Honey Hydrator

(Recipe from Taste of Home American Summer Cookbook)

Ingredients
1/2 cup lukewarm water

1/2 cup honey

1/2 teaspoon salt substitute or 1/4 teaspoon salt

2 cups cold orange juice

5 cups cold water

Instructions

Place water, honey and salt in a pitcher; stir until blended.  Stir in juice and cold water.  Refrigerate until serving.   Makes 8 servings (1 cup each).

Pasta Corn-Bonara

Ingredients
6 ears sweet corn

12 oz. pasta

1 cup half-and-half

2 egg yolks

8 oz. bacon

1 tablespoon minced garlic

1/2 cup shredded Parmesan

Pepper to taste

Instructions

In large pot, cook corn in lightly salted water 5 minutes; remove.  Add pasta to water and cook according to package.  Drain pasta, reserving 3/4 cup pasta water. Cut corn from cobs.  Whisk together half-and-half and egg yolks.  In a skillet, cook bacon over medium heat until crisp; drain, reserving 2 tablespoons drippings.  Add 1 tablespoon minced garlic to skillet; cook and stir 30 seconds.  Add cream, mixture, pasta, corn, bacon and Parmesan to skillet.  Bring just to boiling, stirring constantly.  Add pasta water to desired consistency.

Makes 6 servings.

Spinach, Potato and Corn Salad

Ingredients

1 lb. small new pottoes

Salt and pepper

1 large ear of sweet corn

6 slices bacon

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

6 cups baby spinach

2 scallions, sliced

Instructions

Place the potatoes in a medium pot, cover with cold water and bring to a boil.  Add 1 teaspoon salt, reduce heat and simmer until just tender, 12 to 15 minutes. Add the corn to the simmering water and cook for 1 minute.  Drain and run cold water over to cool.  Quarter the potatoes.  While the potatoes are simmering, cook the bacon in a large skillet over medium heat until crisp, about 6 minutes.  Transfer to a paper-towel lined plate.  Break into pieces when cool.  In a large bowl, whisk together the olive oil, vinegar, mustard, and 1/2 tsp. each salt and pepper.  Toss the potatoes and corn in the dressing, then fold in the spinach, scallions and bacon.  Serves 4.