Thai Corn Salad

1 to 2 red Thai bird’s eye chiles (depending on your tolerance for heat), stemmed, seeded and cut into ½ -inch slices
4 cloves garlic, chopped
2 ounces green beans, cut into
1-inch pieces (3/4 cup)
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce, or more as needed
1/4 cup fresh lime juice (from 2 or 3 limes)
2 medium tomatoes, cored and cut into 8 wedges each
3 medium carrots, coarsely grated
2 1/2 cups cooked corn kernels (from 3 cobs; see NOTE)
1 3/4 cups roasted, unsalted cashews

Combine the chiles (to taste) and garlic in a gallon zip-top bag and zip it almost all the way closed, leaving an inch or two unzipped. Use a rolling pin to pound the chiles and garlic through the plastic and form a rough paste. Add the beans and pound briefly to crush them a little. Add the brown sugar, soy sauce and lime juice.

Add the tomatoes and pound briefly, just to flatten them. Stir in the carrots and corn; pound gently, just to help the flavors incorporate. Taste, and add more soy sauce as needed.

Transfer to a serving bowl, top with the cashews and serve right away.

NOTE: For an easy way to briefly cook corn that makes it easy to husk and de-silk, dip the three cobs, husks and all, in water (just to moisten them). Microwave on HIGH for 4 to 5 minutes, until very hot. Remove, let cool for a bit, then use a sharp knife to cut crosswise through the husk and cob an inch or two from the wide end (opposite from the end with the tassel of silk). Hold the silk end, and push the corn out. To cut off the kernels, let the cobs cool until easy to handle. Cut the cobs in half crosswise, stand each half on one end and cut off the kernels from each side.

Peach Crisp Buttermilk Biscuits

Topping:
1/4 cup large-flake, old-fashioned oats
1/4 cup brown sugar
1 Tbsp flour
1 Tbsp butter melted

Biscuits:
2 cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1 tsp salt (3/4 tsp if using salted butter)
1/4 cup butter cold and cut in to 8 pieces
3/4 cup + buttermilk * cold and well shaken
Milk or cream for brushing tops

Filling:
2 medium firm, ripe peaches peeled and diced
1 Tbsp flour
1/4 tsp cinnamon
Glaze (Optional):
1 cup icing/confectioners sugar
1 Tbsp + milk

Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside. Peel and dice peaches and set aside.

In a medium bowl, whisk together well the flour, sugar, baking powder and salt. Add cold butter chunks to flour mixture. Using your fingertips, rub the butter in to the flour mixture until you have coarse crumbs with butter pieces no larger than a pea. Add about 2/3 of the cold buttermilk and using a fork, stir in to mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).

Turn dough out on to floured surface. Gather the dough in to a mound and fold it over on to itself 2 or 3 times, until dough is one moist piece. Form in to a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.

Using a 2-inch cutter, cut rounds from the dough and place on to parchment lined baking sheet, allowing several inches between each biscuit. Take scraps of dough and re-form in to a 1-inch thick piece and cut more. You should get about 6 biscuits. Brush tops of biscuits with a bit of milk or cream. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn’t burn).

Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from oven, then remove biscuits from baking sheet on to a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.

If you’d like to add the sweet glaze, combine the icing sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.

**Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow to stand 5 minutes.

Thai Skirt Steak with Tomatoes (Yam Neua)

1 large shallot, sliced into very thin rings (about 1/3 cup)
3 tablespoons lime juice from 2 limes
4 teaspoons packed brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 pounds skirt steak, trimmed and cut into 2 to 3 pieces
3 tablespoons fish sauce
1 teaspoon red pepper flakes
1 1/2 cups (about 7 ounces) red or yellow cherry tomatoes, halved
1/2 cup coarsely chopped fresh cilantro, plus cilantro sprigs for garnish (optional)
1/2 cup coarsely chopped fresh mint

In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally.

In a small bowl, combine 2 teaspoons of sugar, the salt, and white pepper.
Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture.

Prepare a grill for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to an even, high flame. Heat the grill until hot, about 5 minutes, then clean and oil the cooking grate.

Meanwhile, add the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved.
Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices.

Add the tomatoes, cilantro, and mint and fold to combine.

Transfer to a platter, garnish with cilantro sprigs, if desired, and serve.

Grill the steak (directly over the coals, if using a charcoal grill) until charred all over and cooked to desired doneness, 2 to 4 minutes per side for medium-rare (depending on the thickness of the steak). Transfer the steak to a carving board and let rest for 10 minutes.

Meanwhile, add the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved.

Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices.

Add the tomatoes, cilantro, and mint and fold to combine.

Transfer to a platter, garnish with cilantro sprigs, if desired, and serve.

Okra Stew

2 medium red onions, finely chopped
1/2 teaspoon garlic
8 teaspoons olive oil
1 quart vegetable stock
5 medium tomatoes, finely chopped
2 cinnamon sticks
1 teaspoon freshly sliced ginger
4 cups chopped okra
Fresh chopped cilantro for garnishing
4-6 whole orange or yellow chili peppers (optional)

In a large pot, simmer the onions, garlic and olive oil on medium heat for 10 minutes, or until onions are translucent.

Add the vegetable stock and tomatoes. Stir to combine and let simmer for a few minutes.

Add the cinnamon sticks, ginger and okra.

Cook for 10 minutes, remove from heat and garnish with cilantro.

Serve with warm couscous and chopped chili peppers on the side, if you prefer a little heat. Serves four.

Serve with Sticky Cinnamon Couscous:

1 cup of whole-wheat couscous
4 teaspoons olive oil or ?1?4 cup ghee (for a richer version with healthy fats)
2 cinnamon sticks
2 cups vegetable stock
Salt and black pepper

In a pot, add the vegetable stock, olive oil or ghee, and couscous. Season with salt and pepper to taste.

Bring to a boil, add cinnamon sticks and simmer for 5 to 10 minutes, stirring occasionally.

Remove from the heat when most of the water is gone and the couscous is sticky and moist. Serves four.

Beets with Pecorino, Pecans, and Shishitos

2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
4 tablespoons olive oil, divided, plus more for drizzling
Kosher salt
4 sprigs thyme
1/4 cup red wine vinegar
8 shishito peppers
1/3 cup pecans
1/4 small red onion, very thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13×9″ baking dish; season with salt. Add thyme and 1/4 cup water.

Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1″ pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.

Roasted Hot and Sweet Peppers

3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
8 garlic cloves, peeled
1/2 cup olive oil
Pinch of sugar
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar

Preheat oven to 300°. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.

Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 ½ hours. Let cool, then add vinegar and toss to combine.

Do Ahead: Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.

Roasted Red Peppers with Cherry Tomatoes and Ricotta

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and/or green olives
Flaky sea salt

Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining 3/4 cup basil and remaining ? cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Sour Cream and Balsmic Whipped Sweet Potatoes

3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
1/4 cup packed light brown sugar
1/4 cup sour cream
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt

Mash the still-warm sweet potatoes until smooth in a large bowl. Add the brown sugar, sour cream, vinegar, and salt. Stir to combine. Serve warm or at room temperature.

Make ahead: The sweet potatoes can be baked up to 5 days in advance and stored in a sealed container in the refrigerator. Peel and mash the potatoes, then reheat over medium-low heat on the stovetop when ready to finish and serve.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Pasta with Eggplant

2 large aubergines
Olive or groundnut oil, for frying
1kg fresh tomatoes or 500g passata
2 garlic cloves
A small handful of basil
1 tsp sugar (if you need it)
500g pasta, such as spaghetti, rigatoni, casarecce, mezze maniche or penne
200g salted ricotta, grated
Salt

Peel strips of skin from the aubergines so they are striped, then cut them into 5mm slices. If you’re going to salt them, do it now; otherwise just dry them with a clean tea towel. Heat about 5cm oil in a frying pan and fry the slices, turning them halfway, until they are golden brown on both sides, then drain on kitchen paper. Set aside, near the stove so they keep warmish.

Meanwhile, bring a large pan of water to the boil. If using fresh tomatoes, peel by plunging them into boiling water for 1 minute, then lift them out with a slotted spoon and cool under cold water, at which point the skins should slip away. Keep the hot water for cooking the pasta later. Roughly chop the tomatoes, removing the seeds if you wish (I don’t).

Crush the garlic cloves with the back of a knife, so they split, but remain whole. Warm some more oil in a frying pan and add the garlic. Once fragrant and lightly golden, remove from the pan, add the tomatoes (or passata) and cook until they collapse into a sauce. You can pass the tomatoes through a food mill back into the pan or, if you’re happy with the texture, simply tear in most of the basil, add the sugar if you think the sauce is too sharp, and a good pinch of salt.

Bring the pan of tomato water back to the boil, add salt, stir well and add the pasta. Cook it until al dente, then drain. Mix the pasta with the sauce and a handful of ricotta. Divide between bowls, top with several slices of aubergine, plus a little more salted ricotta and a couple more basil leaves. Pass around the remaining aubergine slices and cheese, so that people can help themselves.

Summer Corn Chowder

1 quart good chicken stock
1 stalk fresh lemongrass, chopped
3 ears fresh corn
1 sweet red pepper, seeded & chopped to size of corn kernels
1 small onion chopped to size of corn kernels
Salt & pepper to taste
1 teaspoon Italian parsley, chopped
1 tablespoon heavy cream

Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored). Strain the stock and reserve, discarding the lemongrass.

Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels. Add corn (and liquid from the cobs), red pepper, and onions to stock, simmer until vegetables are tender.

Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian parsley.

Sweet Corn Cacio e Pepe

For the Corn Stock:
6 medium corncobs, husked
6 cups water
5 black peppercorns
2 bay leaves
1 thyme sprig

For the Pasta:

Kosher salt, to taste
1 pound dried spaghetti
1 tablespoon freshly cracked black pepper
1 1/2 cups corn stock
6 tablespoons unsalted butter, cubed
Reserved corn kernels
1 1/2 cups grated Parmesan
1/2 cup grated Pecorino Romano

Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later. Place the cobs in a medium saucepan with the remaining stock ingredients. Bring to a boil over high heat, then reduce the heat to medium and simmer until reduced to 1½ cups, 1 hour. Strain, discarding the solids.

Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until very al dente, 6 minutes, then drain.

Meanwhile, in a large, deep skillet, toast the pepper over medium heat until fragrant, 1 to 2 minutes. Add the corn stock, butter and corn kernels, and bring to a simmer.

Add the pasta to the pan and cook, stirring constantly, until the pasta is fully cooked and the sauce has reduced slightly, 3 to 4 minutes. Add the cheeses and continue to cook, stirring constantly, until the cheeses have melted and the pasta is fully coated in the sauce, 1 minute more. Divide between bowls and serve immediately.

Braised Spiced Romano Beans with Yogurt and Mint

1/4 cup [60 ml] Greek-style yogurt
Juice of 1 lime
3 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 yellow onion, minced
3 cloves garlic, minced
2 tsp ground black lime, plus more for sprinkling (or use lime juice)
1 tsp coriander seeds toasted and ground
1 tsp fennel seeds, toasted and ground
2 cups Pomodoro Sauce
1 cup Vegetable Stock or Chicken Stock, plus more as needed
1 lb [455 g] romano beans, stem end trimmed
2 Tbsp red wine vinegar
1/4 cup [7 g] mint leaves

In a small bowl, combine the yogurt, lime juice, and 2 Tbsp of the olive oil. Add water, 1 tsp at a time, so the mixture is thick but pourable. Season with salt and pepper. Set aside.

In a deep, heavy-bottomed pot over medium-high heat, warm the remaining 1 Tbsp olive oil until hot but not smoking. Add the onion and garlic and cook until just starting to brown, 2 to 3 minutes. Add the black lime, coriander seeds, and fennel seeds and cook until fragrant, 1 minute.

Add the pomodoro sauce and stock and bring to a simmer. Stir in the romano beans, coating with the sauce, and bring back to a simmer. Season with salt, turn the heat to medium-low, and cook at a slow, steady simmer until the beans soften and darken in color, 15 to 20 minutes. If needed, add more stock, 1 Tbsp at a time, to keep the pan from drying out.

Remove from the heat and add the vinegar. Taste for seasoning, adding more salt if desired.

Transfer to a serving platter and drizzle with the lime yogurt. Scatter the mint leaves over all, sprinkle with a bit more ground black lime, and serve warm or at room temperature.

Braised Corn with Chili, Lime, and Feta

6 ears corn, shucked
Kosher salt
3 Tbsp extra-virgin olive oil
2 medium-hot green or red chiles, preferably Fresno, minced
1 shallot, minced
21/2 oz [70 g] feta cheese, crumbled
Juice of 1 lime
1/4 cup [7 g] fresh cilantro leaves

Using a knife, shave the corn kernels off the cobs into a medium bowl and set aside.

Working over a small bowl, scrape the cobs with the back of the knife to extract the milk. Set aside the milk. Cut the scraped cobs into 2-in [5-cm] pieces.

In a 1-gl [3.8-L] saucepan over high heat, combine the cob pieces with cold filtered water to cover and season with salt. Bring to a boil, cover the pan, turn the heat to medium-low, and simmer until the stock becomes cloudy and is deliciously corn scented, 20 to 30 minutes. Strain and discard the cobs. Set aside 1/2 cup [120 ml] of this corn stock and reserve the rest for another use.

In a medium sauté pan over medium heat, warm the olive oil until hot but not smoking. Add the chiles and shallot and cook until tender, but not browned, about 3 minutes.

Add the corn kernels and season with salt. Add the corn stock, the milk from the corn cobs, and half the feta cheese and cook until the liquid has reduced slightly, 2 to 3 minutes. Season with additional salt and stir in the lime juice. Remove from the heat and stir in half the cilantro leaves.

Transfer to a serving platter, sprinkle with the remaining feta cheese and cilantro leaves, and serve warm.

Stewed Okra and Peppers

1 tablespoon olive oil
1 pound okra, cut into 1/2-inch-wide rings
Sea salt
2 garlic cloves, thinly sliced
2 shallots, thinly sliced
1 cup julienned red bell pepper
1 bay leaf
1 teaspoon cumin seeds, toasted
2 cups peeled and diced roma tomatoes
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice

In a large saucepan, heat the olive oil over medium-high heat. Once the oil is shimmery-hot, add the okra and a pinch of sea salt and sauté, stirring occasionally, for 3 minutes, until the okra develops some color.

Reduce the heat to medium-low and add the garlic. Cook for 1 minute, until aromatic, and then add the shallots and bell peppers. Continue to cook for 5 minutes, or until the shallots become translucent.

Season with a generous pinch of sea salt and add the bay leaf, toasted cumin seeds, and tomatoes. Cook for 15 minutes, until the tomatoes soften.

Remove the bay leaf, add the lemon zest and juice, and adjust the seasoning with more sea salt if needed. Serve warm.

This is a side that loves to be pushed against some steamed rice, eaten with gusto, and washed down with a very cold beer.

Grilled Okra

2 pounds okra, cut in half lengthwise
Sea salt
1 tablespoon olive oil
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon coarsely chopped fresh flat-leaf parsley leaves

Get your grill lit and hot. If you use charcoal, make sure you burn it down to nice hot embers.

Place the cut okra in a mixing bowl and season it well with sea salt. Add the olive oil and toss to combine. Place the okra on the grill, cut side down, perpendicular to the direction of the grates. Grill for 3 minutes, or until slightly charred. Turn the okra over and cook for 3 more minutes, until it is nicely charred and a little softer, but not really soft.

Return the okra to the mixing bowl and add the lemon zest, lemon juice, and parsley. Toss to combine, and serve.

Pan Roasted Chicken with Lemongrass Creamed Corn

4 ears fresh corn, shucked
1/2 cup chicken stock, chilled
1 tablespoon unsalted butter
1/2 cup minced sweet onion
1 teaspoon finely chopped lemongrass, from the tender interior
Kosher salt
1 tablespoon crème fraîche
4 “airline” chicken breasts (about 7 ounces each)
2 tablespoons olive oil
1 tablespoon fresh thyme leaves

Preheat the oven to 350 F.

Using a knife or a corn cutter, remove the kernels from the corn cobs, dropping them into a large bowl. Run the dull side of your knife down each cob to press out the corn milk, adding it to the bowl. Place half of the corn kernels and corn milk into a blender, add the cold chicken stock, and puree until very smooth. Set aside.

Place a large sauté pan over medium heat and add the butter. When it bubbles and froths, add the onion and cook for 4 minutes, until translucent. Then add the remaining whole corn kernels and corn milk, the lemongrass, and a pinch of kosher salt. Cook for 2 minutes, and then add the pureed corn. Cook for 5 minutes, until it thickens. Then stir in the crème fraîche and season with kosher salt to taste. Remove from the heat and keep warm on the back of the stove, away from direct heat, while the chicken cooks.

Pat the chicken dry with paper towels. Place a large cast-iron sauté pan over medium heat and heat it for about 5 minutes. Pour the olive oil into the hot pan, quickly season the chicken breasts all over with kosher salt, and place them, skin side down, in the pan. Press them down for a second with your hand so the skin doesn’t buckle from the heat. You’ll feel all cheffy.

Let the chicken breasts cook without fussing with them for 10 minutes. Then turn them over, place the pan in the oven, and bake for 8 to 10 minutes, until the internal temperature at the thickest point reads 150°F. The chicken will still cook a bit after it comes out of the oven, and by all means we are trying to avoid the heresy of overcooked chicken. Remove the breasts from the oven and let them rest on a cutting board for 5 minutes before slicing.

If needed, reheat the corn to warm it through while you slice the chicken. Serve the chicken with the corn and sprinkle on thyme leaves. Eat.

Grilled Corn Salad with Chilies, Basil, and Lime

4 ears fresh corn, shucked
2 red jalapeños
4 tablespoons olive oil, divided
Sea salt
1 cup fresh basil leaves, torn in small pieces
2 tablespoons freshly squeezed lime juice

Light the grill and get it really hot. If you are using a charcoal grill, which I strongly recommend, make sure the coals are cooked down to a fiery-hot gray.

Place the corn and the jalapeños on a baking sheet, and brush with 2 tablespoons of the olive oil. Season the corn and chiles all over with sea salt, and place them directly on the grate of the grill. Cook for 4 to 5 minutes, turning halfway through, until well charred. Remove the corn and the chiles from the grill and set them aside to cool.

Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a bowl. Finely chop the jalapeños, discarding the stem (I leave it up to you if you want the seeds in there). Add the jalapeños, basil leaves, and lime juice to the corn. Taste, and add more sea salt if needed. Toss well, then add the remaining 2 tablespoons olive oil and stir. Let the salad sit for 30 minutes at room temperature. Serve.
 

Grilled Scallops with Corn, Peaches, and Tomatoes

olive oil
2 ears corn
2 peaches (halved and pitted)
8 large scallops
salt and pepper
1 cup chopped fresh tomatoes
chopped parsley

Heat a charcoal or gas grill until very hot.

Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.

Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.

Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.

Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.

Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.

Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.

Corn and Fregola

Salt
8 ounces fregola
1 tablespoon butter
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3/4 cup grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Pepper

In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.

Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.

Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese.

Season with salt and pepper to taste. If desired, serve with a green salad.

Corn Risotto

2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

FOR THE RISOTTO:
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4.teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
6 cups hot corn stock or chicken stock
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)

FOR THE STOCK:
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

FOR THE RISOTTO:
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.

Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.

Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.