PASTA INFUSED WITH LEMONGRASS 3 cups coconut milk (or 2% milk) 5 sprigs cilantro 2 stalks lemongrass, cut into 1-inch

lengths, then bruised 2-inch chunk fresh finger, cut into ¼ slices 2 tsbp peanut oil 1 clove garlic, minced 3 sprigs fresh thyme 1 medium yellow onion, sliced 1 lb white button mushrooms, quartered ¼ cup mirin (Japanese cooking wine) 6 oz. soba noodles Heat milk until warm over medium heat, then reduce to low, add the cilantro, lemongrass, ginger and simmer 20 min. Remove from heat. Heat peanut oil in a large skillet over medium-high heat. Add garlic, thyme, onion, and mushrooms and sauté until tender. Deglaze the pan with mirin. Strain milk mixture into pan (discard cilantro, lemongrass, and ginger) and simmer for 5 minutes. Add soba noodles and cook, stirring frequently, until tender, about 3 min. Optional: garnish with scallion slices.

SWEET CORN RISOTTO 4 ears sweet corn, kernels cut off, cobs saved 2 tbsp olive oil ¼ cup diced onion ¼ cup diced sweet pepper 2 tsp minced garlic ½ cup Arborio rice 1/3 cup grated parmesan cheese Salt n pepa Place cobs in heavy saucepan with 6 cups water, simmer 20-25 min. Strain, return water to pan. Add kernels, return to simmer. After 2 min, remove half the kernels and save. Cook remaining until tender, 10 min. Puree water-corn mixture in a blender, then strain through fine-meshed sieve. Heat oil in same pan, add onion, sweet pepper, garlic, and rice, sauté 1 min. Reduce heat to low, add pureed mixture 1 cup at a time, stirring constantly until absorbed. Continue to add pureed mixture only until rice is barely tender. Add reserved corn, parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately.

CORN AND WILD RICE FRITTERS 1 cup cooked wild rice Kernels from 2 ears cooked corn 1 cup flour 1 cup milk 1 egg ¼ cup finely chopped green onion ¼ cup finely chopped red bell pepper 2 tbsp minced fresh parsley ¼ tsp salt Canola oil Salsa Mix all ingredients except oil and salsa. Add oil to heavy skillet to depth of ¼ inch. Fry a few fritters at a time to avoid crowding them. Cook until brown and cooked through. Serve with salsa. GRILLED RADICCHIO
Radicchio leaves 3 tbsp olive oil 1 garlic clove, minced 4 tbsp balsamic vinegar Ground black pepper to taste Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, then grind fresh pepper on top. Serve immediately.

PAK CHOI WITH LEMONGRASS AND RED PEPPERS 3 stalks fresh lemon grass, sliced thinly on the diagonal 1 bunch pak choi, sliced on the diagonal 1 sweet pepper, cut into thin strips 4 green onions, cut into 1-in pieces 1 tbsp minced garlic Minced red or green chiles to taste 2 tbsp soy suace ½ tsp sugar 4 tbsp chopped fresh basil, mint, or cilantro 2 tbsp vegetable oil Heat oil over high heat in wok; add bok choy and stir-fry 2 minutes. Add pepper, stir fry 1-2 min. Add lemongrass, green onions, garlic, and chiles. Toss in soy sauce, sugar, and herbs. GRILLED CORN WITH LEMON-THYME BUTTER 4 ears corn 4 tbsp unsalted butter, at room temp 1 tsp grated lemon zest 1 tsp fresh-squeezed lemon juice 2 tsp chopped fresh thyme ¼ tsp salt Simply blend and spread on grilled corn or use FOIL METHOD: Remove husks and silk from corn and soak cobs in water for about 5 min. Smear ½ to 1 tbsp butter on a square of foil, then place cob onto the foil and wrap tightly. Cook foil packets on hot grill for about 2 minutes, turning so each side cooks evenly. Serve with additional butter on the side.

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