Local Flavor:The Recipes

I just returned from Chicago after an extended stay for the wedding of two close friends. As soon as I got back to New York, I headed to the green market to buy some of the last tomatoes of the season so that I could make this little bit of summer one final time before fall's bitter greens and earthy root vegetables begin to dominate my plate and my palate.

Grilled Corn and Heirloom Tomato Salad
Serves 5
3 large heirloom tomatoes like the Purple Cherokee or Black Beauty varieties
4 ears of corn, grilled, kernels removed
2 T rock salt
1/2 cup olive oil
Few turns of a pepper mill

Place tomatoes in a large pot of boiling water. As soon as their skins begin to blister, remove from the pot and place them in a water bath. Remove tomato skins and chop into 1/2" cubes. Place tomato in a large bowl and add grilled corn kernels, salt, olive oil, and pepper. Serve immediately.

Grilled Atlantic Swordfish with Basil Pistou
Serves 3
1 ¼ cup of basil
3 T virgin olive oil
¾ cup extra virgin olive oil
¾ cup pine nuts
8 scallions
1 tsp ancho chili powder
1.5 lbs of swordfish, cut into three fillets
Chopped scallions for garnish

In a food processor, pulse basil, virgin and extra virgin olive oils until finely chopped. Add pine nuts and scallions, and blend until pureed.

Clean swordfish and dust each fillet with ancho chili powder and drizzle with olive oil. Place on hot barbecue and grill until just cooked - about 4 minutes on each side. Remove from grill and serve topped with pistou and scallions. Serve immediately.