Wild Mushroom Pasta

I'm a big fan of Good Eats and Alton Brown. I've learned a lot from him. So when he suggested that dried exotic mushrooms were an umani flavor bomb I took to amazon to procure some. 

When you only cook with and eat plants, sources of deep and real flavor are important. 

His advice was spot on. I got a dried exotic mushroom mix and used it in my pressure cooker to create a sauce/broth for pasta and even though I forgot to add olive oil, it still had tons of flavor. 
After the pressure cook was finished I added the oil I forgot and cooked it off for a  few minutes. I then stirred it into my precooked pasta. Let it rest 5 minutes to tighten up. It was a perfect sauce to enrobe my pasta. . 

Dried exotic mushrooms are not cheap. But if you don't eat/cook with animal products, they feel like a bargain. There's so much flavor to be had. It's worth it and then some. 

Ingredients
1/2 box pasta, cooked to al dente

2 ounces dried fancy mushroom mix, big pieces broken or diced
1 pint …

Corn Salsa

A very simple, very tasty version of corn salsa. Just a few ingredients that are really allowed to shine.

Put a big batch of it together quickly and enjoy it for days.

It's also really pretty.

2 ears fire roasted corn
1 large tomato, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 poblano, diced
1 jalapeno, diced

2 tbls olive oil
2 tbls hot sauce
2 tsps salt
1 tsp black pepper
1 tsp dry dill

Combine all ingredients. Chill. Devour.

It's a supper simple, extraordinarily tasty combination of the freshest fruit and veg the northeastern summer has on offer.

Expermient with your own variations. Apples, mango, pineapple, etc.