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A Midwest feast… That’s very do-able on the East End of Long Island.


I’ve just returned from the Midwest where the corn was literally ”as high as an elephant’s eye.” And there is plenty of it! We ate grilled corn on the cob nearly every evening, as we do here on the East End.

My cousins, Judd and Tracey and I made this dinner using the vegetables from their garden. From a near by farm stand I bought corn and onions. In the afternoon we picked the cucumbers, green beans, ruby red tomatoes, little red peppers, and baby lettuce…then we proceeded to prep it all and cook.

First we grilled the corn in their husks, and then right before dinner, Tracey grilled the wild salmon. We toasted to our good fortune of fresh produce with a class of ice-cold Sauvignon Blanc. For dessert we ate fresh raspberries from the neighbors garden topped with heavy cream drizzled on top…Oh what a feast! Bon summer appetit!


Serves six

  • Olive oil for sautéing plus 1 to 2 tablespoons unsalted butter
  • 1 large white onion, chopped
  • 6 small red or yellow baby bell peppers, cored, seeded, and chopped
  • 7 to 8 ears of grilled corn on the cob, kernels cut off, and cobs discarded
  • Sea salt and freshly ground black pepper to taste
  • Pinch red pepper flakes
  • About 2 generous cups fresh green beans, stem ends removed, cut into 1-inch pieces, blanched and drained

To prepare:

In a large skillet over moderate heat, coat the bottom with oil, add butter and when the foam subsides, add onion and sauté until beginning to soften, about three minutes. Add peppers and cook, stirring until they begin to soften, about two to three minutes. Add corn, salt, and pepper, and red pepper flakes. Sauté until all the vegetables are tender, about three minutes. Add blanched beans; stir until they are hot and well mixed. Taste and adjust the seasonings. Transfer to a serving bowl and serve at once.


Serves six

  • 8 cups baby lettuces or Boston, red and green Bibb and romaine lettuces, washed, torn into bite sized pieces
  • 4 cucumbers, washed, ends trimmed and partially peeled, sliced
  • 1/2 medium white onion, thinly sliced
  • 4 medium tomatoes, washed, cored, and cut into bite-size pieces

For the dressing:

  • 1 tablespoon Dijon mustard
  • 1 teaspoon Hellman’s mayonnaise
  • 2 tablespoons red wine vinegar
  • Sea salt and freshly ground black pepper to taste
  • About 1/2 cup extra virgin olive oil
  • Chopped fresh herbs to taste, parsley, basil, dill, etc.

To prepare:

In a small bowl whisk together the mustard, mayonnaise, vinegar, salt, pepper, and slowly add the oil until blended. Taste, add herbs (if using) and adjust the seasonings and set aside.

In a large bowl, toss the lettuce, cucumbers, onion, and tomatoes together. Can be done ahead. Just before serving, drizzle only enough dressing to coat the salad, toss, and serve at once.


Serves six

  • Six, 4 to 5 ounce pieces of wild salmon fillet w/o skin
  • About 1/2 cup pesto sauce (see recipe below)
  • Olive oil for drizzling
  • Juice of one lemon for grilling
  • 2 lemons cut into wedges for garnish

To prepare:

Preheat the grill until the coals are white hot. Spread about one generous tablespoon of pesto sauce over the top of each fillet. Drizzle with olive oil, place on the grill, pesto side up, cover, and cook according to personal preference. (About six to eight minutes per inch of thickness.) Remove filets immediately and transfer to a warm platter. Garnish with lemon wedges for squeezing over the fish. Serve at once.

For the Pesto Sauce:

  • Makes about 2 cups of sauce
  • 1 large bunch basil leaves, tough stems discarded
  • 1 cup flat leaf parsley leaves, tough stems discarded
  • 3 large cloves garlic, minced
  • About 1/2 to 3/4 cup extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1/3 cup grated Parmesan Cheese
  • 1/4 cup toasted pine nuts

To prepare:

Working in the bowl of the food processor with stainless steel blade, add basil, parsley, and garlic and process until roughly chopped. Through the feeding tube, slowly add oil until finely chopped. Add cheese and pine nuts and chop until well mixed in. Add salt and pepper. Taste and adjust the seasonings. Can be done ahead, stored in the refrigerator for up to one week or frozen for up to one month.