Here’s a fresh, sunny recipe for this rainy, dreary day featuring two of our favourite late summer veggies. Tomatoes are a great source of several key nutrients like vitamin C, vitamin A, and folate. They also contain lycopene, the nutrient that gives tomatoes their gorgeous red colour. In addition to being bright and colourful, lycopene is a powerful antioxidant. Meanwhile, sweet corn is also a nutrition powerhouse, giving you a healthy dose of fiber, magnesium, and potassium. Paired with a spread of goat’s cheese and freshly minced garlic, these vegetables make for a tangy, delicious, and filling flatbread. Remember, you can find the tomatoes, sweet corn, and garlic at our Innerkip Farm Market, Pick Your Own stand, or a Farmers’ Market near you. Let me know what you think of the recipe, and happy eating!
1 log goat’s cheese
2 large cloves garlic, minced
2 tablespoons olive oil
1 cup sweet corn kernels (from approximately 2 large cobs)
1 teaspoon chili powder
1 teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
2 tomatoes, sliced
4 whole wheat pitas (or something similar like naan bread)
1 cup arugula, for topping (optional)
Preheat the oven to 425⁰F.
Bring a medium-to large pot of water to a boil and cook the corn for 5 minutes. Remove from the water and let cool. Once cool enough to handle, cut the kernels off the cob.
Toss the corn kernels with the chili powder, paprika, pepper, and salt.
Place the pitas onto a baking sheet. Slice the goat cheese into quarters and spread ¼ onto each of the pitas.
Next, sprinkle on the minced garlic, followed by a drizzle of approximately a ½ tablespoon of olive oil.
Spread the slices of tomato on top of the goat cheese, garlic, and olive oil.
Finally, sprinkle the corn on top of the tomato.
Pop the prepared flatbreads into the oven for about 15 minutes, until goat cheese is melted and bubbly, and corn and tomatoes are nicely browned.
If desired, top with fresh arugula for some extra crunch and a dose of greens. Slice & enjoy!
Recipe created by Alex Chesney, RD