oil, salt and pepper - grilled 

2 oz crumbled feta

1-2 tomatoes sliced

1 Tbsp parsley chopped

Zest and juice of 1 lemon

Salt and pepper to taste

Pre-heat grill.

Grill assorted veggies then chill.

In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.

Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.

Remove kale from grill and cool until workable. Then rough chop.

For salad add grilled assorted veggies, feta, parsley and sliced tomatoes.

Vinaigrette Recipe 

3 parts good olive oil to 1-part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.

Greek Tomato Salad

2 pounds ripe tomatoes, heirloom or hybrids

1 small red onion, sliced thinly crosswise

1 bell pepper, sliced thin

 Sea salt to taste

3 ounces feta crumbles

2 tablespoons roughly chopped parsley

½ teaspoon dried oregano

Extra-virgin olive oil, for drizzling

Pinch of cracked black pepper

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.

Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

Break feta into rough chunks and scatter over salad. Sprinkle parsley and oregano over top, drizzle generously with olive oil and serve.

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.