September: recipes

• Fresh Corn Saute
• Stoplight Salad
• Whole Grain Tabouleh
• Chard Cheese Bake
• Upside-Down Pear Gingerbread

Now is the time we are at the height of the harvest season.  Fresh fruits, vegetables and herbs are in abundance at local farmers markets and Busy Liz's Farm Shop.  With such a wealth of food, it is nice to try something different.  Here are a few recipes to whet your appetite.

FRESH CORN SAUTE:

Melt butter in frying pan.  Saute green pepper and onion for 2 minutes.

4 cups corn (sliced off the cob)

¼ cup water

1 tbsp honey

1 tsp sea salt

ground pepper to taste

2 tbsp red sweet pepper (diced)

Add to frying pan and stir well.  Cover and cook over medium heat for 10-12 minutes.

½ cup shredded cheese

4 slices bacon - cooked and crumbled

Sprinkle over corn mixture and serve.

STOPLIGHT SALAD:

2 cups tomatoes - chopped and drained

2 cups corn - sliced from the cob

1 medium green pepper - diced

1 medium sweet red pepper - diced

¼ cup fresh cilantro, parsley or basil

2 cups cooked black beans

Combine in a bowl.

3 tbsp olive oil

3 tbsp balsamic vinegar or lime juice

1 clove garlic - minced

Whisk together in a separate bowl.  Pour over salad.  Salt and pepper to taste.  Toss gently and serve with crusty bread.

WHOLE GRAIN TABOULEH:

1 cup couscous

Add to 1 cup of boiling water or broth, cover and let stand for 10 minutes.  Fluff lightly with a fork and cool.

¼ cup green onions - chopped

2 red or yellow tomatoes - seeded and chopped

½ cup cilantro (or substitute parsley or mint for a different taste)

1 cup fresh vegetables: cucumbers, peppers, hot peppers, carrots, sweet corn, summer squash. (use any combination of these)

1 cup cooked chickpeas (tinned is fine)

Add to cooled grains.

2 tbsp lemon or lime juice

2 tbsp olive oil

salt and pepper to taste

Mix and pour over the salad, toss gently and serve.

CHARD CHEESE BAKE:

1 pound / 500g Swiss chard or spinach

Cook and thoroughly drain.

4 eggs - beaten

1 cup milk

1 cup Swiss cheese (or another cheese) - shredded

1 cup cubed bread 

1 cup sweet corn

½ cup green onions

¼ cup Parmesan cheese - grated

Combine with cooked greens.  Pour into a 2 lt baking dish.  Cover and bake in a preheated oven at 375F / 190C until set, about 25 - 30 minutes.  Serve with a fresh green salad.

Here is an unusual recipe for using those delicious windfall pears:

UPSIDE-DOWN PEAR GINGERBREAD:

¼ cup brown sugar

1 tbsp butter

1 tbsp water

Combine in an oven proof casserole dish.  Microwave on low until butter melts.  Stir.

3 ripe pears

Peel, core and slice pears.  Arrange on top of the syrup in casserole dish.

1 cup flour

½ cup whole wheat flour

1 tsp baking soda

1 tsp ground ginger - fresh if you wish

½ tsp ground cinnamon

¼ tsp nutmeg, allspice and salt

Mix together and set aside.

½ cup butter - softened

½ cup brown sugar

1 egg

½ cup maple syrup (or honey)

½ buttermilk (or 2% if preferred)

In a mixing bowl, beat together butter and brown sugar until light and fluffy.  Add egg and beat for one minute.  Alternatively add the maple syrup and milk and the creamed mixture to the dry ingredients, until just combined.  Do not over mix.  Spoon over the pears in baking dish.  Bake in a preheated oven at 360F for about 30-35 minutes.  Remove from oven and cool a few minutes.  Slide a knife around the edges to loosen and turn out onto a platter. (Tip:  hold platter firmly on top of dish and turn upside-down).  Serve warm or cold, with whipped cream or ice cream.