Scallops and corn

One of my favorite flavors of late summer and early fall is sweet corn. Growing up every August and September my dad would pick some up at the farmstand near our house and we would grill out and eat corn on the cob savoring the summer and hoping it would never end.
I couldn't resist the heaping piles of sweet corn Nichols was selling at the Green City Market and also couldn't resist pairing it with scallops, bacon, and chilies.

Seared scallops with roasted sweet corn salsa, bacon grits, chili lime vinaigrette

Sweet Potato Gnocchi

with caramelized onions, toasted almonds, sage and sherry browned butter















Not pictured: The next incarnation of the dish included manchego cheese to round out the flavors.

Hors D'oeuvres

Wisconsin cheddar quiches, Nichols farm heirloom tomatoes


















Roasted italian style meatball with roasted heirloom tomato coulis, micro basil

Sour Cherries and Peaches

In july at the Green City Market both sour cherries and peaches are in season. My favorites are the peaches from Flaming Fury and sour cherries from Mick Klug. I brought a bunch home and played with them in my kitchen. I turned out one savory dish and two desserts.

Fennel brined boneless skinless chicken breast, roasted peaches with basil, sour cherry compote


















Peach pie with sour cherry sorbet


















Peach and sour cherry tart with sour cherry reduction.

Pan Roasted Sockeye Salmon

with roasted baby potatoes, three pea and mint salad, beurre rose