Fresh Corn
This classic side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Adapted from Great American Vegetarian. Read More→
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Here’s an appealing cool salad that combines the familiar flavors of cold pasta, black-eyed peas and fresh corn, embellished with peppers and fresh herbs. This is great pasta salad for everyday meals or company fare for summer. Read More→
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Squash, corn, and sweet potato combine to make a hearty chowder that’s perfect for this time of year. Do try to use fresh corn if it’s still available where you live. Read More→
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This is an inviting late-summer dish suffused with the flavors of the Southwest. Stoneground grits are more flavorful than those available in supermarkets; they’re available in natural food stores and well-stocked supermarkets with natural foods sections. Read More→
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In this Southwestern variation of succotash, the bright melange of the freshest corn and vegetables makes for a wonderful celebration of the summer harvest. Read More→
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This simple, tasty summer dish is traditionally made with egg ribbons, but vegans can substitute ribbons made of hearty whole grain flours. Read More→
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This soup is slightly labor intensive. But if you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers. Read More→
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Sturdy, savory pasta salads such as this one are reliable offerings for summer company. This is a delicious accompaniment to grilled vegetables. Read More→
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