Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Lemon Garlic Pasta with Peas

This recipe is easy and light and hits the spot when you want something citrusy. Lemon and garlic and wine join forces to make simple pasta shine. I also discovered some new spices which I've added to the mix. New flavors are always exciting.

Ingredients
1/2 box pasta
2 lemons
2 tbls olive oil
1/4 dry white wine
6 cloves smashed, minced garlic
1 cup frozen green peas
salt, pepper, sage

Cook pasta according to package directions. For a one pan dish cook your pasta in an over sized frying pan (sometimes called a chicken fryer pan). They're about 14 inches and have higher sides than a typical frying pan. You can fill them half way with water and cook your pasta in them, amongst other uses.

Set cooked pasta aside in storage container. Retain 1/4 cup of the pasta cooking water in a heat safe measuring cup.

In the same pan add 1 tbl of your oil and heat on medium. When the oil is hot saute your garlic and 1/4 tsp salt. Cook garlic for about 3 minutes.

Add pasta back to garlic/oil pan. Add remaining tbl of oil, pasta water and wine and cook on medium for 3 more minutes.

Remove from heat and stir in your peas. Zest in both lemons and add the juice from both. Add pepper, sage and more salt to taste.

I like to let the whole dish chill in the fridge overnight before eating it. But it can be served immediately while still warm. Season individual portions with marjoram and nutritional yeast.

I also like to garnish each serving with some diced raw white onion, sliced black olives, a few spoonfuls of black beans, a few tsps of nutritional yeast and additional marjoram.