This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.

Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.

Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.

Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste

1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.

2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.

Serves: 6-8 as a side

Beet and apple slaw is as delicious as it is healthy.  This simple slaw is the perfect side dish for a picnic; it can be made up to 2 days in advance and it travels well.

This original Hip Hostess recipe was published in Rochester Healthy Living Magazine (June 2010, page 19)

http://www.rochesterhealthyliving.com/past_issues/RHL_June2010.pdf

Beet & Apple Slaw

2 raw beets, peeled and shredded (2 cups)

1 large red apple, shredded (1 cup)

½ red onion, chopped (1/4 cup)

juice from 1 lemon (about 1/4 cup)

2 Tbs. olive oil

2 Tbs. red wine vinegar

1 ½ Tbs. Dijon mustard

1 Tbs. agave nectar or 2 Tbs. sugar

1 clove garlic, minced (1 tsp.)

½ tsp. salt

Fresh-ground black pepper to taste

2 green onions, thinly sliced (optional)

1. Toss together beets, apple and red onion in bowl.

2. Blend lemon juice, oil, vinegar, mustard, agave nectar, garlic, and salt in food processor until smooth.  Add to beet mixture, and toss to coat.  Garnish with green onions, if using.

Serves 6 (serving size = 3/4 cup)

The best lamb burger I ever had was prepared  by a Greek man at a farmer’s market in Kinsale, Ireland.  The secret ingredient, he told me, was the addition of ouzo – a Greek anise-flavored spirit (similar to Italy’s Sambuca).  So I decided to make lamb meatballs using ouzo and they were phenomenal!  Don’t be afraid of the anise flavor – it isn’t licoricey.  Ouzo gives depth of flavor and keeps the meatballs deliciously moist.  No dipping sauce is needed for these flavorful lamb meatballs.

To make-ahead for a party, prepare the meatballs up to 2 days in advance and undercook them.  Reheat in the microwave for about 2 minutes, adding an additional minute at a time if needed.

Ouzo Lamb Meatballs

1 lb. ground lamb

3 Tbs. ouzo

½ yellow onion, chopped

3 Tbs. extra virgin olive oil

1 medium garlic clove, minced

3 Tbs. fresh mint, finely chopped

1 ½ Tbs. fresh parsley, finely chopped

2 Tbs. capers (rinsed), finely chopped

1 large egg + 2 egg yolks, lightly beaten

½ tsp. dried oregano

1 tsp. kosher salt

Fresh ground pepper

1 lemon, zested

1.            Place meat in medium bowl, add ouzo and let sit.  Sautee onions in 1 Tbs. olive oil until soft and caramelized, about 5 minutes.  Add onion to meat mixture.

2.            Add remaining ingredients to meat mixture and knead until well combined and smooth.  Using moistened hands or a small spring-loaded scoop, form meat mixture into 1” meatballs and place on a baking sheet.

3.            Heat 2 Tbs. olive oil in large skillet, cooking meatballs in batches until browned on all sides (size of batch depends of size of your skillet – keep the skillet hot by leaving plenty of room for each meatball).  Keep cooked meatballs warm on a baking sheet in a pre-heated 200-degree oven.  Sprinkle meatballs with lemon zest before serving.

Spring is in the air in my kitchen, even if the weather isn’t showing steady signs of the season.  Although peas aren’t generally my favorite vegetable, I am always drawn to their perky color come spring.  Peas and mint are a classic combination because the bright green color and creamy texture is complimented by mint’s equally bright and fresh flavor.  I’ve combined them here to form a pasta sauce, which is really a very comforting and healthy dish.  I like to think of this as a green mac-n-cheese, minus the copious amounts of cheese.  The pea sauce has a really cream, rich texture that evokes the same comforting quality in your mouth.  If you like a thinner pasta sauce, add additional chicken stock or olive oil as you puree the peas.  And if mint isn’t your thing, try substitute fresh basil instead.

I used brown rice pasta in this dish, but regular semolina pasta or whole wheat pasta would be equally delicious.

Give this dish a try – it’s really a celebration of the season.  Enjoy!

Spring Pea & Parmesan Pasta

1 lb pasta

1 Tbs. olive oil

½ medium red onion, chopped

1 Tbs. agave nectar or honey

½ tsp. kosher salt

¼ tsp. fresh-ground black pepper

16oz fresh or frozen peas (2 cups)

1 Tbs. unsalted butter

½ Cup low-sodium chicken stock

¼ Cup chopped fresh mint leaves

Fresh-grated Parmesan cheese

1.            Bring large pot of salted water to boil and add pasta.  Cook pasta according to package directions, until al dente.

2.            Heat large skillet over medium-high heat.  Add olive oil and sauté onion until softened.  Add peas, agave nectar, salt and pepper.  Cook until peas are tender, 8-10 minutes.  Add butter and stir until melted.  Remove from heat and reserve ½ cup pea mixture.  Puree remaining pea mixture in food processor with chicken stock until mostly smooth.  Return pea puree and reserved whole peas to pan.

3.            Add drained pasta and chopped mint to peas toss to coat pasta.  Top with fresh-grated Parmesan and serve immediately.  Garnish with grated Parmesan and whole mint leaves, if desired.

This recipe is the perfect example of how a single seasonal ingredient like asparagus can be transformed into a spectacular appetizer when paired with a few other choice ingredients.  Blanched asparagus and creamy herbed cheese are enveloped by paper-thin slices of prosciutto.  Although tying the chives is a bit time-consuming, the wow factor makes it worthwhile.  If you are pressed for time you can skip the chives all together, but they do add a fresh flavor component to these delicious bundles. 

Prosciutto-Wrapped Asparagus Bundles

1 lb. Asparagus, trimmed and peeled from tip down

1 package spreadable herb cheese, such as Alouette*

12 slices Prosciutto di Parma, sliced paper-thin

1 bunch chives (choose the longest available)

1.  Prepare water bath by filling a large bowl with ice and water, set aside.  Blanche asparagus by dropping into boiling water for 1 minute or until bright green.  Strain asparagus and rinse with cold water.  Immediately plunge blanched asparagus into ice bath.  Once cooled, strain asparagus, dry with paper towel and refrigerate until ready to use (can be done 1 day ahead).

2.  Cut prosciutto slices in half to make 24 short pieces.  Place ½ tsp. herb cheese at one end of the prosciutto halve and top with asparagus.  Carefully roll prosciutto around asparagus.  Tie asparagus bundle with 1 chive.

* Herb goat cheese or cream cheese are good substitutes. 

Rather than a making a dip, give this torta a try.  Similar to a savory cheesecake, the bright flavor of pesto and sundried tomoatoes are layered with creamy deliciousness.  This hearty spread will serve a large group and is a true crowd-pleaser.

It’s a bit time consuming to prepare and requires a fair amount of patience, but the end result is well worth it.  The torta can be prepared up to three days in advance and kept refrigerated.  It also freezes well and can be frozen for up to one month and defrosted in the refrigerator for 1 day before serving.  Be sure to make neat layers so each color is separate once inverted.

This recipe is adapted from a recipe originally found in Bon Appetit (August 1999).

Sundried Tomato & Pesto Torta

4 garlic cloves

1 1/2 cups (packed) fresh basil leaves

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

1 2/3 cups cream cheese, room temperature (about 21 ounces)

1 cup goat cheese, softened

1/4 cup freshly grated Parmesan cheese

1 1/3 cups oil-packed sundried tomatoes, drained

1/3 cup tomato paste

1/2 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs

Toasted pine nuts

Sourdough baguette slices, lightly toasted

To make pesto:  With the motor running, put garlic cloves through the feeding shoot of a food processor until garlic is minced.  Add basil, ¼ cup pine nuts, olive oil and lemon juice and process until well combined.  Add ¼ cup parmesan cheese and 1/3 cup cream cheese and pulse with basil mixture until mostly smooth and blended.  Transfer to a medium bowl.

To make sun-dried tomato pesto:  Puree tomatoes in food processor until smooth.  Add tomato paste and mix into tomato mixture.  Add 1/3 cup cream cheese and pulse with tomato until mostly smooth and blended.

To make goat cheese mixture:  Using electric mixer, beat 1 cups cream cheese, 1 cup goat cheese and softened butter in large bowl until fluffy.  Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray.  Line with plastic wrap, extending plastic over sides.  Spread 3/4 cup goat cheese mixture into an even layer on the bottom of prepared dish.  Freeze for a few minutes to harden and help evenly spread next layer.  Top with half of tomato pesto, then 1/2 cup goat cheese mixture, then half of pesto mixture, using the back of a spoon to spread each layer and freezing for 2 minutes between each layer.  Repeat layering and freezing with 1/2 cup goat cheese mixture, remaining tomato pesto, 1/2 cup goat cheese mixture and remaining pesto.  Top with remaining goat cheese mixture.  Cover with plastic wrap and chill overnight.  (Can be made 3 days ahead and kept refrigerated, or frozen for up to 1 month and defrosted 1 day in advance.)

Invert torta onto platter by gently pulling edges of plastic wrap to lift torta out of prepared dish.  Peel off plastic and smooth any wrinkles with the edge of a knife run under hot water.  Top with sprigs of fresh basil and toasted pine nuts.  Serve with sourdough baguette slices.

Fig jam has somehow managed to fly under the radar on grocery store shelves.  It’s available in most stores among the many common varieties, though likely placed above or below the more popular fruit flavors like strawberry and grape.  This is a spread that is not to be missed.  It’s a delicious fruit jam that has a sweet and complex flavor (think moderately sweet raisin with peach with vanilla). 

Fig jam pairs nicely with both sweet and savory foods, and is especially tasty with any type of creamy or salty cheese.  Use it on a roasted turkey and brie cheese sandwhich, pour it over cream cheese and serve with whole wheat crackers, or use it as a topping for a cheesecake.

Crostini provides a perfect vehicle for transporting fig jam and tangy goat cheese into one delectable bite.  Serve the crostini as an appetizer for a casual dinner or a cocktail party, as the fig jam makes it both rustic and sophisticated all at once.

1 loaf baguette (white or whole wheat), sliced into ½ inch rounds

6oz goat cheese, softened

6oz jar of fig jam (or homemade)

extra virgin olive oil

2 garlic cloves, peeled

1.       Preheat oven to 400 degrees.  Slice baguette into rounds; place rounds in single layer on baking sheet.  Drizzle or brush with olive oil.  Baked on rack in middle of oven until golden brown and slightly crisp (about 8 minutes).  Remove from oven and rub garlic clove on oiled side each round.  Cool to room temperature.  This step can be done up to a week in advance; store in n air-tight container.

2.       Spread a thin layer of goat cheese on each piece of crostini using a small butter knife.  Put a dallop of fig jam on top of goat cheese.  Garnish platter with fresh figs sliced in half.  Serve at room temperature.

Don’t let the rain ruin your plans for a Father’s Day cookout.  You can still throw your favorite father a BBQ in his honor -  just shift gears from a cookout to a “cook-in.”  Here’s a menu that you can make on the grill or in a grill pan.

http://hiphostess.wordpress.com/2008/05/26/coffee-chili-steak-rub/

http://hiphostess.wordpress.com/2008/06/03/espresso-chocolate-chunk-cookies/

I always enjoy the first asparagus of the season simply steamed or sauteed.  In the following weeks I find more interesting uses for my favorite spring vegetable, like this Asparagus and Feta Quinoa Salad.  If you can find them, use pencil thin stalks in this recipe.  

This salad goes well with grilled meat, poultry and fish.  It’s a great side dish for a cookout or BBQ since it can be prepared in advance and served at room temperature.  Make this salad up to two days in advance and add additional olive oil, vinegar and/or lemon juice if the the quinoa seems dry (it will absorb some of the liquid if prepared in advance).

Spring Quinoa Salad With Asparagus and Feta 

1 ½ C. chicken or vegetable stock (low sodium)

1 C. quinoa

Juice from ½ large lemon (about 1 ½ Tbs.)

1 Tbs. extra virgin olive oil

2 Tbs. sherry vinegar or red wine vinegar

1 large garlic clove, minced

1 bunch pencil thin asparagus, trimmed and cut into 1” pieces

15 grape tomatoes, halved lengthwise

4oz feta or goat cheese, crumbled

Salt and pepper to taste

1.    Bring stock to a boil in a medium saucepan over medium-high heat.  While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain.  Once stock is boiling, add quinoa and return to a boil.  Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 minutes.  Remove from heat, uncover, fluff with a fork.  Cool at room temperature.

2.   While quinoa is cooking, steam asparagus.   Fill a small pot with 1” water.  Bring to a boil over high heat.  Place asparagus in the boiling water or in a steamer basket fitted inside the pot.  Cover with a lid and steam for 2-3 minutes, or until asparagus is fork tender but still slightly crisp.  Fill a small bowl with ice and cold water and plunge asparagus into the cold water to stop the cooking process and keep the asparagus from over-cooking.  

3.    In a medium bowl combine lemon, olive oil, vinegar, garlic, salt and pepper.  Whisk until well combined.  Add cooled quinoa, steamed asparagus and tomatoes and stir gently with a fork to keep quinoa fluffy.  Add feta and continue until well combined.  Serve at room temperature or slightly chilled. 

Serves 6 as a side

A friend of mine picks his own veggies at a nearby farm and brought me some of the farm’s first-picked rhubarb of the season.  If you have never tried rhubarb you are in for a treat!  It’s deliciously tart and pairs beautifully with sweet ingredients like sugar, berries and red wine.  Rhubarb looks like large stalks of celery and ranges in color from green with a hint of pink to deep purple-red (though I have never detected a different in taste between the lighter and darker stalks).  When buying rhubarb, pick stalks that look sturdy and crispy with fresh looking ends.  

If you are new to the world of rhubarb this is a great introductory recipe for you to try; rhubarb is paired with several sweet ingredients that mellow the rhubarb’s tart flavor.  This recipe is a variation of a recipe I found on Epicurious.

This is a great dessert for a Memorial Day cookout or any spring dinner.  It’s definitely a crowd-pleaser so double the recipe if you have more than 6 guests. Happy baking!

Blueberry Rhubarb Crisp with Pistachio-Oat Crumble

1/3 C. natural cane sugar
2 Tbs. minute tapioca
2 ½ – 3 ½ C. rhubarb (1-1.5 lbs), trimmed and cut into ½” pieces
3 C. fresh or frozen blueberries

½ C. shelled raw pistachios, finely chopped
½ C. all purpose flour or gluten-free flour
½ C. old fashion oats, roughly chopped in a mini food processor
½ C. natural cane sugar
¼ C. brown sugar, packed
6 Tbs. cold unsalted butter

Fresh whipped cream or vanilla bean ice cream (optional)

1. Move oven rack to upper third of oven and preheat oven to 375 degrees. Prepare 2 quart baking dish by coating bottom and sides with non-stick spray or softened butter. In a medium bowl, stir together sugar and tapioca. Add in rhubarb and blueberries and toss to coat. Spread mixture in the bottom of prepared baking dish.

2. In a medium bowl, combine flour, oats and sugars and whisk until well combined. Cut butter into ½” pieces and blend butter with oat mixture by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Add pistachios to oat mixture and stir until well combined.

3. Take a small handful of topping and squeeze it into a compact chunk and crumble it over blueberry filling. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up.

4. Bake in upper third of oven for about 45 minutes, or until the filling is bubbling and the topping is golden crisp. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream.