"Walk to pick it, run to cook it," was the mantra back in the days when corn turned starchy within hours of harvesting. New
varieties stay sweet and tender longer. Flavoring the ears here is a trio of seasoned salts.
Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates
the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like
flavor and is available at well-stocked specialty and natural food stores.
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV personality
Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with
bacon, but it's just as delicious without.
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do
you not screw it up?" Lett's answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper
and soffrito (an aromatic Italian mix of sautéed minced vegetables, usually used to flavor soups and sauces).
"I love lentils: They're packed with protein, very filling and a good source of iron," says Jill Donenfeld. Eat these stewy
lentils as a light lunch or serve alongside Donenfeld's roasted cauliflower with raisins.