SWEET CORN CEVICHE

There is all this chatter about 'back to school' and I feel like I just got in the summer mood! Not that other people going back to school means that much to me, but I know what is coming. It is just around the corner when people will start talking pumpkin and apples and the holiday Starbucks cup. I still need to go for another swim in the ocean, have a beach picnic and make popsicles! Let's just enjoy the corn and tomatoes and peaches a bit longer. I can see those of you in other parts of the country, the ones enduring some crazy weather patterns, shaking your head.

As simple this recipe is, it needs some defense in case you are thinking it looks too basic. First off, I used the corn I got in my CSA basket this week from the organic farm down the road and OH MY goodness, it was unbelievable. It's the end of August, and if there is ever a time to find sweet, creamy corn from a farmstand or farmers market, it is now. I've watched enough documentaries on the food system to make the effort for organic corn, and besides the ethics of it, the flavor and texture is completely different. The raw corn kernels marinate and soften up a bit, absorbing all the flavor (hence 'ceviche'). You could very well eat this as a side salad, in a quesadilla, mix it with a bit of queso fresco and use it as a condiment for whatever you're bbq-ing. The finely chopped serrano brings the perfect amount of heat, enough to warm up your mouth but not send you searching for a drink. I know I already said this about the tomato soup, but I mean it, this recipe is only as good as the ingredients you use. It is raw corn after all.

SWEET CORN CEVICHE // Makes 2 Cups

Inspired by a picture in Food&Wine

I paid attention to chop the ingredients pretty small, as I wanted the corn to be the star, and the rest to merely compliment - I really think this made a difference.

2 Farmstand Corn Cobs

Zest and Juice of one Lime

1 Generous Tbsp. Extra Virgin Olive Oil (use the good stuff)

1 Green Onion, finely chopped

1 Serrano Chile, seeded and minced

1/4 Cup Chopped Cilantro*

1/4 tsp. Sea Salt

1. Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.

2. Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat. Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend. Taste for salt. Keep in a covered container in the fridge, it gets slightly more spicy with age.

* I know there are people who despise cilantro, but don't let that deter you from making this. You could substitute 2 Tbsp. finely chopped, fresh oregano leaves. It won't be quite as 'mexican' tasting, but it does need a fresh herb, and this is the second best option.

SUMMER CORN SOUP WITH SHRIMP

It's a big job to be a Dad. I mean to be a good one, you certainly have your work cut out for you. Especially with daughters (and yes, I say this in the midst of wedding planning because he has been such a voice of reason and support). My dad has given in to being the only male in our family; he likes his sports, but is equally a fan of late night frozen yogurt and the occasional pedicure. He has a sarcastic sense of humor and a knack for giving people a hard time, but on the contrary there is a very thoughtful and selfless man. I praised my mom around mother's day, and my dad got swept over as I was out of town for father's day. I'm able to thank my dad for the little things like sushi dinners, family vacations or the Starbucks gift card for no reason, but it's the bigger picture that I'm not sure one can accurately express gratitude for. Those kinds of sentiments don't fit in greeting cards or blog posts, emotions and words aren't always an exact translation. But I am thankful, for the little and the big things. It's not every dad who can say they braided their little girls curly hair every night before bed so it wouldn't get tangled up in her sleep. It's both a little and big thing.

I know for most of you, the thought of turning on the oven and stove in July does not sound appealing, but it's the season for corn! My dad likes soup, so it is even more appropriate. This would make a great starter for an outdoor dinner, as everything can be done in advance and the soup warmed when you need it. Enjoy the weekend!

SUMMER CORN SOUP WITH SHRIMP // Serves 4

I strongly suggest making this with fresh corn. I can't really imagine the fresh flavor being duplicated with frozen or canned. My soup has tint of orange because I used a yam, I wrote the recipe with a yukon gold because I think it would yield a more appealing color. If you don't eat shrimp, you could use rotissere chicken, black beans or omit a protein all together.

4 Ears Corn

3 1/2 Cups Vegetable Stock (good quality)

1 Tbsp. Butter

1 Medium Yellow Onion, Sliced Thin

1 Large Yukon Gold Potato

1 Tsp. Fresh Ground Nutmeg

Cayenne or Red Pepper Flakes to taste

1-2 tsp. Oregano to taste

Salt/Pepper to taste

Light Sour Cream to taste

1 lb. Shrimp

1 Tbsp. Olive Oil

1 Large Avocado

1 Poblano or Pasilla Chile

Juice of One Lime

1/4 Cup Finely Chopped Cilantro/Basil, either or a mix

Scallions (optional)

Oven to 425'

1. Melt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob with a sharp knife, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer to cook the corn and potatoes through.

2. If using raw shrimp, toss them in the olive oil and a grind of fresh pepper, and put on a baking pan. Cut the poblano or pasilla chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for about 5 minutes for shrimp to cook through. Remove the shrimp and set aside, put the pepper back in until the skin blisters (about 5 more minutes). While waiting, peel the skin and tails from the shrimp and cut into 1'' pieces. Remove the pepper and put it in a ziploc bag to cool, this will make the skin easy to peel off.

3. Check on the soup to make sure potato and corn are cooked through. Using an immersion blender or a regular blender, blend the soup to create a puree. I like to leave it a bit chunky, this is up to you.

4. In a seperate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions if using them. Peel and cut the avocado into small cubes, add to the bowl. Rub the skin off the roasted chile, cut into chunks. Toss gently together.

5. Taste the soup for seasonings and adjust as you prefer. Allow people to stir in their sour cream as desired. Serve each portion of soup with a big scoop of the shrimp and avocado mix on top.

LEMON FISH AND GRILLED CORN POLENTA

In a dream world, money grows from a branching tree somewhere in my expansive and flourishing vegetable garden. It comes out in hundred dollar bills and blooms year round. From that tree, I'd make dinner for people all the time. There would be a long wooden table with bench seats and I would get to watch people savor fresh foods and enjoy each other’s company. Lots of candles, mason jars, big white roses and lilies. I’d host brunch after church on Sundays, and kids would chase the chickens that laid the eggs we were eating. People would be real. We would talk about how we’re really doing and eat slow. Something I certainly need to practice before this fantasy plays out.

Bringing it back. This week I started cooking for a family and have a dinner party tomorrow. Intimidating, yes, but I think the flavors I have going on below are crowd pleasers. As mentioned, I like feeding people and Hugh likes being the test bunny (what?), so these side jobs are a pleasure. If you find yourself in a position of feeding a group of people, and I hope you do, this recipe is affordable, and can be easily doubled or tripled. The colors contrast beautifully with a crispy green salad.

My mom has always been good with plants, I'll be working on that tree.

Love by giving.

GRILLED CORN POLENTA AND LEMON FISH (Serves 2)

I used Pacific Cod as the fish, which is easier to find at a fish market than a grocery store. Remember that polenta expands like rice, so use a big pot for ample stirring.

3/4 Cup Polenta/Corn Meal

3 Cups Organic, Low Sodium Vegetable or Chicken Stock

1/2 Cup Good Quality Parmesan Cheese

1 Cup Organic Whole Milk

2 Ears of Corn

1 Large Yellow Onion, sliced thin

1 tbsp. Extra Virgin Olive Oil (divided)

Juice and zest of a Lemon

Handful of Fresh Chives, Chopped

Garlic Salt and Fresh Pepper

2 6oz. Pieces of Pacific Cod (or what is sustainable and available near you)

1/4 Cup Good Quality Feta Cheese

3 Tbsp. Cup Lowfat Greek Yogurt (sour cream or mayo work as well)

1/3 Cup Chopped Parsley, divided

1 Lemon, Sliced VERY Thin and a bit of juice

Fresh Pepper

Turn on the grill and oven to 475’.

1. Peel back the husk and silk of the corn, discard. Give it a little drizzle ½ tbsp. olive oil and a bit of garlic salt and put on the high heat of the grill. Continue to rotate, cook for ten minutes. Remove to cool. Cut the kernels off.

2. Heat the other ½ tbsp. olive oil. Add the sliced onion and sauté on medium until light brown in color, about 15 minutes. Turn off heat.

3. Prepare the fish topping. In a small bowl, mix the feta cheese, yogurt, garlic salt, lots of pepper, lil lemon juice and 2 tbsp of the chopped parsley. Mix.

4. Coat with cooking spray either a small baking dish or baking pan, put the fish skin side down.

5. Sprinkle fish with pepper and a pinch of salt. Divide the feta topping on top of both fish pieces and lay a few slices of lemon on top, slightly overlapping. Drizzle with a tiny bit of olive oil. Put in on the top rack of the oven and keep an eye on it while you proceed with the polenta. Fish should take about 12-15 minutes depending on thickness.

6. Continue with the polenta while fish is baking (if you read recipes prior, start heating the stock while prepping the fish). Bring the stock to a simmer. Slowly add in the milk. Pour in the polenta and continue to whisk until it begins to thicken, this should take about 15-20 minutes, you want it a bit thinner than mashed potatoes. Take off the heat. Gently fold in the caramelized onions, grilled corn kernels, juice of half a lemon, handful of chives and salt and pepper to taste. Lastly, fold in the 1/2 cup of feta cheese.

7. To serve, put a good portion of polenta on the plate, top it with the lemon fish and sprinkle with a generous amount of parsley.