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