Crunchy Corn Medley

I LOVE this dish. It tastes really fresh and healthy, and it's not too much work to make. Plus it keeps well in the fridge and you can eat it all week. It's got a tangy flavor because of the vinaigrette dressing.

2 cups frozen peas, thawed
1 can whole kernel corn, drained
1 can white or shoe peg corn, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 jar diced pimientos, drained (I usually leave these out)
8 green onions, thinly sliced
2 celery ribs
1 medium green pepper, chopped
1/2 c. vinegar
1/2 c. sugar
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper

In a large bowl combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Black Bean and Corn Salsa

2 cans black beans, drained

1 can diced tomatoes, drained

1 can shoepeg or white corn, drained

diced jalapenos

2 Tbs. olive oil

1/4 c. diced red onion

1 bunch cilantro, diced

3 Tbs. redwine vinegar

1 cup salsa

salt and pepper

Drain beans, corn, and tomatoes. Mix together. Add cilantro 1-2 hours before serving. Keep chilled.

I don't think you can go wrong with this one. It's a pleaser.

Creme a la du Barry (Cream of Cauliflower soup)

Serves 4

Ingredients:
11 oz. cauliflower (small florets)
5 oz. diced onion and leeks (about 1/2 c. of each to serve four or 1 c. to serve more)
50 g. butter
3 oz. flour
600 ml. milk
600 ml. water

Finition:
Double cream, according to consistency
Milk, according to consistency

Preparation:

1. Cut the onion and leek into small dices (rinse after you chop).
2. Sweat the onion and leek in the butter in a heavy sauce pot until they are almost tender. Do not let them brown.
3. Add the cauliflower in small florets and sweat it for a few minutes.
4. Add the flour and stir and stir.
5. Pour the milk, a pinch of salt and pepper.
6. Add the wather and let it cook until the vegetables are very tender.
7. When the soup is ready, blend it and pass the puree soup through a colander.
8. Taste it and check the consistency and seasoning. (To thicken-combine same amount of flour with butter, add more milk and creme to thin.
9. Serve with crustini toasted with oil, parmesan, herbs, and drops of chili oil to add color.
   

(from Lya Luna's class at Thanksgiving Point)

Fresh Steamed Broccoli with sauce

1-2 lb. broccoli, cut in bite size pieces
4-6 T. butter, melted and browned
balsamic vinegar, about 1 T.
salt and pepper to taste

Steam broccoli. Brown butter and stir in vinegar. Drizzle over broccoli and season with salt and pepper.

Honey glazed carrots

3 lbs. baby carrots
3 Tbs. butter
5 Tbs. honey
1 Tbs. fresh grated ginger

In a large pot bring water to a boil. Add carrots to the boiling water and cook for about 10 minutes. Depending on the size of the carrots cooking time may vary. While carrots are cooking, fill a large bowl with cold water and plenty of ice. As soon as carrots are al dente, remove from the boiling water and immediately put them in the ice water. This process is called blanching and will assure bright colored carrots. in a large skillet combine the butter, honey, and ginger and melt together. Add the carrots to the mixture and toss lightly with salt. Toss the carrots over med. high heat until completely covered and the honey mixture begins to bubble. Serve immediately.

Green Beans with pomegranate and walnuts

1 lb. beans (wax, green)
1 Tbs. garlic finely chopped
2 tsp. dijon mustard
2 T. butter
1 pomegranate
walnuts
salt
pepper

In a saucepan bring enough water to boil that will cover beans. Have ice water prepared in a large bowl off to the side. Add the beans to the boiling water and cook until tender--about 4 minutes. Immediately place beans in the ice bath. in the same pan bring the butter, garlic, and dijon to a bubble and toss in the beans. Stir fry the beans for just a few minutes until coated. Toss in the walnuts and the pomegranate seeds. Make sure to add salt and pepper to taste.

Apple scalloped potatoes with gouda

2 lbs. yukon gold potatoes, thinly sliced
2 large granny apples, thinly sliced
1 c. gouda
1/4 tsp. nutmeg
pepper
salt
1/2 c. chicken broth
1 c. apple cider
1 c. half and half
2 Tbs. flour
3 Tbs. butter

In a heavy skillet melt butter and add flour to it. When mixture bubbles add the half and half and stir until smooth. Whisk in broth, cider, salt, pepper, and nutmeg. Bring to a bubble over high heat stirring constantly. Mix together apples and potatoes and arrange half in a butter baking dish Sprinkle half of the grated cheese over them and arrange the rest of the apples and potatoes over the cheese. Pour the cider mixture over the apples and potatoes. Bake for 30 min. then remove from oven and sprinkle the rest of the cheese over the top and bake for an additional 20 min. Let stand for at least 15-20 min. until the cream sets.

Grilled Zucchini

2 small zucchini, cut into thick slices
1/4 c. olive oil
1 t. sea salt
1 t. dried oregano

Preheat grill so that it is nice and hot. Thread zucchini onto skewers. Mix the rest of the ingredients, and rub onto zucchini with a baster. Grill for about 1 minute on each side.

I also like to grill in salted disks and serve with a side of soy sauce.