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…

Chipotle Soup with Dumplings

A sweet and spicy broth laced with smokey chipotle. Crispy and tender sauted pasta. Meaty beans. The broth is comprised of such a rich array of veg that it has a depth that makes it truly slurp worthy. I dare you to make this broth and tell me it isn't incredible.

1/2 pint white mushrooms, sliced
1 cubanelle pepper, diced
1/2 cup celery, sliced
1/2 cup carrots, chunked
2 shallots, sliced small
1 jalapeno, deseeded and diced
1 serrano, sliced into rings
1/2 a habernero, slivered
5 cloves garlic, sliced
2 chipotles and 1 tbl adobo sauce

1 tbl olive oil
1/4 cup beer
1/3 cup vodka
1/2 cup water
1 tbl spicy mustard
1 can red beans, plus the can liquid

1 handful fresh basil, chopped small
1 tsp dill
2 tsps each salt and pepper

All the veg gets sauted in the oil, salt and pepper until the mushrooms begin to darken. Add beer, mustard. Cook 3 more minutes. Add vodka, beans. Cook 5 more minutes. Add water, remaining spices. Cook until broth is dark, rich and flavorful.



For the dumplings
Make vegan pasta dough. Shape into small, lightly curved rectangles, about 1/8 inch thick. Boil in salted water for 5 minutes. Saute in hot oil on both sides until nciely browned. Stir into broth mixture.