Chef Randy: Orzo Pasta Salad

CHEF RANDY’S LIFE OF SPICE

farmers’ market winter chowder

This is just the ticket for a late lunch or early supper after attending your local farmers’ market. While corn and leeks are essential here, feel free to substitute potatoes or carrots for some or all of the sweet potatoes. If you don’t care for cilantro, try substituting fresh basil.

Randy Graham is a noted chef and writer and has been a lactoovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.

Healthy Quick + Easy INGREDIENTS 4 large ears of corn (kernels removed and cobs reserved) 2 1/2 cups whole milk 2 cloves garlic (minced) plus 3 cloves garlic (minced) 2 tablespoons unsalted butter 3 tablespoons olive oil (divided) 5 medium leeks (trimmed and sliced) 1/2 teaspoon paprika 1/2 cup dry sherry 12 ounces sweet potatoes (peeled and cut into ½ –inch cubes) 8 ounces green beans (cut into one-inch pieces) 2 tablespoons fresh cilantro (chopped) Lime wedges

DIRECTIONS

Combine corn kernels, milk, and two cloves of minced garlic in a saucepan. Run the back of a knife down cobs to release milk into the pan. Discard cobs. Bring milk mixture to a boil then remove the pan from heat. Set aside.

Heat butter and one tablespoon of olive oil in a Dutch oven over medium-low heat. Add leeks, cover, and cook for 15 minutes, stirring occasionally. Add three cloves of minced garlic and paprika. Cook for 30 seconds. Stir in sherry and cook for another 30 seconds. Add four cups of water and remove the pot from heat. Set aside.

Heat one tablespoon of the olive oil in a skillet over mediumhigh heat. Add sweet potatoes and sauté for eight minutes, or until browned. Transfer to the Dutch oven. Add remaining one tablespoon oil to the same skillet on medium-high heat. Add green beans to skillet and sauté for three minutes. Transfer beans to a plate.

Bring mixture in Dutch oven to a boil, reduce heat low, and simmer for five minutes. Add green beans, and cook for four minutes more.

Stir milk mixture and one tablespoon cilantro into chowder. Season with salt and pepper to taste. Sprinkle with remaining cilantro and serve with lime wedges on the side.

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