Black Bean Tortilla Soup with Shrimp and Corn

As promised, as soon as I was finished with my batch of sweet potato soup base, I immediately moved on to the black bean variety. The culinary memories of chorizo, chickpeas, and kale, orange and smoky pecans, and spinach, coconut, and almonds, reside fondly in my memory, but I was excited to move on to this new recipe. Although it was a transition out of my recent sweet potato obsession, this was just the kick my tastebuds had been craving.

Sweet potato soup was all silky comfort, but this bowl of creaminess comes with plenty of heat. Ancho chiles infuse the base with sweetness and spiciness, but neither the flavor or the heat of the chiles overpowers the soup. The base is delicious on its own, with a simple swirl of creme fraiche, or loaded up with all the fixings of good chili, but this elaborate concoction is even more suburb. The light shrimp, tomatoes, and corn are the perfect fresh addition to the hearty black beans, sour cream adds a subtle, luxurious touch with the crispy tortilla strips providing the perfect textural contrast. Toeing the line between hearty and light, this complete meal in a bowl is a beautiful transition between winter and spring.

Black Bean Tortilla Soup with Shrimp and Corn
adapted from Serve Yourself by Joe Yonan
serves 1

1 to 1 1/2 cups Spicy Black Bean Soup Base (see below)
Up to 1/2 cup corn broth, water, or chicken, shrimp, or vegetable stock
Kosher or sea salt
1 tablespoon extra-virgin olive oil
1 jalapeno or serrano chile
1 or 2 corn tortillas, preferably homemade
Kernels from one ear fresh corn (about 3/4 cup), or 1/2 cup frozen corn
2 to 3 ounces very small shrimp or medium to large shrimp, cut into small pieces
8 small cherry tomatoes, quartered, or 2 plum tomatoes, cut into 1/2-inch pieces or 1/2 cup diced tomatoes
1/2 lime
2 tablespoons sour cream, creme fraiche, or yogurt
1 to 2 tablespoons chopped fresh cilantro leaves

1. In a small saucepan over medium heat, warm the soup base. Whisk in enough broth, stock, or water to reach desired consistency. Cook for a few minutes to heat the soup through. Taste and add more salt, if desired. Decrease the heat to low, cover, and keep it hot while you make the topping.

2. Pour half of the oil into a medium skillet over medium heat. Remove the stem from the from the jalapeno and scrap out the ribs and seeds, reserving the seeds. Finely chop the chile and add it to the skillet. Cut the tortilla in half and cut into slices. Add to the skillet and saute until the tortillas are crisp, 3 to 4 minutes. Use a slotted spoon to transfer tortillas and chile to a serving bowl.

3. Add the remaining oil to the pan, then add the corn, shrimp, and tomatoes to the skillet. Season with salt and saute just until the shrimp are opaque and the corn turns bright yellow 1 to 4 minutes, depending o the size of the shrimp.

4. Transfer the corn mixture to the serving bowl and pour in the black bean soup base. Squeeze the lime half over the top, spoon on sour cream, sprinkle with crisped tortillas, chile, and cilantro, and eat.

Spicy Black Bean Soup Base
from Joe Yonan's Serve Yourself
makes 4 to 5 cups

2 dried ancho, guajillo, or New Mexico chiles, or more to taste
1/2 pound dried black beans (1 heaping cup)
2 tablespoons extra-virgin olive oil
1 carrot, peeled and cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
2 shallot loves or 1/2 small onion, cut into 1/2-inch cubes
1 large garlic clove, chopped
Pinch of ground cinnamon
Pinch of ground allspice
1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces. Combine them with the bean in a large bowl and add enough water to cover by 1 inch. Let soak for at least 6 hours or overnight.

2. Pour the oil into a 3-quart saucepan over medium heat. When the oil starts to shimmer, add the carrot, celery shallots, garlic, cinnamon, and allspice. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.

3. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch. Increase the heat to high to bring the contents to a boil. Then decrease the heat to low so that the liquid is at a bare simmer.

4. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.

5. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed. (Alternatively, you can puree it in a blender or food processor. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.

6. Divide it into 4 portions and use immediately, refrigerate up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Grilled Zucchini, Corn, and Goat Cheese Salad

I've not yet met a vegetable that I couldn't grill. During the colder months I have a tendency to default to roasting vegetables, but it summer I'll toss almost anything on the grill. Meat tends to be the focus of grilling endeavors, but veggies deserve just as much attention. And if you're going to the trouble to fire up the grill for your steak, why not throw some corn and zucchini as well? That very action (along with the stereotypical bumper crop of zucchini) was the impetus for creating this recipe. I like to grill my vegetables until they get a nice char and infusion of smoky flavor, while still crisp enough to hold their shape, but in a pinch any prepared zucchini or corn would work here. The pungent goat cheese, fresh dill, and toasty walnuts are the perfect complements to the smoky grilled veggies, a wonderful balance of satisfying richness and light freshness.

If you've grown tired of bread, muffins, fritters, cookies, soup, salmon cakes, sandwiches, and burgers (or share my craving for constant variety) and still have zucchini left to use, give this recipe a try. With just a few extra minutes time at the next grill out you'll have the makings of a light and delicious meal to balance out a carnivorous barbecue indulgence.

Grilled Zucchini, Corn, and Goat Cheese Salad
serves 1

1 to 2 ounces baby spinach or lettuce, washed (about 2 cups)
2 tablespoons thinly sliced or chopped red onion
4 ounces roasted or grilled zucchini
2 tablespoons roasted corn
2 tablespoons chopped toasted walnuts
1/2 ounce crumbled goat (or feta) cheese
1/2 tablespoon fresh dill
Salad dressing, for serving

1. Distribute greens evenly on a plate and and top with red onion, zucchini, corn, walnuts, and goat cheese. Sprinkle dill over the top, drizzle with dressing of choice and enjoy!

Southwestern Squash Burgers

I've gone through a number of veggie burger phases in the past, and think this recipe may be starting a new one, thanks to a need to use up squash puree. I was a little skeptical of these burgers at first because they didn't have any beans and just 1/2 cup of squash puree is used to blend all the ingredients together, but they turned out absolutely wonderful. Whole wheat bread crumbs and wheat germ, which serve to bind and give body to the burger, also had a real contribution to the flavor, which I found surprisingly pleasing. Corn and peppers bring freshness and a bit of texture, with the squash puree adding a subtle hint of sweetness and sticking everything together. The cheese blended into every bite prevents the burger from feeling too healthy, it's smokiness blending beautifully with the smoky cumin and ancho chile powder. Unlike many veggie burgers, these hold together well, their texture solid enough to get a delightful brown crust when fried. Essential for busy professionals and families alike, extra uncooked burgers can be frozen so you're never more than a few minutes away from a tasty meal.


Southwestern Squash Burgers
adapted from Eating Well
makes 4 burgers

6 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1/2 cup finely chopped red or green bell pepper
1/2 cup fresh or frozen corn
2 cloves garlic, minced
2 teaspoons chili powder (I used ancho
1 teaspoon ground cumin
Tomato Salsa, optional (recipe follows)
1/2 cup canned unseasoned pumpkin or other winter squash puree
1/2 cup shredded smoked or sharp cheddar cheese
1/2 cup toasted wheat germ
1/2 cup fine dry whole wheat breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper, to taste
6 8-inch whole wheat flour tortillas, (soft-taco size)
Shredded lettuce, for serving (optional)

Salsa, for serving (optional)

Sour cream, for serving (optional)

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.

2. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into four patties.

3. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)

4. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce, salsa, and sour cream, if desired.

Chicken Tacos with Smoky BBQ Cabbage Slaw

The fact that I hate to waste is often a source of inspiration. I won't hold back on picking up particular ingredients, but I certainly won't let odds and ends go unused. This recipe, for example, came from a desire
to use up the corn tortillas left over from Black Bean Enchiladas with Spicy Squash Sauce and a seemingly endless head of red cabbage still remaining from my CSA. But despite it's humble origins, this dish doesn't disappoint in terms of flavor even though it only requires a small time investment. High-quality prepared barbecue sauce is the real shortcut here, taking an ordinary collection of vegetables from raw and plain to tender and flavorful in short order. A zesty sauce is best, complemented particularly well by the smoky cheddar, fresh cilantro and cooling sour cream. I made this as a quick meal for two, but it could easily be scaled up for a taco bar at a larger gathering, perhaps served alongside the fish taco recipe with cabbage slaw I created out of the same motivation (and will share soon). A great example of making lemonade out of leftover lemons, these tacos are delicious enough to earn an intentional spot on my menu in the future.

Chicken Tacos with Smoky BBQ Cabbage Slaw
serves 2

One 6- to 8-ounce boneless, skinless chicken breast
Cooking spray or canola oil
Salt and freshly ground black pepper
4 ounces finely shredded red cabbage
1/2 medium onion, sliced (about 2 ounces)
1/4 cup fresh corn or frozen corn, thawed
2 tablespoons barbecue sauce, diluted with 2 tablespoons water
4 small corn tortillas
Chopped fresh cilantro, for serving
Shredded smoked cheddar cheese (or other cheddar or Jack cheese), for serving
Sour cream, for serving

1. Preheat a pan to medium heat and spray with cooking spray or drizzle with canola oil. Season chicken with salt and pepper and add to pan. Cook until breast reaches 170 degrees F. Remove chicken from pan and allow to rest for a few minutes, then cut or shred into bite-size pieces.

2. Add additional oil to the hot pan, if needed, and add onions. Cook, stirring frequently, until onions are browned and just softened, about 5 minutes. Add cabbage, raise heat to medium-high and cook, stirring frequently, until cabbage is softened but still somewhat crisp, about  3 to 5 more minutes. Add corn, stirring constantly until corn is heated through. Add 3 tablespoons of the diluted barbecue sauce, and continue to cook, stirring constantly, until all the vegetables are coated most of the liquid has been absorbed. Remove pan from heat, add remaining tablespoons of diluted barbecue sauce, and stir to combine everything thoroughly.

3. Warm corn tortillas in the oven or microwave. Add cabbage slaw to each tortilla and top with chicken, cheese, cilantro and sour cream. Serve promptly.

Black Bean Enchiladas with Spicy Squash Sauce

Of all the things I've made in an effort to use up ridiculous amount of squash puree in my freezer, this has to be my favorite. Sadly, it's not because of the inherent squashiness of the dish, but the way in which it brings all the other ingredients together so perfectly. Squash puree is a fantastic shortcut to a lush sauce, able to blend with all manner of ingredients without dominating the flavor. Though this may not be the kind of authentic fare that will show up in a Rick Bayless cookbook, there's no denying that the silky and subtly sweet squash is an ideal foil for spicy jalapenos and chili powder. Add a hearty black bean filling and a savory frosting of cheese and you've got a crowd-pleasing meal as suitable to Meatless Monday as it is to a celebratory feast. Even better, this meal freezes wonderfully, so make up a double batch to be ready to feed the masses any time.

Black Bean Enchiladas with Spicy Squash Sauce
adapted from Martha Stewart
serves 4

One 15-ounce can seasoned black beans, drained and rinsed
1/2 cup fresh corn or frozen corn, thawed
6 scallions, thinly sliced
Coarse salt and ground pepper
1 1/2 cups butternut or other winter squash puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 cup grated sharp or smoked cheddar cheese (4 ounces)

1. Preheat oven to 425 degrees. In a medium bowl, combine beans, corn, and scallions. Season generously with salt and pepper; set aside.

2. In a blender, puree squash, garlic, jalapeno, chili powder, 1 1/2 cups water, 1 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Taste sauce and season to taste with additional salt and pepper. Pour 1 cup of sauce in the bottom of an 9x13-inch baking dish.

3. Lay tortillas on work surface; mound black bean mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

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Grilled Zucchini, Roasted Red Pepper and Goat Cheese Salad

Although summer has come to an end, salads remain a mainstay in my diet. The farmers' market is still bursting with summer squash and an abundance of peppers, so I thought it time to share this recipe before that bounty fades away. My usual main-course salad is a combination of fresh or dried fruit, cheese, and nuts, but when I'm already firing up the grill and it takes but the tiniest effort to have a plethora of delicious grilled vegetables, they always end up in salads or sandwiches. It feels appropriate to match the hearty cuts of meat that inspired me to start the grill with a generous helping of vegetables, a beautiful balance tied together with a patina of smoky flavor. When I'm in the mood for grilled vegetables but won't be firing up the grill, I roast them on my gas range, which could also be done under the broiler if you only have an electric stove. This salad would be good with simply sauteed vegetables, but the smoky char that comes from grilling is a superior foil for the rich walnuts and tangy goat cheese. This last bite of summer is a fitting tribute the last of the season's bounty, an appropriate farewell to the to season of abundance.

Grilled Zucchini, Roasted Red Pepper, and Goat Cheese Salad
serves 1

2 oz. mixed greens or lettuce
1 small or 1/2 medium zucchini, grilled

2 ounces roasted red peppers, jarred or freshly roasted
1/4 cup roasted corn (stripped from one ear roasted corn on the cob), or frozen corn, thawed
1 oz. crumbled goat or feta cheese

2 tablespoons toasted walnuts or pine nuts
Salad dressing, for serving

1. Wash and dry greens, if necessary, and spread evenly over a plate or place in a large bowl. Top with grilled zucchini, roasted peppers, corn, goat cheese, and walnuts. Drizzle with salad dressing, toss well, and enjoy!

Zucchini with Roasted Peppers, Corn, and Cream

I don't know anyone, myself included, who really loves zucchini. Like tofu, I find it has a nice texture when cooked properly, but it really just serves as a palate for other flavors. When it comes to such a empty vessel of an ingredient, I think it best to turn towards cuisines bursting with flavor, like Mexican. As I've said so many times, who better to look to for a recipe than Rick Bayless? I'm one of those super type-A people who loves to meal plan (based on what's at the farmers' market, of course), stumbling across this as I was perusing Rick Bayless cookbooks for all-too-plentiful zucchini inspiration. In this recipe, zucchini serves as the perfect backdrop for the melding of spicy and smoky roasted poblanos and the fresh sweet corn that I am lucky enough to pick up right alongside my zucchini at the farmers' market. Like so many of my favorite recipes, this is bursting with flavor without requiring Herculean effort. While I am certainly happy to regularly take on complex culinary projects, on weeknights I rely on easy dishes like this to reward myself for a long day at work while still getting dinner on table before dark. Though a flavorful and decadent side, I made this into a main dish by serving it with some grilled chicken breast and brown rice. Feel free to lighten it up by substituting half-and-half or whole milk for the cream, but you will have to cook it for a bit longer to thicken up the sauce, so cook the vegetables a touch less before adding the dairy, lest they turn into mush. If you're looking for a way to spice up plain Jane zucchini, give this recipe a try - you won't be disappointed by how Mexican flavors transform this ordinary vegetable into something really special.

Zucchini with Roasted Peppers, Corn, and Cream
from Authentic Mexican by Rick Bayless
yields about 2 cups, 4 servings

1 pound (4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 scant teaspoon salt, plus a little more to season the sauce, if necessary
1 tablespoon unsalted butter
1 tablespoon vegetable oil
The kernels cut from 1 large ear fresh sweet corn (about 1 cup) or 1 cup frozen corn, defrosted
1 fresh chile poblano, roasted and peeled, seeded and sliced into thin strips
1/2 medium onion, thinly sliced
2/3 cup Thick Cream or whipping cream

1. "Sweating" the zucchini. In a colander, toss the zucchini with salt; let stand over a plate or in the sink for 1/2 hour. Rinse the zucchini, then dry on paper towels.

2. Cooking the vegetables. Heat the butter and oil over medium-high in a skillet large enough to hold the zucchini in a single layer. When quite hot, add the zucchini and fry for 8 to 10 minutes, stirring frequently, until the zucchini is browned and just tender. Remove the zucchini, draining as much butter and oil as possible back into the pan. Reduce the heat to medium.

Add the corn kernels, chile and onion. Stir regularly until the onion is lightly browned, 8 to 10 minutes.

3. Finishing the dish. A few minutes before serving, stir in the creamy and the zucchini and simmer for a few minutes, until the cream is reduced to a thick glaze. Add a little salt, if necessary, scoop into a warm dish and serve.

Grilled Zucchini, Corn, and Cherry Tomato Pizza

Everything is better on the grill. Nearly every Sunday night, weather permitting, I'll roll out the Weber and grill up something for dinner. Meat is usually the focus of my grilling endeavor (though I almost always grill corn-on-the-cob as well), but I like to make the most of the dying embers and grill vegetables for use later in the week. I most recently put some of those vegetables to good use in this light and delicious summer pizza. Zucchini, an ordinarily a fairly dull vegetable, comes to life after some time on the grill, beautifully complemented by sweet, charred corn and cherry tomatoes, all mingling under a light blanket of cheese. Although a divine bite of summer just as is, this pizza could also be dressed up for the carnivores with a bit of cooked, crumbled bacon. This particular combination of vegetables was inspired both the gods of culinary creativity and a bit by convenience, but I can imagine myriad combinations of grilled vegetables that would be just as welcome at the dinner table. So use those fading coals to make the most of your summer vegetables and whip up some quick and healthy pizzas of your own!

Grilled Zucchini, Corn, and Cherry Tomato Pizza
serves 3 to 4 as a light main course or 6 to 8 as an appetizer

3 whole grain individual pizza crusts, pitas, flatbreads, or roti (I used Stonefire Whole Grain Tandoori Roti)
3/4 cup pizza sauce, purchased or homemade
3-4 ounces grilled or roasted zucchini
3/4 cup roasted corn (from 2 ears)
9 cherry tomatoes (about 3-4 ounces)
6 fresh basil leaves, thinly sliced
3 ounces shredded or thinly sliced fresh mozzarella cheese (about 3/4 cup)

1. Preheat an oven to 450 degrees F.

2. Spread 1/4 cup pizza sauce on each roti. Top each with 1/3 of the zucchini, corn, and cherry tomatoes and sprinkle the fresh basil over the top. Top each with 1/3 of cheese.

3. Bake until cheese is melted and just starting to brown, about 8 to 12 minutes. Allow to rest briefly, slice each into 4 pieces, and enjoy warm.

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry

Sugar snap peas are one of the things I most eagerly anticipate appearing at the farmers' market. Left to my own devices, I could probably eat a half-pound of fresh peas in one sitting, but they quite often make into stir-fries like this one. Shrimp is indelibly associated with sugar snap peas in my mind, needing only a generous sprinkling of red peppers and corn to complete this delicious and visually impressive meal. Healthy of portions of fresh and crunchy vegetables happily mingle with tender shrimp on a bed of rice (or noodles) in a subtly spicy sauce in this perfect summer meal. This stir-fry isn't particularly adventurous or unusual, but it is a wonderful collection of classic flavors that subtly accents the featured ingredients, letting them shine in the best possible light. In a move a bit off the beaten path, I served my stir-fry with wild rice (actually a grass) instead of my usual brown, a substitution I found immensely satisfying. Even more flavorful and texturally interesting than white or brown rice (though also more expensive), wild rice is a more complex accompaniment to stir-fry that I heartily recommend trying. Although there are surely many more stir-fry recipes to come as I impulsively buy vegetables at the farmers' market, I hope you enjoy this classic stir-fry to kick off a summer of bountiful produce.

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry
from Bon Appetit, via Epicurious
serves 4

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons canola oil
3 teaspoons minced peeled fresh ginger
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 pound sugar snap peas, strings removed
1 cup fresh corn kernels (cut from about 2 ears)
1/2 cup diced red bell pepper
3 green onions, thinly sliced on diagonal
2 teaspoons black or white sesame seeds (optional)

1. Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

2. Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

Chicken and Bulgur Salad with Corn

I couldn't be more glad that making Pinto Bean and Bulgur Burgers brought a bag of bulgur into my life, kicking off a small wave of culinary experimentation. So far I've made more veggie burgers and a delicious salad with this inexpensive and quick-cooking grain, with my latest experiment being this boldly flavored, complete main course salad. This collection of fresh flavors feels wonderfully like summer, filling your belly without making you sluggish. At its best with local corn on the cob, fresh tomatoes, onion, and cilantro shine against the nutty bulgur backdrop, completed by a  portion of savory chicken breast. This recipe is the perfect confluence of healthy, quickly prepared, and flavorful food, demonstrating how it is possible to eat delicious and nutritious meals even on busy nights. While it can only get better as more local veggies and herbs become available, don't wait until then to prepare this gorgeous meal.

Chicken and Bulgur Salad with Corn
from Food and Wine
serves 4


2/3 cup bulgur
2/3 cup boiling water
4 1/2 tablespoons olive oil
4 cups fresh (cut from about 6 ears) or frozen corn kernels
1 1/2 teaspoons salt
1 small red onion, chopped
1 1/3 pounds boneless skinless chicken breasts (about 4)
1/4 teaspoon fresh-ground black pepper
1 tomato, seeded and chopped
1 jalapeño pepper, seeds and ribs removed, minced
1/2 cup chopped cilantro (optional)
4 tablespoons lime juice (from about 2 limes)
1/4 teaspoon cayenne

1. In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes.

2. In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Add the onion and continue cooking for 5 minutes longer, stirring occasionally. Transfer to a large glass or stainless-steel bowl and let cool.

3. Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the black pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices.

4. Add the bulgur, tomato, jalapeño, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.

5. In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt. Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

Shrimp, Roasted Red Pepper, Corn, and Feta Salad

Feeling like we're well and truly in spring has reinvigorated my passion for and creativity with main course salads. Main course salads are commonplace in my diet year-round, but once spring arrives they become an absolute staple. Salads are what I most commonly feed myself when I'm only cooking for one, but my husband will enjoy salads (like this one) with me from time to time as well. When I'm flying solo I typically follow the basic formula of dried/fresh fruit, nuts/seeds, and cheese, but with my meat-and-potatoes husband I almost always make sure some meat makes it to the plate as well.

You can't beat a meal like this for a busy work night. None of these ingredients need cooking and barely any prep work is required. The simple combination of a pile of fresh greens and corn, accented by roasted red peppers, perfectly pungent feta cheese, and a generous helping of shrimp makes for a well rounded and almost summery salad. Needing only some crusty bread with butter and a glass of wine to feel even a bit decadent, this meal is an exceptional way to reward yourself after a long day at work or throw together a quick date night at home.

Shrimp, Roasted Red Pepper, Corn, and Feta Salad
serves 2

4 ounces baby greens or spinach
1 roasted red pepper, thinly sliced
1/2 cup fresh corn or frozen corn, degrosted
8 ounces cooked salad shrimp, rinsed, drained, and patted dry
2 ounces feta cheese, crumbled
Salad dressing, for serving

1. Divide spinach evenly between two large places, topping each with half of the roasted pepper, corn, shrimp, and feta cheese. Top with dressing of choice, and serve.

Spinach, Corn, and Polenta Souffle

While I love meat, I try not to each too much for it for both health and environmental reasons, but refuse to be left craving flavor or sustenance just because my meal lacks animal protein. People all too often assume that vegetarian meals are boring and leave will leave you famished, but this spinach, corn, and polenta souffle is the perfect antidote to that opinion. A rich pillow of eggs and polenta envelopes fresh corn and spinach with a punch of blue cheese in this fantastically savory dish. The pungent flavor of blue cheese that I adore isn't for everyone, so feel free to substitute feta or another milder cheese to appeal to a wider audience. I made this on an ordinary Monday night, but these delicious individual souffles are glamorous enough for a dinner party as well. This is vegetarian eating that appeals to anyone who loves food, the perfect way to introduce even hardcore carnivores over to vegetarian eating.

Spinach, Corn, and Polenta Souffle
from Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger
serves 4

4 eggs
5 ounces (140 g) frozen spinach, or 8 ounces (230 g) fresh
1 cup (240 ml) milk (whole or 2%)
1/2 cup (120 ml) water or vegetable stock
1/2 cup (70 g) coarse-grind cornmeal or polenta
2 tablespoons butter
3/4 cup (90 g) fresh corn kernels (from about 1 1/2 ears) or frozen corn kernels, thawed and drained
4 ounces (115 g) blue cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F (190 degrees C). Generously butter four 10-ounce (300 ml) round ramekins or a 1 1/2-quart souffle dish.

2. Separate the eggs, placing the yolks in a small bowl and the whiles in a very clean, dry mixing bowl.

3. If using fresh spinach, blanch or steam it under tender, then finely chop it. If using frozen spinach, defrost it in the microwave, cooking at 2-minute intervals on medium heat, stirring at each interval with a fork, and continuing to cook until thawed. Then drain it an, once cool enough to handle, squeeze out as much liquid as possible. IF using whole frozen spinach, finely chop it.

4. Combine the milk and water in a medium saucepan over high heat. Bring to a boil, then turn the heat down to maintain a simmer. Add the polenta in a steady stream, whisking constantly to break up any lumps. Continue simmering and stirring until the polenta has the consistency of oatmeal or porridge (thick, but not so stiff that it appears congealed), 8 to 10 minutes. Remove from the heat and stir in the spinach, corn, cheese, salt, and pepper.

5.  Using an electric mixer on medium to medium-high speed or a good, strong arm, whisk the egg whites until they form peaks. This will take about 2 minutes with a mixer and up to 5 minutes by hand. The whites will quadruple in volume and should just hold their shape on the tip of a whisk. In four batches, fold the whites into the yolk mixture, being careful not to overmix and deflate the whites. Carefully pour the mixture into the prepared baking dish. If making individual souffles, divide the mixture among the prepared dishes and place them on a baking sheet.

6. Bake for 25 to 30 minutes for individual souffles or 30 to 40 minutes for one large souffle. The top should be browned, set int eh center, and firm to the touch. Serve hot or warm.

Spicy Steak and Corn Soft Tacos

After I made salmon tacos, a half-empty package of tortillas lingering in the fridge demanded to meet their taco destiny as well. And with a lonely steak hanging out in the freezer, the solution was obvious-steak tacos. It would have been simplest just to slice some onions and peppers and make fajitas, but I was looking for something a little special while still quick and easy, both requirements satisfied by this taco. The sweet corn and slightly caramelized onions and peppers are accented by smoky cumin and fresh cilantro, with as much heat as you'd like from the chili powder and jalapenos. These tacos can be  indulgent and filling or healthy and light, depending on much sour cream and cheese you load on top, and can make for either a cozy meal for two or easily and affordably scaled up to feed a crowd. As delicious as this meal was made on the stove, it's sure to be even better in summer with fresh corn and peppers from the farmer's market, charring beautifully on the grill next to a gorgeous steak. Not a carnivore? Try out this brilliant flavor profile with black beans or tofu for a satisfying vegetarian meal.

Spicy Steak and Corn Soft Tacos
from Bon Appetit
serves 2

2 tablespoons olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 pound round, flank or skirt steak, cut into 1/4-inch-thick, long narrow strips
3/4 cup frozen whole kernel corn, cooked according to package directions, drained
1 jalapeño chili, minced with seeds
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground pepper
1 1/2 tablespoons minced fresh cilantro

Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes (or salsa)
Sour cream

1. Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.

2. Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.

3. Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.

Shrimp and Bacon Spinach Salad

When the weather is warm and the farmer's market is in full-swing I become completely obsessed with creating new main-course salads. Although they still make regular appearances in my diet, in the depths of winter my culinary obsessivness is typically redirected to warm dishes like soups, or more recently, veggie burgers. The unseasonably warm weather of late has rekindled my salad obsession earlier than usual, with my first new creation of the season landing on my dinner table on Valentine's Day. My husband asked if I wanted to venture out into the crowds, but I much prefer a nice dinner at home on the days when everyone is expected to go out, so I got to work in the kitchen. Although it may not seem like salad is elaborate enough meal for a romantic dinner, this salad is so full of intensely savory flavors and luxurious ingredients that it is more than appropriate for any special occasion. Shrimp, cooked gently in bacon fat, blends deliciously with creamy, tangy goat cheese and smoky, crispy bacon on a bed of spinach, corn, and red onion, creating the perfect balance of rich and fresh flavors. The generous helping of vegetables is the perfect foil to the decadent toppings, keeping the dish light and crisp, creating a contrast that allows all of the lush components to really shine. Add a glass of wine and piece of crusty bread with butter for the perfect meal to linger over with friends, family, or that special someone, be it Valentine's Day, or just an ordinary Tuesday night.

Shrimp and Bacon Spinach Salad
serves 2

4 ounces bacon
8 ounces large shrimp, peeled and deveined
4 ounces baby spinach
1/2 cup corn
1/4 cup finely chopped red onion
2 ounces goat cheese
Salad dressing, for serving

1. Preheat a pan over medium heat. Add bacon and cook, turning frequently, until browned and crisp. Remove from pan and place on paper towels to drain.

2. Remove all but 1 tablespoon of the rendered bacon fat from the pan. Add shrimp to pan and cook until shrimp is translucent, taking care not to overcook (shrimp will become tough and gummy). Remove from the pan, divide between the two salads, and serve promptly with your dressing of choice.

3. Meanwhile, divide spinach evenly between two large places, topping each with half of the corn, red onion, and goat cheese. When bacon is cool enough to handle, crumble into small pieces and sprinkle evenly over the two salads. Add the cooked shrimp, top with dressing of choice, and serve warm.

Mushroom-Potato Crema with Roasted Poblanos

Like many Americans, I grew up with a fondness for Americanized Mexican food, delighting in the tacos, burritos, enchiladas, and nachos that pass for Mexican food in many places in the United States. While those inauthentic dishes can be delicious, as I've aged my tastes have matured and I have developed a love of real Mexican food, inspired in great part by the litany of amazing Rick Bayless recipes. And just as with all the other recipes I tried, this one does not disappoint in the slightest. It is amazing creamy despite only a scant amount of sour cream with just the perfect amount of spice and smokiness from the roasted poblano, made deeply satisfying with earthy, savory mushrooms. To make this even more luxurious, try adding a bit bacon or chorizo and garnishing with a sprinkling of crisp tortilla chips (Rick Bayless' Frontera line is great) along with the cilantro. (I would also be remiss if I didn't mention that this soup is also an irresistable,  if inauthentic, vessel for dunking corn muffins.)

The authentic suite of flavors is not overly aggressive, making this an excellent away to lure towards the true flavors of Mexico and a great option for Meatless Monday (or any weeknight when you find yourself short on time). With a thick blanket of snow on the ground and bitter winds swirling outside, this soup is the perfect way to tuck yourself away from the harsh winter and dream of the warm sun and beautiful beaches of our neighbor to the south.

Mushroom-Potato Crema with Roasted Poblanos
from Mexican Everyday by Rick Bayless
makes a generous 6 cups, serving 4

4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I like shiitake or oyster mushrooms), sliced 1/4-inch thick (you'll have about 3 cups slices)
1 scant cup corn kernals (they can be frozen or ones you've cut off 1 to 2 large ears)
1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme or leave the herb out all together)
1/4 cup plain yogurt, heavy cream, or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish

1. Scoop the potatoes and garlic into a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.

2. While the potatoes are cooking, roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes before a broiler. Cover with a kitchen towel. Let cool until handleable.

3. Rub the blackened bits off the chile and pull out the stem and seed pod. Rinse the chile to remove bits of skin and seeds. Cut into 1/4-inch pieces.

4. When the potatoes are tender, use an immersion blender to puree the soup base (or blend in several batches in a food processor or a loosely covered blender draped with a kitchen towel and return to the pan). Add the remaining half of the broth, the mushrooms, poblano, corn, and epazote (or thyme, if using). Simmer for 10 minutes over medium heat.

5. Just before serving, scoop about 1/2 cup of the hot soup into a small bowl. Mix in the yogurt, cream, or sour cream. Stir the mixture back into the pot, then taste and season with salt, usually about 1 1/2 teaspoons. Ladle the soup into bowls and sprinkle with the cilantro. Soup's on.

Roasted Poblano and Corn Frittata

Although many people think of eggs only as a quick and cheap meal, I delight in meals centered around eggs for breakfast, lunch, or dinner. And because I love eggs (and veggies and cheese) so much, frittatas make frequent appearances on my dinner table. In this frittata rich, farm-fresh eggs envelop a beautiful melange of smoky, spicy poblanos, sweet corn, and salty cheese. Poblanos, particularly when roasted, are my favorite peppers and I can think of few better companions for them than fresh corn or cheese. This dish is equally appropriate for breakfast, lunch, or dinner, and is still delicous the next day either on its own, or between a couple of pieces of bread as a sandwich.  Although most delicious during late summer when peppers and corn dominate the farmers' market, this is a bright spot in the dark days of winter when you're reminiscing about sun and warmth and craving bright flavors.

Roasted Poblano and Corn Frittata
serves 2

3 small to medium poblano peppers
Canola oil cooking spray
4 eggs
1/2 cup fresh corn or frozen corn, thawed
1 ounce queso fresco or feta cheese, crumbled
Salt and freshly ground black pepper

1. Preheat broiler and coat poblanos evenly with cooking spray. Place poblanos on a cookie sheet lined with aluminum foil and broil, turning frequently until all sides of the poblano are blackened, about 6 to 10 minutes, although this can vary greatly depending on the strength of your broiler. (Alternatively, grill peppers on a charcoal or gas grill or gas burner). Remove peppers from the oven, transfer to a bowl, and place a towel over the bowl. Once the peppers have cooled enough to be handleable, remove the skins and cut into peppers into small squares.

2. Reduce oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add 1/2 cup chopped poblanos, corn, and cheese and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan, using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the center of the frittata is still runny, 4 to 8 minutes.

3. Transfer skillet to oven. Bake until frittata is set in the center, about 3 to 5 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Fresh Corn Muffins

The cooler temperatures of fall and winter call for soups, stews, and chilis, and when I have soup, stew, or chili I require some sort of bread product for dipping, be it crusty bread or rolls, crackers, or even a grilled cheese. When I made Three Sisters Stew, my thoughts immediately turned to cornbread, which I'd been craving for weeks. While even the simplest corn muffins make from Jiffy mix are delicious, I like to put extras into my corn muffins, like fresh corn, peppers, cheese, or bacon (or any combination of those ingredients). This corn muffin recipe is a great basic recipe, with just a bit of sweet fresh corn and spicy jalapeno pepper to punch up the flavor. The whole wheat pastry flour keeps the muffin light and airy and contributes just a touch of nutty flavor, instead of the traditional all-purpose flour that disappears completely behind the flavor of the cornmeal. These muffins take just a few minutes to whip up and any extras can be frozen and reheated quite successfully, so keep a batch in the freezer to make even a meager meal of canned soup a little bit special.

Fresh Corn Muffins
adapted from Food and Wine
makes 12 muffins

6 tablespoons canola oil 
1/2 cup fresh corn kernels (from 1 ear)

2 jalapeños, seeded and finely chopped 
Salt 
1 cup yellow cornmeal 
1 cup whole wheat pastry flour 
1/4 cup sugar 
1 tablespoon baking powder 
1 cup buttermilk 
1 large egg, lightly beaten 

1. Preheat the oven to 375°. Line a 12-cup muffin pan with paper liners. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and jalapeños, season with salt and cook over moderately high heat until crisp-tender, 2 to 3 minutes. Scrape onto a plate to cool slightly.

2. In a bowl, whisk the cornmeal with the flour, sugar, baking powder and 1/4 teaspoon salt. Add the buttermilk, egg and the remaining oil and stir until blended. Quickly stir in the corn mixture and pour the batter into the muffin cups.

3. Bake the muffins for about 16 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Three Sisters Stew

At some point during your childhood, you probably heard of the Iroquois legend of the Three Sisters-the smallest, who could only crawl and was dressed in green, the middle, clad in yellow who liked to run off by herself, and the eldest, robed in pale green with flowing yellow hair standing tall over her sisters and protecting them. In a nutshell, the legend tells the story of how the youngest and middle sisters are taken from the field and the eldest stands mourning their loss until she is reunited with her beloved sisters at the harvest. More than just a charming story, this Indian legend explains the symbiotic relationship between these three vegetables, who are currently in the midst of their family reunion. These are truly the glory days of the farmers' market, where one can still buy the last of the sweet corn, myriad beans, and the first of winter squash, and this stew is the perfect way to unite those last flavors of summer with the first tastes of fall.

With temperatures dropping into the thirties overnight this week and only reaching the sixties during the day, I was more than ready to embark on soup/stew season. This thick and hearty stew is overflowing with delicious vegetables and flavors that make for an immensely satisfying meal on their own, but are also happily soaked up into a piece of crusty bread or fresh corn muffin. (I've been craving corn muffins/corn bread for a while and this stew was the perfect excuse to whip up a quick batch-believe me, the effort is well worth it.) While I chose a comforting combination of butternut squash and pinto beans, this soup would gleefully accomodate black, cranberry, or kidney beans, acorn squash, or even sweet potatoes. So grab a big pot, an armful of fall vegetables, and make this stew to protect yourself against the impending cold.

Three Sisters Stew
adapted from Food and Wine
serves 4

1 quart water 
One 1 1/2-pound butternut squash—peeled, seeded and cut into 1-inch cubes

4 cups fresh corn kernels (cut from about 6 ears) 
One 15-ounce can pinto beans, drained
1/2 cup chopped basil leaves 
2 tablespoons canola oil 
1 large onion, coarsely chopped 
1 red bell pepper, coarsely chopped 
1 green bell pepper, coarsely chopped 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
1 teaspoon smoked paprika 
Salt and freshly ground black pepper

1. In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and the basil; puree. Return the puree to the pot and keep warm.

2. Meanwhile, in a large skillet, heat  the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper. Ladle the stew into bowls and serve.

Fresh Corn and Zucchini Cakes

Although I could eat fresh corn on the cob with butter and pepper almost every day when it's in season, I do make an effort to find other recipes to appreciate one of my favorite foods in the world, and the second recipe my mind usually drifts to is corn fritters. Fritters and cakes made with a variety of produce is a great way to use some of summer's bounty, including the overabundance of summer squash at this time of year. I loaded up these cakes with corn, zucchini, red onion and a healthy helping of fresh dill for a light and flavorful cake, which I served with broccoli and over easy eggs, dragging the cake through the rich egg yolk for an unexpectedly decadent experience. These cakes are another one of those infinitely customizable dishes; lime juice and cilantro would make great substitutes for the lemon juice and dill, particularly with the addition of some scallions and/or black beans for a Mexican-inspired cake. Leftover cakes are also great even at room temperature and I wrapped mine up in a whole wheat tortilla with some greens and salsa for a fantastic lunch the following day. You can't really go wrong with fresh produce and herbs in the halcyon days of summer produce, so raid your local farmers' market and get creative!

Fresh Corn and Zucchini Cakes
adapted from Whole Foods
serves 4 (makes about 8 cakes)

2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3/4 cup fresh corn
1 cup grated zucchini
1/3 cup chopped red onion
1/3 cup chopped fresh dill
Zest of 1 lemon
Canola or olive oil cooking spray

1. In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, dill and zest and stir until combined.

2. Preheat a large skillet over medium heat and spray with cooking spray. Working in batches, drop batter by 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Spray pan with additional oil between batches if necessary. Serve the pancakes warm or room temperature.

Zucchini, Corn, and Goat Cheese Frittata

Frittatas make frequent appearances on my dinner table because they're quick and easy to make, can be healthy or indulgent, are suitable for breakfast, lunch, or dinner, and can use a huge variety of ingredients. I'm leaving for vacation early tomorrow morning, so using up ingredients and getting some healthy eating before the bacchanalia I'm sure to indulge in on vacation is a must. Fresh sweet corn is just starting to appear at the farmers' market and beautiful zucchini is cheap and plentiful, so I immediately thought of throwing this happy pair together in a frittata. Along with sweet and smoky roasted red peppers and wonderfully creamy goat cheese, this frittata is a gorgeous taste of summer. It is filling without being too dense, and is rounded out perfectly with a side salad or side vegetable and crusty piece of bread or a roll for a complete meal. Summer will undoubtedly offer countless delicious combinations for frittatas, so let the season inspire you to get creative in the kitchen!

Zucchini, Corn, and Goat Cheese Frittata
serves 4

8 eggs
Salt and freshly ground black pepper
1 cup green and/or yellow zucchini or other summer squash, cut into small cubes
1/2 cup diced roasted red peppers
1/2 cup fresh corn or frozen corn, thawed
2 oz. crumbled goat cheese

1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add vegetables and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan and distribute the goat cheese evenly over the frittata. Using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the very center of the frittata is still runny, 5 to 10 minutes.

2. Transfer skillet to oven. Bake until frittata is set in the center, about 4 to 6 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.