Miso Butter Corn

Presto, and just like that it’s grillin’ season!  One of my summer favorites has always been barbequed corn slathered in butter…until I discovered miso butter. Miso is a super easy way to amplify the flavor of any dish, even corn on the cob.

While your grill is preheating to medium-high, mash together half a stick of room temperature butter along with two tablespoons of white miso paste and set aside.

Peel four ears of corn and rub lightly with a little bit of olive oil and a dash of salt. Grill corn for approximately 10 minutes, turning a few times so it chars lightly on all sides. Set the cobs on a platter and immediately smear with the miso butter and serve.

Happy Summer!

Kale Pesto Shrimp Pasta

The kale I bought at the Farmer’s Market that was so tender I didn’t even have to blanch it. But if you are using supermarket kale, start by deveining and blanching it in salted water for a couple of minutes, then drain and squeeze out as much of the water as possible.

In the food processor, place one clove of garlic, a generous shake of kosher salt, and a small handful of pine nuts, chopped walnuts, or slivered almonds and pulse until finely minced. Add the kale, and with the machine running, slowly pour some extra virgin olive oil in until you achieve a smooth runny consistency.

Next, throw in quarter cup or more of grated parmesan and pulse a couple more times. If your pesto isn’t runny enough simply add some more olive oil. Salt and pepper to taste.

Salt and pepper the peeled shrimp and cook over medium low heat until barely cooked though then set aside on a cold plate. Once your pasta is cooked and drained, combine in a large bowl