Sweet Corn Fritters

  • 3 cups of oil for frying
  • 1/2 cup all purpose flour
  • 1/2 cup cornmeal
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp. melted butter
  • 1 cup fresh corn kernels (you can use canned if that’s what is available)

Put a large, heavy-bottomed pot over medium heat. Pour 3 inches of oil into the pot and heat the oil to 350F. Check the temperature frequently with a kitchen thermometer.

While the oil is heating, mix together the flour, cornmeal, sugar, baking powder, cinnamon, and salt. Whisk in the milk, egg, and melted butter. Fold in the corn.

When the oil is hot, use a tablespoon measure (or small cookie scoop) to carefully drop the fritters into the hot oil. Make sure to flip the fritter over after the first 10-15 seconds. Fry until golden brown and cooked through, about 2-4 minutes. You will need to turn the fritter over in the oil halfway through the cooking time.

Using a slotted spoon, remove the fritters to a paper towel-lined plate to drain. Serve hot.

Sausage and Kale Sliders

This is a great variation on sloppy joes. If you don’t like kale, you can substitute spinach or other greens, just reduce the cooking time.

  • 2 tbsp. olive oil
  • 1/2 lb. Italian sausage, removed from casings
  • 1/2 lb ground beef
  • 3 cups chopped kale, stems removed
  • salt and pepper
  • 1 28-oz can crushed tomatoes with juice
  • 1/2 lb. mozzarella cheese, cut into 1/4-inch thick slices
  • 4 hamburger buns (or similar type bread)

Heat up a large skillet over medium-high heat. Add the olive oil, hamburger, and sausage, and cook about 3-4 minutes. Break up the ground meat into small pieces as it cooks.

Add the kale, season with salt and pepper, and continue cooking until the meat mixture is browned and the greens have wilted. Add the tomatoes with their juice and cook until the sauce reduces slightly, about 2-4 minutes. Remove from heat.

Toast the buns lightly, then spoon the meat/kale mixture onto the bottom half of the buns. Top each with a slice of mozzarella and the top bun. Serve while hot.

Meatball Kebabs with Yogurt Sauce

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 egg
  • 1 tsp. red pepper flakes
  • 3 tbsp. olive oil
  • salt and pepper
  • 1/2 plain Greek yogurt
  • 2 tbsp. fresh mint leaves, julienned
  • 2 tbsp. chopped pistachios
  • 1 lemon, zest and juice
  • wooden skewers, soaked in water for an hour

In a medium bowl, combine the pork, beef, egg, coriander, cumin, red pepper flakes, and olive oil. Season with 1 tsp. of salt, and pepper to taste.

Preheat grill or grill pan to medium-high heat.

While the grill is heating, split the meat mixture into about 10-14 equal amounts (depending on the size of the meatball). Form each one into a log shape and insert a soaked wooden skewer. Make sure the skewer is secure in the ground meat. Set on a plate and continue until of the meatballs are done.

Place the skewers on the grill and cook until the meat is browned and cooked through, about 7-10 minutes depending on how thick the meatballs are. If necessary, cook an additional 3-4 minutes.

In a small bowl, mix the yogurt, mint, pistachios, lemon zest, and lemon juice. Season with salt and pepper.

Scoop the yogurt onto a platter, top with the meatball kebabs, and serve. Alternate serving suggestion: serve on top of tabouli salad, and top with yogurt.

White Bean Crostini with Arugula

  • 4 tbsp olive oil
  • 1 15-oz can Great Northern or Cannelloni beans, rinsed and drained
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • salt and pepper
  • 1/2 lemon, zest and juice
  • 1 cup grated Parmesan cheese
  • 1 small baguette, or 1/2 a loaf of French bread, cut on the bias into 8 slices
  • 1 cup loosely packed arugula

Preheat a grill or grill pan to medium-high heat.

Cut the bread into slices; set aside.

Put a large skillet over medium heat. Add 2 tbsp. of the olive oil followed by the beans, garlic, and red pepper flakes. Cook, stirring occasionally, until the garlic is fragrant and the beans are warmed. This should only take 4-5 minutes.

Season with salt and pepper, and mash into a thick paste (a potato masher works great for this). Add 1/4 cup of water. Continue stirring and mashing until the mixture is creamy, but not completely smooth. Remove from heat and stir in the lemon zest and Parmesan.

Drizzle both sides of the bread with 1 tbsp. olive oil, and season with salt and pepper. Grill until toasted on both sides, about 1 minute per side.

In a medium bowl, combine the arugula, lemon juice, remaining 1 tbsp. olive oil, and a pinch of salt; toss to combine.

Spread some of the bean mixture on each toast, top with arugula, sprinkle with more Parmesan cheese, and serve.

Salami, Mint, and Cantaloupe Salad

This is a refreshing take on a summer salad. The sweet melon pairs well with salty salami and spicy onion flavors.

  • 2 tbsp white wine vinegar
  • 1/4 cup olive oil
  • salt and pepper
  • 4 oz thinly sliced salami, cut into strips
  • 2 cups (about half a melon) cantaloupe, diced
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp chopped fresh mint leaves
  • 1/2 cup plain Greek yogurt
  • 1 tsp sugar

In a medium bowl, mix together the cantaloupe, salami, red onion, and mint. In a small bowl, whisk together the vinegar and olive oil. Add to the salad mixture and toss to combine. Season with salt and pepper to taste.

Place the yogurt, sugar, and a pinch of salt in a small bowl and mix well.

Serve the salad topped with a dollop of the yogurt mixture. You can garnish with mint leaves or crushed pistachios.

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