CHARRED BROCCOLINI WITH OLIVES
Cut the florets off 2 bunches broccolini and cut the stems into
1½-inch pieces. Toss both with 1 thinly sliced red onion, ¼ cup
halved kalamata olives, 2 tablespoons olive oil, 1 teaspoon
kosher salt and a few grinds of pepper in a large bowl. Transfer
to a large sheet of heavy-duty foil; fold into a packet. Grill over
medium-high heat, flipping once, until lightly charred, 8 minutes.CORN FRITTERS
Whisk ¾ cup flour, 1 teaspoon kosher salt and ¼ teaspoon each
baking powder and pepper in a bowl. Whisk ½ cup milk and
2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn,
¼ cup each chopped cilantro and scallions, 1 chopped jalapeño
and the zest and juice of ½ lime. Cook ¼ cupfuls in a skillet with
olive oil, 2 minutes per side. Serve with Greek yogurt.
LEFT TO RIGHT, PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE. PHOTO: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.
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