Fresh Corn
Pureed silken tofu is a superb base for creamy soups, such as chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup. Read More→
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Here’s a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because it’s ready to serve in 20 minutes, it’s for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. This is a wonderful way to use fresh corn when it’s abundant, and the novelty of having it on the cob or roasted has worn off. Read More→
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Fresh corn and cooked hominy produce an explosion of contrasts when combined in this salad featuring a deliciously addictive dressing. Every single bite features an eruption of vibrant flavors: sweet and sour, crispy and creamy, fresh and earthy. Nothing compares to the taste of summer corn, buttery and sweet; it’s scrumptious eaten directly from the cob or scraped into soups, puddings, relishes, and fritters. Read More→
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This pleasing combination of two of summer’s premier bumper crops—corn and tomatoes—makes for a delightful late summer salad. Read More→
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Here’s a great way to highlight fresh corn in a summer salad. Crisp snow peas, cabbage, and bell peppers meld nicely with the sweetness of corn kernels. Read More→
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It should come as no surprise that okra is the characteristic ingredient in this southern variation on succotash. If you like okra (and admittedly, not everyone does), you’ll enjoy this dish. Read More→
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The Pennsylvania Dutch variety of succotash typifies the style of that cuisine—filling and simply seasoned, but not bland, with a pleasant combination of flavorful vegetables. Read More→
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