bowties with corn

crush the corn with the

side of the spoon while cooking

for a creamy sauce

source, 6 servings

1 lb bowties, cooked, 1/2 c water reserved; 1 T olive oil, 1/2 stick butter, 6 scallions, cut up; 3 c corn kernels, 1/2 c grated parm, 1/4 c basil, zest & juice of 1 lemon, salt & pepper; toppings: parm, red pepper flakes

cook oil, butter, spices, onion whites 3 minutes, add corn, cook 3 minutes, add water, parm, cook 5 minutes, mashing; add pasta; remove from heat, add lemon, basil, onion greens

zucchini gratin

slice outside and then

the kitchen won’t get covered

with zucchini juice

previous version, 4 servings

1 giant zucchini, sliced thin; 2 onions, sliced thin; 2 T minced garlic, 2 T olive oil, salt & pepper, 1/4 c flour, 3/4 c grated parm, 2/3 c arborio rice

heat oil, onion, garlic, spices, cook 3 minutes; add zucchini, cook until it releases its liquid; add flour, rice, half of parm; put in oiled baking dish, top with rest of parm, 425 F, 25 minutes; broil

fig cake

when the deer flies start

to wane it’s time to look for

figs in the aisles

source

4 T melted butter, 1/2 c almond flour, 1/4 c sugar, 1/4 c flour, 1/2 t powder, pinch cinnamon, pinch salt, 3 eggs, 2 T honey, 12 figs, halved

mix all but figs, pour in buttered pan, arrange figs, sprinkle with more sugar, 375 F, 30 minutes or until bottom is set

farro & tomatoes in corn stock

boil the corn cobs

in salted water for 10

minutes and it’s done

source, 4 servings

3 corn cobs + 4 c water + 1 t salt, boiled 10 minutes; kernels from 3 ears corn, 3 tomatoes, cut up; 2 leeks, cut up; kosher salt & pepper, 1/2 c white wine, 2 T butter, 2 T olive oil, 1.5 c pearled farro, 3/4 c grated parm, zest & juice of 1 lemon, basil

heat leeks, oil, butter, salt & pepper, cook 5 minutes; add farro, cook 1 minute, add wine, boil most off, ladle in hot stock over 15 minutes, stirring, add water if needed; add tomatoes, corn, cook 15 minutes or until farro is done, add zest & juice, parm; remove from heat, add basil, top with parm & red pepper flakes

lemon bars

the meadow goes to

seed and suddenly the bird

feeder is empty

source, 12 servings

crust: 1 1/4 c flour, 1/4 c sugar, 3 T powdered sugar, 1 t lemon zest, 1/4 t sea salt, 10 T cold butter; filling: zest & juice of 5 lemons, 1.5 c sugar, 2 eggs + 3 yolks, 1.5 t cornstarch, pinch sea salt, 4 T butter, 1/4 c olive oil; toppings: flaky salt, powdered sugar

crust: chop together, bake on parchment in a 9×9 pan, 325 F, 30 minutes; filling: boil juice, eggs, sugar, cornstarch, salt 30 seconds or just until thickening; remove from heat, add rest; pour on crust, bake 10 minutes or until just set, chill, slice, add toppings

corn & shallots

corn for sale by the

side of road but not good

enough to eat plain

2 servings

kernels from 4 ears corn, 2 T butter, 2 shallots, sliced; 1/2 t tarragon, salt & pepper

heat all but corn, cook 2 minutes, add corn, cook 5 minutes

pasta with tomato sauce & cheese

making cheese takes less

time than driving to the store

and bringing cheese back

source, 4 servings

1 lb pasta, cooked, tossed with butter, salt, pepper; cheese: 1 gallon milk, 1/2 – 1 c lemon juice, salt; sauce: 5 lbs tomatoes, grated; 1 t salt, tiny can tomato paste, bay leaf, basil sprig, 1 t garlic powder, 2 T olive oil; toppings: basil, pecorino, red pepper flakes

cheese: heat milk to simmering, add 1/2 c lemon, stir gently, add more lemon or increase heat if milk does not curdle; stand off heat 5 minutes, strain through cheesecloth, knead in salt; sauce: simmer 15 minutes or until reduced by half

peppery zucchini bake

cacio e pepe

made the easiest way — with

grain-cooking water

serves 4

3 c cooked grains; 1 c grated parm + 1 T black pepper + cooking water from grains to form a sauce; 4 zucchini, sliced thin, seared in oil & salt; basil

arrange grains, zucchini in an oiled baking dish; 400 F, 20 minutes; broil; add basil