Servings: 4

Source: NYT’s Mark “Bitten” Bittman

Time: 15 minutes

Ingredients

1/4 pound bacon, chopped

1 small red onion, chopped

4 to 6 ears corn, stripped of their kernels (2 to 3 cups)

Juice of 1 lime, or more to taste

2 cups cored and chopped tomatoes

1 medium ripe avocado, pitted, peeled and chopped

2 fresh small chilies, like Thai, seeded and minced

Salt and black pepper

1/2 cup chopped fresh cilantro, more or less.

Method

1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.

2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Servings: 6 to 8

Source: NYT’s Martha Rose Shulman

Time: 60 to 70 minutes

Ingredients

1/2 ounce dried porcini mushrooms

2 cups boiling water

1 to 2 tablespoons extra virgin olive oil, as needed

1 large onion, chopped

1/2 pound cremini mushrooms, cleaned, trimmed and sliced thick

2 large garlic cloves, minced

Salt, preferably kosher salt, to taste

3/4 cup whole or pearl barley

1 1/2 quarts chicken stock or water

A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a Parmesan rind

8 to 10 ounces kale (regular or cavolo nero), stemmed and washed thoroughly

Freshly ground pepper to taste

Method

1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl, and line it with cheesecloth. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. Squeeze out the water and set aside. Strain the soaking water through the cheesecloth-lined strainer. Add water as necessary to make two cups. Set aside.

2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers. Simmer the bouquet garni during the 45 minute simmering, then pull it out when the soup is done.

3. Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Servings: 6 to 7

Time: 30 to 40 minutes

Source: NYT’s Martha Rose Shulman

For the dressing:

1/4 pound fresh tomatillos, husked

1 serrano chili, seeded for a milder dressing and coarsely chopped

1 tablespoon fresh lime juice

10 cilantro sprigs

1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed

1 garlic clove, peeled

3 tablespoons extra virgin olive oil

Salt to taste

For the salad:

Kernels from 2 ears corn

3/4 pound green beans, trimmed and cut in 2-inch lengths (about 3 cups)

1 large or 2 medium tomatoes, cut in 1/4-inch dice

4 radishes, cut in half lengthwise then sliced thin in half-moons

2 tablespoons minced chives

Lettuce leaves for the platter or bowl (optional)

1/4 cup crumbled queso fresco (1 ounce)

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.

2. Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Sprinkle on the crumbled cheese and serve. If using lettuce leaves, lay it out on a plate and serve the salad over it.

Great flavor AND great colors!

SERVING: 4 (as a side dish)

SOURCE: Adapted from NYT’s Martha Rose Shulman

INGREDIENTS:

1/2 small red or white onion, finely chopped

2 ears of corn, steamed for five minutes

1.5 ripe tomatoes, seeded and finely chopped

1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

Salt to taste

1/2 cup crumbled queso fresco or feta cheese

PREPARATION:

Once the corn has been steamed, cut the kernels off the ear of corn. Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add the fresh lime juice. Sprinkle some cheese on top and serve.

NOTES:

We had this as a side with mushroom tacos. Perfect for a summer evening! I would also recommend broiling/ grilling/roasting the corn in the oven till it is slightly charred (instead of steaming it) to give it a more complex flavor.

Source: NYT’s Martha Rose Shulman

Yield: 6 servings

1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. Alternately, cook the quinoa in the rice cooker like you would cook rice (which is what we do).

2. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.