This pasta makes use of our summer bounty of cherry tomatoes. We slow-roast them then add to creamy sun-dried tomato pesto sauce and toss with summer corn, noodles and fresh basil. The sweet corn lends a pleasant and unexpected crunch. The roasted tomatoes—rich, concentrated flavor in each bite. Feel free to substitute frozen corn for the fresh, and uncooked cherry tomatoes (halved) for the slow-roasted ones.
This easy sauté features crunchy sweet corn and summer tomatoes, stirred up with the spices of Mexico. Wrap some in a warm tortilla, scoop it with corn chips or serve as a side dish. Add a can of rinsed and drained black beans for a more substantial main course. Or a minced jalapeño for spice.
This recipe is adapted from a favorite cookbook author, Neelam Batra (1000 Indian Recipes). You’ll find fenugreek seeds (a mustard-colored, flat and squarish whole Indian spice, pictured at right-center in the photo below) at Whole Foods or other high-quality markets, but you’ll probably need to head to an Indian grocery for jarred tamarind paste (also called tamarind concentrate). If you live in the San Francisco Bay area you shouldn’t have any trouble locating one nearby, and the trip is well worth taking for inexpensive bulk spices, tea and unusual produce as well.
Succotash is an old-fashioned American dish composed of corn cooked with lima beans. You may have seen it at a Thanksgiving buffet, happily situated along-side jello-molds and marshmallow-topped yam casseroles. This version takes the spirit of the original down a divergent path, more Italian than American—sautéing the vegetables with garlic, summer squash, creamy cannellini beans and handfuls of fresh basil. The vegetables caramelize in the pan as they cook, and the end result is full of deep flavor—a far cry from Thanksgiving. Just right for summer.
Leave out the squash if you prefer, or substitute bell peppers in season. Arugula would be a nice addition as well.
For a more substantial entrée, add a cup of cooked black beans to the rice before filling the peppers. Serve with tomato salsa or a dollop of sour cream on top. The stuffing for these peppers can be served on its own as a flavorful side dish (see photo below). Continue reading