Maybe I'm Just a Cornball

Peach, Blackberry, and Cherry Crumble

Arugula with corn, chickpeas, avocado, artichoke hearts, red onion and a mustard vinaigrette

Farro with spinach pesto, sundried tomatoes and arugula

With the weather so hot and humid, it has been hard to get motivated to get into the kitchen and cook, unless accompanied by an ice cold class of pinot blanc. Even with the liquid motivation, it has been hard to spend more than 15 minutes in my galley of a kitchen standing over a hot stove. So, to avoid passing out from heat stroke, I have been indulging in simple summer salads, faro tossed in pesto, and even a fruit crumble to reward myself for enduring the kitchen heat.

My crumble did not live up to my mother’s, but I did try and incorporate a healthier spin on this fruit filled dessert that could not have been easier. I layered sliced white peaches, pitted cherries, and blackberries in a pan. (Be sure to fully load the dish because the fruit shrinks when it cooks). I then mixed whole-wheat flour, oats, brown sugar, Earth Balance Spread, cinnamon, and nutmeg and layered it on top of fruit. After baking for 40 minutes, the crumble was crisp on top and gooey and delicious on the inside. A perfect treat topped with vanilla fudge swirl frozen yogurt!

Corn is coming to its peak, and it is such a simple and delicious vegetable to integrate into salads, pastas and breads or to enjoy in its unadulterated form. Corn is a starchy vegetable, which means that it counts as a carbohydrate as well as a vegetable and has slightly more calories than non-starchy vegetables such as broccoli or carrots. This certainly doesn’t mean that it doesn’t have benefits, and is still an excellent vegetable to eat in order to get your daily veggie fix.

These crunchy little morsels are loaded with fiber, Vitamin C and have cancer fighting phytonutrients that can also promote adequate vision and heart health. Try and get corn as fresh as possible, because as soon as it is picked, the natural sugars start converting to starch. Additionally, when simply boiling or grilling or popping, be mindful of what you put on your corn. People tend to smother their golden nuggets in butter or cheese. Try and cut back and enjoy the simplicity in the sweet and crisp summer delicacy, otherwise you turn a healthy item into a fat attack.

Here are some simple solutions to keep your corn light and delicious:

Air pop popcorn and season with different spices like garlic powder, cayenne pepper, cinnamon, or a little parmesan cheese or eat naked with the addition of a pinch of sea salt.

Cut kernels from the cob and mix them with various types of salads, salsas, or soups.

Roast the corn on a grill for a smoky flavor.

Or simply boil for 2 minutes for a crunchy and sweet summer time delight.