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| Tomato-Corn Pie, Eating Well Magazine (click picture for link to recipe) |
Corn & tomatoes are in season here in Georgia and I can't wait to start cooking! (
even though I most likely won't be eating) I stopped by a local produce stand in my hometown earlier today and picked up 5 ears of Silver Queen and 2 pounds vine-ripened, locally grown tomatoes. I think The Hubs might soon be indulging in this yummy sounding tomato-corn pie. I'll bet he won't even miss the meat!
This one will rock with a bit of basil from my sister's garden (I didn't grow any this year). I'll bet I could sprinkle some corn on this one, too. Maybe even a little cojita and some cayenne instead of the basil--hello Mexican Corn Tart! Mmmmmm....
2 comments:
both looks great! Silver queen is my favorite corn! I've got 50 cucumbers right now and about 20 little crooked neck squash. I am not exaggerating at all. I am pickling the cucs with Siracha and making squash casserole this weekend!
Last year we made loads of pizzas but using a peeler and making thin ribbons of squash, pesto, onion, and tomatos with some feta or mozz. Chris loved it even without meat!!
That pizza sounds yummy!
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