If summer gives you peaches and corn…
Last night, Bob and I hosted an impromptu happy hour retirement party for a dear friend, Linda Francis, who finally took the plunge with a swandive out of our school system and into Virtual Virginia as a history teacher.
Our easy menu is as summary as it gets with Claudia Cksimano, a retired teacher friend, and her husband bringing the broccoli salad from my Blooming Platter cookbook. I contributed I a purchased baba ghannoush, served in a martini glass, along with a Black Bean and Peach Salsa and what we fondly refer to as David’s Corn Dip. He was a guest at the party but had to work during the day, so I did the honors and he approved.
On the side, I served sliced cucumber and orange bell pepper strips, as well as two healthy- ish types of chips: a nacho-flavored cauliflower triangular chip and a round Garden of Eaten chip made of chickpeas and such.
All of it was a huge hit and I am pleased to share the new recipes here.
Black Bean and Peach Salsa
Yield: 8 appetizer or 4 side salad servings
1 can black beans, rinsed and drained
1/2 red bell pepper, diced
2 medium peaches, pitted and diced
1/2 mecium yellow or red onion, diced
1/4 cup favorite salsa, drained
1 to 2 cloves garlic, peeled and minced
Juice of 1/2 lime
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Sea salt and freshly ground black pepper to taste
Several hours before serving, combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad.
David’s Sweet Corn Dip (cold or hot)
Yield: 8 appetizer or 4 side salad/side dish servings
3 cups fresh corn kernels, any variety, or 1-15.5 oz can yellow corn + 1-15.5 oz can white corn, drained
1/4 cup grated white vegan cheese, like mozzarella style
1/4 cup grated vegan cheddar cheese
1/4 cup favorite salsa, drained
1/4 cup vegan sour cream
1/4 cup vegan mayonnaise (I use Walton Farms no calorie)
1/4 to 1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Sea salt and freshly ground black pepper to taste
Combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad or hot side dish. For the latter, simply microwave until bubbly.
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