Corn, Tomato, Basil Risotto

August is the time for this fresh and creamy risotto, stick with local ingredients and you can’t go wrong. Get started by heating up six cups of chicken or vegetable stock and shucking and cutting the kernels from three ears of corn.

In a large pan over medium heat, add a bit of butter and, or, olive oil and sauté a large chopped onion until translucent. Stir in a cup and a half of rice and cook for another few minutes. Next, add a cup of your stock, stirring occasionally, until completely absorbed. Repeat with another cup of stock, after that’s absorbed, stir in the corn. Continue adding the remaining stock until the rice is al dente and creamy…approximately 25 minutes in total.

To finish, stir in some chopped tomato, chopped basil, a cup of grated parmesan cheese, and salt and pepper to taste. For an extra creamy risotto, add a couple more slices of butter. August at it’s best!

Poke Bowl

I just made my first Poke Bowl and I’m hooked, can’t believe it took me this long to discover one of Hawaii’s favorite foods. And what makes it so amazing for the home cook is that after the fish and rice, nearly anything goes. This time around I used salmon and scallops, but tuna would also be a great option, the fresher the better.

In a large bowl stir up a fish marinade of equal parts soy sauce and rice wine vinegar with a pinch of red chili flakes. Cut your skinless fish into chunks, about a third of a pound person, then toss with the marinade and refrigerate. Next, get a quarter cup of white or brown rice per person cooking in some salted water.

When choosing your other toppings think about varied textures and flavors, possibilities include but aren’t limited to: avocado, radish, seeds, nuts, seaweed, greens, cucumber, edamame, scallions, chills, ginger, garlic, tomatoes, mushrooms, and pickled vegetables. Combine your ingredients and mix with some rice wine vinegar, fresh lime juice, and salt and pepper to taste.

To serve, divide your cooked rice among the bowls while it’s still hot and top with the fish and other ingredients along with the excess marinade and dressing. Hit it with a bit of hot sauce and get ready for your next favorite meal. If sashimi isn’t your thing, you could also try substituting out the raw fish with some cooked shrimp, tofu, or chicken…or just lots of veggies.

Avocado Green Salsa

This tangy avocado sauce will elevate chicken, beef, pork, or veggies…and only takes a few minutes to whip up. In a food processor combine a peeled and pitted avocado, a small handful of cilantro, the juice from one lime, and approximately a half a cup of your favorite green salsa. Blend until creamy smooth then salt to taste. Looking for an appetizer? It’s also perfect alongside tortilla chips.

Roasted Radishes with Radish Greens

I’ve been throwing out radish greens for years, but after reading about this technique, never again. And roasting the radishes makes for a delicious change from the ordinary. Cut the radishes from the greens, trim the radishes, and wash the greens. Preheat your oven to 450.

Lightly char your radishes for a few minutes over high heat in an ovenproof pan with a little bit of olive. Season with salt and pepper then place the pan in the oven and roast for 15 minutes. Using an oven mitt, return the pan to the stove top, add the greens and salt to taste then sauté over medium heat with a bit of oil or butter until wilted. Squeeze half a lemon over the top and serve.