Roasted Summer Vegetable Pasta

 Toss together sliced grape tomatoes, thinly sliced onion or shallot, 4-5 cloves garlic pressed, 1/4 cup olive oil, 1 tsp sugar, 2 tsp salt. Put on a baking sheet

Roast at 350 for 20 minutes

Add 1 zucchini cut in 1/4 coin chunks, corn from 3 cobs, and a handful of pea pods into the roasting pan

Roast another 10 minutes

Meanwhile, make your pasta. Drain it when it's al dente. Toss pasta with 3 T butter and the roasted veggies (with the pan sauces). Add in 1/2 cup chopped basil and 1/2 cup parmesan

Yum!

Vegan Corn Chowder

Chop up and boil 4-5 small potatoes (skin on) (save 2 cups of potato water). Boil 5 ears of corn. Saute 1 onion, 2 stalks of celery, 3 cloves garlic, teaspoon dried thyme, 1 red pepper (preferably roasted!). Cut corn off cobs. Combine veggies, potatoes, and half the corn with the potato water. Add salt and pepper. Cook for 5 minutes. Blend. Add rest of corn. Add a cup and a half of unsweetened soymilk. Warm and serve. Top with fresh minced basil at the table.

Black Bean Avocado Salsa

Salsa! Salsa!

1, 15 oz. can black beans
1 1/2 cups frozen corn
1 cup cherry tomatoes, halved
3 green onions, sliced
1/3 cup red onion, chopped
1 can tomatoes , including juice (use Rotel with chilis for hot)
1-2 avocado, diced
Lots of salt and pepper
1/2 tsp or more garlic, minced
2 TBS lime juice
1 TBS lemon juice
1 tsp chili powder
1 tsp cumin
1 TBS olive oil

Combine all veggies, whisk juices, oil spices and seasonings. Combine and chill.

Serve with scoops. Enjoy!

Corn Chowder

Boil 3 1/2 cups broth (chicken or veggie) with 2 10oz packages of frozen corn (of course you can use fresh if you have it) for 5 minutes. Scoop out 1/2 cup corn and set aside. Blend rest of corn/broth. Put back in sauce pan. Meanwhile blend 1/4 cup onion, 1 large tomato seeded, and 1 tsp of dried oregano. Pour this tomato sauce into a small sauce pan or skillet and cook on med/high until it thickens. Pour tomato sauce into the corn/broth. Add the 1/2 cup of whole corn kernals. Cook another 5 minutes. Pour in 1/2 cup whole milk or heavy cream.

Serve with bread.

Note: If you serve it with bread and hummus you have a delicious summer meal!

Black Bean Corn Salad

In a bowl, mix together 1 can of Black Beans (preferably Goya), 1-2 ears worth of corn (can use frozen), 1/2 red bell pepper diced, 1/2 onion diced, 1 clove garlic chopped up, 1 jalapeno diced, and a handful of chopped cilantro. Sprinkle in a good amount of cumin and chili powder. Finish with a splash of olive oil.