GON Featured Recipe
Featured Recipe Fresh Corn Cakes with Summer Salsa This speedy vegetarian entrée is absolutely bursting with peak- season produce. We suggest serving the cakes with an herby white bean and arugula salad. Makes 4 Servings  Ingredients 4 oz white whole-wheat flour (about 3/4 cup) 1/2 c plain yellow cornmeal 2 tsp baking powder 3/4 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 1 c light sour cream 2 lg eggs 2 Tbsp olive oil, divided 1-1/4 c fresh corn kernels (about 2 ears) 2 Tbsp minced jalapeño 1/2 c diced yellow squash 1/4 c chopped green onions 1/4 c chopped fresh basil 1-1/2 tsp white wine vinegar 1 med tomato, chopped Directions 1. Weigh or lightly spoon our into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. 2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeño to our mixture; stir just until combined. 3. Heat a large nonstick griddle over medium-high heat. 4. Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side. 5. Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. 6. Place 2 corn cakes on each of 4 plates; top evenly with salsa. Source: myrecipes.com
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GON Featured Recipe
Featured Recipe Fresh Corn Cakes with Summer Salsa This speedy vegetarian entrée is absolutely bursting with peak-season produce. We suggest serving the cakes with an herby white bean and arugula salad. Makes 4 Servings  Ingredients 4 oz white whole-wheat flour (about 3/4 cup) 1/2 c plain yellow cornmeal 2 tsp baking powder 3/4 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 1 c light sour cream 2 lg eggs 2 Tbsp olive oil, divided 1-1/4 c fresh corn kernels (about 2 ears) 2 Tbsp minced jalapeño 1/2 c diced yellow squash 1/4 c chopped green onions 1/4 c chopped fresh basil 1-1/2 tsp white wine vinegar 1 med tomato, chopped Directions 1. Weigh or lightly spoon our into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. 2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeño to our mixture; stir just until combined. 3. Heat a large nonstick griddle over medium-high heat. 4. Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side. 5. Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. 6. Place 2 corn cakes on each of 4 plates; top evenly with salsa. Source: myrecipes.com
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Copyright 1998 - 2018 Get Organized Now!™ 611 Arlington Way, Watertown, WI 53094
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