2 ounces extra virgin olive oil

1 handful of cilantro, some chopped for relish, some reserved for garnish

Salt and pepper to taste

Brush corn and onion with olive oil, sprinkle with salt and pepper, and grill. Cut corn kernels off the cob and dice onion. Mix corn, onion, tomato, chilies and garlic in a large bowl. Squeeze lemon juice over all items.

Drizzle olive oil over all ingredients. Toss. Add cilantro and toss again. Taste for salt and pepper. Cover and chill. Best if made an hour ahead of time. Adjust for lemon, salt and pepper before final use.

Serve on top of grilled salmon, chicken, beef or pork, or with a Caesar salad. — Greg Neville, Lugano and Pine restaurants

COOL MORGAN VALLEY MINT BURGERS

1/2 slice dry toast (or equivalent bread crumbs)

20 fresh mint leaves

1/4 white onion

1 pound (Morgan Valley) ground lamb

Salt and pepper to taste

Chop toast, mint and onion very finely, or run through a food processor. Add lamb and salt and pepper. Mix well, shape into patties and saute, broil or barbecue. Serve with hummus and fresh vegetables on pita bread with yogurt sauce, or on a bun with fresh lettuce and tomatoes. — Morgan Valley Lamb

ENGLISH PEA SOUP

1 medium onion, chopped

3 cloves garlic, chopped

1/2 gallon chicken stock or 4 cans chicken broth

1 russet potato peeled and rough chopped

1 sprig thyme

4 cups shelled fresh English peas

1/2 cup heavy cream

Salt and pepper to taste

1/2 pound bacon

5-6 leafs of basil julienne cut into ribbons

Saute onions and garlic in a 4-quart pot until tender, then add stock, potato, thyme and peas. Simmer for 30-40 minutes. Remove from heat and in a blender, puree all soup mixture and cream until smooth, being careful not to burn or splatter hot soup on yourself. Salt and pepper to taste.

Cook bacon until crispy and set aside. Cut basil and set aside as well. To serve, ladle soup into bowl and garnish with bacon and basil. — Robert Barker, Bambara

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E-mail: vphillips@desnews.com