Charred Corn with Creamy Garlic Dressing

½ cup millet
4 cobs of corn, corn removed
2 tablespoons olive oil
salt and pepper, to taste
1 teaspoon chili powder, plus extra
1 tablespoon fresh lime juice
1 red bell pepper, sliced
1 poblano pepper, sliced
1 cup cherry tomatoes halved
packed roughly chopped fresh cilantro leaves
2 green onions, sliced chill powder

1. In a small saucepan over medium-high heat, combine the millet with 1cup water. Bring to a boil. Lower the heat to a simmer, and let the millet cook until all water has been absorbed, about 15 minutes. Let the millet cool. 

2. Toss corn and peppers with olive oil. Lay onto sheet pan and broil until the corn is just starting to turn golden, about 6-8 minutes. Remove from oven and place in bowl add millet, season with salt, pepper, and the chill powder. Stir to combine. Add the lime juice and stir once more. Arrange the corn on a serving platter, and set aside. 

3.  Add the tomatoes, cilantro, scallion and drizzle with dressing. 


½ cup raw cashews
½  cup water
2 cloves garlic, peeled
3-4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
⅓ cup
salt and pepper, to taste

Add all ingredients to blender. Blend well. Taste for seasoning. Add more water if needed. 


Kopanisti (Whipped Feta Dip)

12-ounces Vermont feta cheese
1/4 cup olive oil
2-3 garlic cloves
1 teaspoon freshly squeezed lemon juice
8 pepperoncini peppers, stems removed
Pinch of finely ground pepper
Garnish options - chopped parsley, chopped mint, aleppo chilies, smokey paprika, red pepper flakes, or lemon zest.

Place all ingredients in the food processor and mix well. Transfer mixture into a serving bowl and enjoy with vegetables (radishes or sliced cucumber), pita chips, crackers, spread on sandwiches or a wonderful garnish for lamb. Can be made a day ahead of time. 


Sesame Cucumber Noodles with Melon & Avocado

1 cucumber, spiralized
1 tablespoon sesame oil
3 tablespoons lime juice
Sea salt
dash of Jojo’s Sriracha
4-8 slices of avocado
4 slices cantaloupe
cilantro garnish

Toss cucumber with oil, lime juice, salt, and Jojo’s. Arrange on platter and top with cantaloupe, avocado, sesame seeds and cilantro