I will miss the farm market and one of my favorite salads - fresh corn, tomatoes and cukes tossed with olive oil and lemon, topped with feta cheese. I could eat this every day of my life. I'm hoping I eat so much of it before Summer's end that I won't miss it when it's gone...
2 comments:
Yummers!
Not sure what you can and can't eat, but one of my wintertime favorites is Corn and Cheese pudding from the Vegetarian Epicure
CORN AND CHEESE PUDDING from Vegetarian Epicure originally
2 eggs
3 Tbsp. flour
1 1/2 cups half and half
1/2 tsp. salt
1/4 tsp. white pepper
1 Tbsp. sugar
1 1/2 cups fresh or frozen corn, thawed
3 Tbsp. melted butter
8 oz. shredded sharp cheddar cheese
1 - 4 oz. can chopped green chilies
Beat the eggs and flour together to make a smooth paste, then beat in the cream, salt, pepper and sugar. Add the corn, melted butter, shredded cheese and chilies, mixing until thoroughly combined. Pour into a greased 3-quart casserole and place the dish in a pan which is filled about 1/2 full of hot water. Bake the pudding for 50-55 minutes in a preheated 350 degree oven or until slightly puffed and golden on top.
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