Corn Kernel Salad

Makes 4 servings


  • 4 ears sweet corn (estimate 1 per person)
  • 2 teaspoons fine sea salt
  • 1/2 cup fresh basil leaves, torn or fresh flat-leaf parsley or cilantro, finely chopped
  • 1/2 cup red onion, diced
  • Juice of 1 lime
  • 2 to 3 tablespoons olive oil
  • 12 to 15 small tomatoes (such as cherry, grape or pear), sliced in half
  • 1 1/2 teaspoons Madras curry powder (Plan B: 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne)
  • Ground black pepper

Husk the corn thoroughly, including the interior silk. Lay the corn on a work surface. Use one hand to anchor the corn, while you place the edge of a sharp, wide knife against the kernels. Move the blade away from your anchoring hand, in a horizontal direction, allowing the kernels to fall as they are cut. 

In a small saucepan, bring 2 cups of water  to a boil. Add the salt and kernels and cook for about 60 seconds. Drain the kernels, using a strainer, and rinse under cold water.

Transfer the kernels to a medium bowl. Add the rest of the ingredients, stirring with a wooden spoon as you proceed, tasting for the intensity of the spices and salt. Season until you've hit all the right notes. Keeps for one day, covered in the refrigerator. 

Source: The Meat Lover's Meatless Cookbook by Kim O'Donnel

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Rhubarb-Strawberry Fool

The name comes from the French word fouler, which means to mash. And that’s what a fool is – mashed-up fruit, sitting pretty in a parfait glass.

  • 1 ¼ pounds rhubarb, trimmed of leaves, chopped into ½-inch pieces (4 to 5 medium stalks rhubarb), or 4 cups frozen rhubarb
  • 1/3 cup honey
  • 1/8 cup water
  • 2 tablespoons pomegranate molasses (optional but nice)
  • ¼ teaspoon freshly squeezed lemon juice (a slight squeeze of ½ lemon)
  • 1 ½ cups 2 % or “traditional” full-fat plain Greek yogurt
  • 1/3 cup confectioners’ sugar, plus more to taste
  • 12 to 15 strawberries, hulled and sliced thinly
  • Fresh mint or basil leaves, for garnish (optional)

In a medium saucepan, combine the rhubarb, honey, and water and bring to a boil. Cover and cook over medium heat, stirring occasionally, until the rhubarb breaks down, 10 to 15 minutes. 

Uncover and cook, stirring often, until the liquid has evaporated and the rhubarb is thick and jammy, an additional 10 minutes. Transfer the rhubarb to a bowl and refrigerate until chilled through. 

Menawhile, place the yogurt in a medium bowl, along with the confectioners’ sugar, and whisk vigorously. The yogurt will loosen and whip quite readily. Taste for sweetness, and add more sugar as needed.

When ready to assemble, add the pomegranate molasses (if using) to the chilled rhubarb, as well as the lemon juice, and stir well. 

Spoon 1/8 cup of the rhubarb into the bottom of six wine or parfait glasses. Layer with one sliced strawberry and 1/8 cup of the whipped yogurt. Repeat with an additional 1/8 cup of rhubarb, followed by one sliced strawberry and a topping of 1/8 cup of whipped yogurt. 

Garnish with additional strawberry slice and/or mint or basil.

Makes 6 servings. 

Recipe source: “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel

Carrot-Fennel Soup

Excerpted from The Meat Lover's Meatless Celebrations by Kim O'Donnel

Photo Credit: Claire Barboza

Photo Credit: Claire Barboza


  • 1 fennel bulb (about 3⁄4 pound) 
  • 3 tablespoons olive oil 
  • 1 medium-size onion, chopped roughly (about 1 1⁄2 cups) 
  • 2 garlic cloves, peeled and left whole 
  • 1 pound carrots, scrubbed thoroughly, peeled, and cut into 
  • 2-inch pieces (about 5 medium-size carrots) 
  • 1 (1 1⁄2-pound) sweet potato or garnet yam, scrubbed thoroughly, peeled, and cut into 2-inch pieces 
  • 1 teaspoon salt 
  • 1 teaspoon ground coriander 
  • 1⁄8 teaspoon paprika or medium- heat ground chile pepper 
  • A few whole sprigs of fresh thyme (optional but nice) 
  • 4 cups water 
  • 1 teaspoon toasted fennel seeds, for garnish 
  • tools: Immersion or stand blender or food processor 

Remove the fronds from the fennel bulb and cut the bulb into slices about 1⁄4-inch thick. 

In a large soup pot fitted with a lid, heat the oil over medium heat. Add the fennel, onion, and garlic and cook until the fennel and onion are softened, about 5 minutes. Add the carrots and sweet potato and stir until coated by the oil. Stir in the salt, coriander, paprika, and thyme (if using), making sure the seasonings are well distributed. 

Pour in the water, which will just cover the vegetables. Increase the heat to medium-high, and bring the mixture to a boil. Lower the heat to low, cover, 

and simmer until the carrots and sweet potato are fork tender, about 25 minutes. 

Meanwhile, place the fennel seeds in a skillet over low-medium heat and toast until slightly golden, about 2 minutes. Shake the skillet to keep from burning. Remove from the heat and reserve for garnish. 

Remove the thyme sprigs, then carefully puree the soup (it will be hot!), using an immersion blender, stand blender, or food processor, until smooth and well blended. If pureeing off the stove, return the soup to the heat, taste for seasoning, and adjust accordingly. Heat until warmed through, and serve hot, with a sprinkling of the fennel seeds. 

Makes about 6 servings

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