3 ears corn, husked, kernels cut off (to get a plentiful 2 cups)
4-5 tomatillos, cut into dice the size of a corn kernel (to make about 1 cup)
1 red onion, finely diced
1 large or 2 medium tomatoes, seeded and finely diced
1 or 2 jalapeno or other chiles, finely chopped
1/3 cup of roughly chopped coriander
salt, and pepper
juice of 1 lime or lemon

Once corn kernels are cut from the cobs, place a saucepan large enough to accommodate all of the corn over high heat. Place the corn in the hot pan and continue to dry roast it. Occasionally stir the kernels when they start to get dark brown or blacken. Cook for 5-10 minutes until the majority of kernels are brown or lightly blackened. Place in a large bowl. Add in the cut tomatillos, tomatoes, red onion, chile, coriander. Mix well. Season with salt, pepper and the juice of the lime. Adjust seasoning accordingly.

Serve this salsa with any type of grilled poultry or fish. If mixed with some type of grain or pulse (such as black beans or chickpeas) this could also be a nice salad (with a teaspoon or so of ground cumin and a few tablespoons of canola oil added to the salsa).

2 cups of fine green beans, ends trimmed and cut into 1 ½ inch pieces
1 ½ cups carrots, peeled and cut thinly on a diagonal (about 2 or 3 red, yellow or orange carrots)
2 shallots, peeled, finely diced
2 tbsp. cider vinegar
5 tbsp. canola oil
salt and pepper
3 tbsp. finely chopped tarragon
¼ cup of pumpkin seeds

Get another bowl of cold water ready. Cook the carrots for a minute or until just tender. Drain and immediately plunge into the cold water. Once cool, drain and mix with the beans. Place the shallots, vinegar, and canola oil in a bowl and mix to make a light vinaigrette. Season with salt and pepper. Add the chopped tarragon to the vegetables and dress the salad with some of the vinaigrette. Season with salt and pepper and adjust the tastes accordingly. Sprinkle the pumpkin seeds over the salad and serve as a side dish or light salad for a lunch.

2 tbsp. canola oil
3 tbsp. Mae Ploy brand Green curry paste
3 cups coconut milk (24 fl oz.)
4 kafir lime leaves, shredded
2 tbsp. fish sauce
2 fresh green chillies, finely chopped
1 tsp. brown sugar
1/3 cup chopped coriander
1/3 cup chopped thai or regular basil

½ cup carrots, peeled, and cut into small chunks
¾ green beans, ends trimmed, and cut in half
¾ cup patty pan sqaush, cut into sixths or eighths depending on size
6 fingerling potatoes cut in half lengthwise and then into inch chunks
1 tomato, seeded and cut into 8 to 10 bite size pieces (not too small so they don’t fall apart)
¾ cup any type of green roughly chopped (ie. beet greens, swiss chard or spinach)
1 cup of firm tofu chopped into inch cubes (optional)

Heat the oil and fry the curry paste over medium heat until it is fragrant. Add the coconut milk and stir until it comes to the boil, the lower the heat so it simmers.

Add the lime leaves, fish sauce and chilies and cook over low heat for about 5-10 minutes to let the flavours mingle. Add the potatoes and carrots and cook for between 5-10 minutes at a simmer. Add the patty pan squash and cook for another five minutes. Next add the tofu, green beans, and tomato chunks. Cook for another few minutes to make sure all is hot and ensuring that the potatoes are fully cooked.

Just before serving, stir in the sugar, coriander, and basil. Serve with steamed jasmine rice.