Sweet Corn Succotash

The truth is, I don't really cook that much in the summer. Okay, that's relative... I mean, I'm always cooking, but the way I do it changes big time in the warmer months. In the winter I make more composed, planned dishes, but summer is more freewheeling. If you let the produce lead you in the summer, you'll not only have delicious meals, but spare time to slip n'slide and chase the ice cream man.

This week's corn was too gorgeous to pass up, so I found it some friends for the world's freshest summer succotash.

Summer corn, tomatoes and green beans were basically born to be best summer friends. They even made friendship bracelets at camp. Shallots, basil and chives are part of the group too, but let's get real, corn, tomatoes and green beans are really the most popular ones. 

Pardon my imaginary foray into pre-teen vegetable social dynamics. The bottom line is that corn, tomatoes and green beans taste amazing in July and you should eat them all together. And you don't need to do much to have a delicious dinner. That's the beauty of summer cooking.

Sweet Corn Succotash
2 ears sweet corn
2 cups green beans, ends snapped off
2 large heirloom tomatoes, chopped
1 large shallot, minced
1/2 cup basil leaves, cut into thin strips
2 tablespoons chives, minced
2 tablespoons olive oil
1 tablespoon champagne or red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper

Prepare corn according to your preference -- either boiled or grilled (my preference). Once cooked, cut the kernels off the cob and place in a large bowl.

Bring a medium pot of water to a boil and add green beans. Cook for 1-2 minutes until they turn bright green. Remove from boiling water and immediately put in an ice bath. Once completely cooled, drain and add to large bowl with corn.

Toss corn and green bean mixture with tomatoes, basil, chives, olive oil, vinegar, salt and pepper. Enjoy!

Soup Au Pistou

Winter is supposed to be over, right? So why am I making soup? I get that you don't want to sip hot liquids in July, but there is a way to do soup outside of the winter freeze. Au Pistou is a traditional French soup is actually made from summer seasonal vegetables and herbs, so totally appropriate to enjoy during the thaw. And you'll be amazed how fresh this tastes.

So while you're all eager as ever to binge on backyard hot dogs and burgers, think about firing up your Le Creuset one more time for this subtle and sophisticated spoonful.

This starts like most soups, with a basic mirepoix. In this case, I've opted for subtlety by using leeks instead of onions. Their mild flavor doesn't overpower the soup. Potatoes make things more substantial and filling.

The really fresh part of this soup is the "au pistou"... which is just the French word for pesto. French makes you sound snazzy. This one combines fresh basil with garlic, tomato paste and parmesan -- simply mashed together with a wooden spoon.  

When you're ready to serve, spoon a dollop of the au pistou in the bottom of the bowl and ladle in the hot soup. The mild soup melts the bold flavor of the au pistou into a beautifully subtle harmony.

 Soup Au Pistou
1 tablespoon olive oil
2 cups diced carrot
2 cups diced red potato
2 leeks, diced
8 cups chicken stock, preferably homemade
1 cup white wine
3 cups water
1 tablespoon salt
2 cups diced green beans
1 can cannellini beans, drained and rinsed
1/2 cup orechiette pasta
1/4 teaspoon pepper
Pinch of saffron
4 cloves minced garlic
4 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup grated parmesan
1/4 cup olive oil

In a large dutch oven, heat olive oil over medium-high heat. Add carrots, leeks and potatoes; sauteing for 5 minutes. Turn heat to high and add white wine. Once wine is fragrant, add chicken stock, water and salt. Reduce heat to simmer and cook uncovered for 40 minutes.

Once vegetables have softened, add green beans, cannellini beans, pasta, pepper and saffron. Simmer for another 20 minutes.

While soup is simmering, mash garlic, tomato paste, basil and parmesan together in a bowl; slowly adding olive oil.

Spoon 2 tablespoons of pistou into the bottom of each bowl; ladling soup over the top. Serve with crusty bread.

*Some recipe inspiration taken from none other than Julia Child.

Healthier Green Bean Casserole

You know it's all about the fried onions. In the history of all Thanksgiving green bean casseroles, there has never been anyone to extol the virtues of cream of mushroom soup or wait all year for soggy green beans. So if we're really just looking for an excuse to eat fried onions, let's think about a better way to go about this, shall we?

Now this isn't weeknight healthy stuff, but it is a healthier alternative to the traditional version of the casserole. Fresh mushrooms, onions and balsamic vinegar give this great depth of flavor, without the usual heft. If anything, more room for pie and turkey, right?

And don't worry... there's still fried onions. It is Thanksgiving, after all.

Fresh green beans keep things crisp and flavorful.

After blanching in boiling water, straight to an ice bath to maintain the beans' bite and color.

After the onions have softened, in with the mushrooms until they've given up all of their liquid and that has evaporated.

A dusting of flour for a quick roux, laying the groundwork for a luscious sauce.

Mixed and ready for crisp onions and parmesan cheese. If you're working ahead of time, you can prepare the beans early in the day and then top with cheese and onions and bake just before serving.

Healthier Green Bean Casserole
1 lb green beans, ends removed
2 tablespoon olive oil
1/2 yellow onion, chopped
10 oz cremini mushrooms, sliced
3 tablespoons balsamic vinegar
2 tablespoons flour
S&P
1 cup chicken stock
1/2 cup fried onions
1/4 cup parmesan cheese

Preheat oven to 425 degrees. Boil a large pot of water and add green beans; cooking for 5 minutes. Drain beans and immediately immerse in ice water. Allow beans to cool completely, remove from water and dry.

Heat olive oil over medium hight heat and add onions; cooking until soft and translucent. Add mushrooms and cook until they give up their liquid and that evaporates; about 10 minutes. Add balsamic vinegar  and S&P to pan and cook 1-2 minutes until mostly evaporated. Sprinkle flour over mushrooms, stirring constantly; cook for 1-2 minutes. Add chicken stock, scraping the bottom of the pan until all of the bits have released.

Toss beans with sauce and place the beans in a 9-inch square casserole dish. Top with fried onions and parmesan cheese. Bake for 15-20 minutes; serve hot.

*Recipe inspiration from Cooking Light