Dilly Potato Salad

Dilly Potato Salad

3 pounds potatoes, washed
2 cucumbers, sliced thin (1/16”)
3 ears of corn, kernels cut off of cobs
1/2 cup pecans, toasted
1/2 bunch of dill, finely chopped
1/2 cup yogurt
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 teaspoon fresh lemon juice
Salt and pepper to taste

Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water, so that the water covers the potatoes by a couple inches. Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes. While still warm cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.

Summer Corn Chowder

Summer Corn Chowder

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cups vegetable or chicken broth
2 yellow potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
1 ripe tomatoe, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

Sweet Corn and Tomato Spaghetti

Sweet Corn and Tomato Spaghetti

Corn from 6 ears
4 tomatoes, cored and quartered
olive oil
salt
pepper
parmesan
apple cider vinegar
1-2 cloves garlic, minced

Remove the corn from the cobs by standing the cob on end and slicing the kernels off from the top down. Rotate the cob and repeat until you have sliced off all the corn. Put your pasta water on to boil.

In a sauté pan on medium heat put the garlic, a little salt and a couple of tablespoons olive oil. Saute the garlic for a minute and then add the tomatoes. Turn the heat up to medium high and cook the tomatoes, stirring frequently, until they resemble a light tomato sauce. During this time add the spaghetti to the pasta water. Add the corn to the tomatoes and cook for another two minutes. I like to add a little splash of vinegar at this point for a little more acid. Salt and pepper to taste. When the spaghetti is ready, drain it and transfer it back to the pot or two a bowl. Add the tomato/corn sauce and toss. Top with a generous mound of freshly grated parmesan.