Creamy Corn, Zucchini, and Bacon Chowder

4 strips bacon, chopped
2 tablespoons salted butter
1 yellow onion, chopped
1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
5 cups yellow corn kernels (from about 4 ears corn)
2 cloves garlic, chopped
2 tablespoons fresh thyme
1/2 teaspoon smoked paprika
2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
Kosher salt and black pepper
4 cups low sodium chicken broth
1 cup whole milk or heavy cream
1 tablespoon honey
1 cup shredded cheddar cheese
2 tablespoons chopped chives
 
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
 
To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, and paprika. Cook another 2 minutes. Add the potatoes and broth. Cover and bring the soup to a boil.  Reduce heat and simmer 10-15 minutes, until the potato is soft.
 
Transfer half of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
 
Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most, such as basil, thyme and oregano.
 
Serves 6.
 
From Half-Baked Harvest blog, with minor changes

Corn and Chicken Enchiladas

1 pound boneless chicken thighs, breasts, or tenders
2 tablespoons extra virgin olive oil
Kosher salt and black pepper
3 ears corn
1 bell or poblano pepper
1 yellow onion, quartered
2 whole garlic cloves, peeled
2 1/2 cups salsa or salsa verde
1/2 cup fresh cilantro, chopped, plus more for serving
10-12 corn or flour tortillas
1 cup shredded cheddar cheese
Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
 
Heat the oven to 400 F.
 
If using chicken thighs or large chicken breasts, cut them into smaller pieces for faster cooking.  On a baking sheet, toss the chicken with 1 tablespoon olive oil and a pinch each of salt and pepper. Arrange the corn, pepper, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.
 
Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the pepper and cut into slices, and chop the onions and garlic.  Toss with 1/2 cup salsa, 1/2 cup cheese, and the cilantro.
 
Pour 1 cup of the salsa onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
 
Serves 6.
 
From Half-Baked Harvest blog (as “Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas”) with minor changes

Flour Tortillas

2 cups unbleached all-purpose flour, plus extra for kneading and dusting
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons lard, butter, or vegetable shortening, softened, or extra virgin olive oil

In a food processor, combine 2 cups of flour and the salt.  Add the lard/butter/shortening if using and drizzle in the water.  If using the olive oil instead, combine the oil and water and drizzle it in.  Process until the dough comes together and forms a ball.

Turn the dough onto a floured surface and knead several times until the dough is smooth.  Form into a ball, cover with a towel, and let the dough rest for 15 minutes.

Heat a cast iron skillet or griddle over medium heat.

Divide the dough into 8 portions and roll into balls.

On a lightly floured surface, flatten the balls and use a rolling pin to roll each ball into an 8- to 9-inch circle.  Sprinkle with flour as needed to prevent sticking.  

In the heated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots and the tortilla is puffy.  

Transfer cooked tortillas to a plate and cover with a clean towel to keep warm.

Makes 8 tortillas.

From GrowaGoodLife.com

Almond Flour Pie Crust

2 1/2 cups almond flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, at room temperature, beaten
1/4 cup unsalted butter, melted and cooled, or melted coconut oil
1 teaspoon vanilla extract
 
Butter a 9-inch pie pan.  Heat oven to 350°F.
 
In a large mixing bowl, combine the dry ingredients: almond flour, sugar, and salt.  Stir in egg, butter, and vanilla extract.  Combine with a spatula at first, then knead with your hand to form a pie dough.
 
Place the dough ball in the center of two pieces of parchment paper and roll dough into a circle large enough to fill the pie pan.  Peel off the first piece of parchment paper, slide your hand under the second piece of parchment paper with the rolled dough on it, and quickly flip dough over into the pie pan.  Press the dough into the pan using the parchment paper, then peel off the paper.  Use extra dough that falls off to patch any holes.  Smooth with a spoon.
 
Prick the crust using a fork.  Cover the sides of the crust with foil to prevent them from darkening too fast.
 
Bake the crust for 15-20 minutes.  If the center puffs up, use a fork to prick and deflate it.
 
Remove from oven and add pie filling; return to the oven following the pie recipe to set the filling.  You can keep the foil protection on the side of the pan to prevent it from darkening.  Bake until the filling of your pie is set.
 
Note:
You can make ahead this pie crust up to 48 hours before use.  To freeze, flatten the dough ball into a thick disc, wrap it in plastic wrap, and place it in an airtight container; the double sealing prevents moisture from going into the crust.  To defrost: the day before making the pie, unwrap the dough, and place it on the kitchen countertop.
 
Makes 1 9-inch pie crust.
 
From SweetasHoney.co, with minor changes

Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Fruit Crisp

6 cups of fruit (cubed rhubarb, sliced and cubed fresh strawberries, peeled and cubed apples)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
 
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup butter, melted
 
Heat oven to 375 F.
 
Mix all the chopped fruit in a large bowl.  Add the sugar, flour, and cinnamon, and stir until combined.
 
Place the fruit in an ungreased 8-inch square pan or medium-sized oval pan.  Combine the topping ingredients and sprinkle over the fruit.  Bake for 40 minutes.

 
From CBC North Arctic Kitchen

Basil Pesto

1 small garlic clove
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/2 cup pine nuts
2 cups basil leaves
2 tablespoons lemon juice
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup grated parmesan cheese, optional
 
Peel and slice garlic and place it in the olive oil.
 
Toast the pine nuts in a small dry skillet until lightly browned.
 
Boil a medium saucepan of water.  Submerge basil leaves in boiling water for 30 seconds, then transfer leaves to a bowl of iced water.  Drain, then squeeze out extra water.
 
In a food processor, combine the pine nuts, lemon juice, salt, and pepper, and pulse until well chopped.  Add the basil and pulse until combined.
 
Remove the garlic from the olive oil and discard garlic or save for another purpose.  With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
 
Makes 1 cup.
 
From Love and Lemons blog, with changes