My dinner is being hosted by Elm City Market with Carol & Robert Orr at La Bourse, New Haven. And, of course, I hope dinner conversation will be all about supporting local, seasonal food!

Every year, LEAP hosts an evening of terrific food, conversations, and culture to raise money to support its nationally recognized after-school and summer mentoring programs for children and youth living in New Haven’s high poverty neighborhoods. This yearly event brings together corporate and community leaders for an evening of small dinner parties at prominent homes around the Greater New Haven area to benefit LEAP.

For more info and/or to reserve a spot at one of the dinners visit the event website.

Serves 4

Ingredients

• 5 cups spinah
• 1 ear of corn, kernels cut from cob
• 1 apple, cored and thinly sliced
• ¼ cup red onion, thinly sliced
• 1 Tablespoon fresh dill, minced
• 1 Tablespoon fresh parsley, minced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 Tablespoon maple syrup
• salt and pepper (to taste)
• Parmigiano Reggiano, shaved (optional)

Directions

1. Wash, dry and place the spinach on a large platter.
2. Remove the husk and silk from the ear of corn. Then place it wide end down in a large mixing bowl. Firmly grab the tip of the ear and very carefully cut the kernels away from the cob.
3. Remove the core, then thinly slice the apple. Add the apple slices to the bowl.
4. Thinly slice about a quarter cup of red onion. Add to the mixing bowl.
5. Mince 1 Tablespoon each of fresh dill and fresh parsley. Sprinkle over the vegetables.
6. Whisk together lemon juice, olive oil and maple syrup.
7. Season with salt and pepper (to taste).
8. Pour over the vegetables and gently toss.
9. Spoon the dressed vegetables over the bed of spinach, top with a few shavings of Parmigiano Reggiano and serve.

Alternative Ideas

• No spinach? Try arugula or a nice leafy lettuce.
• Switch up the herbs. Replace the dill with fresh tarragon.
• Instead of Parmigiano, be bold with some crumbled blue cheese.
• For even more crunch, add toasted walnuts.

Serves 4

Ingredients

• 1 cup zucchini, sliced
• 2 tomatoes, seeded and sliced
• ½ cup red onion, thinly sliced
• 2 garlic cloves, minced
• 1 Tablespoon parsley, finely chopped
• ½ Tablespoon fresh mint, minced
• ½ teaspoon paprika
• ½ teaspoon cumin
• Juice of 1 lemon
• 1 Tablespoon extra virgin olive oil
• Salt to taste

Directions

1. Add to a large bowl: zucchini, tomatoes, red onion and garlic.
2. Mix in the parsley and mint.
3. In a small bowl whisk together the paprika, cumin and salt with the lemon juice and olive oil.
4. Pour the dressing over the veggies. Stir gently.
5. Let it sit for about 10 minutes to allow the flaors to develop.

Alternatives

• Add a hint of curry powder to the dressing.

Serving Idea

• This salad is the perfect compliment to grilled meats.

• 1 yellow squash
• 1 zucchini
• 2 scallions
• 1/4 cup fresh mint
• 2 tablespoons lemon infused olive oil
• 2 tablespoon olive oil
• 2 tablespoons white balsamic vinegar
• salt and pepper (to taste)
• crumbled goat cheese (optional)

Directions

1. Using a mandoline, slice the squash and zucchini paper thin.
2. Arrange the slices on a platter. Overlap the slices and alternate between the squash and zucchini.
3. Thinly sliced the scallions on an angle and scattered over the squash and zucchini slices.
4. Cut the fresh mint leaves into thin ribbons (chiffonade). Scatter the strips over the platter.
5. Season with salt and pepper (to taste).
6. Whisk together lemon olive oil, olive oil, white balsamic vinegar, a pinch of salt and pepper.
7. Pour over the platter.
8. For a finishing touch, crumble some goat cheese and scatter over the platter.
9. Serve it up.

Alternatives

• Don’t have lemon infused olive oil? Just swap in the juice from half a lemon and add a couple more tablespoons of regular olive oil.
• No scallions? Try thinly sliced red onion.
• Try this recipe with a variety of thinly sliced vegetables. Some suggestions: radish, carrots…