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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Market Applesauce



  • 4 medium-size apples (a mix of sweet and tart -- Granny Smith, Jonathan, Macintosh, Gravenstein, Fuji, to name a few, for variety of flavor and texture) 
  • Juice of 1/2 lemon 
  • 1 cup water 
  • Pinch ground cinnamon (or more to taste) 
  • 1/8 to 1/4 cup granulated sugar (optional; for darker color, use brown sugar) 

Peel the apples and thinly slice off their tops and bottoms. Using the core as your focal point, visualize each apple as a four-sided object. Place the blade of your knife of on the fleshy edge of the core and slice from top to bottom. You should have four equal pieces, with only the core remaining.  

Slice each piece into fourths and place in a medium-size saucepan. Add the lemon juice and water; the apples should be barely covered. Bring to a boil over medium-high heat, then lower the heat and cook at a gentle simmer, allowing the apples to soften, reduce and thicken into a sauce. This should take no more than 15 minutes. 

Stir in the cinnamon, then taste the apples for sweetness and add the sugar as you see fit. The sauce is done when the apples are soft and broken up. For a more pureed consistency, use a potato masher or wooden spoon.  

Serve warm or let cool and store in the refrigerator in an airtight container for 3 days.  

Makes 4 servings. Amounts may be doubled or tripled. 

Recipe excerpted from the Meat Lover's Meatless Celebrations by Kim O'Donnel

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Market Fresh Gazpacho

Market Gazpacho Shopping List,  about 1 quart gazpacho:

  • About 2 pounds ripe tomatoes, cored and quartered (if you hate seeds, remove them)
  • 1/2 to 1 cucumber, peeled and chopped roughly
  • 1 medium-size sweet pepper of any color, seeded, deveined and chopped roughly
  • 1/2 medium-size red or yellow (or sweet) onion, chopped roughly
  • 1/2 jalapeno or chile pepper of choice, seeded, deveined and finely chopped
  • Handful of fresh basil leaves
  • 2 cloves garlic, chopped roughly

From your pantry:

  • Juice of 1/2 lemon or 1 tablespoon sherry vinegar or red wine vinegar
  • 1 to 2 teaspoons fine sea salt


How to:

Blend all of the ingredients, in batches if necessary, until desired, then season with lemon, vinegar and salt. Serve at room temperature or chill for an hour to get good and cold. 

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