PREPARATION

• Prepare a grill for high heat. Shuck the corn, brush lightly with olive oil and grill over high heat until charred on all sides, about 4 minutes. Let sit until cool enough to handle.
• Prepare the dressing by combining the apple cider vinegar, Dijon mustard, mayonnaise, sugar, lime juice, salt and pepper in a bowl. Whisk to combine, then slowly stream in 2 tablespoons olive oil while whisking constantly. Set aside.
• Cut the corn off the cob and add to a large bowl.
• Add the avocado, red onion, cherry tomatoes, red bell pepper and parsley to the bowl, then drizzle with the desired amount of dressing. Toss to combine.

PREPARATION

• Prepare an ice bath and boil a pot of water. Peel the garlic cloves and blanch in the boiling water for several seconds before transferring to the ice bath. Repeat this process two more times.

• In a pan over medium heat, combine the summer squash and a splash of neutral oil. Cook until soft, about 10 minutes, then remove from heat and let cool completely.

• In a food processor, combine the squash, blanched garlic, basil, lemon zest, citric acid and ascorbic acid. Slowly add the olive oil to mixture while blending to emulsify. Do not over blend.

• Add salt and lemon juice to taste.

• Serve as a spread for a tomato salad, a sauce for a fish, or toss pasta in it with some grated cheese.

PREPARATION

• Place a heavy-bottomed, large pot (one that easily holds a gallon) over medium-low heat. Add the butter and melt.
• Create a roux by adding the flour and stir well to combine. Add the Cajun spice, ground coriander, ground cumin, garlic powder, onion powder, ground Ancho chile and kosher salt. Allow to cook slowly for 5 to 7 minutes, stirring often to prevent scorching. Set aside.
• In another stock pot, combine the milk, cream and Dijon mustard; bring to a boil. Remove from the heat but keep warm. (At this point, you can also add both mixtures to your slow cooker and cook on low for 2 to 3 hours, stirring every 30 minutes.)
• Carefully and slowly, whisk the hot liquid into the hot roux until well combined.
• Simmer the sauce, stirring often and thoroughly to prevent scorching, until thickened properly.
• Remove the pot from the heat and add the green chiles, cheeses and jalapeno juice.
• Stir by hand or blend with an immersion blender until the cheese is melted and the sauce is smooth, or allow to cool to warm and then blend in batches in a stand blender.

PREPARATION

• Place all ingredients in a high speed blender and blend until smooth, up to 3 to 4 minutes, depending on your blender.

PREPARATION

• In a large skillet over medium-high heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer to paper towels and set aside. 

• Pour off all but 2 tablespoons fat from the skillet and return to heat. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Add the coffee, vinegar, brown sugar and maple syrup. Stirring and scraping up browned bits from the skillet with a wooden spoon, let boil about 2 minutes. Add the bacon and stir to combine. Reduce heat to medium and cook uncovered until liquid is syrupy, 1 to 1œ hours. 

• Let the bacon jam cool completely, then transfer to a glass jar and seal tightly. 

PREPARATION

• In a medium bowl, stir together all ingredients. Top with crushed peanuts, if desired.

PREPARATION

• Cook the vermicelli according to the package instructions. Set aside.
• Fill a large bowl with warm water. Dip 1 rice paper wrapper into the water 1 second to soften, then lay the wrapper flat on a work surface.
• Place a handful of mixed greens and mint across the center of the wrapper, leaving about 2 inches uncovered on 2 opposite sides. Top the greens with a neat row of 4 shrimp halves. Fold the 2 uncovered sides inward, then tightly roll the wrapper from a side covered with greens. Repeat with remaining rice paper wrappers.
• Serve with peanut dipping sauce.

PREPARATION

• In a saucepan over medium heat, add the water and sugar and cook until sugar dissolves, about 5 minutes.

• Add the strawberries, then bring to a boil. Reduce heat to low, cover and simmer 15 minutes. 
• Remove from heat, keep covered and let sit 15 minutes. Strain into a glass container and refrigerate up to four weeks.

PREPARATION

• Sterilize a 1-quart canning jar or glass container with a tight-fitting lid by washing thoroughly and rinsing with boiling water. 

• Wash the lemons thoroughly and cut Œ inch off each end. Place the lemons upright on a board and cut so they are almost quartered, but are still connected at one end. 

• Gently spread open the wedges, and sprinkle the lemons inside and out with the salt. 

• One at a time, place the lemons cut side down into the jar, pressing to release the juice. The lemons should be submerged. If there isn’t enough liquid, remove the last lemon and add all its juice to the jar. 

• Add the peppercorns, bay leaf and the remaining salt to the jar, and close the lid. 

• Let the jar sit at room temperature 3 days, turning the jar upside down a couple times each day, then refrigerate 3 weeks, turning the jar upside down on occasion.

• Preserved lemon can be stored, refrigerated, up to 6 months. They will be a slightly firm to a jelly-like texture. To use, rinse under cold water, remove any pulp or seeds, and slice or chop as directed. 

PREPARATION

• Preheat the oven to 400 degrees. 

• Peel the garlic, leaving just enough skin to hold the cloves together. Cut Œ inch off the top of each head to expose the cloves. 

• Place the heads of garlic, cut side up, in a medium baking dish. Brush the olive oil onto the garlic, pushing the oil between the cloves. Cover the dish tightly with foil. Bake until the center cloves are soft and the outer cloves begin to caramelize, about 1 hour. 

• Remove the foil and let the garlic rest until cool enough to handle. Use a sharp knife to extract the cloves from the head then use your fingers to press the roasted garlic paste from each clove into a small bowl. Add the butter, fleur de sel, pepper and lemon juice. Use a fork to combine the ingredients. Adjust seasonings to taste. The paste will keep for a week in an airtight, refrigerated container.