five - summer's bounty

Mmmmm … I love the fresh vegetables of the summer.  Lately the corn and tomatoes have been amazing!

Last night, I made dinner for Becky and me.  I tried a new recipe from the recent issue of Cooking Light magazine, and it was delicious - corn fritters. 

I served the fritters with slow roasted tomatoes and a salad of baby arugula and shaved parmesan with a lemon juice and olive oil vinaigrette.

Corn Fritters

Ingredients

    * 2.25 ounces all-purpose flour (about 1/2 cup)

    * 1 teaspoon baking powder

    * 1/3 cup fat-free milk

    * 1 egg, beaten

    * 1.5 cups fresh corn kernels (~3 ears)

    * 1/3 cup finely chopped green onions

    * 1/4 teaspoon salt

Preparation

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a medium bowl. Add milk and egg; stir until smooth. Stir in remaining 1/4 teaspoon pepper, corn, green onions, and salt.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Drop batter by level tablespoonfuls into pan to make 6 fritters; cook 2 minutes or until tops are covered with bubbles and edges are golden. Carefully turn fritters over; cook 2 minutes or until golden. Repeat procedure with remaining 1/2 teaspoon oil and remaining batter.

Slow Roasted Tomatoes

Ingredients

    * 4 ripe tomatoes, halved (about 1 pound)

    * 2 teaspoons olive oil, divided

    * 1/2 teaspoon black pepper, divided

Preparation

1. Preheat oven to 375°.
2. Arrange tomato halves, cut side up, on a baking sheet. Drizzle tomatoes with 1 teaspoon oil; sprinkle with 1/4 teaspoon pepper. Bake at 375° for 1 hour and 30 minutes or until tomatoes are soft and have lost a lot of their moisture.