About two cups of fresh corn cut off the cob

¼ cup (4 tablespoons) minced shallots or onion

About a pint of cherry tomatoes, whole

A few tablespoons of cooking oil

Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)

Sauté shallots or onions in oil about a minute

Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently

Season and serve

Variations:

I haven’t tried this yet, but grill corn on the cob first and then cut corn off the cob and proceed as above.

Consider adding small amount of red pepper flakes or minced chiles

In “A Passion for Piedmont,” Matt Kramer uses a similar salsa verde for a wonderful anchovy appetizer.  However, the sauce is wonderful on its own with tomatoes, eggs, pasta, or whatever. – David Culpepper

1 small bunch of Italian (flat leaf) parsley, stems removed

2 to 4 cloves of garlic

6 tablespoons olive oil

2 tablespoons red wine vinegar

¼ teaspoon to a full teaspoon red pepper flakes

Mince (do not puree) parsley and garlic in food processor

Add oil, vinegar, and pepper flakes and process a few seconds to combine.

From Shareholder David Culpepper

1 bunch Tuscan kale (also known as black or lacinato kale or in Italian Cavalo Nero
1 thin slice country bread, or 1/4 cup homemade bread crumbs (coarse)
1/2 to 2 garlic cloves, finely minced
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil (use your best), more for garnish
Freshly squeezed juice of 1 lemon [optional - add some lemon zest]
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (homemade of course – finely chop or grind up those dried cayenne peppers)
Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons (optional – first slice out the stems). You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 15 minutes [longer sit doesn't hurt it], then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.
Time: 20 minutes

Based on a recipe from Mariquita Farm

8 anaheim or poblano chiles
8 pieces of a good melting cheese
1.5-2 pound ripe tomatoes
4 garlic cloves, skinned
1 onion, skinned, quartered
Salt and pepper to taste
4 eggs, separated
Flour

Wash & lightly dry 8 chiles that are about the size of your fist or a bit larger. Put them whole under the broiler and roast, turning with tongs, until wrinkled & dark, but not burnt on most sides. Remove from oven and place in paper bag for 5 minutes. Take them out of the bag & skin them, trying to leave them whole as best you can, then let them cool down.

Tomato sauce: Chop & seed the tomatoes. Saute garlic & onions until soft. Add tomatoes and simmer until it is thick. Taste for salt & pepper.

Slit each chile with a small whole, then attempt to remove some of the seeds, keeping the chile whole if possible. Stuff the roasted chiles with the cheese pieces. Don’t worry if some of your peppers aren’t completely whole, I just wrapped the frayed pieces around the cheese, and you couldn’t tell those chiles from the truly intact ones once they were on the plate.

With the roasted chiles and tomato sauce ready, you can start on the egg whites. Whip egg whites & 2 tablespoons flour until soft peaks are becoming a bit stiffer. Fold in 2 of the egg yolks (you can do as you please with the other two, you won’t need them for this recipe) with a rubber spatula, taking care not to disturb the egg white mass more than necessary.

Dredge stuffed chiles in flour (I put about 1/2 a cup in a saucer for this task), then thoroughly coat with the egg white stuff. Fry in hot oil until golden brown, turning at least once to cook all sides. Serve immediately with a couple of spoons of tomato sauce served over the relleno. Divine!!

1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 tablespoon plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 teaspoon chili powder
1/2 teaspoon crushed red pepper
3/4 teaspoon ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 teaspoon. Kosher salt
1/3 cup plus 1 tablespoon salsa, for garnish

Directions:
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.