brush with pesto. Sprinkle with sea salt and pepper if desired and serve hot.


Brown Rice Summer


Pesto Grilled Corn on the Cob


A pesto-packed twist on a backyard party classic, grilling corn in its husk yields tender kernels and a delectable natural sweetness.


Yields 6 servings 6 ears unhusked corn Pesto


Tbsp lemon juice 1 tsp sea salt


/2


1 cup packed basil leaves 1 clove garlic 2 Tbsp pine nuts 11


1 tsp freshly ground black pepper 6 Tbsp olive oil


1. Oil grill and preheat to medium high. 2. Fill a large bowl with cold water.


3. Keeping the husks attached at the base, peel back the husks of each cob and remove the silk. Cover the cobs again with the husk.


4. Soak the corncobs in cold water for 5 to 10 minutes to prevent husks from charring too quickly.


5. In a food processor, place basil, garlic, pine nuts, lemon juice, salt and pepper and chop in pulses for maxi- mum mixing. With the motor running, slowly drizzle in olive oil. Set aside.


6. Place corn, covered in its husk on the grill. Cook for 3 to 4 minutes on each side. Remove from the grill, let it cool enough to touch and then remove husks. Return to grill and cook, turning to lightly char all sides, for an addition- al 5 to 7 minutes total.


7. Remove from grill and generously 38 Collier/Lee Counties


Succotash Pasta Salad This festive summer pasta medley is a great picnic food. Brown rice pasta is a tasty, gluten-free alternative to tradi- tional wheat pasta and full of whole- grain goodness.


Yields 6 to 8 servings


1 lb brown rice pasta—elbow, penne or rotini shape


4 Tbsp olive oil; divide into two equal portions


1 cup chopped red onion 1 large clove garlic, minced 4 ears corn, kernels cut off (2 to 21


/2 cups)


3 cups cherry tomatoes, cut in half 2 cups frozen shelled edamame, thawed


cup chopped parsley leaves 1 Tbsp lemon juice


1/4


Sea salt and freshly ground black pepper to taste


1. Bring a large pot of salted water to a rolling boil. Add pasta and stir. Cook until firm to the bite, al dente, accord- ing to the directions on the package. Be careful not to overcook the pasta, as it will become mushy. Drain in a colander, rinse and drain again. Driz- zle with a touch of olive oil to prevent sticking and let cool in the colander, stirring occasionally.


2. Heat up a large skillet to medium hot. Add 2 tablespoons olive oil, onion and pinch of salt and sauté, stirring occasion- ally until translucent, about 5 minutes. Add garlic and cook, stirring occasion- ally, until fragrant, about 1 minute. Add corn, tomatoes and edamame, and stir to combine. Reduce heat to medium- low, cover and cook until corn is tender, stirring occasionally, about 10 to 15 minutes. Remove from heat.


3. In a large bowl, place pasta, veg- etable mixture and parsley and mix to combine. Add remaining 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Let cool, then place in the fridge to chill.


swfl.naturalawakeningsmag.com


Napa Cabbage Asian Slaw This colorful, Asian-inspired slaw is fresh, flavorful and a great comple- ment to grilled foods and summer feasts. Almond butter in the dressing lends a light creaminess and scallions, ginger and garlic create a savory, spicy triumph of taste.


Yields 4 to 6 servings Dressing


3 Tbsp olive oil 3 Tbsp rice vinegar 2 Tbsp almond butter 11


/2 Tbsp soy sauce


1 Tbsp minced peeled fresh ginger 1 clove garlic, minced 1 Tbsp maple syrup or honey


1 tsp bottled toasted sesame oil 1


/4 tsp dried chili flakes (optional)


4 cups thinly sliced Napa cabbage 4 scallions, thinly sliced 1 medium carrot, shredded 1 red bell pepper, cut into matchstick strips


1 cup thinly sliced snow peas Sea salt and freshly ground black pepper to taste


1. In a small bowl, whisk together olive oil, rice vinegar, almond butter, soy sauce, ginger, garlic, maple syrup or honey, sesame oil and chili flakes (if desired). Dressing can be made up to one day ahead. Let come to room tem- perature before tossing and serving.


2. In a large bowl, mix together Napa cabbage, scallions, carrot, bell pepper and snow peas. Add dressing and toss to thoroughly coat. Season to taste with salt and pepper. Let stand 15 minutes before serving for flavors to develop.


Fruit Skewers


Fresh, ripe summer fruit is a perfect, simple dessert, and serving it on skew- ers brings a bit more fun and pizzazz to backyard and picnic parties.


Yields 6 servings


6 cups fresh fruit chunks—peaches, plums, strawberries, cantaloupe, watermelon, grapes


photo by Stephen Gray Blancett


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