Corn Chowder:  a vegetarian's delight

Roasted Turnip and Winter Squash Soup

from her book "Love Soup: 160 All-New Vegetarian Recipes" (W. W. Norton, 2009).
 

Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure

White Wine-Garlic Salad Dressing

Making salad dressing is one of the most useful impromptu culinary skills you can have, especially in summer when you have such a wide variety of fresh food available.  This dressing is incredibly versatile—it can be tossed with baby spinach with some dried cranberries and toasted nuts or sunflower seeds sprinkled on for added taste and texture. Try it drizzled over grilled asparagus or as the dressing for a pasta or rice salad.
 

Ingredients:

1 clove garlic, grated
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar or Champagne vinegar
1/4 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

In a small bowl combine garlic, mustard and vinegar with a fork or a whisk. Continue whisking while adding olive oil in a small, steady stream. Whisk until oil is emulsified into the vinegar mixture. Season to taste with salt and pepper. Can be made ahead of time—store in refrigerator and whisk or shake container to combine before use.

Suggested Variations:

For maple vinaigrette, add 1 tablespoon maple syrup to mustard and garlic, and use cider vinegar.

For balsamic vinaigrette, substitute balsamic vinegar for white wine vinegar.
 

Creamy Roasted Garlic Dressing

A garlic head wrapped in foil with a tablespoon of water and then oven roasted turns the once-hard cloves into a paste and are easily squeezed out to make this recipe.

Ingredients:

2 large heads roasted and cooled garlic
1/2 cup nonfat plain yogurt
1/4 cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
3 anchovy fillets, rinsed
Salt and freshly ground black pepper, to taste

In a blender or food processor combine roasted garlic pulp, yogurt, cheese, olive oil, lemon juice, mustard and anchovy.  Process until all ingredients are smooth.  Season with salt and pepper.

To roast garlic:  Start with a head with all cloves intact and tightly wrapped in papery skin.  Feel that all cloves are hard and solid.  The weight of the head should be heavy, the heavier the better. 

Remove as much of the outer layers of skin without separating the cloves.  Slice off about 1/2 inch of the top of the garlic head. 

Place the garlic on a square piece of foil that is large enough to wrap the garlic head leaving nothing exposed.  Sprinkle the garlic with a tablespoon of water and loosely wrap the garlic in the foil and pinch the edges together.

Roast for 45 minutes in a 400 F oven. 

Unwrap and let the garlic cool slightly before squeezing the garlic from the garlic casings.

There are many creative ways to use roasted garlic.

Garlic Scape Pesto / Hummus Dip

Ingredients:

1-2 cups of garlic scapes
1-1 1/2 lemons
1 can chickpeas, drained.
1/8 - 1/4 teaspoon cayenne pepper
1-2 cups extra virgin olive oil
1-2 teaspoons salt
2-3 cups "tender" greens such as spinach, arugula, spicy greens mix
2-3 tablespoons sesame tahini
1 cup or more finely grated parmesan or romano cheese
1 cup pine nuts

PROCEDURE
Remove tops from 1-2 cups of scapes and reserve as decorations; cut in 2 in. lengths. Process with 1/2 - 1 cup olive oil in food processor for 2-3 min. until finely chopped.

Add drained chickpeas.
Add 2-3 tablespoons sesame tahini.
Add juice of 1 - 1 1/2 lemons, seeds removed.
Add 1/8 - 1/4 teaspoon cayenne pepper, to taste. You (I) want it to have an edge, but not to be overtly "Hot."
Add 1-2 teaspoons salt - I use kosher, but any will do. Salt to taste, not too much.
Process until chickpeas are finely ground.

You may want to taste at this point to see if more cayenne is needed. Note that the sauce will "heat up" as it sits.

Add 2-3 cups spinach or spicy greens or arugula, whatever you have, for more green color and to lighten the hummus. Process until finely ground and well integrated in sauce.

You can also add 1 cup finely grated parmesan and a cup or so of pine nuts or walnuts, also all ground in for another minute or two.

You want the sauce to be smooth for dipping. The raw scapes resist chopping so they require a good deal of processing. The end result will still have a little texture from the scapes and the nuts - a good thing!

As a dip, finish by putting dip in a bowl and dribbling fine extra virgin olive oil over it.

This sauce / dip could as well be used as a pasta dressing or over a piece of fish to be baked. In this instance it was served as a dip in a bowl with peeled raw kohlrabi sliced thin and cut in half as chips. It got rave reviews.

For more great recipes to try:

Two recipes at item 4

Scape pesto and pasta recipes

Lemon Scented Pasta with Garlic Scapes and Veggies

The Great Garlic Scape, Garlic Scape Pesto
 

Fried Green Tomatoes with Peach Chutney

Peach chutney with its fruity flavor dresses up a prized green tomato recipe from Alabama.

Ginger Peach Chutney:

2 peaches, peeled and diced (organic peaches, available at your local farmers market late in the season, should be at the top of this shopping list.)
3 tablespoons finely diced onion
3 tablespoons finely diced red bell pepper
2 green onion, sliced
2 tablespoons diced pickled ginger
3 tablespoons sugar
3 tablespoons rice vinegar

Tomatoes:

1/2 cup all-purpose flour, divided
1/2 cup cornmeal
2 eggs
1/4 teaspoon salt
   Coarsely ground black pepper
4    green tomatoes, sliced
   Oil for frying
3 ounces goat cheese

---------------------------------------------------------------------------------

1. To prepare the chutney, mix all ingredients and refrigerate overnight.  The chutney can be made spicy with the addition of either pepper sauce or jalapenos.
2. To prepare the tomatoes, mix half the flour with cornmeal.  Beat eggs with a little water.  Season remaining flour with salt and pepper.  Dredge tomato slices in flour, dip in egg, and dredge in cornmeal mixture.
3. Pour oil to a depth of 2-inches in a large skillet; heat until hot but not smoking.  Add tomato slices and fry until crisp.  Drain on paper towels.  Serve topped with the peach chutney and crumbles goat cheese.  Serves 6.
    

Orange and Ginger Glazed Daylily Buds
Copyright by Terese Allen
Average Customer Rating: Four Out of Four Stars

Orange juice and crystalized ginger give a pleasant sweet-tart note to sautéed daylily buds. This makes an exotic side dish or plate garnish.

Servings: 6

Ingredients:
12 oz (about 3 cups) daylily buds or fresh green beans
2 tablespoons organic butter
2 tablespoons finely chopped crystalized ginger
1/4 cup organic orange Juice
salt and freshly ground pepper

Instructions:
Place the daylily buds in a steam basket and set over boiling water in a pot. Cover tightly and steam the buds until partially tender, about 3 minutes. Drain, rinse with cold water and drain again. Dry the buds gently in cloth or paper towels.
 
Melt butter over medium-high heat in a large skillet. Add the daylily buds when the butter is sizzling but still light in color. Stir in the crystalized ginger and cook, stirring often, until buds are partially tender, 1-3 minutes. Raise heat to high, add orange juice and cook, stirring often, until liquid is reduced to a glaze. Season daylily buds with salt and pepper to taste. Serve immediately.
 

Grilled Honey Pineapple Slices & Madeira Yogurt

Ingredients:

2 tablespoons honey
6 fresh pineapple slices, Peeled and cut 1/2 inch thick

1 cup low-fat vanilla yogurt
2 tablespoons Madeira liqueur

Instructions:

Preheat grill. Place pineapple slices on baking tray and drizzle the honey evenly over the pineapple slices. Sprinkle brown sugar onto pineapple slices and place on  grill over medium heat. Cook about 10 minutes, turning slices occasionally, until browned on both sides.

In a bowl combine the yogurt and Madeira and serve with the grilled pineapple.
 

Chicken with Potatoes & Peppers

cooked in the crock-pot because like Toni said it too hot to use the oven!!
I found this recipe in one of my many cookbooks and it is delicious and so easy!!

1/4 cup Italian dressing
boneless skinless chicken breast
1 can (28 ounces) whole peeled tomatoes (I like to use fresh from my garden tomatoes)
1 pound all-purpose potatoes cut in chunks (reds are the best)
2 medium onions, cut in quarters
2 medium bell pepper, cut into thin strips
1 tablespoon rosemary (I usually use fresh from my garden!)
1 teaspoon thyme leaves (again fresh from my garden)
1 teaspoon salt
1/4 teaspoon pepper

In skillet brown chicken in italian dressing ,set aside.
Combine remaining ingredients in crock-pot; add browned chicken and turn to coat. Cook in crock pot until chicken is done and veggies are tender. I usually cook mine on high for about 6 hours are so.  

Recipe from Gardenstew

Fluffy Angel Cake

This is a great idea for use with fresh organic berries from your garden,  with a little whipped cream (also from the organic section of your local grocer).  What a fresh wholesome treat.

Ingredients:

1 cup sifted flour
1 ½ cups sugar
1 ½ cups egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
¾ teaspoon almond extract
¾ teaspoon vanilla extract

Instructions:

Preheat oven to 375F. Sift the flour twice into a large bowl. Place the sugar in a separate bowl. Beat the egg whites using an electric mixer until light and fluffy. Add the cream of tartar and beat until stiff peaks form. Fold in the sugar only 3 tablespoons at a time, folding as you add. Do not overmix.

When the sugar is all added start adding the flour, ¼ cupful at a time. Fold in the vanilla and almond extracts and gently transfer to a lightly greased baking pan. Bake for approximately 40 minutes or until golden and baked through.

Turn upside down on wire rack but do not remove baking pan until cooled through.

 

Banana and Raisin Tea Cake

This is a sweet bread that can also be called a tea cake. It’s delicious spread with a little butter and all fruit jam.

3 oz melted unsaturated margarine
8 oz whole wheat flour
1 teaspoon cinnamon
3 oz brown sugar
3 very ripe bananas, mashed
3 oz raisins
2 eggs lightly beaten
2 teaspoons baking powder
1 teaspoon baking soda
Dash of salt

Lightly grease a loaf tin and set aside. Melt the butter or margarine in a saucepan and set aside. Sift the flour, baking powder and baking soda in a large bowl. Add the cinnamon. In a separate bowl mix the eggs, butter and sugar. Add butter mixture to flour mixture. Stir in raisins and mashed banana.

Spoon the mixture into the prepared loaf tin and bake at 350F for approximately 45 minutes or until golden and baked through. Turn over to wire rack to cool.

*Low fat
 

Winter Vegetable Soup

Note: This is a chunky vegetable soup and you can omit or add vegetables to suit your taste. You can replace the potatoes for sweet potatoes for a sweeter tasting soup. Leeks and winter cabbage also work well.  And please use Organic ingredients where available.

Ingredients:

1 medium cabbage cut into quarters
2 tablespoons olive oil
4 carrots, peeled and finely sliced
2 celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable or chicken stock
2 medium potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and black pepper
Fresh chopped parsley to garnish

Instructions:

Slice the cabbage quarters into thin strips. Heat the oil in a large soup pan and add the cabbage, carrots, celery and parsnips cook over low heat for approximately 10 minutes, stir often so vegetables don’t stick to pan. (you may need to add a tablespoon of stock).

Stir in the stock and bring to a boil. Add the potatoes, zucchinis, cauliflower and tomatoes with a little chopped fresh parsley and salt and pepper to taste. Bring back to a boil, cover and reduce heat to low. Simmer for approximately 15 to 20 minutes until the vegetables are tender.

Serve into warm soup bowls and garnish with a little chopped fresh parsley.
 

Fresh Tomato Soup

 
Ingredients:

3 lbs of sun ripened tomatoes (organic)
1 2/3 cups of chicken or vegetable stock
3 tablespoons of tomato puree or tomato sauce (organic)
2 tablespoons balsamic vinegar
2 teaspoons sugar
Fresh chopped basil leaves (about a handful)
Salt and black pepper to taste
A little crème fraiche and croutons to serve (optional)

Wash the tomatoes and place them in a large bowl. Pour boiling water over them and leave for 30 seconds. After 30 seconds drain the boiling water and add a little cold water to cool. This process makes it easy to peel the skin.

Peel the skin off all tomatoes and cut each tomato into quarters. Place the tomatoes in a large pan and pour the chicken or vegetable stock over tomatoes. Bring to a boil and quickly reduce heat to low. Simmer gently for approximately 10 minutes. Stir in the tomato puree, vinegar, sugar and chopped basil leaves. Season with salt and pepper to taste and simmer gently while stirring for a further 2 minutes.

Let soup cool slightly and then transfer to a food processor or blender and process or blend until smooth. Transfer the soup back to the pan and reheat gently taking care not to boil.

Serve in warm bowls and top with a little crème fraiche and croutons if desired.
 

CORN SCALLOP

2 eggs
1 (15-ounce) can whole-kernel corn (use fresh if available)
1 (15-ounce) can cream-style corn (see recipe for your own cream corn)
1 (6-ounce) can evaporated milk
4 T butter, cubed
2 T minced onion
1/2 t salt
1/4 t black pepper
2 C (1 sleeve) coarsely crushed saltine crackers
1 (12-ounce) package diced pepper Jack or Swiss cheese

Preheat oven to 325F.  Grease a 13 -by-9-inch baking dish. 
Beat eggs slightly in a large bowl.  Stir in whole-kernel corn (no need to drain) and cream-style corn.  Add evaporated milk. butter, onion, salt and pepper.  Fold in cracker crumbs and diced cheese.  Spoon into baking dish.  Bake 1 hour or until set.  Let stand 5 minutes.  Cut into square and serve.  Serves 6.

BLUEBERRY BREAD PUDDING WITH BLUEBERRY-GINGER SAUCE

Blueberry-Ginger Sauce:

2 C fresh or frozen blueberries
1/2 C sugar
1 T crystallized ginger or 1/2 t dried ginger
1/4 C water

Pudding:

1 1/2 C sugar
4 large eggs
1 C whipping cream
2 C milk
1 t vanilla extract
1/2 t nutmeg
1 (16-ounce) loaf challah or French bread, cut into 2-inch cubes
 1 C fresh or frozen blueberries

For the sauce, combine blueberries, sugar, ginger and water in medium saucepan.  Bring to a boil over medium-high heat, reduce heat to low and simmer 3 to 5 minutes or until sauce thickens.

For the pudding, preheat oven to 375 F.  Lightly grease a 13-by-9-inch baking pan.  In large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffy.  Add whipping cream, milk, vanilla and nutmeg, beating until blended.  Fold in bread cubes and blueberries.  Pour into baking pan.  Let stand 5 minutes.  Place in oven and bake 40 to 45 minutes.  Cool in pan 5 minutes.  To serve, top with Blueberry-Ginger Sauce and whipped cream. if desired.  Serves 8 to 10.

CRAB AND GRILLED SWEET POTATO SALAD

Not your standard salad, this salad is full of tasty, balanced contrasts.  This is an excellent way to serve baked sweet potatoes other than the ordinary, and next day use for leftovers.  If need be you can use canned sweet potatoes.

This dish could make a main dish for two for lunch.  Or could be used as an appetizer for four at an evening meal.

Crab and Grilled Sweet Potato Salad with Jalapeno Cream and Red Hot Chili Sauce

(30 minutes, plus 1 hour baking time for the sweet potatoes)

For the Grilled Sweet Potatoes:

2 large or 3 to 4 smaller sweet potatoes (about 1 pound total)
1 T vegetable oil
1/8 t ground cumin seed
1/8 t salt
1 t honey

For the Crab Salad:

1/4 C chopped celery
1 T sour cream
1/4 C mayonnaise
1 T fresh lime juice
1 t minced canned jalapeno pepper slices
1/8 t salt
8 oz jumbo or back fin crab meat

For Red Hot Chili Sauce:

1/4 C chili sauce or seafood cocktail sauce
1 to 2 t as desired, minced canned jalapeno pepper slices
1 T fresh lime juice

For salad base:

4 C mixed greens such as a mesclun mix

Preheat oven to 400 F.  Scrub potatoes to remove dirt, bake for 45 minutes to an hour depending on size.  A knife should be able to cut easily through the flesh when done. Allow to cool for easy handling.  Meanwhile, prepare the crab salad:  In medium bowl, mix together all ingredients except crab meat.  Gently fold in crab meat, and keep chilled until ready to serve.  In a separate bowl, mix together ingredients for Red Hot Chili Sauce. 

Preheat grill to high setting.  Slice sweet potatoes crosswise into 1-inch-thick slices.  In small bowl. mix together oil, cumin seed, salt and honey.  Generously brush potato slices with oil mixture and grill on high heat, turning once, until hot and marked with grill marks,  about 10 minutes per side.  Keep warm

CORN CHOWDER: A VEGETARIAN'S DELIGHT

Corn chowder shouldn't taste like seafood chowder that someone forgot to add the seafood to.  Corn chowder should be about two things: the taste and texture of fresh corn. 

Start with fresh corn.  Fresh corn is important not only because the kernels have so much more flavor, but the cobs play a very important part as well.

Cut the corn from the cobs, and simmer the cobs for about 10 minutes.  This draws out the juices that are left behind in the cob.  Why waste all that excellent flavor, right? 

Next is the base.  Most chowders would have you use cream or half-and-half.  But the richness of these two ingredients would drowned out the corn flavor for which we are making corn chowder.  Therefore, use whole milk.  This will still give you the richness appropriate for a chowder but won't be overwhelming as the cream or half-and-half would be.

For an end-of-summer soup, seasonings will be a bit of thyme, salt and pepper.  To help round out the flavors a base of diced yellow onion and garlic sautéed in olive oil, with an addition of finely diced potatoes to give the chowder a bit more body.  For the potatoes, aim for a size about the same size as a kernel of corn.  Remember, it's corn chowder, not potato chowder.  Let's keep this all about the corn.

As a side note:  If you prefer a thicker chowder transfer half the finished product to a blender and puree until chunky smooth.  Return to the pot and stir well.

Corn Chowder

(35 minutes)

4 C milk
7 ears corn
2 T olive oil
1 large yellow onion, peeled and diced
1 1/2 C finely diced potatoes (about 1 large or 2 small)
1/2 t dried thyme
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste

In a large saucepan, bring the milk to a low simmer.

Meanwhile, cut the corn kernels from the cobs.  To do this, stand each ear on its wide end.  Use a serrated knife to saw down the length of the ear.  Set kernels aside.  When the milk is warm, add the corn cobs and simmer 10 minutes.

While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat.  Add the onion, potatoes and thyme and sauté about 8 minutes, or until the potatoes are just tender.  Add the garlic and sauté  another minute.  Remove the cobs from the milk and discard them.  Transfer the potato and onion mixture into the milk.  Add the corn kernels and simmer 15 minutes.  Season to taste with salt and pepper. 

Makes 2 to 3 servings

GRILLED CHICKEN WITH
FRESH HERBS AND TOMATO COMPOTE

From Zov: Recipes and Memories from the Heart by Zov Karamardian

25 minutes prep time
(not including marinating time)

• Serves 6

Chicken

  1/4  c fresh lemon juice
     3  Tbsp olive oil
     2  Tbsp finely chopped fresh Italian parsley
     2  Tbsp finely chopped fresh oregano
     1   tsp salt
  1/2   tsp ground black pepper
  1/2   tsp ground lemon pepper
  1/2   tsp sweet paprika
  1/8   tsp ground cinnamon
     6   boneless skinless chicken breasts

Tomato Compote

     2   Tbsp olive oil
   12   oz tomatoes, cut into 1/2-pieces
  1/4   c finely chopped red onion
     3   Tbsp finely chopped fresh Italian parsley
     3   Tbsp finely chopped fresh oregano
     2    tsp minced garlic
   1/2   tsp ground black pepper
   1/2   tsp salt
   1/2 c pine nuts, toasted

To cook the chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13x9x2-inch baking dish.  Add the chicken and turn to coat.  Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.

Spray the grill rack with nonstick cooking spray.  Prepare the barbecue for medium-high heat.  Grill the chicken breasts until they are just cooked through.  about 4 minutes per side.  The chicken should still be firm to the touch.  But if it's too firm, it's overcooked and will be dry.  Make sure to watch it carefully.

Meanwhile, prepare the tomato compote: Heat the oil in a heavy large skillet over medium-high heat.  Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt.  Sauté just until the tomatoes are heated through, about 2 minutes.  Stir in the pine nuts.

Transfer the chicken to a platter.  Spoon the warm tomato compote over the chicken and serve.
 

HOT ZUCCHINI RECIPES

Stuffed Squash Blossoms

Read the section on "Squash Blossoms" before you go charging out to the garden. Use your favorite bread or meat stuffing or use the ricotta/mushroom stuffing below. Or skip the stuffing, and simply batter the blossoms and fry. The batter must be chilled for 30 minutes. Or it can be made in advance and refrigerate it for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.

The Batter

1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer or water

The Stuffing

1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying

Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.

Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.

Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.

Sprinkle with salt, if desired and serve immediately. Serves 4.

Zucchini Carrot Bread

To use frozen grated zucchini in bread, thaw the package in a pan of cold water, squeeze out excess water and precede with the recipe. Omit the carrot and substitute 1/2 cup zucchini or other squash, if desired.


1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/2 cup canola oil
1 cups grated zucchini
1/2 cup grated carrots
1/2 cup chopped walnuts or pecans
Powdered Sugar (optional)

In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and ginger. Set aside.

In a medium bowl, beat the egg, add the oil, grated zucchini, and grated carrots. Mix well.

Add the zucchini mixture and nuts to the flour mixture. Stir only until all the flour is incorporated. Do not over mix or the bread will be dry and chewy.



Spicy Squash Cakes

This recipe works well with a combination of zucchini and patty pan or yellow squash. Temper the fieriness of the jalapenos by adjusting the amount or by removing the seeds and white membrane. Prepare small cakes for an appetizer or larger ones as a side dish or serve with crusty bread and tomato salsa for a full meal. The salsa recipe is in the section on tomatoes.

1 whole egg plus 2 egg whites or use 3 eggs
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper
Canola oil for sautéing
Low-fat sour cream (optional)
Fresh tomato salsa (optional)

In a large bowl, beat the eggs. Beat in squash, corn, green onions, jalapeno, the cheeses, flour, olive oil and ground pepper.

Heat two tablespoons canola oil in a heavy 10-inch skillet over medium-high heat. For small cakes, spoon one tablespoon squash mixture per cake into the hot oil and flatten to uniform thickness. For large cakes, use two tablespoons of squash mixture per cake. Do not over crowd the skillet. Leave about an inch between cakes.

Cook until edges turn golden brown, turn and cook the other side until golden brown, about three minutes total cooking time per cake. Transfer to a paper towel lined plate. Place in a warm oven and continue cooking the remaining cakes.

To serve, arrange two or more cakes on individual plates. Serve with some of the salsa and a dollop of low-fat sour cream. Sprinkle with salt if desired. Serves 6.


Scrape the batter into a well greased 9-inch bread pan and bake in a preheated 375° oven for 50 minutes.

Remove from the oven and let the bread cool in the pan 5 minutes, then turn out onto a rack or plate. Serve warm or cool and dust with powdered sugar. Makes one 9-inch loaf.

 

Herbal Hints:  Arugula

Website design by:  OrganicMarketingSolutions.com                                                                                     Christy@organicmarketingsolutions.com