Tidewater Kitchen
Bring 1 quart of water to boil in a medium saucepan on high heat. Add the edamame and cook for 6 to 8 minutes or until it is bright green and tender. Drain and rinse under cold water. Mix the lemon juice, olive oil, vinegar, honey, ancho chili pepper, sea salt and crushed red pepper in a small bowl until well blended. Remove the husks and silk strands from the corn. Brush some of the vinaigrette on the corn and bell pepper. Grill the corn over medium heat for 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill the bell pepper for 2 to 4 minutes or until tender, turning occasionally. Cut the corn kernels off the cobs. Cut the bell pepper into halfinch pieces. Place the edamame, grilled vegetables and green onions in a bowl. Add the remaining vinaigrette and toss well to coat.
1 T. extra-virgin olive oil 1 T. grated Parmesan cheese 1 clove garlic, minced 2 t. freshly squeezed lemon juice 1/4 t. sea salt 2 medium summer squash (about 1 lb.), sliced 1/4-inch thick Olive oil cooking spray Preheat grill to medium-high. Combine basil, pine nuts, Parmesan cheese, garlic, lemon juice and salt in a small bowl and set aside. Coat both sides of the squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. GRILLED CORN SUCCOTASH Grilled corn succotash works well with grilled fish and takes advantage of summer produce. 1 cup shelled edamame 1/4 cup freshly squeezed lemon juice 2 T. olive oil 2 T. cider vinegar 1 T. honey 1 t. ancho chili pepper 1 t. sea salt 1/4 t. crushed red pepper 4 ears fresh corn 1 small red bell pepper, cored and quartered 2 green onions, thickly sliced
POTATO DIPPERS with a TRIO of SAUCES Serves 6-8 While you might think of potato wedges as heavy fare, these potato dippers feature flavorful but light dipping sauces that use fat-free Greek yogurt as a base. Make the sauces up to 24 hours in advance; just store tightly covered in the refrigerator. They work well as an ap70