Roasted Sweet Corn Bread

The perfect slightly sweet addition to a main course. Use fresh, non GMO corn for that local flavor or substitute frozen corn in the off season.  

Ingredients

• 1 ear sweet corn (2 if small)
• 1 cup unbleached flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1 cup plain nonfat yogurt
• 2 large eggs

Preparation

1. To roast the corn, heat the oven to 400°F., and place the husked corn on an oiled sheet pan. Roast, turning every 5 minutes until the corn is browned and soft. Let cool and then cut the kernels from the cob. You should get about 1 cup.
2. For the cornbread, heat the oven to 400°F. Butter or grease an 8-inch square metal pan. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt, and whisk to combine. Place the yogurt, melted butter and eggs in a medium bowl and whisk to combine. Pour the yogurt mixture over the cornmeal mixture and stir until almost mixed, then add the roasted corn and stir just until the ingredients are combined. Scrape the batter into the prepared pan and smooth the top. Bake for 15 to 20 minutes, until a toothpick inserted in the center of the pan comes out with no wet batter attached. Let cool in the pan for 5 minutes before serving. Cut 3 by 3 to make 9 squares.  

Serving Suggestion

Cornbread is always a treat, but when you have some leftover grilled corn, you have a fantastic addition to a pan of golden goodness. The one makes a great side for beans, soups and greens.

Smokey Roasted Cauliflower

Photo Credit: Recipe Hub

Roasted cauliflower takes on the rich smoky flavor of chipotles in adobo in this quick and simple recipe.

Ingredients

• 1 head cauliflower, stems removed, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, peeled and roughly chopped
• 1 teaspoon minced chipotle peppers in adobo sauce
• Salt and black pepper to taste

Preparation

1. Preheat oven to 375ºF.
2. In a large mixing bowl, toss the cauliflower florets with the olive oil, garlic, chipotle peppers and a pinch each of salt and pepper. Spread the cauliflower out onto a baking sheet and place in the oven. Bake for 20 to 25 minutes, stirring halfway through, until cauliflower begins to brown and is tender.

Serving Suggestion

A great side for roasted or grilled beef, pork or chicken, this savory cauliflower is also a tasty snack, warm or chilled, served with lime-spiked yogurt dipping sauce. Substitute smoked paprika for the chipotle peppers to reduce the spice level.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Hoisin Roasted Cauliflower

Photo credit: Our Four Forks

This side couldn't be easier to prepare and it's a great dish to get kids and adults to love their cauliflower. Perfect as a side dish to any meat or over wild rice as a vegetarian entrée.

Ingredients

• 1 head fresh cauliflower, washed; florets separated into small pieces
• 3 tablespoons Hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil

Preparation

1. Preheat oven to 400˚F.
2. Mix hoisin, vinegar and sesame oil in a small bowl and pour over cauliflower and toss to coat.
3. Spread cauliflower into a single layer on the baking sheet and roast in the oven for 35-40 minutes or until just tender, turning the cauliflower after 20 minutes.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop