2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, sliced thin
4 cups water
3 cups fresh corn kernels
1 bay leaf
1 whole star anise
1 teaspoon salt
1/4 cup heavy cream

Asian Beet & Cucumber Relish
1 1/2 beets, peeled and diced
5 cucumbers, peeled, diced and seeded
1/4 cup Little Rosie’s Filipino Salad Dressing
1 bunch cilantro, chopped

Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 2 minutes or until translucent. Add water, corn, bay leaf, star anise and salt. Bring to a boil. Reduce heat to low; simmer 25 minutes. Add heavy cream; simmer 5 minutes. Remove bay leaf and star anise.

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Refrigerate until ready to serve.

For the relish, toss together beets, cucumbers, cilantro and dressing.

Break Hills Own Crab Cake or Salmon Cake into bite-size pieces. Gently place in soup with a teaspoon of the relish to garnish.

2 heads napa cabbage, shredded
1/2 head red cabbage, shredded
1 red pepper, julienned
1 bunch scallions
1/2 cup peanuts
1/2 cup shredded carrots
Little Rosie's Spicy Filipino Dressing

Toss together the ingredients. Add dressing to coat.

Asian Lettuce Wraps

1 bunch radishes (such as Cherry Bell & Daikon)
6 shiitake mushrooms
1 2-inch piece of ginger, minced
5 cloves garlic, minced
1 bunch Pac Choi
12 leaves Crispino Iceburg
2 TB. Little Rosie’s Spicy Asian Dressing
1 TB. olive oil
4 breasts of Gerber Chicken (Ohio!), cooked & diced
2 TB. chopped scallions

Sauté garlic and ginger in the olive oil for 2 minutes. Add chicken and mushrooms and sauté for an additional minute. Add radishes and Tap Soi and sauté until greens are wilted, about 1 minute. Remove from pan, let cool and roll into lettuce leaves. Serve with Little Rosie’s Spicy Asian Dressing topped with the scallions.