Summer Odds and Ends

Use fresh corn for best results with this light and delicious recipe. You can eat them plain, topped with tomato salsa, or (my favorite) a drizzle of maple syrup.

Fresh Corn Fritters

4-6 ears sweet corn, husked
2-3 egg whites, stiffly whipped
Salt and freshly ground pepper to taste

Cut the corn kernels from the cobs, scraping the cobs and reserving as much of the liquid as possible. Fold the kernels and liquid into the egg whites and add the salt and pepper. Drop by tablespoonfuls on a lightly greased griddle or non-stick skillet over moderate heat. Cook for about 2 minutes on each side, until golden brown. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes printed with express permission

One of the secrets to preparing healthy meals on the run is to maintain a well stocked pantry. Having a few canned items on hand, such as the artichoke bottoms in this dish, will fuel your creativity even when time is short.

Parmesan Artichoke Bottoms

2 14-ounce (390 g) cans artichoke bottoms, rinsed, drained, and patted dry
1 1/2 cups (375 ml) grated Parmesan cheese
1/2 cup (125 ml) mayonnaise
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) fresh lemon juice
1 tsp (5 ml) grated lemon peel
Salt and freshly ground pepper to taste 1/4 cup (60 ml) pine nuts (pignoli)

Place the artichoke bottoms round side down in a lightly greased baking dish. Combine the remaining ingredients except the pine nuts in a small bowl and stir to combine. Mound the Parmesan mixture on the artichoke bottoms and sprinkle with the pine nuts. Bake in a preheated 350F (180C) oven until heated through, about 2 minutes. Serves 4 to 6.

If you are planning on grilling at your picnic then you can take these along in the marinade. Otherwise, cook them ahead and transport them chilled. Either way, they are tasty and nutritious.

Grilled Chicken Wraps

8 skinless, boneless chicken breast halves
2 - 4 cloves garlic, finely chopped
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) rice wine or sake
2 Tbs (30 ml) lime juice
2 Tbs (30 ml) sesame oil
1 Tbs (15 ml) honey
1 Tbs (15 ml) grated fresh ginger
1 tsp (5 ml) Chinese five spice powder*
8 flour tortillas or pita breads

* Available in the spice section of most supermarkets and in Asian specialty shops.

Place the chicken breasts in a shallow glass pan. Stir together the remaining ingredients except for the tortillas and pour over the chicken. Marinate refrigerated for 30 minutes to several hours. Grill or broil the chicken breasts until done, about 3 minutes per side. Serve immediately wrapped in a tortilla or pita bread, or

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