Summertime inspires us to visit local market stands, where the colors, sights and smells award our senses with visual sensations and culinary adventures. Our cover artist Ellen Postrel captures this very essence. Ellen is an acclaimed watercolorist who splits her time between Delray Beach and the Hamptons in NY. She is a grandmother of five with over 31 years of experience in grandparenting! Ellen is enamored with the body language of shoppers buying food and plants;a subject she studies deeply with the use of her own photography while visiting these venues and then converting the photos into paintings. Ellen’s work can be found at many juried shows and on the covers of magazines.
Make the most of the summer with our best recipes using tomatoes, corn, watermelon, mint, onions, cucumber, and delicious strawberries!
Total Time:15 min
Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4-cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.
*Pappardelle with Corn
Total Time:20 min
2 ears corn, shucked
5 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
12 ounces pappardelle pasta
1/2 cup low-sodium chicken broth
1 small bunch scallions, thinly sliced
1/2 cup freshly grated parmesan, plus more for topping
Torn basil, for topping
Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.
*Strawberries and Dip
Total Time:10 min
Microwave 3 ounces chopped bittersweet chocolate, 1/2 cup heavy cream and 1 tablespoon butter until just melted, about 1 minute. Whisk in 1-teaspoon vanilla and 1-tablespoon brandy. Serve strawberries with the chocolate sauce, sour cream and turbinado sugar for dipping.
*Recipes and Photos Reprinted from: Foodwork.com