It’s getting to be that time of year again. You know, when you are overwhelmed by all of the great produce in Michigan and start, dare I say it, hating things…like corn on the cob and tomatoes. I have eaten so much corn and so many tomatoes this year that I almost can’t eat them any more. The thought of putting a whole cherry tomato into my mouth is starting to make my gag reflex go off. My one problem with feeling this way, is that as a vegetarian, eating seasonally in Michigan means that I have to OD on fruits and veggies in the summer while they are ripe, pack my freezer with blueberries, strawberries and corn off the cob because come February, I start eating crap from the grocery store like tomatoes that are under ripe just so I can avoid winter squash that I have been force fed since November. It’s a vicious cycle. So, I’m trying to appreciate what I have for the moment, because in a few months when I want to start using apples as shooting targets, I will really want some corn on the cob, a juicy ripe tomato, or fresh green beans that I took for granted in August.
With all that in mind. I made this Buttercrust Corn Pie a few nights ago from items in my fridge to combat the corn/tomato problem. I had everything but the ripe olives which I just omitted and added a little extra salt to make it pop.
This recipe would make a GREAT potluck recipe as you can serve it at room temp and it still tastes great. I am thinking of dragging it along to a tailgating party at GVSU in a few weeks. It sets up quickly and once cool, it can be handled with ease in a napkin in your hand if need be (sans salsa of course).
Another recipe featuring corn and tomatoes comes from my friends at Meatless Monday. I have not tried this but it looks post worthy. Couscous Corn Salad with Tofu appears to be quick and painless. Let me know how it turns out.
Enjoy.
Veg Bon Vivant 