Corn Chowder Salad

Crispy bacon and hearty potatoes bring the flavors of the classic summer soup to create a side dish perfect with grilled vegetable, fish, chicken or steak.

3 small red potatoes (about 2 cups), diced

3 strips thick-cut bacon

2 ears corn, kernels removed from the cobs (about 2 cups)

1/3 cup sour cream

2 scallions, thinly sliced

2 teaspoons apple-cider vinegar

1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme

¼ teaspoon smoked paprika

1 teaspoon salt

½ teaspoon ground black pepper

½ cup chopped fresh flat-leaf parsley

Wash and cut the potatoes into ½-inch dice and put them into a small pot of boiling water. Cook 8-10 minutes, until tender when pierced with a knife. Drain into a colander and set aside.

In a large skillet over medium heat, cook the bacon, until crisp, about 10 minutes. Transfer the bacon to a plate. When cool, crumble and set aside. Drain all but 1 tablespoon of fat from the pan. Add the corn and cook over medium heat, stirring occasionally, until the kernels are bright yellow and crisp, about 3-5 minutes.

In a small bowl, mix together the sour cream, sliced scallions, vinegar, thyme, paprika, salt and pepper. Add the potatoes, parsley, and bacon to the corn, and toss with the dressing. Season to taste with salt and pepper, and sprinkle with parsley. Serve at room temperature. Serves 4-6.


Fiesta Green Bean Salad

1lb fresh green beans, strings removed, ends snapped off, cut into about 1½-inch length pieces

¼ C red onion, finely chopped

2 T fresh lime juice (1-2 limes)

2 T olive oil

½ t sea salt

1 t dried oregano or 1 T fresh oregano

¾ C packed, chopped cilantro

1 jalapeno, minced, or 1/3 C pickled jalapeño chili peppers, sliced (optional)

1/3 cup chopped red onion

1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

¾ cup cooked corn kernels, from one large ear

½ cup crumbled feta cheese

1 ripe avocado, sliced or cut into chunks

Bring a large saucepan of water to a boil. Add the beans and simmer until just crisp tender, 7 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely; pat dry with paper towels and transfer to a large serving bowl.

In a mini-food processor or in a jar, combine lime juice, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Process until well mixed, then pour over beans and toss; refrigerate about half an hour. When ready to serve, mix in the chopped red onion, tomatoes, corn and feta. Carefully fold in the avocado chunks. Serves 6.


Succotash

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Danielle spent a recent Saturday at the U.S. Botanic Garden teaching visitors about succotash and handing out samples and recipes. A Native American food, succotash finds it’s way on to many Thanksgiving tables and was a staple for families during the Depression. Traditional succotash will often include tomatoes, sweet peppers and bacon. The name originated in Narragansett, and translates from the Algonquin Indian language meaning “broken corn kernels.” Butter beans, or lima beans as they are often referenced, are grown throughout the Blue Ridge Mountains and the Carolinas and harvested in August and September. Corn is cultivated copiously all across the United States, yet Americans are among the few cultures who eat sweet corn on the cob, which also originated with Native American tribes.

 

1 ½ cups fresh corn kernels (about 2 ears)

1 cup fresh butter beans (or lima)

½  medium-size sweet onion, chopped

2 tablespoons olive oil

½ cup heavy cream

1 Tablespoon fresh chopped dill (or 1 teaspoon dried) – optional

Sea salt and pepper, to taste

 

Cut the kernels off the cobs into a large bowl. In a medium-sized pot, cover the butter beans with water and bring to a low boil. Cook until beans are tender, about 15 minutes. Drain and set aside. While beans are cooking, heat the olive oil in a sauté pan and add the onion. Cook until it becomes fragrant and a bit soft, about 2 minutes. Add the corn and stir well, then add the butter beans. Cook another few minutes until corn is tender and then add the cream. Reduce heat to very low and let the cream soak up into the mixture, add the dill. Season with salt and pepper. Serves 2.

 

 

 

 


Rice Salad with Corn, Blueberries and Almonds

A tangy and nutty salad complimented by the pop of sweet blueberries. Sure to become a summer favorite. Also a great way to use up leftover rice, quinoa or any whole grains you have on hand.

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1 C brown rice, or a whole-grain rice blend (such as Lundberg)

¼ C white quinoa

½ C red onion, chopped small

2 ears of corn, kernels cut from cob (raw)

½ pint blueberries

¼ C sliced almonds, toasted

¼ C fresh parsley, chopped

 

Dressing

½ garlic clove, minced

Juice of ½ – 1 lemon (about 4 teaspoons)

2 t Champagne vinegar or white wine vinegar

1 t sugar

½ – 1 t curry powder

¼ C olive oil

 

Sea salt and pepper, to taste

 

Do ahead: Cook the rice and quinoa according to package directions. Let cool, or if using leftovers from the refrigerator, bring them to room temperature.

 

Make the dressing: Whisk garlic, lemon juice, sugar and curry powder together in a small bowl to combine. Whisking constantly, gradually add the oil until emulsified; season with salt and pepper.

 

In a sauté pan, heat 1 tablespoon of olive oil and add the red onion. Add the raw kernels and stir well. Cook covered about 2-3 minutes until kernels are soft but not mushy. Add the blueberries, remove from heat and stir. Add the cooked rice, quinoa and dressing. Mix well, add the almonds and parsley; season with salt and pepper (and more curry powder if you wish). Serve warm or at room temperature. Serves 6.


Chicken Pot Pie Soup

soupAn old favorite, demoed years ago and back by popular demand.

4 puff pastry shells
4 T butter
1 C diced onion
3/4 C diced celery
3/4 C diced carrots
1½ C diced potatoes
1½ t poultry seasoning
1/4 t white pepper
½ salt
1/4 t ground nutmeg
1/4 C flour
4 C chicken broth, preferably home-made
2 T dry sherry
2 C cooked chicken
½ C corn kernels
½ C peas
1/4 C heavy cream
1/4 C chopped fresh parsley

Bake puff pastry shells according to directions; set aside. In a large pot, melt butter and add diced vegetables; cover and sweat 10 minutes. Add seasonings; Whisk in flour, cook 2-3 minutes; slowly add broth, stirring mixture to incormporate and prevent flour from clumping. Add sherry; cook soup 15 minutes until thickened. Add chicken, corn, peas and let these simmer about three minutes until hot. Before serving, stir in heavy cream and parsley. Serve in large bowls, each serving topped with a puff pastry shell.