Corn and Cherry Tomato Salad with Basil

Every year I buy corn when it's fresh (in August where I live) and then am not quite sure what to do with it besides boil it and eat it off the cob. This year I tried to find something a little different and settled on this. I love that you don't even have to cook the corn. It's good without the feta cheese but I think I prefer it with (it's a little more salty and I like the extra texture).

Notes:

• I made this more by feel with the amounts of ingredients I had than anything else.
• I used Tropea onion instead of red onion (the farmer I bought them from described them as "like red onion but sweeter and sharper", and they're delightful here).
  
• Used lime juice instead of cider vinegar.
  
• Added some ground chipotle powder for some heat (but you don't have to).
• You can make it vegan if you leave out the feta cheese.
  

Verdict: The first time I made it, it was so good I made it again right away after it was gone. It has a lovely mix of flavors, textures, and colors. Definitely keeping this one to make again.

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RECIPE: Fresh Corn Tomato Salad (Basil and Bubbly)

Eggplant Parmesan Melts

Our neighbors invited us to come pick their vegetables while they were away last week, and the eggplants were in full swing. I am still learning how to cook eggplant in ways that I like it, and I thought this would be a sure bet. I cooked it exactly as written.

Verdict: Breading and frying things is a lot of work, but 100% worth how it tastes. Absolutely delicious. Would definitely make it again if I felt up to the task.

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RECIPE: Eggplant Parmesan Melts (Smitten Kitchen)

Natural Peanut Butter Cookies

I arrived at this recipe after finding myself with a surplus of natural peanut butter (the kind that's just ground peanuts and sometimes salt) and finding that it does not cookie all that well. I have substituted it for regular peanut butter in other recipes and the cookies came out kind of dry and crumbly so I wanted to make sure I used a recipe that specifically called for it.

Notes:

• I didn't have a fancy cookie stamp so I flattened my cookies with a potato masher.
• I rolled the cookies in turbinado sugar before flattening for some extra crunch and sparkle.
  

Verdict: I thought they were really nice! I might make them smaller next time, but sometimes big cookies are fun.

EDIT 10/13/2021: I made a couple of variations on this cookie for my partner's birthday with peanut butter candies. I made thumbprint type cookies with a mini peanut butter cup in the middle, and another kind where I mixed in Reese's pieces (peanut butter filled hard-shelled chocolate candies). Both worked pretty well and tasted great. I think I liked the Reese's pieces ones the best.

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RECIPE: Soft and Chewy Peanut Butter Cookies (Lovely Little Kitchen)

Black Pepper Tofu and Eggplant

I tried this because I had all the ingredients and this looked like a tasty way to use them up.

Verdict: Delightful. The sheet pan technique worked well. I would love to make it again.

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RECIPE: Black Pepper Tofu and Eggplant (Smitten Kitchen)

Zucchini Butter Spaghetti

This sounded delicious when a photo of it scrolled by and I had to try it for myself. I made it exactly as written.

Verdict: It was really nice and used lots of zucchini. I'd gladly make it again.

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RECIPE: Zucchini Butter Spaghetti (Smitten Kitchen)

Coffee Jelly, Round 2

After a lackluster first attempt, I decided I was ready to try making coffee jelly again, and this time it turned out much better! I used a different recipe and got a softer set and more intense coffee flavor.

Notes:

• This is best made with fresh coffee.
• I poured it into a loaf pan to set and it ended up about 3/4 inch deep.
  
• I served it cubed in a small glass (wine glasses work nicely) with a little bit of heavy cream poured over it (once with a splash of coffee liqueur mixed in for a little extra sweetness), whipped cream on top, and chocolate shavings.
  

Verdict: I have finally found a coffee jelly recipe I like and would love to make it again if I were in the mood. However, I'm not sure how well this would stand up to being put in the bottom of a drink. I'd like to test that next time I make it.

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RECIPE: Coffee Jelly (Allrecipes)

Roasted Zucchini with Pesto and White Beans

This sounded like exactly what I wanted to eat on a hot summer afternoon with fresh produce from the farmers' market. I ate it with my favorite rosé after an afternoon of swimming and it was perfect.

Notes:

• I sliced the zucchini in rounds instead of making it into ribbons.
• I roasted the zucchini in the oven instead of grilling it.
  
• I sprinkled some mild red pepper flakes on before eating.

Verdict: It was really nice, healthy, refreshing, and exactly what I wanted at the time. The leftovers were also really good. I would love to make it again.

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RECIPE: Grilled Zucchini Ribbons with Pesto and White Beans (Smitten Kitchen)