Recipes from the Harvest

CORN AND TOMATO PASTA

SALAD

Ingredients

* 1 1/2 cups bow-tie pasta

* 2 fresh ears of corn or 1 cup whole kernel frozen corn

* 1 cup shredded, cooked chicken

* 1 large tomato, seeded and chopped (about 3/4 cup)

* 1/4 cup olive oil

* 3 tablespoons vinegar

* 2 -3 tablespoons pesto

* 1 tablespoon chicken broth or water

* 1/4 teaspoon salt

* 1/8 teaspoon pepper

* Romaine leaves

* 2 tablespoons finely shredded Parmesan cheese

* Snipped fresh basil

Directions

1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.

2. In a large bowl combine pasta, corn, chicken, and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top. Makes 8 side-dish servings.

* Make Ahead Tip: Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed.

BAKED SQUASH WITH MAPLE GINGER GLAZE

Ingredients

* 2 acorn squash or sweet dumpling squash (each 1 lb/500 g)

* Salt

* Pepper

Maple Ginger Glaze:

* 2 tbsp (30 mL) maple syrup

* 1/2 tsp (2 mL) grated gingerroot

Preparation

Halve and seed squash. Place, cut side down, on lightly greased baking sheet. Bake in 400°F oven for about 40 minutes or until tender. Turn over; sprinkle with salt and pepper to taste.

Maple Ginger Glaze: In microwaveable dish, microwave maple syrup and ginger at High for 10 seconds; brush over squash. Return to oven for 5 minutes.

There are endless ways to enjoy baked squash. Glaze it with maple and ginger or top it with one of the other variations below.

Variations:

BAKED SQUASH WITH HOT PEPPER JELLY GLAZE: Omit glaze. In small saucepan over medium-high heat bring 3 tbsp (50 mL) red pepper jelly to boil; boil for 1 minute. Add dash hot pepper sauce, if desired. Brush over baked squash. Return to oven for 5 minutes.

BAKED SQUASH WITH CHEDDAR TOPPING: Omit glaze. Combine 1/4 cup (50 mL) shredded old Cheddar cheese and 2 tbsp (25 mL) fresh bread crumbs; sprinkle evenly over baked squash. Broil for 2 to 3 minutes or until golden.

BAKED SQUASH WITH SALSA TOPPING: Omit glaze. Spoon 1/2 cup (125 mL) medium salsa over baked squash. Return to oven for 5 minutes.

BAKED SQUASH WITH MUSHROOM AND ONION FILLING: Omit glaze. In skillet over medium heat, melt 2 tsp (10 mL) butter; cook 2 cups (500 mL) chopped mushrooms, 1 finely chopped onion and 1/4 tsp (1 mL) each salt, pepper and dried savory, stirring occasionally, for 8 to 10 minutes or until softened. Stir in another 2 tsp (10 mL) butter. Spoon evenly into baked squash. Return to oven for 5 minutes.

SWEET AND SPICY GREEN BEANS

Ingredients

* 3/4 pound fresh green beans, trimmed

* 2 tablespoons soy sauce

* 1 clove garlic, minced

* 1 teaspoon garlic chili sauce

* 1 teaspoon honey

* 2 teaspoons canola oil

Directions

1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.

2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.

3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.