May 012017
 

2 tablespoons unsalted butter
1 large sweet onion, chopped (about 1 cup)
1 1/2 cups fresh or frozen beans (lima, edamame, fava, etc), cooked al dente
Kernels from 6 ears of corn (about 5 cups)
1 pint cherry or grape tomatoes, halved
1 tablespoon freshly squeezed lemon juice
1/4 cup feta cheese, crumbled
1/4 cup basil, sliced in chiffonade
Salt and black pepper, to taste

In a medium saucepan, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.

Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil and black pepper.

Nov 212016
 

1 (14.75 oz.) can creamed corn
1 (15.25 oz.) can whole kernel corn, drained
1 cup sour cream or plain yogurt
1/3 cup sugar
1/2 cup vegetable oil
2 eggs
1 box Jiffy cornbread mix

Preheat oven to 350ºF. Lightly grease a casserole dish.

In a medium bowl, combine first six ingredients. When well-combined, add cornbread mix and stir. Pour into dish. The batter should fill the pan, leaving 1/2 inch at the top, as the mixture will rise in the oven. Bake for approximately one hour, or until firm in the center. (If you prefer the casserole a little creamier, bake for about 50 minutes.) Casserole will deflate slightly while cooling.

Aug 062015
 

These can be made as tostadas, quesadillas or soft tacos. They are especially good with fresh corn.

Chicken and Summer Vegetable Tostadas

2 teaspoons canola or olive oil
8-12 ounces chicken breast
1 cup red onion
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa
1 teaspoon ground cumin
4 flour tortillas
Cooking spray
1 cup shredded pepper jack cheese

Heat oil in a large skillet over medium-high heat. Sprinkle salt and pepper over chicken and add to the skillet cooking for 3-5 minutes on each side or until cooked through. Remove from pan and keep warm with foil wrapping. Add onion to the skillet and cook for 2-3 minutes. Add corn and zucchini and saute 2 more minutes. Dice chicken and add it to the skillet along with the salsa and cumin. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Arrange tortillas in a single layer on a baking sheet; lightly coat with cooking spray. Broil 3 minutes or until lightly browned. Flip tortillas and spoon chicken mixture in the center of each tortilla. Sprinkle each with 1/4 cup cheese. Broil on lower rack until cheese melts.

Yield: 4 Servings