​Serves:
 
2 cups heavy cream
¾ cup whole milk
⅓ cup maple syrup
1 teaspoon vanilla extract
3 to 4 slices of thick bacon, cooked crisp and crumbled
 

1. Following the direction of your particular ice cream maker, add the cream, milk, syrup and vanilla to the chilled cylinder.
2. Process for a few minutes, until the mixture begins to thicken.
3. Add the bacon bits and continue to process according to the manufacturer’s instructions.
4. Place the ice cream in a tight sealing container and freeze for at least two hours before serving.

​Serves: 6
 
5 large ears fresh sweet corn, shucked
2 tablespoons brown sugar
1 cup cider vinegar
⅔ cup water
2 small cloves garlic
½ teaspoon cumin powder
2 teaspoons Dijon mustard
1 to 1½ cups diced red bell peppers
1 medium jalapeno pepper, minced
½ cup scallion whites, minced
 
Optional garnish: 3 tablespoons cilantro leaves

1. Bring large pot of salted water to a boil.
2. Prepare an ice bath by putting 2 to 3 cups of ice cubes in a large wide bowl and adding 2 to 3 cups of cold water.
3. Blanch the corn ears for 4 to 5 minutes.  Immediately place the ears into the ice bath with tongs.
4. When the ears are cold, place them on a clean dry dishtowel.  Remove the kernels from the cob with a sharp knife and place them in a large bowl.
5. In a medium saucepot, bring the cider, water, sugar, cumin, mustard and the garlic cloves to a boil.  Cook while stirring for about 2 minutes.
6. Remove the garlic cloves from the mixture and dispose of them.
7. Add the bell peppers, jalapeno and scallions to the corn kernels.
8. Pour the hot liquid mixture over the corn mixture.
9. Toss thoroughly, cover and refrigerate overnight, stirring occasionally.
10. Place the relish in a tight sealing container.  Bring to room temperature before serving.  Garnish as desired.

 
Note: May be stored for up to a week.

Serves: 4
 
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose
¾ lb. sweet Italian sausage
1 small shallot, minced
2 tablespoons shredded parsley, plus a few whole leaves for garnish
1 cup ricotta, divided
Salt and fresh ground pepper

1. Brown sausage meat in large saucepan.  Remove to a medium bowl with a slotted spoon.  Set aside.
2. Place the shallots in the same saucepan with sausage drippings and sauté shallots until translucent.  Remove shallots to the sausage bowl with a slotted spoon.
3. Preheat oven to 375º.
4. Mix ½ cup of the ricotta and 2 tablespoons of parsley into the sausage mixture and stir until blended.
5. Spoon the mixture into the prepared tomato cups and place them in a casserole or baking dish.
6. Put the tomatoes into the oven and roast for 15 to 20 minutes depending on their size.
7. Place the tomatoes on a serving dish.  Spoon a dollop of the remaining ricotta on the top each tomato and garnish with a few parsley leaves.  Serve.

​Serves: 4 to 6
 
            6 soft flour tortillas
            6 crisp corn tortillas
            2 lbs. sweet sausage or ground pork, cooked until lightly browned
            2 cups tomato salsa
            2 cups Monterey Jack or “nachco” cheese
            2 ears fresh corn, cooked and shaved from the cob
            2 avocadoes, diced
            1 cup tomatillo salsa
            1 cup sweet peppers, diced
            1 cup snow peas, slivered
            1 cup zucchini, diced
            1 cup radish, minced
            1 cup jicama or celery root, diced
            1 cup hummus
            1 cup jalapeno chili, minced
            1 cup crisp tart apple, diced
            1 cup scallions, sliced thin
            1 cup cilantro, shredded
            1 cup leftovers, chopped or diced as appropriate
 

1. Preheat the oven to 250º,
2. Prepare a dish or basket lined with cloth napkins.
3. Place each ingredient in its own bowl or dish and arrange on a Lazy Susan or distributed around the table.
4. Warm the tortillas according to the directions and then place them in the prepared dish or basket and cover them with the ends of the napkins or cloth.
5. Invite your family to create their own tacos and devise an appropriate name for each creation.