Ingredients

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Directions

1. Heat grill to high. Grill corn until charred on all sides, 10 or so minutes.* Take off the grill and remove the kernels with a sharp knife.
2. While you are cutting the corn, put a cast iron skillet on the grill to heat.
3. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Serves 8.

*When I made this dish, instead of grilling it, I opted to roast the corn in the oven at 450°F for 30 minutes.

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Ingredients

1/4 cup packed fresh cilantro leaves, minced
1 tablespoon red-wine vinegar or cider vinegar
1 tablespoon reduced-fat sour cream
1/2 small clove garlic, minced
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
4 new or baby red potatoes
10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces
1 poblano pepper or 1/2 large green bell pepper, cut into 1-inch pieces
1/2 teaspoon extra-virgin olive oil
1/2 large sweet onion, cut into 1-inch chunks

Directions

1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.
2. Preheat grill to high.
3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl.
5. Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Serves 2.

NUTRITION INFORMATION: Per serving: 269 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 16 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 769 mg potassium.

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Ingredients

2 pounds (about 4 large) vine-riped heirloom tomatoes
1 pound fresh fior di latte or bufala mozzarella
1/4 cup fresh basil, washed well and dried
Extra-virgin olive oil
Sea salt
Freshly cracked black pepper

Directions

1. Slice mozzarella and tomatoes to preferred thickness (I cut them 1/4-inch thick).
2. Arrange on a serving platter, alternating tomato, mozzarella, and basil, overlapping elements slightly.
3. Drizzle with olive oil. Season salad with salt and pepper.

Serves 4 to 6.

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Ingredients

1/2 cup sugar cubes
2 lemons, peeled and juiced
1 cup strawberry flavored brandy or fraises des bois liqueur
2 bottles chilled Champagne

Directions

1. Rub the sugar cubes against the lemon peels until the cubes are yellow.
2. In a blender or food processor fitted with the steel blade, blend the yellowed sugar with the lemon juice.
3. In a large pitcher set in ice, combine the mixture with the strawberry-flavored brandy or fraises des bois liqueur. Pour in the Champagne and divide the mixture among 8 Champagne glasses, chilled. Garnish each drink with a strawberry.

Makes 8 drinks.

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