Browsed by
Tag: beautiful food

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

Mediterranean Melody Cod with Tangy Tomato-Olive Relish

Comments 0 Comment

Delicate fish, umami tomatoes and a briney contrast with capers + olives — a beautiful balancing act of satly, sweet and savory. It is a celebration of bold mediterranean flavors, kissed by excellent olive oil and bright lemon juice. It’s also just beautiful. A feast for the eyes and the palette.

Here I serve it over cod but any flakey mild fish works. The relish can be enjoyed many other ways too: on crusty toast with a fried egg on top, as ingredients for a savory omelette with added feta or as a spread to make an ordinary sandwich burst with flavor.

Note — this is a forgiving recipe so feel free to adjust tomato, garlic, caper and olive quantities to your liking.

I especially like the combination of Kalamata and Castelvetrano olives, but feel free to add your favorite olives to the mix.

You can double and triple the recipe for a dinner party. It’s a show stopper on the table and an all-time favorite of my dinner guests.


Ingredients —

For the Fish:

1 1/2 – 2 pounds cod
1 tablespoon olive oil
Juice of 1 lemon
Salt & Pepper to taste

For the Tomato-Olive Relish:

3 tablespoons high quality olive oil
1 medium onion, chopped
4-5 cloves garlic, finely chopped
2 tablespoons capers, dried and roughly chopped
Pinch red pepper flakes (optional)
3 cups cherry tomatoes, cut in half
2 cups kalamata & castelvetrano olives, sliced
Drizzle of balsamic vinegar
Juice of 1 lemon
Handful of fresh parsley, chopped
Salt & pepper to taste

Preparation —

For the Cod:

  1. Place cod in a parchment lined baking dish.
  2. Squeeze lemon juice and a drizzle of olive oil on the fish and using your hands spread to coat the fish, then season with salt and pepper.
  3. Bake for 12 minutes on the top oven rack under broil until slightly golden on top and cooked through.

For the tomato-olive relish:

  1. Heat olive oil in a medium skillet on medium-high heat.
  2. Saute onions in olive oil until translucent but not browned, 2-3 minutes.
  3. Add garlic, capers and pepper flakes (if using) and saute for another minute until garlic is fragrant. Do not let garlic brown.
  4. Add tomatoes and stir to combine everything in the pan. Cook until tomatoes have softened and some have burst, creating a sauce. About 5-8 minutes.
  5. Season with a pinch of salt and drizzle of balsamic vinegar.
  6. Add olives to the pan and mix to combine and cook for another 1-2 minutes.
  7. Remove from heat, then add lemon juice and fresh parsley. Taste and adjust salt and lemon as needed.
  8. Serve the relish on top of the fish with a final drizzle of olive oil and lemon wedges on the side and enjoy!


Simple Homemade Hummus

Simple Homemade Hummus

Comments 0 Comment


Homemade is better than store-bought. Period. While convenience is understandable, you’d be surprised how easy it is to whip up with a few ingredients. Not to mention the gratification of making it yourself — without added preservatives.

The key is high quality tahini. That’s the secret sauce, literally. Tahini is a velvety, luscious paste, with a delightfully nutty flavor derived from ground sesame seeds. We love it, here and beyond.

I often serve hummus with olive oil, paprika + za’atar. In this recipe a Persian-ish twist with dried mint, paprika + sesame seeds as a nod to the tahini inside. Feel free to get creative here: Crispy chickpeas. Mushrooms + thyme. Herby Schug. Pine nuts, preserved lemon + parsley. Olives + feta… and so on.

Ultimately hummus is wonderful as is — all you need is warm bread to swipe and grab the creamy goodness in a generous bite.

Ingredients —

1 ½ cups cooked chickpeas, or a 15-ounces can chickpeas, rinsed and drained
Juice from 1 – 2 lemons, adjust to taste
1-2 medium garlic clove, finely chopped and mellowed in lemon juice
3/4 cup excellent quality tahini (i.e. Soom Foods or Seed & Mill)
4 tablespoons ice water, more as needed
½ teaspoon ground cumin
Salt & Pepper to taste

Toppings (optional)
Drizzle of high quality olive oil, a sprinkle or two of paprika, 2-3 pinches of crushed dried mint.



Preparation —

Chop garlic very finely and smash into a paste using the tip of a knife. Then place garlic paste in a small bowl and cover with enough lemon juice to submerge. Let mixture rest so the garlic flavor can mellow — approximately 10 minutes.

In a food processor or high-powered blender, add all of the ingredients and blend until the mixture is thick and creamy – about 1-2 minutes.

Scrape down any tahini stuck to the sides and bottom of the processor as necessary. Then taste, and adjust as desired — I almost always adjust the salt and lemon juice to achieve the most balanced flavor.

Scrape down the sides of the food processor again, and blend until the mixture is ultra smooth and creamy. Add more ice water by the tablespoon if necessary for creamy texture and desired consistency.

Spread the hummus on a plate. Using the back of a spoon create “swoosh” patterns or channels for the toppings to spread across. Top with garnishes of choice, and serve with warm pita, crackers or raw chopped vegetables such as bell peppers, cucumbers and carrots.

Savory Onion Omelette

Savory Onion Omelette

Comments 0 Comment

Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at brunch.

The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of flavor with briney delight, but the omelette is just as wonderful without cheese.

Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.

Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.

There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…

Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!


Ingredients-

1 tablespoon extra virgin olive oil
1/2 large red onion, thinly sliced
3 eggs, whisked
1-2 inch cube feta cheese, crumble (optional)
Chopped fresh parsley, basil, or chives for garnish (optional)
Sea salt and black pepper to taste


Preparation-
*Video demonstration found here.

Heat olive oil to medium-high in a skillet, preferably nonstick.

As olive oil begins to shimmer in the pan, add onions and saute 3-4 minutes until slightly caramelized, stirring often to brown evenly.

While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.

Add eggs to onions in the skillet, season with salt and lower heat to medium-low.

Gently push the egg from the outer edges of the skillet towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan. Tilt pan if necessary to force liquid egg to the outer edges of pan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness.

Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs.

Turn heat off and top eggs with a black pepper, feta and herbs if using. If not using feta, season with more salt according to taste.

Immediately serve to a plate and enjoy!

Joyous & Jammy, Honey Soft-Boiled Eggs

Joyous & Jammy, Honey Soft-Boiled Eggs

Comments 0 Comment

Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I couldn’t agree more.

There are endless ways to prepare an egg but soft-boiled is my favorite. They are lucious, delicious and satisfying. In my fool-proof recipe below, you’ll see anyone can make them in exactly 6 minutes.

As for the wonders of this phenomenal simple pleasure, I wasn’t sure how to articulate my thoughts so I asked ChatGPT “why are soft-boiled eggs so darn delicious?”

The 5 reasons it gave are listed below. Turns out, I agree 100% with the Chatbot too!

I’d only add, cooking an egg is an art form, taking on the unique characteristics of the maker and the ingredients which you ultimately marry it with ~

  1. Textural appeal: A delicate and silky texture that is appealing to many. The whites are cooked enough to hold together, but the yolk remains runny, creating a creamy, rich consistency that is satisfying.

  2. Flavor: Eggs are a good source of protein and have a unique flavor profile that many enjoy. The runny yolk has a richer flavor than a hard-boiled egg, and the whites are slightly sweet and savory.

  3. Versatility: Soft-boiled eggs can be enjoyed on their own, as a topping for toast, or a component of various dishes. This versatility makes them a popular choice for breakfast, brunch, or a snack.

  4. Childhood associations: For many people, soft-boiled eggs evoke nostalgic memories of childhood breakfasts and special occasions. This emotional connection can contribute to their appeal.

  5. Overall, the combination of texture, flavor, versatility, and emotional associations makes soft-boiled eggs a delicious and popular food item.

Ingredients —

2-6 large eggs
Approximately 3 cups water (it’s ok if eggs are not fully submerged)
A pinch or two of flakey sea salt
Freshly ground black pepper (optional)

Preparation –

  1. Bring water to a boil in a saucepan with a lid over medium-high heat.
  2. One egg at a time, gently lower eggs into the water, being careful to avoid cracking the eggs.
  3. Cover the pan and cook for exactly 6 minutes, adjusting the burner to maintain a boil.
  4. Using a spoon, transfer the eggs immediately into an ice bath of water and ice cubes to stop further cooking. Let eggs chill until just slightly warm, about 2 minutes.
  5. Gently crack the bottom of the egg and peel, starting from the wide bottom end, which contains the air pocket.
  6. Cut in half or quarters, sprinkle with flakey sea salt and freshly ground black pepper and enjoy!

Curried Lentils with Kale, Ginger and Spices

Curried Lentils with Kale, Ginger and Spices

Comments 0 Comment

Fall is flirting with us and slightly cooler evenings summon cravings for cozy dinners. There is still time to enjoy heirloom tomatoes and summer bounties ripe with flavor from the local farmer’s markets- but a hearty pot of curried lentils is a delightfully delicious and vegetarian dinner any time of year.

Lentils are a versatile blank canvas to build flavor upon. Here, creamy coconut milk, copious amounts of ginger and a medley of aromatic spices adorn the lentils. A nutritious and fragrant one-pot wonder perfumed by coriander, cumin and turmeric, and dramatized by heat from cayenne pepper and ginger, all of which is somewhat mellowed out by the handfuls of fresh kale added at the end. All of these flavors harmoniously come together in the luscious and slightly sweet coconut milk for a satisfying meal. It’s a forgiving recipe so feel free to play with your favorite spices, adjust the heat levels and substitute kale with spinach.

~Tip:

*This recipe holds up well for 2-3 days in the fridge hence why the big-batch volume. It feeds 6-8 servings so feel free to cut the recipe in half for smaller portions. But the leftovers are even better the next day so we recommend making a full pot and enjoying it for several days.

* The recipe uses 2 different kinds of lentils for added texture. Green lentils have a harder exterior and take longer to cook but hold their shape better. Brown lentils are softer and will become more mashed during cooking. You can use either individually, or combine as the recipe indicates for textural contrast. Just make sure you cook long enough so the green lentils have cooked through.

Ingredients-

2 tablespoons olive oil, plus more if needed
1 large yellow onion, chopped
6-8 garlic cloves, minced
4-6 inch ginger knob, finely chopped
1 tablespoon brown mustard seeds
1 tablespoon ground turmeric
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon cayenne pepper, adjust to taste
1 cup brown lentils
1 cup green lentils
8 cups water
2-3 bay leaves
1-2 small red chilies, finely chopped (optional)
1, 13.5-ounce can unsweetened coconut milk
5-6 full handfuls roughly chopped kale, or spinach
Juice of 1 lemon
1 teaspoon sea salt, plus more if needed
Fresh ground black pepper to taste
Fresh Cilantro for garnish (optional)
Kefir or Greek Yogurt for serving (optional)

Preparation-

  1. Heat 2 tablespoons olive oil in a large pot over medium heat, stirring occasionally for 2-3 minutes until fragrant.
  2. Add the garlic and ginger, season with salt and pepper and saute for another 2-3 minutes until onion has softened and is just beginning to color. Add more oil if needed an lower the heat to ensure garlic doesn’t burn.
  3. Stir in the mustard seeds, turmeric, coriander, cumin and cayenne pepper. Cook, stirring often, until fragrant, about 1 minute.
  4. Add the lentils, water, chili pepper, bay leaves and 1 teaspoon salt, then bring to a gentle boil.
  5. Reduce to medium-low, cover and simmer, stirring occasionally, until the lentils have cooked through and most of the water has evaporated, about 30-40 minutes.
  6. Once the lentils have cooked add the coconut milk and mix to combine. Follow by adding the kale to the pot. It may seem like a lot but the kale will whilt down quickly.
  7. Season with lemon juice, more salt and pepper, adjusting to taste as desired.
  8. Served with fresh cilantro and a drizzle of kefir and olive oil, if using, and enjoy.


Garlicky Green Beans with Crunchy Almonds

Garlicky Green Beans with Crunchy Almonds

Comments 0 Comment

Perhaps one of the simplest recipes on my Thanksgiving menu, this tasty vegetarian side dish is on rotation when I need something light to complement more decadent dishes. Bright blanched beans, highlighted by garlicky and crunchy golden almonds.

You quickly sauté chopped garlic in olive oil, infusing the olive oil with heavenly garlic aroma. Then add the chopped almonds, roast for a few minutes until golden, then pour the entire mixture over the blanched beans. Voila! A few ingredients, awesome flavor and a much lighter way to enjoy green beans for Thanksgiving, or any meal at all.

These beans are also a wonderful compliment to a classic roasted chicken or salmon for easy dinners.

Ingredients

3 tablespoons extra-virgin olive oil
3-4 garlic cloves, minced
1/2 – 3/4 cup roasted almonds, roughly chopped
1 ½ – 2 pounds green beans, trimmed
Flakey sea salt

Preparation

Bring a large pot of salted water to a boil, on the side fill a large bowl with ice water.
Boil beans until for 3-4 minutes until tender but still crisp and bright green, careful to avoid overcooking.
Immediately after plunge beans into ice water to stop cooking further.
Immediately after the beans have cooled, remove from the ice bath and drain in a colander.

While beans drain, heat olive oil over medium heat in a large skillet.
Add garlic and stir quickly to avoid burning, until fragrant for about 30 seconds – infusing the olive oil with the garlic.
Add almonds to garlic-oil mixture and cook for a few minutes until evenly coated.
Plate the beans in serving platter, then pour olive oil-garlic-almond mixture over the beans.
Season with flakey sea salt and serve immediately.

Note~ For a nut free alternative, you can skip the nuts and simply dress the beans with the garlic infused olive oil and a splash of fresh lemon juice.


Pomegranate Lacquered Whole Branzino with Za’atar

Pomegranate Lacquered Whole Branzino with Za’atar

Comments 0 Comment

I have fond childhood memories of eating whole fish on family vacations in the lush areas of Northern Iran near the Caspian sea. Seafood was abundant, especially trout and whitefish (ghezel ala), often fried whole. The appetizing aroma of crispy fried trout mingling with the salt-kissed ocean air was delightful. The seafood was fresh, prepared simply with herbs and garlic, and at times with a squeeze of Seville orange (Naarenj). Fresh fish, aromatic herbs, uncomplicated, delicious. The flavor memories of these relaxed summer outings co-mingle with recollections of happy weekend road trips, lush orchard picnics, and river-side camp sites where the sound of the rumbling stream was as lovely as the family banter. Often, a whole watermelon was placed in nearby streams to keep it cool for post meal consumption. This specific memory of a watermelon floating in water is filed under the enchanting simple moments of life that make you smile (photo below).

The golden whitefish were often accompanied by pickles (torshi), and steamed buttery rice, but the fish was the highlight. Enticing flavors, only second to the pleasant breeze and ruby red geraniums ubiquitous to the seaside villas we inhabited. These casual family moments by the sea and lighthearted afternoons in the sun colored my childhood with happiness and delight.

This recipe is my homage to those memories. I bake not fry the fish and incorporate another favorite northern Iranian ingredient: pomegranate. Savory zaatar and olive oil are added for a rustic but elegant dish. Baked, light and flakey whole fish is an enjoyable way to experience seafood — by the sea or in our urban kitchen, wherever we may be.

The recipe comes together quickly in about 30 minutes. Golden olive oil brings all the flavors together and the sweetness of the pomegranate molasses lacquers while cooking creating a magical sweet and sour and savory flavor combination.

You can skip the pomegranate and za’atar and simply dress the fish with olive oil while stuffing the cavity with lemons, a clove of garlic and herbs (say rosemary or thyme). Whatever you put in the cavity perfumes the entire fish while cooking.

Ingredients

2 whole fish, like branzino or black bass, roughly 1 pounds each, cleaned and gutted by the fish market
1/3 cup olive oil
2 tablespoons pomegranate molasses
1 teaspoon zaatar (adjust to taste)
Lemon
Salt and pepper to taste


Preparation

Preheat oven to 400°F.

Using a sharp knife, make four diagonal, parallel slashes on each side of the fish, scoring the skin.

Using a brush or your fingers, rub olive oil, enough to fully coat the flesh and the skin on the inside and outside of the fish, then season inside and out with salt and pepper.

In a bowl, add the remaining olive oil with the pomegranate molasses and zaatar, whisking rapidly until combined.

Cover the inside and outside of the fish with the pomegranate mixture, reserving a small amount, about a quarter for serving. Place fish in a roasting pan- ensuring the fish are not touching and the pan is not crowded.

Roast fish for about 30 minutes or until cooked through. Cooking time can vary due to fish size. Cook until the skin is browned and the flesh is opaque.

Place fish in a serving plate and drizzle with remaining pomegranate–olive oil mixture. Balance sweetness developed while cooking with a  splash of fresh lemon juice and enjoy immediately.  

~Tip~
Preparing a whole fish may seem intimidating but it’s not as difficult as it seems. Cooking a fish whole results in more flavor from the skin and the bones. Just make sure the fish is fresh. The eyes should be clear and the fish should look shiny, not dull in color. And as always with selecting any fish, it should smell like the ocean and not “fishy.”

* Persian tradition of cooling watermelons in a stream while picnicking.

Musical Inspiration – Mah O Mahi (The Fish and The Moon), Hojat Ashrafzadeh

Holding on to Summer, for just a bit longer…

Holding on to Summer, for just a bit longer…

Comments 0 Comment

The Harvest Moon was magnificent in New York last night- signaling the official arrival of Fall with the Autumnal Equinox arriving in 1 Day, 4 Hours and 42 Minutes from now- marking the end of summer.

But I’m not ready for pumpkin spiced lattes quite yet. Don’t get me wrong, I love Autumn and live for the color and beauty that will soon serenade us. But this year, there’s a desire to hold on to summer, just a bit longer.

After months indoors and away from loved ones earlier in the year, outdoor gatherings were more special this summer. Aside from a fondness for grilling and backyard soirees, I love the simple joys of the summer- including the garden erupting with color. After June’s blooms and July’s long days, the garden’s glory in the month of August was, exactly that, glorious.

The roses perfumed the oasis. The hydrangeas courted the bumble bees, and the marigolds echoed the scent of the earth while murmuring the colors of the sun. And amidst the garden’s complete unawareness of a global pandemic, we were able to come together. In backyards and parks and beaches, slightly less weary of the difficulties brought on by the crisis. Summer is synonymous with joy… this summer we went into it with hopes it would be better than the last and looked forward to reuniting with friends and family. And of course, we shared delectable meals together.

The gatherings were smaller, but the flavors were big none the less. From beautiful salads with fresh herbs, to gorgeous grilled vegetables or citrusy seafood served with chilled wine and casual elegance. There were times we deferred to a classic American burger too, but whatever we ate, we enjoyed it together and felt alive again.

Savory Salmon with Herbs, Sweet Rainbow Grilled Vegetables, Refreshing Watermelon and Feta Salad, and Roasted Zucchini Salad with Parmesan and Balsamic Greens are a few favorite recipes which capture the ethos of summer.

And while Autumn may be 1 Day, 4 Hours and now 32 Minutes away, we can capture the spirit of summer at any time by making these recipes and remembering fondly the smiling faces we shared them with once upon a summer.

Summer is casual so big doesn’t mean complicated, rather bold flavors highlighting the flavors of the season prepared along with family favorites.

Savory Salmon with Fresh Herbs

Rainbow Grilled Vegetable Platter

Roasted Zucchini Salad with Parmesan and Balsamic greens

Watermelon Feta Salad

Fresh Mint and Basil from the Garden
The Ever-Ethereal Knockout Roses
French Lavender adored by Bumble Bees & Butterflies
Lavender + Mint Iced Tea
Golden Marigolds with their heavenly earthy scent

Musical Inspiration: “Harvest Moon” by Neil Young

Roasted Zucchini Salad with Parmesan and Balsamic Greens

Roasted Zucchini Salad with Parmesan and Balsamic Greens

Comments 0 Comment

Sweet grilled zucchini is a delight and while wonderful on its own or as a side dish, on this salad it holds the starring role. It’s simple to make, healthy and qiuet delicious once caramelized after roasting.

Ingredients

2 large zucchini, sliced in 1/2 inch thick, 4 inch long pieces

1 Tablespoon extra virgin olive oil, plus more for serving

4 cups fresh arugula

Good quality Parmesan cheese

A handful of fresh mint

3-4 radish, thinly sliced

1 Tablespoon good quality Italian balsamic vinegar

Salt and pepper to taste

Preparation

Preheat oven to 425 degrees

Slice zucchini and dress with olive oil, salt, pepper, mixing to coat evenly

Arrange zucchini slices on a baking sheet, taking care not to overlap them (this will cause them to steam instead of getting golden brown).

Roast until the zucchini is tender and nicely browned and caramelized, 13 to 15 minutes.

Remove from the oven and let cool while you assemble the salad.

In a large serving plate, spread the arugula and some fresh torn mint leaves. Drizzle greens with olive oil and sprinkle with salt.

Layer cooked zucchini, shaved parmesan cheese, radish. You can also add or substitute crumbled feta or ricotta cheese.

Drizzle the salad with more olive oil and balsamic vinegar and season to taste with salt and fresh cracked black pepper.

Garnish with more mint leaves and serve.

Rainbow Grilled Vegetables

Rainbow Grilled Vegetables

Comments 0 Comment

Grilled veggies are a delight with minimal preparation. All you need is fresh vegetables, good olive oil and salt and pepper. To take flavors to another level, add balsamic vinegar and fresh herbs to the marinade. Basil and rosemary work particularly nicely.

Simply prepare your favorite vegetables into sizes that are easy to grill and place in a bowel. Ad olive oil, balsamic vinegar and chopped fresh herbs and season with salt and pepper.

Grill until tender, brushing with the marinade as you cook the veggies. That’s it! For presentation sake, I went with these vegetables to achieve the rainbow effect. But feel free to make this your own by trying different vegetables and herbs. Grilled zucchini is wonderful! Portobello mushrooms are a nice vegetarian alternative to burgers. Grilled eggplant has summer written all over it, only second to sweet summer corn. And grilled lemons are just wonderful squeezed on anything. Easy, fund, healthy and delicious.

Ingredients

2 large zucchini or yellow squash, sliced to 1/2 inch pieces

2 red bell peppers, seeded and halved

1 bunch asparagus, trimmed

4 large carrots, cut in 3-4 inch long pieces

1 red onion, quartered

1/4 cup olive oil

4 tablespoons balsamic vinegar

A handful of fresh basil or rosemary, finely chopped

Preparation

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).

Place the vegetables in a large bowel, add olive oil, balsamic vinegar and herbs.

Season with salt and pepper and mix to incorporate marinade throughout.

Working in batches, grill the vegetables until tender and lightly charred, about 8 minutes for the bell peppers, yellow squash, zucchini, eggplant, mushrooms, carrots and onions; 4 minutes for the asparagus and green onions.

Drizzle vegetables with remaining marinade at the bottom of the bowl, arrange on a platter and serve warm or at room temperate.

Enjoy!

Gorgeous Grilled Zucchini, sweet and oh so savory.
Sweet Summer Corn simply grilled with salt.
Grilled Onions with a lovely char.