I was off and running do to volunteer work at Beth Israel Hospital (I will be working in the emergency room and on another unit as a "Pastoral Care" volunteer), and ran right through the Union Square farmer's market when I remembered my promise (a few days ago) to share some wonderful basil recipes with you. The market was abundant with piles of sweet corn and juicy peaches unwittingly waiting for an unexpected partner: Ocimum basilicum. Below you will find a recipe for "green corn" -- in which boiled sweet corn gets rubbed with a fist full of fresh basil leaves and coarse salt, and a recipe for the quickest dessert imaginable, based on ripe peaches and a basil chiffonade. Both are adapted from Radically Simple and truly are. Not only does basil have a unique flavor profile (which most of us adore), it also has distinctive medicinal properties -- both anti-microbial and anti-fungal. As Hippocrates once said, "Let food be our medicine, and medicine be our food," we are continually blessed, protected, cleansed, bolstered, buoyed and emboldened with inadvertent health benefits from the food we eat. Basil's health-promoting factors are due mostly to their flavonoids and volatile oils which protect cell structures and chromosomes from radiation and oxygen-based damage. Basil is remarkably high in Vitamin K which is essential for bone building, heart protection, and in aiding blood clotting. Its vibrant essential oils make it an anti-bacterial and anti-inflammatory agent. All that, and its wondrous contribution to pesto!, may make this one of the world's most desirable herbs.

There are over 60 varieties of basil to choose from. But you can just begin with one. I grow it in my window box that hangs off my sunny kitchen window -- a fistful at a time.

"Green Corn" Rub steamy ears of fresh corn with fresh basil and you'll inhale a perfume that screams "Summer!"

6 large ears fresh sweet corn, shucked fistful of large fresh basil leaves 2 tablespoons unsalted butter, in small pieces 1 lime

Bring a large pot of salted water to a boil. Add the corn, return to a boil, and cook 3 minutes. Wash the basil and dry very well. Sprinkle with kosher salt. Transfer the corn to a platter. Rub each ear with salted basil leaves. Dot with butter; squeeze lime juice on top. Serves 6 Peaches with Sweet Basil This is a winning, and unexpected, combination of flavors. Enjoy.

4 very ripe large peaches 1/2 cup peach schnapps, chilled 2 tablespoons wildflower honey 1/3 cup julienned fresh basil

Wash and dry the peaches. Cut into thin wedges and place in a bowl. Stir together the schnapps, honey, half the basil, and 1/4 cup ice water. Pour over the peaches and stir. Transfer to 4 wine glasses. Scatter with the remaining basil.

Having a spontaneous dinner party this weekend? Here's another 10-minute pasta you can make using super-sweet corn from the farmer's market. Made with fresh fettuccine that cooks up in minutes, this elegant, hassle-free dish might be just the thing to serve as your first course. Follow with a side of bluefish resting upon a bed of thinly sliced tomatoes, onions and purple sage. Just drizzle with extra-virgin olive oil and blast it in a very hot oven for 15 minutes. For dessert? Uber-ripe peaches from the farmer's market bathing in red wine. And some cookies, of course. Fettuccine with Smoked Salmon, Creme Fraiche & Sweet Corn If you like, you may also add some snippets of fresh basil or cilantro. A must: Creme fraiche.

8 ounces fresh fettuccine 1 cup sweet yellow corn, freshly cut from the cob 4 ounces best-quality smoked salmon, thinly sliced 8 ounces creme fraiche 6 tablespoons freshly grated Parmigiano-Reggiano 1/4 cup finely minced fresh chives 1 large lemon

Bring a large pot of salted water to a boil. Add the pasta and corn and cook 3 to 4 minutes, until tender. Meanwhile, cut the salmon into 1/2-wide strips. Drain the pasta well; shake dry. Immediately return the pasta to the warm pot. Add the smoked salmon, creme fraiche, cheese, salt and pepper to taste. Warm gently for 1 minute over low heat, but do not cook. Stir in chives. Transfer pasta to bowls. Using a microplane, grate lemon zest on top and serve immediately. Add snippets of basil or cilantro, if desired. Serves 4