Pasta with Sweet Corn, Cherry Tomatoes and Swiss Chard
1 bunch Swiss chard, cut into ½ inch strips 1 pint cherry tomatoes, cut in half 4 ears corn, kernels cut off cobs ½ lb Capellini, Thin Spaghetti, or Angel Hair extra virgin olive oil kosher salt fresh ground black pepper 1 cup freshly grated parmesan cheese
Bring a large pot of water to a boil. After it has reached a full rolling boil, add a couple of tablespoons of kosher salt and stir in to dissolve.
Heat a large sauté pan over medium heat and add approximately 3 tablespoons of olive oil to the pan to heat. Add the Swiss chard to the pan and toss with tong. Lightly season with salt and continue cooking for a few minutes more until wilted and tender.
Add cherry tomatoes to pan and cook a couple of minutes, until they begin to break down. Season lightly with salt.
Cook cavatelli for 2 minutes. Meanwhile, add the corn kernels to pan to begin cooking.
Once cavatelli is cooked almost al dente, but not quite, add to pan of vegetables with approximately a cup of pasta water. Toss with vegetables, and continue cooking for another minute until pasta is cooked to your liking and flavors have melded. If the pan gets too dry, add a bit more pasta water. You should have a bit of “sauce” in the bottom of the pan.
Turn off the heat and season with lots of black pepper and stir in half of the parmesan cheese. Taste and adjust seasoning as necessary.
Plate pasta and sprinkle top with remaining parmesan cheese.
Sweet Corn and Beet Salad
2 tablespoons extra virgin olive oil
1/2 cup beet greens
1/2 cup swiss chard
2 tablespoons scallions, thinly sliced
3/4 cup beets
3/4 cup sweet corn kernels, off the cob
1/2 cup feta, small dice
salt and pepper, to taste
Preheat convection oven to 350 degrees.
Cut beets in half and mix in a roasting dish with 1 tablespoon extra virgin olive oil and a dash of salt and pepper. Cover with aluminum foil and roast until fork tender (approx. 45 min.). Allow to cool, peel, and cut into small dice.
Cut beet greens and swiss chard into small pieces. Sauté over medium heat with scallions, 1 tablespoon extra virgin olive oil, and a dash of salt and pepper for approximately 5 minutes. Allow to cool.
Combine roasted beets with sautéed greens, sweet corn kernels and feta. Season with salt and pepper.
Kung Pao Roasted Brussel Sprouts
1 pound Brussels sprouts, trimmed and halved
1/3 - 1/2 cup vegetable oil
3 tablespoons Chinese black vinegar
2 tablespoons soy sauce
2 tablespoons sugar
1 1/2 tablespoons hoisin sauce
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon corn starch
8-12 dried red Asian chiles
1/3 cup dry roasted peanuts
1/3 cup chopped scallions
Preheat the oven to 500 degrees F. Place a large rimmed baking sheet in the oven to heat.
Trim the Brussels sprouts and cut in half. Place them in a bowl and toss with oil to thoroughly coat.
Once the oven and sheet pan are piping hot, pour the Brussels sprouts onto the hot pan and carefully shake the pan to spread them out in a single layer. Turn the oven to 460 degrees F and "oven fry" the Brussels for 20 minutes. Then flip the Brussels and place back in the oven for 10 minutes, or until very crispy and dark (but not burnt.)
Meanwhile, add the sesame oil, garlic, ginger, and chiles to a small skillet. Place over medium-high heat and sauté for 2 minutes. Then stir in the black vinegar, soy sauce, sugar, hoisin sauce, and corn starch. Let the sauce come to a simmer and thick for a couple minutes. Stir in the peanuts. If the sauce thicken too much, add 3-4 tablespoons of water. Stir and simmer until the sauce is thick enough to coat a spoon. Turn off the heat.