Corny Sketti

Sweet corn is fresh from the fields!  I used the last of my frozen spaghetti squash for this one and it was so worth it.

Ingredients:
1 cup cooked spaghetti squash
1 cup sweet corn off the cob

1 ounce firm tofu cubed
Salt

Directions:
Mix the squash, tofu, and the corn and warm in the microwave for about a minute and thirty seconds.  Salt it to taste.  If you want, add a little real butter or olive oil to bring out even more flavor from the corn. 

 

White Bean Artichoke Basil Wrap

This includes a lot of filling, you may desire two tortillas for two wraps!  Or, you could put the rest of the filling on the side.

Ingredients;

1/2 cup artichoke hearts

1 cup mixed greens

2 Tbsp fresh basil 

1/2 cup cooked white beans

1 tsp lemon juice

Salt

Pepper

1 tortilla

Directions:

Purée  beans, 1 Tbsp basil, lemon juice, salt, and pepper. Chop the rest of the basil and mix it in.  Spread this on the tortilla.  Top with the greens and artichoke hearts and roll it up.

Beet Radish Salad

I had radishes and pea pods from the garden and I thought they may taste good with the beets I'd just harvested.  I was right!  This is a great combination.

Ingredients:

1/2 cup diced beet

1/2 cup pea pods

1/2 cup corn

1/2 cup diced radish

1/4 cup quinoa 

1 ounce firm tofu, diced

Directions:

Boil the beet root prior to making this.  As the beet gets just soft, remove it and rub the skin off.  

Warm the quinoa and corn for about 30 seconds in the microwave.  Mix in with the remaining ingredients.  Salt and pepper to taste.  

Radish Cucumber Salad

This is a nice, cool dish for summer.  A perfect way to use that garden produce.  Mine is made with radishes and cucumber from the community garden and peas from my backyard garden. 

Ingredients:

3/4 cup diced radish

3/4 cup diced cucumber

1/2 cup peas or pea pods

1/4 cup cooked quinoa

1 ounce firm tofu

1/4 tsp red wine vinegar

Salt 

Pepper

Directions:

Crush the tofu in enough water to make a thick sauce and add the red wine vinegar.  Mix all ingredients together and add the tofu sauce.  Salt and pepper to taste.  

Sweet Potato Corn Cake

 I cooked my sweet potato in the microwave and mashed with a fork.  However, you could use a food processor.   This dish was outstandingly good!

Ingredients:

1/2 cup sweet potato purée

1 egg

1/2 cup corn

1/4 cup cornmeal

Directions:

Mix all ingredient.  Spoon the mixture into a skillet and cook until lightly browned on each side.

Radish Soup

Corn and radish!  What a great combination!

Ingredients:

1/2 cup corn

1/2 cup diced radish

1/2 cup sliced carrot

1/4 cup diced potato

1/2 cup veggie broth or water

Salt

Directions:

Place all ingredients in the baby crock on low until the vegetables are tender, about 5 hours.

Radish Pizza

This is an original recipe and I have to say it turned out quite well.  The black beans can be easily pureed with a fork.  I would save this for a night that isn't going to be really warm as it uses the oven!

Ingredients:

Crust dough

1/2 cup cooked black beans puréed

1/2 cup sliced radish

4 leaves fresh basil

Salt

Directions:

Roll out the crust dough on a baking sheet in a circle.   Spread the black bean purée on the crust.  Lay the radishes out on top of the purée.  Top with the basil leaves. Bake in the oven at 400 degrees for 20 minutes or until the crust is golden brown.