Palo Santo Corn & Cucumber Soup

(serves 6)
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water

Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.

Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.

Summer Vinaigrettes

Recipes below for vinaigrettes by David Hirsch, from The
Moosewood Restaurant Kitchen Garden.

Combine all the ingredients in a tightly sealed bottle or jar and
shake well before using. Vinaigrettes will keep refrigerated.

Basil-Shallot Vinaigrette
Wonderful on sliced ripe tomatoes.

1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup minced shallots or scallions
1/4 cup chopped fresh basil leaves
salt and fresh ground pepper to taste.

Dill-Red Onion Vinaigrette
Perfect for cucumber salads and great as a marinade for potato
and other cooked vegetable salads.

1/2 cup vegetable oil
1/4 red wine vinegar
1/4 cup minced red onions
1 1/2 Tablespoons chopped fresh dill
1 Tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
salt and fresh ground pepper to taste

Zucchini Slaw Two Ways

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes from Foster’s Market

(makes 4-6 servings)
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienne (optional)
*kohlrabi would be a great addition
1/4 cup chopped parsley or other herb
Creamy Slaw Dressing or Sweet and Tart Slaw Dressing
Sea salt and fresh ground black pepper to taste

Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.

Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Sweet and Tart Slaw Dressing (makes about 1 cup)
*This dressing is also nice with the addition of poppy seeds
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.

Quinoa with Corn, Scallions and Mint

Recipe from Gourmet, August 2006

I fell in love with this recipe last summer - using the corn fresh and raw in this recipe, it’s incredibly sweet! It’s the perfect side to any grilled meat, poultry or fish, and it’s also delicious as a cold salad on it’s own. If your basil plants from Farmer Ted are growing to be as big and full as mine are, you might try using basil instead of mint.

(makes 8 servings)
4 ears of corn, shucked
1 Tablespoon finely grated lemon zest (from 2 lemons)
2 Tablespoons lemon juice
1/2 stick unsalted butter, melted
1 Tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa
4 scallions, chopped
1/2 cup chopped fresh mint

If needed, boil the corn to cook and cool before cutting the kernels from the cob with a heavy knife. If the corn is fresh, cut it raw. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.

Wash quinoa in cold water and drain in a large sieve. Cook in a 4-5-quart pot of boiling, salted water until almost tender - about 10 minutes. Drain in a sieve, then set sieve over same pot with 1-inch of simmering water. Cover with a folded kitchen towel and then a pot lid and steam until tender and fluffy - about 5 minutes. Remove and let stand covered for 5 minutes more. Add quinoa to dressing and toss until absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Asian Cucumber Ribbon Salad

Recipe adapted from epicurious.com. Printed in Gourmet magazine, August 1996.

(serves 4)
2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh ginger root
1/4 cup chopped scallion greens
a pinch sugar if desired

With a mandolin or vegetable peeler, slice cucumbers lengthwise into thin ribbons. Toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour. *I might toss with a small handful of chopped cilantro before serving.

Scallion Cream Cheese

Recipe by Ina Garten, Barefoot Contessa Family, Style

16 ounces cream cheese at room temperature
1/2 cup minced scallions (white and green parts)
2 Tablespoons milk
1/4 teaspoon kosher salt

Mix all ingredients in a food processor until smooth.

Chicken Salad with Cherries and Arugula

Recipe by Anne WIllan, Good Food, No Fuss

(serves 4 for supper)
1 lb. boneless, skinless chicken breasts, cut into
1-inch cubes
olive oil, salt and pepper
1/2 lb. cherries, pitted and halved*
4 scallions, sliced
1/2 lb. arugla**
2 Tablespoons sesame seeds, toasted

(dressing)
juice of 2 lemons
1 teaspoon dijon mustard
1-inch piece ginger root, grated
1 teaspoon ground coriander
1/4-1/2 cup olive oil
2 Tablespoons chopped cilantro
salt and pepper

Toss the chicken with olive oil, salt and pepper and cook on a grill pan or under the broiler for approximately 3 minutes per side (should be cooked through but still juicy). Set aside to cool while you prep the other ingredients.

Wisk together dressing ingredients. Toss with greens and chicken. Plate the chicken salad and top with cherries and sesame seeds.

*If you don’t have a cherry pitter, the tip of a vegetable peeler works fine.
** I made this salad using farmer Ted’s salad greens and it was delicious!