serving the Mexican Caviar. The result will be pink and kind of creamy. Add remaining ingredients to dressing and mix together gently. Serve with tortilla chips.


Homemade Mexicorn


1½ tablespoons olive oil 2 cups of fresh or frozen corn kernels ¼ cup red bell pepper - diced ¼ cup green bell pepper - diced ¼ cup red onion - diced ½ teaspoon salt ½ teaspoon pepper a pinch of cumin 1 teaspoon lime juice 3 tablespoons fresh cilantro - chopped Heat olive oil in a large skillet over


medium heat. Add corn, bell peppers, red onion, salt, pepper, cumin, and lime juice. Cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes. Remove from heat and toss with cilantro.


Christine’s South of France Tomato Soup


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Sheryl Alfson & Greg Kerkof's beautiful Monk 50 “Tocatta”, 25 years in the making with its newly installed custom PTR spar and rig


generous ½ teaspoon dried basil generous ½ teaspoon fennel seeds generous ½ teaspoon dried oregano generous ½ teaspoon dried thyme good-tasting extra virgin olive oil 3 medium onions - finely chopped salt and fresh ground black pepper 3 large garlic cloves - minced generous ¼ cup tomato paste ⅓ cup dry vermouth 2 lbs good tasting fresh tomatoes (not Romas) - peeled, seeded and chopped, or one 28 oz can of whole tomatoes with their liquid, crushed. I use a can of Muir Glen crushed tomatoes with basil. It is so much easier and works fine. *2 14oz cans of chicken or vegetable broth *⅔ cup water *I substitute almost one box of Pacifica chicken or veggie stock ¼ teaspoon ground cinnamon to taste 4oz goat cheese Combine herbs in a small cup, crush


Photo by Sheryl Alfson (360) 385-6330


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48° NORTH, JULY 2010 PAGE 40


them lightly until they become fragrant. Film the bottom of a 6-quart pot with olive oil. Heat over med-high heat, stir in onions, season with salt and pepper, and cook, stirring often, until onions are golden brown, 5-8 minutes. Add herbs and garlic, cook until their aromas open up, about 30 seconds. Blend in tomato paste until there are no lumps, add vermouth and tomatoes, boil 2 minutes.


Kathy’s Tuna Salad Polynesian for Two


8oz can chunk pineapple - drained (I've used fresh) 6½ oz can water-packed albacore tuna - drained and flaked ¼ cup sliced celery 1 small banana - sliced ⅓ cup mayonnaise ⅛ to ¼ teaspoon curry powder lettuce for two fresh fruit and melon wedges macadamia nuts or pecans - chopped In a medium bowl, combine


pineapple, tuna, celery, banana, mayonnaise and curry powder; toss lightly. Place lettuce on individual serving plates; mound tuna mixture on center of lettuce. Arrange fresh fruit and melon wedges around mounded mixtures. Sprinkle with chopped nuts. Serves 2.


Lisa’s Fresh Tomato-Herbed Pasta Serve warm or cold, as a main dish or


side, and in the summer when tomatoes and fresh herbs are at their best! I like to add fresh parmesan shavings on the side. 1½ lbs ripe tomatoes - seeded & diced 1 tablespoon chopped fresh sage 1 lb. spahettini (thinnest spaghetti) 3 tablespoons chopped fresh basil 1 tablespoon chopped fresh mint ⅓ cup extra virgin olive oil 3 tablespoons chopped parsley 3 teaspoons chopped fresh rosemary salt & fresh ground black pepper to taste


Place tomatoes and herbs in a large


heat proof bowl. Cook pasta until al dente as directed. When pasta is done, heat olive oil in a small saucepan on high heat until oil is smoking hot. Pour hot oil over the tomatoes and herbs. The oil should be hot enough to sizzle as it hits the contents of the bowl. Toss with salt & black pepper to taste. Serves 4-6.


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SPCZ on passage from the Cook Islands to Samoa via Niue and Tonga. Details on www.mahina.com


Stir in broth, adjust heat to a light bubble and cover pot. Cook 20 minutes. Blend in cinnamon and taste the soup for seasoning. Serve in bowls topped with crumbled goat cheese.


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