I’ve just returned from a trip to the Midwest, where the corn was, literally, as high as an elephant’s eye. And there is plenty of it. Grilled corn on the cob was on the menu nearly every evening, just as we do here on the East End.
My cousins, Judd and Tracey, and I made this dinner using the vegetables from their garden. I bought corn and onions from a nearby farm stand and, in the afternoon, we picked cucumbers, green beans, ruby red tomatoes, little red peppers and baby lettuce, which we then prepped and cooked.
First, we grilled the corn in their husks and, right before dinner, Tracey grilled wild salmon. We toasted to our good fortune of fresh produce with a glass of ice-cold sauvignon blanc.
For dessert, we ate fresh raspberries from the neighbor’s garden topped with heavy cream. Oh what a feast! Bon summer appétit!
Minnesota Garden Vegetable Medley(Serves 6)Olive oil, for sautéing
2 tablespoons unsalted butter
1 large white onion, chopped
6 small red or yellow baby bell peppers, cored, seeded and chopped
8 ears grilled corn on the cob, kernels cut off and cobs discarded
Sea salt and freshly ground black pepper, to taste
Pinch of red pepper flakes
2 generous cups fresh green beans, stem ends removed, cut into 1-inch pieces, blanched and drainedTo prepare:Coat the bottom of a large skillet with oil over moderate heat.
Add butter.
Add onion when the foam subsides.
Sauté, until onion begins to soften, about 3 minutes.
Add peppers.
Cook, stirring until they begin to soften, about 2 to 3 minutes.
Add corn, salt, pepper and red pepper flakes.
Sauté, until all the vegetables are tender, about 3 minutes.
Add blanched beans.
Stir, until they are hot and well mixed.
Taste and adjust the seasonings.
Transfer to a serving bowl.
Serve at once.Garden Fresh Salad(Serves 6)8 cups baby lettuce, washed, torn into bite-sized pieces
4 cucumbers, washed, ends trimmed and partially peeled, sliced
1/2 medium white onion, thinly sliced
4 medium tomatoes, washed, cored and cut into bite-size pieces
For the dressing:
1 tablespoon Dijon mustard
1 teaspoon Hellmann’s mayonnaise
2 tablespoons red wine vinegar
Sea salt and freshly ground black pepper, to taste
1/2 cup extra virgin olive oil
Chopped fresh herbs—parsley, basil, dill, etc.—chopped, to tasteTo prepare:Whisk mustard, mayonnaise, vinegar, salt and pepper together in a small bowl.
Slowly add the oil, until blended.
Taste.
Add herbs.
Adjust the seasonings.
Set aside.
Toss lettuce, cucumbers, onion and tomatoes together in a large bowl.
Drizzle enough dressing to coat the salad just before serving.
Toss.
Serve at once.Grilled Pesto Fillet Of Wild Salmon(Serves 6)6 4- to 5-ounce wild salmon fillets without skin
1/2 cup pesto sauce (see recipe below)
Olive oil, for drizzling
Juice of 1 lemon, for grilling
2 lemons, cut into wedges, for garnishTo prepare:Preheat the grill, until the coals are white hot.
Spread about 1 generous tablespoon of pesto sauce over the top of each fillet.
Drizzle with olive oil.
Place on the grill, pesto-side up.
Cover.
Cook, about 6 to 8 minutes per inch of thickness.
Remove filets immediately.
Transfer to a warm platter.
Garnish with lemon wedges.
Serve at once.Pesto Sauce(Makes about 2 cups)1 large bunch basil leaves, tough stems discarded
1 cup flat-leaf parsley leaves, tough stems discarded
3 large cloves garlic, minced
3/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1/3 cup Parmesan cheese, grated
1/4 cup toasted pine nutsTo prepare:Add basil, parsley, and garlic to the bowl of a food processor with a stainless steel blade.
Process, until roughly chopped.
Slowly add oil through the feeding tube, until finely chopped.
Add cheese and pine nuts.
Chop, until well mixed.
Add salt and pepper.
Taste and adjust the seasonings.
Store in the refrigerator for up to a week, or freeze for up to a month.
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