Caramelized Corn

Time: About 30 minutes

4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
1 stick (4 ounces) unsalted butter
1/2 cup chopped fresh mint
Salt.

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Yield: 10 to 12 servings.

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I know it seems simply and easy enough but when I think of how many times we just boil ears of corn or (dirty little secret exposed here) heat threw some frozen corn....it's nice to remember that in only a few minutes we can still add a little flavor and flare to vegetables.

Roasted Cauliflower with Lemon Butter

I'm not a big fan of (overly) cooked vegetables. Creamed spinach is one of the least appetizing foods out there in my opinion. Even steamed veggies can sometimes go to long and then are just mush.

I prefer a little *snap* to my vegetables and one way that I love is to roast/bake them instead. You have control over how long you roast them for and even if the inside is soft the outside crisps up.

Roasted Cauliflower With Lemon Brown Butter and Sage Salt

Time: About 1 hour

1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon coarse salt, more for tossing
3 heads cauliflower, cut into florets
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated.

1. Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.

2. Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.

3. Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.

4. Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Yield: 10 to 12 servings.

Accordion potatoes with fresh rosemary

Accordion potatoes
Total time: 1 hour, 15 minutes
Servings: 6

6 baking potatoes, about 2 pounds total, scrubbed
2 tablespoons olive oil
1/2 tablespoon sea salt
1 bunch fresh rosemary
Shredded Cheddar cheese for sprinkling, optional

1. Heat the oven to 400 degrees.

2. Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.

3. Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.

4. For serving, remove the rosemary springs and replace with fresh ones, or sprinkle with shredded cheese.