I am a morning person. I love the quiet, calm of the air and the feeling of anticipation for the day. The dog and I take long walks while I sort my thoughts into a neat organization of the day. I sit outside, drink coffee, and relish in the fact that I am one of the few souls awake and enjoying this perfect time of day.
For the longest time I really thought that whenever I was in a relationship, I would wants someone who was similar to me, who also enjoyed the morning. Only later did I realize that I didn’t want that at all, I needed that peace and quiet to myself and if I didn’t get it, my days would feel slightly skewed. I’m very selfish when it comes to that time.
Last week I felt so busy that I wasn’t sure I wanted to go on vacation (I know, silly thought.) I felt overwhelmed and pushed myself hard to get things done before I left. A voice in my head was telling me to stay home and use the week to get more done. Luckily I can’t pass up Colorado.
As I sit here, enjoying the cool air and the sun rising over the mountains, I am reminded that every so often I need to step away and take a deep breathe of fresh mountain morning air.
These corn cakes make for a great vegetarian lunch or dinner. The batter will be slightly messy but just do your best to pat them into a a disc. The cake will be more stable once you cook one side. If goat cheese isn’t your thing, queso fresco would also be great.
- Corn Cakes:
- ½ red onion, finely diced
- 1 tablespoon olive oil
- 2 ears sweet corn
- ⅓-2/3 cup pastry flour
- ¼ teaspoon baking powder
- 1 egg
- 1 tablespoon honey
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ cup cilantro
- 1 tablespoon olive oil.
- Zucchini Salsa:
- 2 cups cubed zucchini
- ½ medium red onion, roughly diced
- 1 jalapeño, minced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon lime juice
- ¼ cup cilantro, minced
- ¼ cup goat cheese
- Preheat oven to 400˚.
- Toss cubed zucchini with onion, jalapeño, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro.
- Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.
- Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1″ thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.
- To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over an serve.
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