Spicy corn chowder 

I’m sorry that I don’t have a better pic of this corn chowder, but the adults went out for a late summer early evening walk…and this is what we came home to find. Two teenage boys=8 servings (plus BLTs). 

Oh well. It’s healthy, using a ton of late summer ingredients. In fact, only the chicken broth and cream didn’t come from our CSA farm share. The corn and potatoes are absolutely delicious right now!
Btw, The technique that I use to roast peppers is to hold it over the flame of my gas stove top burner (this is a good time to brag about the BTUs you’ve got;) and then when fully blackened, place in a ziplock for 10 min. This makes it easier to scrape off the blistered skin, and dice. Handle with care to avoid burns and of course play with fire inside at your own risk. 

Spicy corn chowder 

  • 1 jalapeño, roasted, seeded and finely diced
  • 3 tbsp unsalted butter
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 yukon potatoes, diced
  • 6 ears corn, kernels sliced off
  • 4c chicken broth
  • 2/3c half and half (or milk or skip)
  • Salt to taste

Saute onion in butter til translucent, about 5 min. Add garlic and jalapeño and cook another 3 min on low. Add potato and continue cooking, add corn, saute until potatoes start to brown and corn is bright yellow, about 5 min. Season with salt. Add chicken broth, simmer 20-30 minutes until potatoes are soft and soup begins to thicken. Add half and half. Purée about half of soup with hand blender, leaving some chunks. Do not leave unattended with hungry boys. 

Swimmer soup

Pasta pasta pasta.

Make ahead, heat and eat quickly.


This isn’t gourmet living, but it works as an easy weeknight meal or on those days when we’re all eating at different times.

Just remember to tell the 16-year-old after swim practice that the container serves 4 (is not his alone!)

Swimmer soup

  • 1 lb ground Italian sausage (we prefer hot)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 28 oz can diced tomatoes
  • 28 oz can tomato sauce
  • 28 oz water
  • 2 c chicken broth
  • 1/2 lb pasta shells
  • 1 tsp oregano
  • 1 tsp basil
  • Salt, pepper and crushed red pepper to taste

Saute meat until cooked through, drain fat. Add onion and cook 2-3 min, add garlic and cook another minute. Add tomatoes, sauce, water and broth, bring to simmer, add pasta and herbs. Cook 15-20 min on low until noodles are tender. Top with mozzarella or parmesan.


Soup’s on!

I am particularly proud of these 2 recipes because they are what my grandmother would call ‘resourceful’. Meaning, they made use of some random stuff in the fridge, almost all of it from our CSA share. It’s my favorite kind of cooking–nothing wasted!

Summer corn chowder

3 tbsp butter

3 ears corn, kernels cut off

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 jalapeno, roasted and chopped

1 onion

4 small red potatoes, diced

4 cups chicken broth

1/2 c half and half

Salt and pepper

Roast the jalapeno, then sweat it in a paper or plastic bag, remove blackened skin, seeds and membrane, dice. Saute the onion, carrots and celery in butter until soft, about 5 min. Add jalapeno, garlic and saute another minute. Add diced potatoes and corn. Add broth and simmer for 20 minutes until potatoes are soft. Add half and half (or cream or milk to adjust fat levels). Season with salt and pepper to taste. Puree with a hand blender some, but not all, of the soup, if a smoother texture is desired.

Cold cucumber soup

3 cucumbers, peeled, seeded and chopped

3 green onions rough chopped

1 clove garlic

6oz plain greek yogurt

1/2 c light sour cream

1/4c or a rough handful each of parsley and mint

juice of 1/2 lemon


Puree all of it in a blender or food processor. Chill 2 hours.

Photo Aug 15, 4 10 21 PM Photo Aug 09, 12 54 56 PM

Eat your spinach! (and other green stuff)

Honestly, it takes some effort to try some of these CSA vegetables, especially the bitter greens. If they didn’t arrive each week in a box that I’d already paid for, I might be tempted to never try kale, swiss chard, escarole, mustard greens or turnip greens.

But, they do, so here we are 🙂

This pasta with sausage and escarole featured in our CSA newsletter went over well with the boys! I was surprised that the escarole held up well when cooked–not bitter, just enough tang to give the pasta some crunch and a bright pop of green. A definite make again.

I also have a basic vegetable soup recipe that is my personal favorite because it’s quick and super low fat. Admittedly, I am probably the only one in the house that loves it, but it’s a great way to use miscellaneous vegetables anytime of year. This week, I threw in the swiss chard, turnips and carrots. The secret ingredient is anchovy paste, which gives the vegetable stock an umami depth of flavor (This is why I like it, but younger palates might not — skip it for picky eaters). Photo Jul 07, 1 12 16 PM

Umami vegetable soup

8cups stock (vegetable or chicken)

3 tbsp olive oil

4 cloves garlic, minced

1 tbsp chopped rosemary

1tsp anchovy paste

1 bunch swiss chard, stems removed, leaves chopped

1 can cannellini beans, drained and rinsed

Heat olive oil, saute garlic for 30 sec, add anchovy paste and rosemary, stir to combine, add stock, bring to simmer, add swiss chard, lower heat, add cannellini beans, simmer 10-15 minutes until heated. Season with salt and pepper. Top with parmesan cheese and more olive oil if desired.

PS I couldn’t resist sharing this pic of Alec finishing off the homemade chocolate velvet ice cream last week at the lake. Yes, that’s a quart size container! Photo Jul 04, 8 01 51 PM