The Magic Carpet

Serves 4

• 4 ears cleaned corn, lightly coated with olive oil
• 3 medium summer squash or zucchini
• 2 red or green jalapeno
• 1/4 cup picked cilantro leaves
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Preheat grill to medium heat. Place corn on grill, rotating until entire cobis slightly charred. Remove and let cool. Cut end off of squash and quarter lengthwise. With a chef’s knife remove seeds by carefully running the knife the length of each quarter. Slice squash strips on the bias creating half moon cuts and place in a large bowl. Using a serrated knife, remove corn from cob over the large bowl.

Slice jalapenos whole starting from the tip to create cylindrical cuts. When the knife reaches the seeds, stop.

Pour in olive oil and lemon juice and mix, adding salt and pepper to taste. Finish with Cilantro leaves.

Serves 4

1 cup wheat berries, presoaked for eight hours (if possible) and drained

1 small cucumber, peeled and cored to remove seeds, then diced

1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise

4 scallions, thinly sliced

1 cup tightly packed mint leaves

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

2 tablespoons salt, divided

Black pepper

1.2 cup crumbled feta

Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over hight heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.

Place the cucumber, tomatoes and scallions in a large bowl. Finely chop the parsley and mint together, and add them to the large bowl. Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice. Add remaining salt and pepper to taste and sprinkle feta over the tabbouleh to finish.

Serve at room temperature.

Serves 4

• 2 large ripe peaches
• 1/2 cup Cointreau
• 1/4 pomegranate molasses
• 1/2 cup water
• 1/4 cup shelled, toasted pistachios
• 4 scoops vanilla ice cream

Preheat grill to medium heat. Halve peaches by running a paring knife from the stem side around the peach along the seam. Remove pit with knife. Lightly rub peaches with olive oil and place on grill skin side up. Close grill and let cook for 3 minutes. Carefully flip peaches over and cook for one minute. Remove and set aside.

In a medium saucepan, combine Cointreau, molasses and water. Bring to boil then reduce to simmer for 8-10 minutes. Turn off heat and let cool.

With a chef’s knife, rough chop the pistachios and set aside.

To plate, place one peach half on a plate. Scoop vanilla ice cream next to it. Sprinkle pistachios over the ice cream and peach. To finish, spoon Cointreau drizzle over peach and ice cream.