I love topping salad with fritters. The sweetness of the corn pairs with the spicy arugula in a delicious way!
This dish is usually a Thanksgiving staple here in Lancaster Co…but because I don’t think many people have local frozen sweet corn, I’m making it this week. This makes humble sweet corn a star!
I was just reading a book where the author was adamant that if you want someone to try a new veggie, then you should fry it! This is wisdom. I don’t need to be tricked into eating corn, but the idea of a corn fritter is so decadent that I can’t resist.
This is a great dish when you want to impress a guest and you want to make something simple. Gazpacho is a cold soup made with raw vegetables, so it is a snap to whip up!
I love this soup! It’s the perfect late summer mishmash of the last of the season’s sweet corn and fall sweet potatoes. Make a big batch to freeze & you’ll have a taste of late summer all winter long! What you need: 2 Cups Corn Kernels 2 Cups Sweet Potato, Diced 1 Onion or 2 Shallots, Diced 3 Cloves of Garlic, Diced 1-2 Bell Peppers, Diced ¼ cup flour 2 Teaspoons Curry Powder Salt & Pepper Herb Seasoning, like Garden Citrus Blend 2 Cups Corn Stock or Veggie Stock 1 Cup Heavy Cream, Milk, or Yogurt Butter Aronia Berry Vinegar or Sherry Vinegar Half a Bunch of Kale, De-stemmed & chopped *Make it Plant Based: Swap oil for butter & coconut milk for dairy. If you want a good corn flavor, make corn stock before starting the soup. In a large pot, add a dab of butter along with the sweet potatoes, onions, garlic, and bell pepper. Cook for 5 minutes until onions become translucent. Season with salt, pepper, herbs, and curry powder. Add the …
A classic combo…
Bruschetta’s only rule is that you have a crispy layer of olive-oil-doused bread as a vehicle for something yummy. Today it’s corn and cherry tomatoes!
The key to fluffy and Crispy potatoes is to boil them first and then bake or fry them. It takes a bit more effort, but they are totally worth it.
Putting miso on eggplant made me LOVE this vegetable! I find the smaller japanese and fairytale varieties much easier to work with than the big italian ones. They are sweeter, too!
I’m not going to tell you how to make a sandwich, I’m going to tell you how I’d go about it.