For people with neurologic conditions, finding meals that are easy to prepare, digest, and enjoy can make a big difference. Chef Linda Monastra’s summer recipes highlight seasonal ingredients and adaptable cooking methods that bring both nourishment and flavor to the table.

Corn Fritters with Fresh Tomato Salsa 

Makes 12 fritters

• 3-4 ears corn (to get 2 cups kernels)
• 1 cup cherry tomatoes, halved
• ¼ cup thinly sliced scallions, green and white parts
• 2 Tbsp. cilantro leaves, minced
• 1 Tbsp. jalapeno pepper, minced
• 1 Tbsp. lime juice
• 1 tsp. fine sea salt, divided  
• ¾ cup fine cornmeal
• ½ cup all-purpose flour
• ½ tsp. smoked paprika
• ¼ tsp. ground black pepper
• ½ tsp. baking powder
• ¼ cup red onion, diced into ¼-inch pieces
• 1 garlic clove, minced
• ¾ cup whole milk
• 1 large egg, beaten
• ¼ cup canola oil, divided

Remove husks and silks from corn cobs. Stand a cob in large bowl with tip of corn in bowl. Holding stem end of cob, use a sharp knife to cut downwards through two or three rows of kernels. Allow kernels to fall into bowl. Rotate cob and repeat until most kernels have been cut off. Repeat with remaining ears.

In small bowl, add tomatoes, scallions, cilantro, jalapeno, lime juice, and ¼ tsp. salt. Stir to combine; set aside.

In large bowl, add cornmeal, flour, smoked paprika, black pepper, baking powder, and remaining ¾ tsp. salt. Whisk to combine. Add corn, red onion, and garlic. Stir to coat vegetables with dry ingredients.

In a medium bowl, add milk and egg; whisk to combine. Add to dry ingredients and stir with wooden spoon or silicone spatula until mixture just comes together and no dry ingredients remain in bottom of bowl.

Heat 2 Tbsp. canola oil in large skillet over medium heat. Scoop about ¼ cup of batter into skillet and press down slightly to form a patty. Repeat with additional batter until skillet is full. Cook fritters for about 2-3 minutes and then flip over with spatula. Cook for an additional 2-3 minutes until fritters are golden brown on both sides. Remove from pan and assemble fritters on a plate. Add remaining 2 Tbsp. oil to pan and cook rest of batter.

Serve fritters with tomato salsa.

Mexican Corn Salad

Serves 4

• 4-5 ears corn (to get 3 cups kernels)
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. whole milk plain Greek yogurt
• 2 tsp. lime zest
• 2 Tbsp. lime juice
• 1 garlic clove, minced
• ¼ cup red onion, diced into ¼-inch pieces
• ¼ cup cilantro leaves, minced
• 1 cup avocado, diced (from about 1 large avocado)
• ¼ tsp. chipotle powder
• ¼ tsp. fine sea salt
• 1/3 cup crumbled cotija cheese, divided

Remove husks and silks from corn cobs. Stand a cob in large bowl with tip of corn in bowl. Holding stem end of cob, use a sharp knife to cut downwards through two or three rows of kernels. Allow kernels to fall into bowl. Rotate cob and repeat until most kernels from been cut off. Repeat with remaining ears.

Heat olive oil in large skillet over medium-high heat. Add corn and cook for about 5 minutes, without stirring, until corn starts to brown. Stir and cook an additional 2-3 minutes until all corn is charred. Be careful of corn that may pop out of pan. Remove from heat.

While corn is cooking, combine yogurt, lime zest, lime juice, and garlic in large bowl. Stir to combine. When corn is done cooking, add to yogurt mixture and stir to completely coat corn. Add onion, cilantro, avocado, chipotle powder, salt, and ¼ cup cotija cheese. Stir until mixture is thoroughly combined. Sprinkle remaining cotija cheese on top and serve. 

Garden Minestrone with Fresh Herb Pistou

Serves 4-6

• 9 Tbsp. extra virgin olive oil, divided
• ½ cup yellow onion, diced into ½-inch pieces
• ½ cup carrots, diced into ½-inch pieces
• ½ cup celery, diced into ½-inch pieces
• 1 ¼ tsp. fine sea salt, divided
• ½ tsp. ground black pepper
• 3 garlic cloves, minced, divided
• 1 Tbsp. tomato paste
• 4 cups low-sodium vegetable broth
• 2 ½ cups tomatoes, diced into 1-inch pieces, or 2 14-oz. cans diced tomatoes, drained
• ½ cup zucchini, diced into ½-inch pieces
• ½ cup green beans, chopped into 1-inch pieces
• 1 15.5-oz. can Great Northern beans, drained and rinsed
• ⅛-¼ tsp. crushed red pepper flakes
•  1 cup whole basil leaves
• ¼ cup whole spearmint leaves
• ¼ cup whole parsley leaves
•  1 tsp. fresh lemon juice

Heat 3 Tbsp. olive oil in large pot over medium heat. Add onion, carrots, celery, 1 tsp. salt and black pepper. Cook, stirring occasionally, until onion is translucent and carrots begin to soften, about 5 minutes.

Add 2 tsp. minced garlic and cook, stirring, about 1 minute. Add tomato paste and cook, stirring, until paste turns darker red, about 1 minute.

Add broth and tomatoes. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to soften, about 5 minutes.

Reduce heat to medium. Add zucchini, green beans, Great Northern beans, and crushed red pepper flakes. Cook, stirring occasionally, until vegetables just get tender, about 10 minutes. Remove from heat.

While soup cooks, make herb pistou by blending basil, parsley, mint, remaining ¼ tsp. salt, and remaining minced garlic in food processor or blender. Slowly drizzle in remaining 6 Tbsp. olive oil until mixture comes together. Add lemon juice and pulse just until combined. Mixture should be almost smooth, but having some small pieces of herbs is fine.

Divide soup among bowls and top with dollop of herb pistou.

Potato and Rosemary Flatbread

Serves 4

• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 ½ tsp. fine sea salt, divided
• 1 tsp. baking powder
• 1 cup whole milk plain Greek yogurt
• 3 Tbsp. extra virgin olive oil
• ½ tsp. ground black pepper
• 10 oz. gold potatoes (about 3-4 small)
• 1 ½ Tbsp. rosemary leaves, roughly chopped

Add both flours, 1 tsp. salt, and baking powder to medium bowl. Whisk to combine. Add yogurt and ¼ cup warm water. Stir with wooden spoon or silicone spatula until mixture starts to come together but is still lumpy and some flour remains in bowl.

Use your hands to knead mixture in bowl until dough becomes mostly smooth (a few small lumps are okay). If dough is dry, add additional water, 1 tsp. at a time, until all flour is incorporated. Cover bowl with damp, clean tea towel and set aside while you prepare potatoes, giving dough a minimum of 20 minutes rest.

Preheat oven to 425° F.

In medium bowl, combine olive oil, remaining ½ tsp. sea salt, and ground black pepper. Thinly slice potatoes with sharp knife or on mandoline. Add to bowl as you slice and stir to coat potatoes occasionally so potatoes don’t oxidize and turn brown. Add rosemary and stir again.

Roll dough out into an approximately 9-inch-by-12-inch rectangle (until about ¼ inch thick) between two pieces of parchment paper. Lightly dust top of dough with flour if dough is sticky.

Transfer dough with bottom piece of parchment underneath to sheet tray. Drain potato mixture and then layer, slightly overlapping, on crust. Leave about a ½-inch to ¾-inch border.

Bake on middle rack of oven about 15–18 minutes or until crust is slightly puffy and lightly golden brown and potatoes have cooked through.