Author: Michele Pesula Kuegler

Summer is here, and with that comes a variety of local produce. Although it is probably a month until local corn is ready, you definitely could use non-local corn to make this recipe. With the corn being sautéed, the need for just freshly picked this morning is less necessary.

Mexican corn is one of my favorite summer dishes because it is so versatile. Need a side dish to accompany whatever protein you’re grilling? Want a different topping for your taco dinner? Looking for an appetizer to start your menu? This recipe can do all of those things!

The ingredients are pretty cut and dried. The only ingredient that can’t be changed is the lime. You need an actual lime in order to have zest, and the lime zest is key in adding a sharp bite to the dish. Everything else has some wiggle room. While red onion is preferred, you could use a white or yellow onion. I have never tried frozen corn, but I think it would work, if you thawed it before sautéing. The plain Greek yogurt can be swapped for sour cream, if you have some on hand. Finally, since cotija may be more difficult to find, you can use feta instead.

Now with your ingredients in hand, it’s time to start cooking. Speaking of which, this recipe is super easy to make. From start to finish it’s about 10 minutes. Delicious and easy to make — two things to make you smile!

Mexican corn off the cob
Serves 4

3 Tablespoons extra virgin olive oil, divided
1/4 cup diced red onion
3 ears corn
zest of 1/2 lime
1/2 teaspoon chili powder
1 Tablespoon lime juice
2 Tablespoons plain Greek yogurt
1/4 cup cotija, crumbled & divided

Remove kernels from each cob of corn; set aside
Heat a large frying pan over medium heat; add 1 tablespoon oil.
Sauté red onion until tender; transfer it to a small bowl.
Add the remaining 2 tablespoons oil to frying pan, then add corn.
Sauté corn for 2 minutes, stirring constantly.
Return onions to pan, still stirring, for 30 seconds.
Transfer corn mixture to a medium-sized bowl, and add lime zest, chili powder, lime juice, yogurt and 2 tablespoons cotija.
When serving, top each dish with remaining cotija cheese.

Featured Photo: Broccoli, apple and bacon salad. Photo by Michele Pesula Kuegler.

This week’s dish is truly one for a celebration. Not only does it incorporate lobster, but this recipe also utilizes wine, Parmesan cheese and heavy cream. While these are indulgent stuffed mushrooms, it is a memorable dish, well worth the splurge when grocery shopping.

This is a luxurious dish, but it is quite simple to make. In 30 minutes you will have transformed all the ingredients into a lavish dish. I noted that this recipe serves four, which works when offering it as an appetizer. However, it also would work well as an entrée for two.

This recipe’s ingredients do require a bit of a breakdown. I used lobster tails to make this dish, as it is a faster way to get to the meat. If you want to use a whole lobster, you probably need one that is about two pounds. Next is the wine. While I use the general term “white wine,” I’d suggest using one that is not aromatic, such as an unoaked chardonnay or a pinot grigio. Finally, the recipe calls for two tablespoons of heavy cream. You may think that you can use whatever milk you have on hand. I would recommend buying the heavy cream. It lends to the unctuous nature of the dish.

This is not an everyday sort of dish. Set this recipe aside for a special occasion. It definitely will make the day more memorable.

Portobellos with wine poached lobster
Serves 4

4 portobello mushrooms
¾ cup white wine
2 cups uncooked lobster meat*
⅓ cup panko
¼ cup + 2 Tablespoons shredded Parmesan
2 Tablespoons heavy cream

Preheat oven to 325 degrees.
Remove stems from portobellos; chop and set aside.
Remove the gills from the portobellos, using a spoon; discard.
In a small saucepan, bring wine to a boil.
Chop lobster into bite-sized pieces.
Add lobster meat to wine, reduce heat, and simmer for 5 minutes.
Remove saucepan from heat.
Stir in panko, ¼ cup Parmesan and chopped mushroom stems until fully combined.
Add heavy cream and mix well.
Spoon stuffing into the mushroom caps and sprinkle with remaining 2 tablespoons of Parmesan.
Place on a rimmed baking sheet lined with aluminum foil and sprayed with nonstick spray.
Bake for 15 minutes or until lightly browned.

*I used 2 lobster tails, which equaled that amount.

Featured Photo: Broccoli, apple and bacon salad. Photo by Michele Pesula Kuegler.

I’m going to start with a fact about this recipe: It needs about two and a half hours to be prepared. However, and this is a big however, only about 20 of those minutes are active cooking time. The remaining two hours are for the salad to become nice and cold. In fact, you could start this salad in the morning, let it hang out in the refrigerator all day, and finish it shortly before you’re ready to serve it.
You can think of this salad as a dish that has something for everyone. For your healthy eaters, it is filled with broccoli and has an incredibly healthy dressing. If you are cooking for people who like tartness, there are the Granny Smith apples. For a hot summer’s day, this salad is served ice cold. Plus, it’s topped with bacon, which tends to be a popular ingredient for many people.

Besides being a crowd-pleaser and quite easy to make, it also is a low-maintenance dish as far as ingredients go. There are no hard-to-find items. For the lemon juice, use bottled or fresh. If you can’t find a Granny Smith apple, feel free to pick a different variety. Just gather your ingredients, get the salad started and in the refrigerator, and you have a delicious side salad ready in a couple hours.

Broccoli, apple, and bacon salad
Serves 4

4½ cups broccoli florets
2 stalks celery
1 Granny Smith apple
¾ cup plain Greek yogurt
2 Tablespoons lemon juice
2 teaspoons sugar
4 strips bacon

Bring a large pot of salted water to a boil.
Add broccoli florets, and boil for 3 minutes.
Transfer to a colander, rinsing with cold water to stop cooking; drain well.
Chop celery into ½-inch pieces.
Core apple, and chop into ½-inch cubes with skin on.
Cut broccoli into bite-sized pieces.
Combine broccoli, celery and apple in a large bowl.
In a small bowl whisk together yogurt, lemon juice and sugar.
Pour dressing on salad, and toss well.
Refrigerate for 2 hours.
Cook bacon until crispy, using your preferred method.
Drain bacon on paper towels, and chop into a small dice.
Just before serving, top salad with diced bacon pieces.

Featured Photo: Broccoli, apple and bacon salad. Photo by Michele Pesula Kuegler.

With June comes fresh produce from local fields, including asparagus. This recipe does a fine job of highlighting this vegetable while also adding some textures and flavors.

Let’s talk about the star ingredient. Asparagus almost always is sold in bundles that are about a pound in total. However, what varies immensely is the size of each spear. Sometimes the bundle is composed of 40 skinny stalks, and other times you get a bundle of a dozen spears. Thus, when making this recipe, you need to base the roasting time on the size of your asparagus.

The other ingredients are pretty straightforward: lemon, feta, almonds. For almonds, I prefer using sliced over slivered, as they are thinner and offer a more delicate crunch. If you can’t find sliced, slivered will work well enough.

This salad is best when eaten chilled. Although you may be tempted to serve or eat it once it is made, I highly recommend waiting the extra 30 minutes. On a hot summer day, you will be glad that you did so.

Asparagus, feta and lemon salad
Makes 2 side salads

1 pound asparagus
1 Tablespoon olive oil
salt & pepper
1 lemon
2 to 3 Tablespoons feta
1 to 2 Tablespoons sliced almonds

Preheat the oven to 400 degrees.
Trim ends from asparagus. (This should be where the stalk changes from white to green.)
Place asparagus on a rimmed baking pan; drizzle with olive oil, toss.
Season with salt and pepper.
Depending on the thickness of your asparagus, roast for 5 to 12 minutes.*
Transfer asparagus to a cutting board and refrigerate for 30 minutes.
Cut asparagus into bite-sized pieces.
Divide asparagus between two salad plates.
Cut lemon in half, reserving one half for a different use.
Zest the remaining half, and sprinkle over asparagus.
Then juice the same half and drizzle over asparagus.
Top with feta crumbles and almonds.
Chill individual salads for an additional 30 minutes.

• Check for doneness starting at 5 minutes. You want the asparagus to be easily pierced by a fork but not to be mushy.

Featured Photo: Asparagus, feta and lemon salad. Photo by Michele Pesula Kuegler.

This recipe has a choose-your-own-ending element to it. Some of you may want the sweeter lemon scones that are filled with white chocolate chips. Others may want a slightly tarter version with a lemon glaze. The nice part about this recipe is that it starts with the same base regardless of the ending you choose.

This recipe is simple, if you read it thoroughly before beginning. Each option has specific steps and ingredients that are required. Nothing crazy but just slight differences for shopping and cooking. The only key thing for both versions is that you purchase lemons. Bottled lemon juice doesn’t have enough acidity. Plus, you need the lemon zest for an extra bite of flavor.

Whatever option you choose, you are going to end up with a delicious treat!

Lemon scones, two ways
Makes 8

2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon lemon zest (about 2 lemons)
5 Tablespoons chilled unsalted butter, diced
3/4 cup buttermilk*
1 large egg yolk
2 Tablespoons lemon juice (about 1 lemon)
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
Option A
3/4 cup white chocolate chips
2 teaspoons sugar
Option B
1 cup powdered sugar
2 Tablespoons lemon juice

Preheat oven to 375 degrees.
Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
Add butter.
Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
Whisk buttermilk, egg yolk, lemon juice and extracts in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball. (You may not need to add all of the liquid.)
OPTION A: Stir in white chocolate chips. OPTION B: Skip to next step.
Place dough on a lightly floured surface and press into an 8-inch round. Cut into 8 wedges.
OPTION A: Sprinkle with 2 Tablespoons sugar. OPTION B: Skip to next step.
Transfer wedges to rimmed cookie sheet.
Bake for 15 to 20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
OPTION A: Serve warm. OPTION B: Cool slightly on a wire rack.
Combine powdered sugar and remaining lemon juice.
Coat top of scones with glaze.

Featured Photo: Lemon scones, two ways. Photo by Michele Pesula Kuegler.

This week I have the third and final biscotti recipe in this current series. This recipe is different from the previous two with a delightful amount of spices being a key part of the recipe.

This might lead you to ask: What spices are used in this recipe, and do I need to buy all of them? There are only two spices: cinnamon and ground cloves. While the recipe calls for only half a teaspoon of ground cloves, this spice is a key part of the recipe. Cloves provide an almost peppery bite that makes this biscotti unique.

As your regular cooking may not include this spice, try to find a bulk store where you can buy the tiniest amount. If you have pumpkin pie spice on hand, it makes an acceptable replacement, but you’ll have to be the judge as to the amount you use. You also won’t need to add cinnamon in addition to the pumpkin pie spice.

If you like a cookie with a lot of flavor, go buy some ground cloves and give this recipe a try.

Spiced date biscotti
Makes 30

⅓ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1½ teaspoon cinnamon
½ teaspoon ground cloves
1 cup chopped dates

Glaze
1 cup powdered sugar
1 teaspoon vanilla
1½ teaspoons cinnamon
1½ Tablespoons milk

Preheat oven to 350 degrees.
Combine butter and both sugars in the bowl of a stand mixer; mix on speed 2 for 3 minutes.
Add eggs, one at a time, beating until combined.
Add vanilla, mixing until blended.
Add flour, baking powder, salt, cinnamon and cloves, stirring until combined.
Add dates, stirring until evenly distributed.
Divide dough in half.
Shape each half into an 8″ x 4″ rectangle, using floured hands.
Set each loaf 2″ apart on a parchment paper-lined baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
Using a butcher’s knife, cut the loaves into diagonal slices, 3/4″ thick.
Return slices to the cookie sheet with the cut sides down; bake for 10 minutes.
Turn slices over, and bake for 10 minutes more.
Remove biscotti from oven, and allow to cool completely on a cooling rack.
Combine powdered sugar, vanilla, cinnamon and milk, stirring until smooth.
Using a spoon, drizzle glaze over biscotti.
Glaze should set in 5 to 10 minutes.

Featured Photo: Spiced date biscotti. Photo by Michele Pesula Kuegler.