What’s Cooking: Summer Sides

Summer Vegetable Flatbread

Serves 4

Ingredients

• 1 ear of corn
• 2 cups cherry tomatoes, halved
• 1 small zucchini, chopped
• 1 tablespoon olive oil
• 2 flatbreads or naan (about 5×10 inches each)
• 6 oz ricotta cheese
• 2 oz goat cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• Fresh basil leaves, for garnish
• Balsamic glaze (optional)

Instructions

1. Use scissors to trim the silk end of the corn. Leave the cob in the husk and place it in the oven while it preheats to give it a head start.
2. Preheat the oven to 400 degrees.
3. Spread the tomatoes and zucchini on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder and salt. Toss to coat evenly.
4. Once the oven is preheated, place the baking sheet in the oven alongside the corn. Roast for 12–15 minutes until the tomatoes have released some of their juices and the zucchini is tender.
5. Remove the corn and let it cool slightly. Peel back the husk and use a knife to cut the kernels from the cob.
6. Divide the ricotta evenly between the flatbreads and spread into an even layer. Top with the corn, zucchini, and tomatoes, then sprinkle with goat cheese.
7. Place the flatbreads directly on the oven rack and bake for 8–10 minutes until the crust is crispy. You can place a baking sheet on a rack underneath to catch any toppings that may fall.
8. Remove from the oven and garnish with fresh basil. Drizzle with balsamic glaze if desired.

---

Vegetarian Baked Beans

Serves 6–8

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1/4 teaspoon smoked paprika
• 1/4 cup brown sugar, lightly packed
• 1/3 cup ketchup
• 1/4 cup molasses (or substitute with an additional 1/3 cup ketchup)
• 1 teaspoon Dijon mustard
• 2 15-oz cans cannellini beans, rinsed and drained

Instructions

1. Preheat oven to 350 degrees. In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat for 30 seconds.
2. Add the onion and cook for 5 minutes, stirring occasionally until the onion begins to soften. Add the garlic and continue to cook for 1 minute.
3. In a small bowl, combine the smoked paprika, sugar, molasses, ketchup, and Dijon mustard.
4. Add the sauce mixture and cannellini beans to the pot, then transfer the pot to the oven.
5. Bake uncovered for 25 minutes until the sauce is thickened.

---

Healthy Peach Crisp

Serves 6

Ingredients

For the Filling:

• 1 lb fresh or frozen peaches, sliced
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch or arrowroot powder

For the Topping:

• 1 cup old-fashioned oats
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350 degrees.
2. If the peaches are frozen, microwave on 50% power for 3 minutes to thaw slightly. If using fresh peaches, peel before using.
3. In a large bowl, combine sliced peaches, maple syrup, lemon juice, vanilla extract, and cornstarch. Toss until the peaches are well coated. Transfer the peach mixture to an 8×8 baking dish.
4. In a small bowl, mix together the oats, almond flour, chopped pecans, melted coconut oil, maple syrup, cinnamon, and salt. Stir until well combined. Sprinkle the oat mixture evenly over the peach filling in the baking dish.
5. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10 minutes.
6. Remove from the oven and let it cool for 10 minutes to allow the filling to set before serving.