All posts filed under: This Week

Corn Fritters

I was just reading a book where the author was adamant that if you want someone to try a new veggie, then you should fry it! This is wisdom. I don’t need to be tricked into eating corn, but the idea of a corn fritter is so decadent that I can’t resist.

Five-Spice GingerSnaps

I have fond memories of baking ginger molasses cookies with my Grandma Joyce. She knew they were my favorite cookies, so we always made them together. I’ve given them a bit of a upgrade by adding Chinese Five-Spice to & using raw sugar to roll them in before baking. I love how the large chunks of sugar glisten!

Corn & Sweet Potato Chowder

I love this soup! It’s the perfect late summer mishmash of the last of the season’s sweet corn and fall sweet potatoes. Make a big batch to freeze & you’ll have a taste of late summer all winter long! What you need:  2 Cups Corn Kernels 2 Cups Sweet Potato, Diced 1 Onion or 2 Shallots, Diced 3 Cloves of Garlic, Diced 1-2 Bell Peppers, Diced ¼ cup flour 2 Teaspoons Curry Powder Salt & Pepper Herb Seasoning, like Garden Citrus Blend 2 Cups Corn Stock or Veggie Stock 1 Cup Heavy Cream, Milk, or Yogurt Butter Aronia Berry Vinegar or Sherry Vinegar Half a Bunch of Kale, De-stemmed & chopped *Make it Plant Based: Swap oil for butter & coconut milk for dairy. If you want a good corn flavor, make corn stock before starting the soup. In a large pot, add a dab of butter along with the sweet potatoes, onions, garlic, and bell pepper. Cook for 5 minutes until onions become translucent. Season with salt, pepper, herbs, and curry powder. Add the …