Monthly Archives: August 2010

Tomato and Corn Pie

Matthew:  I’ve been getting sweet corn for several weeks now from my CSA, but this was the first week with lots of tomatoes.  I immediately thought of this recipe which introduced me to the concept of vegetable pies last August when it was originally published over on Smitten Kitchen.  Since then, I’ve made the original recipe and several variations with different combinations of vegetables.  This time around, I didn’t have the herbs, but I did substitute them with a large jalapeño, finely diced.  Next time, I would probably decrease the amount of lemon juice.  I liked the flavor, but it was just a little too prominent.  Overall, this was a great success and a recipe that I will continue to make.


Zucchini, Olive, and Cheese Quesadillas

Flori: Katie sent me this recipe for Zucchini, Olive, and Cheese Quesadillas  and I decided to give it a try – even though I knew that quesadillas are Katie´s specialty. Overall I think they turned out really well – we both liked them a lot. It was interesting to taste Greek flavors (black olives, feta cheese) along with Zuchini in a quesadilla. We had home-made refried beans along with the quesadillas, which went along great with them!

Pizza and Peaches

jillpickle: I came across a pretty good recipe for pizza in my Everyday Foods magazine.  Sometimes it’s hard to find a good crust- not too hard or bready.  This was a good one.  Although the recipe calls for grilling it, we have always made this in the oven.  I topped the dough with olive oil, chopped garlic, tomato slices, a sprinkle of kosher salt, basil and fresh mozzarella cheese.  That was tasty!

And, what do you do with a bowl of ripe Georgia peaches???  Make ……….


Corn and Blueberry Salad

Katie:  I happened to find fresh sweet corn and fresh blueberries at the store and wondered if the two could be combined.  I based this dish on this recipe for Roasted Corn and Blueberry Salad.  It was quick and easy to make.  It was kind of an unusual combination, but I really liked it!  Here’s how I made it:

Corn and Blueberry Salad (adapted from Thierry Rautureau via Cook Local)

– 2 ears of corn

– 2 cups of blueberries

– 6 large basil leaves, chopped

– 1-2 tablespoons vinegar (I used white balsamic)

– 1 teaspoon olive oil

Boil corn for about 7 minutes.  Cool, cut from the cob, and rinse with cold water.  Mix all ingredients in a bowl and enjoy!