Saturday, November 19, 2022: Chicken and Pearl Couscous + Pumpkin Pastry Twists
Nov 27th, 2022 by Alex Koster

This weekend my friends and I organized a “Friendsgiving” where we each brought our own dish. I decided to make my classic chicken and pearl couscous recipe which was definitely a hit and also brought along pumpkin pastry twists. The original chicken and pearl couscous recipe came from Martha Stewart’s Living magazine years ago and is both healthy and delicious–it’s one of our family favorites. I’ve adjusted it a bit and the ingredients are listed below.

  • 1 tablespoon extra virgin olive oil
  • 1 and 1/2 cups pearl couscous (aka Israeli couscous)
  • 1 and 1/2 pound skinless, boneless chicken thighs, chopped into bite-size pieces
  • ½ medium onion, chopped
  • 1 cup grape tomatoes, halved
  • 3 garlic cloves, minced
  • 4 strips of lemon peel (about 2 inches each)
  • Pinch of saffron
  • ½ cup dry white wine
  • 2 cups chicken broth (have more in case you need it)
  • ½ teaspoon salt
  • 1 cup frozen peas

  1. Heat oil in a large skillet over medium heat. Add couscous and cook, stirring for
    1-2 minutes till slightly browned. Transfer couscous to a bowl, and return the skillet to
    heat. (OK to add a little bit more oil if the pan seems dry)
  2. Cook chicken, smooth side down, until browned (3-5 minutes), flip, and cook 3
    minutes more. Transfer to a plate, leaving drippings in the skillet.
  3. Reduce heat to medium, add onion and cook for 3-5 minutes, stirring. Add
    tomatoes, garlic, lemon peel, and saffron. Cook, stirring, till tomatoes begin to
    break down (about 3 minutes), add wine and cook a few minutes more.
  4. Return chicken to skillet, and add stock, salt, and couscous. Reduce heat to medium-low, cover, and cook 12-14 minutes until couscous is tender and chicken is cooked
    through. NOTE: at this point, I taste the couscous and if it still a little crunchy
    (and all the stock is absorbed), I add ½ cup of chicken broth. Once the couscous is
    tender, stir in peas, cook till peas heated through (about 1 minute) and serve!

Note: if you are lucky enough to have leftovers, it’s even better the next day.

Pumpkin Pastry Twists

For dessert I made Pumpkin Pastry Twists using the ingredients listed below–along with these simple instructions.

  • 1 sheet of puff pastry
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt

First, preheat the oven to 425 degrees and line a baking sheet. Whisk together the brown sugar, cinnamon, and salt. Then on a smooth, workable surface, unfold or unroll your puff pastry until it’s laid out evenly. Spread the pumpkin puree even across all of the puff pastry. Sprinkle on the brown sugar mixture until the pumpkin is well covered. Cut your puff pastry into thin strips. Grab the ends of one strip and start twisting the pastry then lay the twisted strip on your prepared parchment paper and repeat with the remaining strips. Bake the pastries for 15-20 minutes and sprinkle them with powdered sugar. These twists are so easy but look impressive (and taste delicious) so I definitely recommend them.

Saturday, November 11, 2022: BBQ Shredded Tofu/Cabbage Slaw Sandwiches with Two Salads (Warm Corn Salad+Simple Green Salad)
Nov 15th, 2022 by Alex Koster

Tonight I wanted to be really healthy and make an utterly non-meat dinner for the family. I researched a bunch of recipes and found one that seemed like it might even satisfy my dad (he likes veggies but also thinks meat should be meat.) I found this recipe at and despite my dad’s skepticism, I think he ate more of this than anyone else! Here are the ingredients for the Shredded Tofu:

  • 1 350g block extra-firm tofu
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 2 teaspoons chili powder (I used chili flakes)
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ cup BBQ sauce
  • ¼ cup water

For the cabbage slaw: just toss shredded red and green cabbage, sliced carrots, and a bit of mayonnaise to taste.

First, drain the tofu and shred it using a cheese grater, you don’t have to press the tofu because the water will dry off in the oven. Mix the oil, soy sauce, chili powder, smoked paprika, and garlic powder in a large bowl then add and coat the shredded tofu with the seasonings. Spread the tofu evenly on a pan with oil or parchment paper. Bake for about 30 minutes, stirring the tofu halfway through, until the tofu is browned. Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. For the cabbage slaw: just toss shredded red and green cabbage, sliced carrots, and a bit of mayonnaise to taste (definitely add salt and pepper).

I served the bbq tofu on a bun with cabbage slaw and a side of warm corn salad + a simple green salad.

For the warm corn salad, I sautéed corn with butter, chopped red onion, cherry tomatoes, and chopped red pepper (add cumin if you want a bit more flavor). And for the green salad, I tossed romaine lettuce, avocados, and tomatoes (but add whatever else you feel like).

Plating this was fun because there were so many bright colors, and the tastes were just as bright!

For desert I made low sugar, fluffy chocolate chip muffins. I made an adjusted version of this recipe.

The ingredients are: 1½ cups all-purpose flour, ¼ cup sifted cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 cup whole-milk plain yogurt, ⅓ cup maple syrup 2 eggs, ¼ cup unsalted butter (melted and cooled), 2 teaspoons vanilla extract, ½ cup chocolate chocolate chips (I used mini ones).

Start by setting the oven to 375 degrees and greasing a muffin pan. Stir together the flour, cocoa powder, baking powder, baking soda, and salt and once combined add the yogurt, maple syrup, eggs, butter, and vanilla. Gently fold together and finally add the chocolate chips. Pour the batter into the muffin pan and bake for about 15 min. Let cool and enjoy!

These were honestly perfect because they aren’t overwhelmingly sweet and are made with whole, healthy, ingredients. They just disappeared too fast!

Saturday, November 5, 2022: Frittata with Corn, Tomatoes and Basil
Nov 9th, 2022 by Alex Koster

Today for lunch I wanted to make something healthy and light–but still tasty. I found a couple recipes for frittatas, including epicurious’s Fresh Corn Frittata with Smoked Mozarella and heynutritionlady’s Vegetarian Frittata with Corn and Tomatoes. Based on those two recipes I came up with my own version. Frittatas are pretty forgiving so if you don’t like a particular ingredient — or don’t have it, you can always substitute. For example, feta would be a good substitute for the cheese I used. In any event, here are the ingredients I used:

  • 1-1/2 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 1/2 teaspoon garlic, diced
  • 1-1/2 cup corn kernels (fresh is best, but frozen ok)
  • 12 grape or cherry tomatoes, quartered
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 cup shredded smoked mozzarella
  • 1/4 cup shredded cheddar
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Salt & Pepper to taste

The first step is to preheat your oven to 350 Degrees. Then prep all your vegetables.

Next, heat the olive oil in a large oven-proof skillet and cook till translucent (about 5 minutes), stirring frequently. Add the garlic and cook for about 30 seconds (do not let brown).

Then add the corn kernels, stir in and let cook for about 4 minutes, stirring once or twice. Add in the tomatoes and cook until starting to soften.

Whisk the eggs, add the milk, salt, and pepper, and 1/2 of the cheese, and chopped basil. Use a spatula to even out and gently lift the corn and tomatoes up. Let cook for 3-5 minutes on low heat until eggs begin to set. Sprinkle the top of the frittata with the remaining cheese. You can also add additional parmesan cheese if you like.

Place the frittata in the preheated oven. Bake for 5 minutes and then switch to the broil setting. Broil the frittata for about 5 more minutes, but watch as you don’t want it to get too brown. The frittata is done when it’s nicely browned and only jiggles a little. (If you don’t want to risk burning it with the broiler, you can just bake it for an additional 5-7 minutes but it won’t puff up as much.)Let cool for a few minutes before serving–garnish with extra basil, avocado, cheese…and whatever else you feel like.

Brown Butter Pumpkin Chocolate Chip Cookies

For dessert I made Brown Butter Pumpkin Chocolate Chip Cookies from HandleTheHeat. This was the first time I’ve ever used brown butter in cookies and I won’t be going back. Not only did it completely elevate the taste but it also made the kitchen smell like caramel. For these cookies you will need 10 tablespoons unsalted butter, 1.5 cups flour, .25 teaspoon salt, .5 teaspoon baking soda, 1 teaspoon ground cinnamon, .25 teaspoon ground ginger, .25 teaspoon nutmeg, .125 teaspoon cloves, .75 cup white sugar, .25 cup light brown sugar, 1 egg yolk, 1 teaspoon vanilla extract, .3 cup pumpkin puree, and .75 cup (or more!) semisweet chocolate chips

First you brown the butter by melting it over medium heat, swirling occasionally until brown bits form at the bottom. Then remove from heat and pour into a medium mixing bowl. Add the sugars to the hot butter and stir to combine. Let cool.

In a separate bowl mix the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Then egg yolk, pumpkin puree, and vanilla to the cooled butter mixture. Slowly add the flour mixture in until a soft dough forms. Then fold in the chocolate chips.

Chill the dough in the fridge until firm and place on the lined baking sheets. Bake for 10-12 minutes at 350 degrees, let cool and enjoy!

Saturday, October 28, 2022: Shrimp and Pearl Couscous with Harissa; Easy Banana Bread
Nov 3rd, 2022 by Alex Koster

Tonight I wanted to try another of The New York Times one pan dish recommendations and found this easy recipe for shrimp and pearl couscous with harissa. Harissa, a hot chili pepper paste with herbs and spices from northern Africa, is definitely the key ingredient for the dish and because it can be very spicy, I suggest going easy the first time you try the recipe. I also made sure to buy sustainable shrimp from Fresh Direct!

The recipe (with my modifications) is below:

  • 1 pound large shrimp, peeled and deveined*
  • Kosher salt and freshly ground pepper
  • 1 tablespoon harissa sauce (NYT calls for 3-4 tablespoons, but 1 was enough for me!)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely diced
  • 1 1/2 cup pearl couscous
  • 3-4 fresh garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1-pint grape or cherry tomatoes, halved
  • 1/2 cup fresh basil leaves rough chopped (or left whole)
  • 3 cups chicken broth
  1. The first step was to toss the shrimp with salt, pepper, and 1 tablespoon of harissa (or less, if not a fan of spiciness…I added 2 teaspoons). I also took off the tails of the shrimp because who wants to chew on tails when they eat dinner?
  2. The next step was to sauté the diced onion in the olive oil and butter, until translucent.
  3. Then add the couscous, chopped garlic, and cumin and cook for 3-4 minutes, until couscous is toasted.
  4. Add 1/2 cup chicken broth and cook until evaporated, scraping all the browned bits from the bottom of the pan. If you like heat in your food, add another teaspoon (or tablespoon) of harissa and 2 1/2 cups chicken broth and bring to a boil. Then reduce the heat to a simmer, cover, and cook for 10 minutes. There should still be a little bit of liquid.
  5. Add the shrimp to the couscous, pushing them under the surface a bit, and add the tomatoes. Increase the heat to a simmer and cook for 3-4 minutes until the shrimp are pink and cooked through.
  6. Add the chopped basil (and more salt and pepper…and harissa if brave).

Serve in shallow bowls and enjoy!

For dessert, I needed something comforting (and cooling for my taste buds!) We had a couple of ripe bananas so I decided to make banana bars from an adjusted a recipe from WellPlated. They were surprisingly easy and disappeared very quickly.

  • 1 cup mashed ripe banana (about 3 bananas)
  • 1/4 cup sugar
  • 3 tablespoons melted and cooled unsalted butter 
  • 2 tablespoons milk of choice
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/3 cup chocolate chips

Preheat the oven to 350° and line a 8×8 pan with parchment paper. Mash the bananas and make sure this is exactly a cup. Stir in the sugar, cooled butter, milk, egg, and vanilla. Then in a different bowl mix the dry ingredients (flour, baking soda, cinnamon, nutmeg, and salt). Next, add the dry ingredients to the wet ingredients and combine. Lastly, add in the chocolate chips and pour the batter into the baking pan. Bake for 15- 20 minutes then cut into squares and enjoy!

Saturday, October 21, 2022: Brownie Cookies
Oct 29th, 2022 by Alex Koster

I was home alone for the weekend so I decided to make a small batch of cookies as a treat for myself. I found this recipe on Instagram from Tasty. The recipe below is for 10 cookies but I halved it since it was just for me. The ingredients you will need are:

  • ¾ cup brown sugar
  • 2 eggs
  • ½ cup butter, melted
  • ⅔ cup chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup dark chocolate chip
  • ⅔ cup white chocolate chip

Whisk the brown sugar and eggs, then stir in the melted butter, melted chocolate, and vanilla extract. Add in the rest of the dry ingredients (flour, baking powder, and salt), and lastly, add the chocolate chips. Then chill the batter in the fridge so it hardens into a dough. Scoop the dough onto a lined baking tray, and bake for 12 minutes at 350˚F until crispy on top and slightly gooey in the middle.

Since I love both cookies and brownies, these were the perfect combination.

October 16, 2022: Shakshuka with Feta
Oct 17th, 2022 by Alex Koster

Today I wanted to cook something healthy and mainly plant-based, so I researched the New York Times recipe database and found this great recipe for Shakshuka with Feta from Melissa Clark. Below is my interpretation of her recipe.

The ingredients are:

  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1/2 red bell pepper, seeded and thinly sliced (Melissa’s recipe calls for whole pepper, but I think that’s too much)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/4 teaspoon red pepper flakes
  • 1 28-oz can whole plum tomatoes, with juices, chopped up
  • 3/4 teaspoon kosher salt*
  • 1/4 teaspoon black pepper*
  • 6 oz feta, crumbled (about 1 and 1/4 cup)*
  • 6 large eggs
  • Chopped basil, for serving (optional)
  • Sliced avocado (optional)

*Plus more to taste.

Preheat the oven to 375 degrees. Prep your vegetables (e.g. slice your onions and peppers, mince your garlic). Heat the olive oil in a large (12-inch at least) oven-safe skillet. Cook the sliced onions and peppers on medium-low heat, stirring from time to time until very soft. Meanwhile, measure your spices, chop the tomatoes and crumble the feta cheese.

When the onions and peppers are very soft, add the garlic and cook for about 2 minutes (don’t let brown), then stir in the spices. After about a minute, add the tomatoes, salt, and pepper. Simmer on low for about 10 minutes until the sauce starts to thicken and then add the feta cheese.

Gently break the eggs into the skillet over the tomatoes. (If you are worried you might break the yolk, break each egg into a shallow cup, and, if the yolk is intact, slide it into the tomatoes.) Gently transfer the skillet to the oven and bake until eggs are just set — 8 to 10 minutes. Sprinkle with basil (and, if you like, add extra feta, sliced avocado, and hot sauce). Delicious!


For dessert, I made an easy cookie skillet. All you need to do is mix with 1-1/2 cup flour, 1/3 cup sugar, 1 egg, 1/4 cup almond milk, 1 1/2 tbsp butter, 1 tsp baking powder, 1/2 tsp vanilla, and a ton of chocolate chips! Then bake in a round pan at 350F for 15-20 min.

October 1, 2022:Homemade Fettucine with Creamy Mushroom Sauce
Oct 10th, 2022 by Alex Koster

When I saw the Kitchen-Aid pasta-making extensions laying unused in the back of our cupboard I knew it had been too long since I had made pasta. Although the recipe is surprisingly simple, there are quite a few steps. Still, I had a free night and wanted to try.

Simple Egg Pasta Dough

  • 2 large eggs
  • 1 3/4 cup flour
  • 1/4 teaspoon salt
  • 1/8 cup water

The first step is to combine the ingredients in the Kitchen-Aid bowl and mix for about 30 seconds with the flat beater. Then replace the flat beater with the dough hook and mix for 2 minutes. Finally, knead the dough by hand for another 2 minutes, wrap it in plastic wrap and let rest for at least 20 minutes.

Making Fettucine Noodles

To make the actual noodles, divide the dough into two pieces and keep the piece you are not working with wrapped in plastic. Take the first piece and flatten it to about 1/2 inch thick. Attach the pasta sheet roller to the Kitchen-Aid mixer and set it to setting #1. With the speed at 2/4, carefully feed the dough through the attachment. When that is done, fold the dough in half and then half again. Feed through the roller again on setting #1. Then keep running the pasta through the roller, gradually increasing the settings until you are at #5 and the pasta is very thin. (It’s ok to cut the sheet of pasta in half so it’s not super long). Once your pasta is thin enough, replace the pasta sheet roller with the fettuccine attachment. With the mixer on speed 2, carefully feed the past through the attachment (it’s helpful to have someone catch the cut pasta). Lay it flat on a floured counter or on a drying rack until ready to cook. (It will only need 3-4 minutes in boiling salted water until it is al dente)

Creamy Mushroom Sauce

To go with the fresh pasta, I decided to make a creamy mushroom sauce using a mix of shitake, cremini, and button mushrooms. You will need the following ingredients:

  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 20 oz. mushrooms sliced approximately 1/8 inch thick
  • 2 garlic cloves, finely minced
  • 1/4 cup onions, finely chopped
  • 1 cup dry white wine
  • 1 cup chicken broth*
  • 1.5 cups heavy cream
  • 1/2 cup grated parmesan
  • 3 sprigs fresh thyme
  • salt and pepper to taste

After you have prepped everything (sliced the mushrooms, chopped the onion, etc.), melt the butter and oil in a large skillet over heat. Then add the chopped onion and cook till translucent. Add the mushrooms with a little salt and pepper, when they are starting to turn golden, add the garlic and cook till it’s golden (but don’t let burn!) Then add the wine and let simmer till it is mostly evaporated. Then add broth, cream, and parmesan cheese. Stir until the parmesan has melted and dissolved — about 2 minutes.

To serve toss with pasta and spring a few thyme leaves on top (and additional grated parmesan if you like)

*Homemade Chicken Broth

In an effort to waste less food, I decided to make homemade chicken broth. We had a rotisserie chicken that was almost picked clean of meat, so I broke the bones into smaller pieces, added 3 cups water along with a peeled chopped carrot, 1/2 an onion that was on its last legs, 2 cloves of garlic and a couple of sprigs of thyme. I let it simmer for an hour and then poured it through a strainer, keeping only the broth.

September 20, 2022: Giant Meringue Cookies
Sep 26th, 2022 by Alex Koster

I find a lot of recipe ideas on Instagram and loved this one from Apple Cake Annie’s — giant meringue cookies. With only a few ingredients and the ability to customize based on what you like, this recipe is extremely popular. It’s also easy and delicious, especially since you can choose your favorite flavor.


  • 150 g Egg Whites (4 egg whites)
  • ¾ tsp Cream of Tartar
  • 220 g Caster Sugar (normal granulated sugar OK)
  • Optional flavors: Nutella, caramel, jelly, melted chocolate (or whatever else you dream up)
  1. Preheat the oven to 250°F 
  2. In a stand mixer bowl, whisk the egg whites and cream of tartar until they form stiff peaks
  3. Slowly add the caster sugar, 1 tablespoon at a time, and whisk each tablespoon for 30 seconds (set a timer!)
  4. Once all of the sugar has been added, continue to whisk until the mixture is thick and glossy 
  5. Scoop the egg white mixture onto a lined baking tray and make a small divot in the center of each scoop. 
  6. Optional- Dollop a teaspoon of the filling of your choice onto each mound, then swirl it with a toothpick.
Labor Day Part II: Peach Cobbler
Sep 21st, 2022 by Alex Koster

As promised here is the recipe for the peach cobbler that I made on Labor day. There are lots of recipes online but I liked this one from linked here, but I’ve also included it below with my suggestions.

Peach Cobbler Ingredients

  • 8 fresh peaches, peeled, pitted, and sliced thin (about 4 cups)
  • 1/4 cup white sugar*
  • 1/4 cup brown sugar*
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar*
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder*
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted cold butter, cut into small pieces
  • 1/4 cup boiling water

Optional Additional Topping

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


1. First mix the peaches, 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, and cornstarch. Toss to coat and pour into a 2-quart baking dish. Bake for 10 minutes in an oven preheated to 400 degrees F.

2. While the peaches pre-bake, combine the flour, remaining white and brown sugar, baking powder, and salt. Blend in the cold butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the boiling hot water until just combined.

3. Remove the peaches from the oven and drop spoonfuls of the topping over them. If you like cinnamon, mix the optional additional topping above (cinnamon and sugar) and sprinkle on top. Bake until the topping is golden brown (about 30 minutes).


  • We made this recipe twice and the second time we used all brown sugar which I honestly preferred to using half white and half brown sugar.
  • If you want to add a little more crunch or make the cobbler more like a crisp you can add 1/4 cup of oats
  • While this is technically a “dessert”, it’s really good for breakfast as well.

September 5, 2022:Labor Day!
Sep 11th, 2022 by Alex Koster

My family and I went upstate for Labor day and so I took the opportunity to buy as many local ingredients and eat as many fresh foods as we could. We stopped at a farm stand and bought fresh corn and tomatoes and then went to a local farmers market in Hillsdale, NY, and bought peaches, zucchini, basil, and kale. Then we displayed our cornucopia of fresh produce on our picnic table. Now how to use it all?

Zucchini Bread

With the zucchini we made (you guessed it) zucchini bread! Was I a weird child if this was my favorite desert growing up? We usually grew it in our own garden and had so much of it, my mom would try to use it lots of different recipes–zucchini soup, zucchini and basil frittata, zucchini fries–but zucchini bread was the best.

The recipe for this is quick and easy.


  • 4 cups grated fresh zucchini
  • 3/4 cup unsalted butter, melted (plus more for buttering 2 bread pans)
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 1/3 cups sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup chopped pecans or walnuts (optional but really tasty)

The first step is to grate the zucchini using a box grater. Be sure to leave at least 1/2 the skin on so you get some good green color. Also, if you have time, let the grated zucchini drain in a colander for 1/2 hour, particularly if it’s fresh–either homegrown or from the farmers market, like ours.

The next step is to combine the flour, baking powder, baking soda, and cinnamon and mix with a fork or whisk.

Then whisk the wet ingredients (eggs and vanilla) with the sugar and salt and stir in the grated zucchini. Add the melted butter, stir and finally fold in the nuts, if using. Pour into two buttered bread pans.

Bake the bread in a preheated 350 degree oven for about 50 minutes or when a knife comes out clean. Cool in the pans for 10 minutes and then turn onto a wire rack to cool completely before slicing. Enjoy!

Fresh corn is one of my all-time favorite foods so when it’s at its peak (like right now), we buy a lot and try to freeze some. To do so, husk and clean the corn and then slice the kernels off and put in a ziplock bag–then it’s easy to use when you are really missing it (like in the dead of winter).

The easiest way to slice the kernels off is to break the ear in half and put the flat (broken) edge of corn on cutting board and slice down from the top, turning ear as you go.

Luckily we had bought enough corn to freeze half and use the rest for a warm corn salad with fresh basil and tomatoes (which we served with roasted chicken thighs)

For the corn salad you will need:

  • 3 cups fresh corn kernels –about 4 ears (you can use frozen, but fresh is better)
  • 1/2 cup torn, fresh basil leaves
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup halved cherry or grape tomatoes
  • 2 scallions thinly sliced, or chives, for serving (optional)

Heat a large skillet over medium-high heat and add the butter and let melt till just starting to brown (don’t let it burn). Add the fresh corn and sautee until tender and starting to brown. Add the tomatoes and cook until just breaking down. Salt and pepper to taste, and add the basil. Cook until basil just wilting then serve, adding scallions or chives if you prefer.


I served the corn salad with oven-roasted chicken thighs (although you could also cook the thighs with the corn if you prefer–just be sure to use skinless boneless thighs, not bone-in, and pre-cook them. See the New York Times easy recipe here However, for my dinner I used bone-in, skin-on chicken thighs.

Again this is an easy delicious way to cook chicken. All you need is

  • 6-8 bone-in, skin-on chicken thighs
  • 2-3 garlic cloves, finely minced
  • Salt and pepper.

Preheat the oven to 350 degrees. While the oven is heating, mince the garlic finely and season the chicken all over (both sides) with salt and pepper. Rub the minced garlic in and let sit for 10-15 minutes.

Cook for 35-40 minutes–checking and turn at 20 minutes, and then again at 35 minutes to make sure they’re not too brown. Skin should be crispy but test with sharp knife to make sure done (clear juice should come out)

I also made peach cobbler but that deserves a post of its own so stay tuned for recipe!

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