Fresh Corn Stock



9 cups water
6 corn cobs, husks and silk removed, kernels removed and reserve (for use in the chowder recipe below)
2 medium carrots, coarsely chopped
2 celery stalks, with leaves, coarsely chopped
1 leek, washed well and coarsely chopped
1 candy onion with skin, coarsely chopped
1 garlic bulb, quartered
5 sprigs fresh parsley, torn
2 sprigs fresh thyme, (optional)
1 bay leaf, (optional)
1 teaspoon whole peppercorns



In a large stockpot, combine all ingredients, cover and brings to a hard boil. Remove the lid, reduce the heat to medium-high and simmer for 1.5 hours. 

Allow the stock to cool, until it can be handled. With a large metal strainer, cheesecloth or my personal favorite, a nut milk bag, strain the stock and use immediately, refrigerate in a covered container for up to a week or freeze!




Summer Time Corn Chowder
w/basil and fennel



3 tablespoons olive oil
4 garlic cloves, minced
1 large candy onion

2 medium carrots, diced
2 celery stalks, finely chopped
3 medium red potatoes, diced

1 small fennel bulb, diced
2 sprigs of thyme
6 corn cobs' kernels, reserved from stock recipe
2 quarts of fresh corn stock, broth or water. 

Garnish with fresh basil or parsley
Salt and pepper to taste



Prepare the above veggies in advance for conveinence.

Heat a large stockpot over medium-high heat. Add oil and garlic, sauté for 30 seconds. Add diced onion stir and cover cook until translucent, approximately 5 minutes. Add carrot, celery, fennel, potato, thyme, stir, cover and cook for 3 minutes.  Add the corn, stir, cover and cook for 5 minutes. Add the stock, stir, cover, bring to a boil, lower to medium heat and simmer covered, but cracked for 45 minutes. Turn off the heat, ladle 2 cups of soup into a blender, allow the soup to cool slightly, blend and then add back to the soup pot. Taste your creation, salt and pepper to taste. Garnish with fresh basil or parsley.





Garlic Scape and Spinach Pesto


2 cups packed fresh spinach leaves, washed thoroughly
4 chopped garlic scapes, 
washed thoroughly
1/2 cup of basil leaves, washed thoroughly
1/4 cup of pine nuts, lightly dry toasted in a small skillet on the lowest heat
1/4 cup of pistachios,
 lightly dry toasted in a small skillet on the lowest heat
1 clove of garlic, minced and smashed into a paste
1/4 cup of freshly grated parmagiano reggiano or substitute 1 avocado if your cooking vegan
1/4 cup of truffle oil or extra virgin olive oil



Combine all ingredients except the olive oil into a blender and blend until all items are combined and puréed. 

As the blender is on, stream in the oil until the pesto has reached your desired consistency. 

Then, place the pesto on everything. :) 




Japanese Turnips and Tatsoi Stir-fry with Miso Sauce



1 bunch, approximately 1 pound of Japanese turnips, rinsed well
1 bunch, approximately 1 pound of tatsoi greens, rinsed well
3 tablespoons. of oil or butter
4 cloves of minced garlic
4 scallions, chopped (white and light green parts separate from dark green part)
3 tablespoons of white or yellow miso paste, whisked with equal parts water
1 tablespoon of honey, agave or maple syrup
1 package of soba noodles or rice


Prepare your soba noodles or rice as directed on the packaging. 

Wash the Japanese turnips, turnip greens and tatsoi greens thoroughly making sure to get the dirt that sometimes rest between the turnips and the stems of the turnips. 

Cut the turnips from the greens, reserve the greens, leave some of characteristic green stems for visual appeal.

Slice the turnips into 1/4-inch thick medallions, about 3-4 medallions per turnip is about right. Before the flip to sear the other side, salt and pepper the turnips.

Meanwhile, heat a large cast-iron skillet, or another pan over medium-high heat. Add the oil or butter and distribute over the bottom of the pan. 

Place the medallion shaped turnips into the sizzling hot skillet, allow the white turnips sear, approximately 3 minutes on each side, you want them to turn yellow-golden brown. Set aside once all the medallions are cooked. While cooking the turnips. 

Heat a wok or large pot over medium heat.

The turnip stems can be a little tough, you can keep them or disgard them, but keep the flavorful leaves. Layer the leaves tip to stem, one on top of another, roll them up like a cigar and slice the turnip and tatsoi leaves into ribbons.  

Add the chopped garlic to the pan and after only 30 seconds, add the white and light green scallions. 

Increase the temperature to a medium-high heat. One handful at a time, add the greens while mixing and cooking down the volume. Add salt and pepper to taste. Once all the greens are in the pan. Add the miso-water mixture and your preferred sweetner. 

Sautée on medium-high for a 2 minutes. 

Eat as is or serve over brown or white rice or soba noodles.