Pasta Salad w/Tomatoes, Corn & Basil
adapted from a 'Bon Appetit' recipe
serves 4 - 6
 

5 tbsp. olive oil, divided
5 tbsp. red wine vinegar
1/2 C chopped fresh basil
2 lg. cloves garlic, peeled, chopped
kernels cut from 3 ears of corn (about 1 1/2 C), or can use thawed frozen corn
5-6 med/small tomatoes, chopped
8 oz. penne pasta, freshly cooked
1/2 C grated fresh parmesan cheese

Whisk 4 tbsp. of the oil with garlic, vinegar and basil. Heat 1 tbsp. of the oil in skillet over medium heat and saute the corn kernels 3 minutes or so. Combine corn with the dressing and remaining ingredients in a bowl, adding salt & pepper to taste. Toss well to blend. Serve room temperature or chilled, whichever you prefer.
 

Gingered Beets
from  'Greene on Greens', by Bert Greene
serves 4

1 1/2 lbs. small beets, trimmed
1/3 C seedless raisins
2 tbsp. unsalted butter
1 1/2 tsp. minced fresh ginger root
1 tbsp. sugar
1 tsp. red wine vinegar
1 tsp. finely slivered lime peel

Place beets in a saucepan; cover with cold unsalted water. Heat slowly to boiling; reduce the heat. Simmer, uncovered, until barely tender, about 25 minutes. Remove just enough beet liquid to cover the raisins in a small bowl. Let them stand 10 minutes. Meanwhile, drain the beets under cold water. Remove the skins and cut beets into slices; reserve. Drain the raisins; reserve. Melt the butter in a large skillet over medium-low heat. Stir in the ginger; cook 5 minutes. Add the beets and raisins, the sugar and the vinegar.  Cook until warmed through; sprinkle with the lime peel.