Summer Carrot Ginger Soup

1 lb (or bunch) of carrots
1" fresh ginger, peeled and sliced
14oz chicken broth (1 can)
1/3 C orange juice
1 small onion, peeled and sliced
2 T honey
sea salt
3 thinly shaved asparagus (save for topping)

Lightly saute carrots, onion and ginger in skillet with olive oil. Add chicken broth, cover and allow to simmer until carrots are tender (about 6 minutes). Combine all ingredients in a food processor or blender and puree'. You may have to blend in batches, depending on the size of your appliance. This soup is delicious hot or cold and can be topped with sour cream, chives, asparagus, vegetable chips.... the possibilities are endless! If serving warm, try it with a small pad of butter. Yumm...

Ginger Coconut Rice

1/4 C melted butter
1 medium onion diced
1" fresh ginger root, peeled and grated
1 1/2 C pearl rice, rinsed
2 1/4 C chicken stock
3/4 C unsweetened coconut, grated

Melt butter in heavy saucepan or skillet. Add onion and ginger and saute until onion is translucent. Add rice and continue to saute until rice is heated.

Add chicken stock and coconut. Cook 20-25 minutes until rice is tender and liquid has been absorbed.

Soft Pretzels

1/2 to 3/4 C sugar (depending on taste)
1 T yeast (or one small package)
approximately 5 C flour
2 C warm water
kosher salt
oil or butter
3 T baking powder

Activate yeast by combining yeast, warm water and sugar, stir and let stand for approximately five minutes, or until yeast is activated (bubbly). Add in flour until you get a soft dough consistency. Kneed dough until soft and smooth. Form the dough into a ball and cover in a well oiled bowl for approximately 1 hour or until dough has doubled in size.

Once dough has risen,  preheat your oven to 350f.  Softly flatten and divide the dough into desired proportions for the pretzels. You can make small or large pretzels. Roll each proportion into a long roll and make a pretzel shape. Dip the pretzel into a bowl of warm water mixed with baking powder and then place onto an floured cooking sheet. You can coat the pretzels with any topping, including butter, oil, kosher salt or cinnamon and sugar.  Bake for approximately 15 minutes or until golden brown.

I like to coat the pretzels with butter when I remove them from the oven and use a bit more salt. Enjoy!

Watermelon Salad

Watermelon Salad

4 C watermelon cubes (bite size), seeds removed
2 T fresh chopped basil
2 C good balsamic vinegar
1 T olive oil
salt and pepper

Toss ingredients in large salad bowl and enjoy!

Heirloom Tomato and White Corn Salsa

Heirloom Tomato and White Corn Salsa

2 medium-to-large heirloom tomatoes, diced
4 ears white corn, cooked, kernels removed
2 teaspoons extra virgin olive oil
salt and pepper to taste
chopped parsley as garnish

Mix all ingredients in mixing bowl. Season with salt and pepper. Serve with chips or as salad/condiment on a buffet.

Fresh Local White Corn and Polenta Pancakes

Fresh Local White Corn and Polenta Pancakes

Ingredients:

 1 tablespoon olive oil
2 1/3 cups fresh white corn kernels
1 cup chopped onions
1 tablespoon minced garlic
1 teaspoon sea salt
1/3 cup buttermilk
3 eggs, separated
1/2 cup crumbled Mexican queso fresco cheese
1/3 cup yellow cornmeal
1/4 cup flour
1/3 cup chopped red bell pepper
1 teaspoon lime juice

4 Tablespoons finely diced chives or chopped cilantro

 In large skillet over medium heat, place olive oil. Stir in corn and onions and sauté until golden, about 20 minutes. Add garlic and salt, stirring. Transfer 3/4 cup mixture to food processor; set aside remaining mixture. To food processor, add buttermilk and purée until smooth. Pour into large bowl and whisk in egg yolks. Stir in  cheese, cornmeal and flour. In separate medium bowl, place egg whites and beat until peaks form; fold into puréed corn mixture. Coat large nonstick skillet with cooking spray or smalll amount of olive oil and place over medium heat. Ladle cornmeal mixture by 1/4 cups into skillet and grill both sides of each pancake until golden; keep warm on large baking sheet in very low oven. Reheat remaining corn with red bell pepper; stir in lime juice and chives or chopped cilantro.  Place some corn and sweet pepper mixture on each pancake and serve. Makes 15-18 pancakes.  If you have additional queso fresco to crumble over the top of the pancakes this is always a simple and yummy garnish.