GRILLED CORN WITH CHIPOTLE MAYONAISSE MALABAR SPINACH AND EGGPLANT STIR FRY

6 ears corn, grilled 1 bunch Malabar spinach

2 garlic cloves, halved 2 or 3 small eggplant, cubed into ¾ in pieces
¼ tsp salt 1 tsp peanut oil
1 large or 2 small chipotle peppers in adobo (canned) 1 tbsp hoisin sauce
1 tsp sauce from canned peppers 1 tbsp soy sauce
¼ cup mayonnaise 1 tsp sesame oil
½ cup thick plain low-fat yogurt 1 tsp garlic
1 tsp fresh ginger
Mash garlic with salt, then add chipotle and mash together. Optional: red pepper flakes
Stir in chipotle sauce, mayo, and yogurt, and mix well. Optional: chopped peanuts
Spread on grilled corn or serve as a dip on the side.
Heat peanut oil in wok over high heat. Combine hoisin, soy
sauce, sesame oil, garlic, and ginger (and red pepper/peanuts
if using). Add eggplant and stir fry 2 minutes. Add spinach
and stir fry 1-2 minutes. Add sauce mixture, toss, and let
simmer another minute or 2 until vegetables are cooked
through.
GRILLED CORN SALSA BAKED ORZO GRATIN WITH TOMATOES AND SQUASH

5 ears corn, grilled ½ lb orzo

1/3 cup olive oil 1 large red pepper, roasted and diced
4 farm fresh tomatoes 3 tbsp olive oil
½ cup red onion, ¼ in. dice 2 medium zucchini or squash, sliced ¼ in. thick
2 tbsp red wine vinegar 1 lb. tomatoes, seeded and diced
¼ cup basil leaves, sliced 2 cloves garlic, minced
Salt and pepper ½ cup freshly grated parmesan or crumbled goat cheese

Core tomatoes, brush with olive oil, season with salt and
pepper. Grill on indirect heat for 15 minutes – should be soft
but not melty. Let cool and peel. Squeeze out juice, reserve,
and chop the flesh. Combine tomatoes, corn, onions, olive
oil, vinegar, and basil. Serve with chips or as a topping.
CORN AND LEEK SALAD
Boil orzo 8 minutes and toss with roasted pepper and 1 tbsp
olive oil. Preheat oven 375* and oil 2-qt baking dish. Heat 1
tbsp olive oil over medium heat. Cook zucchini about 5
minutes, until just cooked through. Mix with orzo. Add 1
tbsp olive oil to pan and cook garlic 20-30 seconds. Add
tomato and salt to taste. Mix everything together. Bake 30-
40 minutes, until top is beginning to brown.
EGGPLANT AND TOMATO GRATIN

4 leeks, soaked and rinsed, cut into ½ in. diagonals 2 lbs eggplant, roasted
4 ears corn, boiled and cut from cob 4 TBSP fresh basil leaves
½ cup sundried tomatoes 2/3 cup freshly grated parmesan
¼ cup parsley ¼ cup breadcrumbs
2 TBSP red wine vinegar 1 small onion
1 tsp Dijon mustard 2-4 garlic cloves
1 garlic clove, chopped 2 lbs. fresh tomatoes, skin removed
1 TBSP honey Olive oil
1 TBSP fresh thyme
½ cup olive oil Tomato sauce – sautee onion over medium heat 5-8 minutes,
Salt and pepper add garlic for 1 minute. Add tomatoes, salt, pepper, and
basil. Increase heat to simmer, then decrease and cook 25
Sautee leeks in 1 tbsp olive oil until tender, set aside to cool. minutes. Preheat oven 400*, oil baking dish. Slice eggplant
Blend vinegar, mustard, garlic, honey, thyme, and olive oil for ¼ in. thick. Make layers of sauce, eggplant, cheese, and basil.
dressing. Cut sun-dried tomatoes into ½ in. pieces and toss Top with bread crumbs, drizzle with 1 tbsp olive oil. Bake 30
with corn and leeks. Add dressing and toss to coat. to 35 minutes. Let sit 10 minutes before serving.

If you have recipe suggestions, please e-mail Robin at taylorganic@bellsouth.net. Thanks!