Grilled Sweet Corn with Garlic Herb Butter

• 2 heads of garlic
• 4 teaspoons extra-virgin olive oil
• Finely grated zest of 1 lemon
• 1 tablespoon unsalted butter
• ¼ cup chopped cilantro
• ¼ cup chopped tarragon
• Salt and freshly ground black pepper
• 6 ears of sweet corn, in the husks
Preheat the oven to 350 degrees F. Cut off the top third of the garlic heads. Stand them cut side up on foil, and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil, and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil.Season with salt and pepper.

Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herb garlic all over the corn. Fold the husks back over the corn, and tie the tops with string. Wrap the corn in foil. Grill the corn over moderate heat, turning, until the kernels feel tender, about 12 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, about 5 minutes, and then serve.

Watermelon and Tomato Salad

For the basil oil:
• 2 cups fresh basil, plus more for garnish
• 1 ½ cups extra-virgin olive oil
For the salad:
• 4 to 6 cups cold cubed watermelon, rind removed
• 1 pint heirloom cherry tomatoes, halved
• 1 heirloom cucumber, cut into ½-inch-thick slices on the bias
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 teaspoon fresh lemon juice
• ½ cup crumbled soft goat cheese (4 ounces)
• Sea salt and freshly ground pepper
Make the basil oil: Prepare an ice water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice water bath to stop the cooking process. Drain. Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil and lemon juice in a bowl.  Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil.  Sprinkle with salt and pepper. Garnish with basil.

Warm Dijon Potato and Green Bean Salad

• 1 pound potatoes
• 1 pound green beans, trimmed
• ½ cup safflower mayonnaise
• 2 tablespoons Dijon mustard
• ½ small yellow onion, finely diced
• 3 tablespoons red wine vinegar
• Black pepper to taste
•1/3 cup packed finely chopped parsley
Place the potatoes in a large pot, and cover them with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 10 minutes. Drain and rinse under cold water. Bring another pot of salted water to a boil, and throw the beans in just for 1 or 2 minutes, until they turn bright green. Strain them, and run them under cold water to stop the beans from cooking.

In a mixing bowl combine the remaining ingredients, and whisk until smooth. Cut the potatoes in half  lengthwise and then into roughly 1-inch chunks. Cut the beans in half. Toss the potato chunks in the dressing, and then toss in the green beans and the parsley.

Ultimate Pork Burger

• 5 slices bacon
• 1 clove garlic, minced
• 1 pound ground pork
• Kosher salt and freshly ground pepper
• ¼ teaspoon dried rubbed sage
• 4 buns, split
• Unsalted butter, softened, for spreading
• Homemade coleslaw, for topping
Chop bacon and garlic finely. Combine the ground pork, 1 teaspoon salt, ¼ teaspoon pepper and the sage in a large bowl. Add the bacon mixture, and gently mix with your hands. Gently form the meat into 4 balls, and then lightly press them into 4-inch-wide-by-1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the  bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter, and toast them on the grill. Serve the patties on the buns, and top them with homemade coleslaw.

Read more about The Root Cellar here.