34 | JULY 25 • 2024

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3 Tablespoons good olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup julienned fresh basil leaves

Preparation
Prepare a bowl of ice water and
bring a large pot of salted water to
a boil. When the pot of water is boil-
ing, cook the corn for 3 minutes until
the starchiness is just gone. Drain
and immerse the corn in ice water to
stop the cooking and to set the color.
When the corn is cool, hold the ear
of corn vertically by its stem end and
point it down onto a cutting board,
and slice down to cut the kernels off
the cob, cutting close to the cob.
Toss the kernels in a large bowl
with the red onions, vinegar, olive
oil, salt and pepper. Just before serv-
ing, toss in the fresh basil. Taste and
adjust seasoning. Serve cold or at
room temperature.
Note: While fresh corn is ideal, you
could use frozen corn kernels and
cook them in boiling water according
to package directions, and the dish
will still be delicious.

GRILLED PEACH, HALLOUMI
AND MINT “CAPRESE”
From Maria R. on Food52
Serves 2-4 as a side dish
Dairy

Ingredients
8 ounces halloumi
2 large peaches
1 teaspoon brown sugar
1 Tablespoon coarsely chopped mint
Olive oil as needed

Preparation
Cut the halloumi into thick slices. Cut
the peaches in half and remove the

pits. Drizzle the peach halves (pulp
side-up) with olive oil, and sprinkle
with brown sugar.
Heat grill to 450° F or heat a grill
pan on high. Grill the halloumi until
grill marks appear, flip over and do
the same on other side. Grill the
peaches, pulp side down, until grill
marks appear, about 10 minutes.
Let the peaches cool a bit, cut into
slices with a sharp knife, arrange on
a plate with halloumi, and sprinkle
with chopped mint.
Note: If you do not have a grill or
grill pan, you could sear the halloumi
and peaches in a skillet.

ANGEL-HAIR PASTA WITH FRESH
TOMATO SAUCE
Adapted from Ian Knauer and Deb
Perelman
Serves 4-6
Dairy, can be made pareve by
omitting cheese

Ingredients
1 small garlic clove
3 pounds fresh, best-quality tomatoes
2 Tablespoons fresh lemon juice or red wine

vinegar
1 teaspoon salt, plus more to taste
1 teaspoon sugar, optional
½ teaspoon freshly-ground black pepper
1 lb. dried capellini or angel-hair spaghetti
½ cup chopped fresh basil
To serve: Add grated ricotta salata (pre-
ferred) or Parmigiano-Reggiano and a drizzle
of olive oil.

Preparation
Mince garlic and mash to a paste
with a pinch of salt using a large
heavy knife.
Halve one pound of tomatoes
crosswise, then rub the cut sides
against the large holes of a box grat-
er set in a large bowl (big enough
to hold the tomatoes and pound of
pasta), discarding the tomato skins.
For the remaining two pounds of
tomatoes, halve them crosswise,
then squeeze or use a small spoon
to remove and discard the seeds and
extra juices. Then remove the cores,
chop and add to the bowl with the
grated tomato.
Add garlic, lemon juice or vinegar,
salt, sugar (if using) and pepper and
let marinate at room temperature
until ready to use, at least 10 min-
utes and up to 2 hours. After mari-
nating, taste and adjust seasonings
as needed.
Cook pasta in salted boiling water
following package instructions.
Drain, then toss with tomato mixture
and basil. Serve immediately or at
room temperature with a drizzle of
olive oil and topped with freshly
grated cheese as desired.
Note: If you plan to have leftovers,
store the sauce and pasta separate-
ly and combine only when ready to
eat.

GUIDE