Perfectly cooked sweet corn, in three minutes!

Here's a simple and perfect preparation for corn on the cob. This is ideal for someone who wants to cook 1 ear at a time. I was amazed and awed!  It literally turns out clean and perfect, every time! Take an ear of corn with the husk on--do not disturb the outside in any way. Pop it in the microwave for 3 minutes, no more, no less. When it's finished cooking, cut off the bottom end and shimmy the ear out of the husk. Delish!

Quick and easy summer tomato-cucumber salad

Here's a simple family recipe for you straight from the Milito summer table. There was rarely an evening in July/August when my mother didn't put out a large plate of sliced tomatoes and cucumbers. Some nights she got a little crazy and tossed it into this fresh Italian salad--yummy and so, so easy. Often it's the simple combinations that please the most. image Connie's Cucumber Tomato Salad fresh from the garden 3 small cucumbers or I large 3 medium tomatoes 1/2  red onion 2 tbls good olive oil 1 tbls red wine vinegar Salt and pepper to taste Cut the cucumbers lengthwise in half. Cut into 1/4 thick slices. Cut the tomatoes in half and cut into similar sized wedges. Thinly slice the red onion in strips. Toss all the vegetables together with the olive oil, red wine vinegar, salt and pepper. Delish! Although Connie never added fresh basil, I highly recommend a bit to bring in a new dimension. If you have some green pepper, that is a nice addition as well. Just chop it up and enjoy. This is an excellent go to summer salad and is works well as a simple treat anytime of day.  It combines well with grilled meats, vegetables and rice! image_1

Zucchini Fritters and a Tzatziki sauce with an ingredient you’ll never guess!

Welcome the ever abundant zucchini to the Ithaca Farmer's Market. There are so many possibilities for recipes ranging from zucchini noodles to zucchini bread. Today, I present zucchini fritters. They are paired with a fresh basil Tzatziki and served up as a sandwich with turkey and sharp cheddar. Toss a few fresh tomatoes on the side for flavor and color. Delicious for a warm summer day or evening. Zucchini Fritters 2 medium zucchini grated 1 tsp salt 1/4 cup flour 1/4cup grated Parmesan 1 egg 2 grated garlic cloves Salt and pepper to taste.   Grate the zucchini and place in a colander  Sprinkle the salt over the zucchini, mix and let it set to drain in the sink. After about 10 minutes, rinse the zucchini and drain in a clean towel, ringing out excessive  water, Mix together the drained zucchini, flour, cheese, egg and garlic along with a little salt and pepper to taste. Oil a frying pan with olive oil and when hot, drop by heaping tablespoons into  the hot pan. Cook approximately 2-3 minutes per side until golden. Yields 6 fritters. I used the fritters as bread and built a sandwich with turkey and cheddar. And served it with a dollop of Tzatziki. image_1 Basil Tzatziki I medium cucumber peeled and seeded 1cup Greek yogurt drained 15 basil leaves Juice of lemon 2 garlic scapes 2 small garlic cloves Place the cucumber in a food processed with basil, garlic, and lemon juice ,  pulse until smooth. Add the yogurt and process a minute more. Taste and adjust with a bit of salt and pepper. image_2

This simple raw kale salad is cruciferously delicious

Ok folks here's an easy, but delicious kale salad. I make enough for left overs and use it in sandwich wraps with assorted fillings. This is an ideal everyday salad--a seven ingredient wonder that plays well with others.
Chopped kale, 1 bunch
2 cloves grated garlic
Juice of 1/2 lemon (1 tablespoon)
2 tablespoons good olive oil
1/4 - 1/2 tsp red pepper flakes
Salt and pepper to taste
Rinse, dry and chop your kale.
Grate the garlic into the kale, add lemon juice and olive oil. Message the dressing into the kale. Add the peppers, salt and pepper.
As an alternative, you may add a 1/4 cup of currents and fresh Parmesan curls for a more complex flavor.
This recipe was inspired by personal chef, Stacey Weeks, and owner of Pure Food,  Mind, and Body.

Vibrant Asian Greens for your spring table

The Ithaca Farmer's market has so many beautiful green available this time of year and young garlic. This recipe includes them all. Just pick what you like and follow this simple recipe.


11 -14 ounces mixed greens. I used kale, pac choy, and spinach
3 tablespoons canola oil(or your choice)
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 young garlic finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper
First, shop for your greens. There are many wonderful farmers to support. Pick your favorites and collect your greens.
When you return home, refresh your greens by placing in water, rinse and chop.
image (4)
In a wok or heavy bottom skillet, add the oils, garlic and remaining ingredients with the exception on the greens. Cook for about 30 seconds to a minute. When hot, add the greens and quickly sauté, adding the spinach last.
Season to taste
Serve immediately.