This salad is summer sunshine on a plate. It actually came about while I was doing a midweek fridge clean out - the bulgur needed to be eaten, and the fresh box of peaches was calling my name. I love toasted seeds on a salad, and doing this here married the grain and fruit beautifully. Balance with lemon and a shower of salt and you have a beautiful tabouli riff. I served mine with grilled salmon one night and grilled chicken another - both delicious.
Serves 2-4
2 Peaches, sliced
Handful of Yellow Cherry Tomatoes, cut in half
1/2c. cold or room temp cooked Bulgur*
2 tsp. Diamond Crystal Salt*
Juice from one Small Lemon
3 Tbs. Olive Oil
1/4 tsp. Fennel Seed
1/4 tsp. Coriander Seed
Maldon, to taste
10-15 Flat Leaf Italian Parsley leaves
*For the Bulgur
Cook the 2 person serving of bulgur according to the package instructions, saving the leftovers for a second salad or in place of rice or farro as a side to another meal. Season your bulgur cooking water with 2 tsp. Diamond Crystal Salt.
Add your 3 Tbs. olive oil to a 6” skillet or frying pan (or smallest you have).
Heat the oil over medium low until gently warmed, then add the fennel and coriander seeds.
Toast until fragrant–about 20 seconds–too much cooking makes the flavor bitter. Remove from heat and pour into a glass measuring cup.
Scatter your peach slices over a large serving platter.
Using your hands, crumble the bulgur over and between the peaches to create an even layer.
Drizzle the lemon juice evenly over the salad.
For the seed oil, whisk or mix well so the seeds are suspended. Drizzle over everything, evenly distributing oil and seeds.
Top with parsley leaves and Maldon to taste. I sample a peach with bulgur to confirm the right amount of salt. Enjoy immediately.
I love the burst and sweetness of a fresh cob of corn lathered in butter–nothing better. I grew up having just sweet corn for dinner, that is how much we love it.
When it is sweltering here, and I long for a dessert that doesn’t require a long bake in the oven. Enter sweet corn custard pie. A buttery and crumbly graham cracker crust, a silky sweet filling topped with a mountain of fresh peaches and cherries, and finish with a touch of basil brings in a light herbal balance, keeping this pie fresh and summery.
150g. Graham Crackers (One sleeve plus two crackers)
2 Tbs. Sugar
A pinch of Diamond Crystal Salt
4 Tbs. (60g.) Butter, melted
Place graham crackers, sugar, and salt into a blender.
Pour melted butter over the crackers and blend until crackers are finely ground and ingredients are well combined. Mixture will be crumbly.
Pour cracker mixture into a 8” pie dish and spread out evenly. Using the bottom of a glass, press the crackers into an even layer and gently up the sides.
Bake at 350 for 10 minutes. Let cool completely before filling with custard.
3 c. (795g) Whole Milk
6 Ears of Corn*
1 tsp. Diamond Crystal Salt, divided
3 Tbs. Butter
3 Whole Eggs, and 2 Egg Yolks
1/2 c. Sugar
3 Tbs. Corn Starch
4 Tbs. Water
*This custard will have the most intense corn flavor if you use raw corn on the cob. You can use leftover cooked corn cobs that you have cut the corn from as well.
Once your crust is in the oven, cut the corn off of the cobs. Reserve the fresh corn for another recipe.
Use your hands to break the cobs into three chunks, about 2-3” long.
Add the cobs to a medium sauce pan, season with the 1/2 tsp. salt and pour 3 c. milk over the cobs - they should be almost completely covered with milk.
Bring to a gentle boil, then lower it to a simmer for 30 minutes.
Strain through cheese cloth, remove the cobs and squeeze the cheese cloth to get all of the corn flavor from the corn.
Take a moment to prep for the next few steps, as it will come together quick. Combine the eggs, egg yolks, sugar, and 1/2 tsp. salt in a bowl with a pour spout. Whisk until very well combined. In a separate small bowl, combine the 3 Tbs. cornstarch with 4 Tbs. water, and whisk until well combined. Place both bowls beside the stove.
Add the milk mixture and 3 Tbs. butter to a medium sauce pan. Heat over low to gently melt the butter.
Once the butter is melted, use a ladle, slowly stream the warm milk mixture into the egg mixture, whisking continuously. Repeat this until half of the milk mixture is combined into the eggs.
Pour the egg mixture into the rest of the milk in the pot, whisking as you pour. Bring heat up to medium-low heat, whisk constantly while you cook for 5-6 minutes, until the mixture coats the back of a spoon.
Give your corn starch mixture a stir to re-combine and slowly stream it into the egg mixture while whisking.
Whisk continuously and cook for 2 minutes until good and thick–like the texture of vanilla pudding.
Pour the hot custard into your cooled crust.* There may be some extra filling, enjoy it as a warm corn custard snack while your pie cools.
*If you see any lumps in your custard (this is very common) strain it through a fine mesh strainer while still hot into the pie crust.
Let your pie cool for 30 minutes on the counter, then let it cool completely in the fridge (3-4 hours, overnight is best).
2 Peaches, sliced
Juice from one Small Lemon
2 Tbs. Sugar
6 Cherries, pitted and quartered
Micro Basil Leaves (optional)
While the pie cools in the fridge, combine the sliced peaches, lemon juice and sugar in a bowl. Stir and let sit in the fridge until ready to serve the pie.
Arrange the peach slices (discard the extra peach juice), cherries and basil leaves on top of the pie. Slice and enjoy.
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