2. In a food processor, place half of the beans, Vegenaise, cumin, oregano, garlic powder and crushed red pep- per. Chop in pulses to create a coarse purée. Transfer to a medium bowl.


3. In a small bowl, mix ground flaxseed and water. Let stand 5 minutes to thicken. Mix into the black bean mixture and add remaining beans, quinoa, breadcrumbs or ground tortilla chips, onion and cilan- tro. Mix until combined. If the mixture looks too wet to hold together, add more breadcrumbs or ground tortilla chips. Season to taste with salt and pepper.


4. Form into 3- to 4-inch-circumference patties. If time allows, let chill in the refrigerator for 2 hours to firm and for flavors to develop.


5. On a grill preheated to medium- high and brushed with oil, cook patties until crisp and brown, turning once, 5 to 6 minutes on each side. Or heat 2 tablespoons of olive oil in a skillet over medium-high heat and cook until browned, turning once, 5 to 6 minutes on each side.


base, peel back the husks of each cob and remove the silk. Cover the cobs again with the husk.


4. Soak the corncobs in cold water for 5 to 10 minutes to prevent husks from charring too quickly.


1 avocado, cut in half, pitted and cut into 3


/4 1/2 -inch cubes


cup pitted green olives, chopped (Castelvetrano olives recommended) 1 Tbsp chopped basil 1 Tbsp chopped mint 2 Tbsp olive oil


2 Tbsp white balsamic vinegar or champagne vinegar


Sea salt and freshly ground black pepper to taste


1. In a bowl, place tomatoes, watermel- on, cucumber, avocado, olives, basil and mint. Toss gently.


2. In a small bowl, whisk together olive oil, vinegar and a pinch of salt and pepper. Pour over tomato-watermelon mixture and toss gently to mix. Season to taste with more salt and pepper. Serve immediately.


Pesto Grilled Corn on the Cob


Watermelon Mediterranean Salad with Tomatoes, Cucumbers, Avocado and Olives


This dish embodies the zenith of sum- mer, when watermelon and tomatoes are at their height. Paired with refresh- ing cucumber, buttery avocado, savory olives and bright herbs, this pastiche of flavor and texture is a perfect accompa- niment to any backyard or picnic party.


Yields 4 to 6 servings


3 medium heirloom tomatoes, cored and cut into 3


/4 /4


1 cucumber, peeled, seeded and cut into 3


-inch cubes /4


-inch cubes -inch pieces


1 cup watermelon, cut into 3


A pesto-packed twist on a backyard party classic, grilling corn in its husk yields tender kernels and a delectable natural sweetness.


Yields 6 servings 6 ears unhusked corn Pesto


1 cup packed basil leaves 1 clove garlic 2 Tbsp pine nuts 11


Tbsp lemon juice 1 tsp sea salt


/2


1 tsp freshly ground black pepper 6 Tbsp olive oil


1. Oil grill and preheat to medium high. 2. Fill a large bowl with cold water. 3. Keeping the husks attached at the


Grow Your Own


The best source of produce for our backyard cookouts is our own garden. A fresh-picked tomato will convert even the most dedi- cated supermarket shopper every time. Consider growing heirloom varieties of fruits and vegetables for greater flavor and color. Stef Michalhik (seen here) of Swatara Township, Harrisburg and a partici- pant in PASA’s Good Food Neigh- borhood Program says, “In about 500 square feet of earth and pots, I grow: carrots, radishes, about a dozen varieties of heirloom greens and heirloom tomatoes, peas, cu- cumbers, watermelon, blackberries, strawberries, basil and an untold number of perennial flowers and herbs.” Visit GoodFoodNeighbor- hood.org for more information.


natural awakenings July 2012 23


5. In a food processor, place basil, garlic, pine nuts, lemon juice, salt and pepper and chop in pulses for maxi- mum mixing. With the motor running, slowly drizzle in olive oil. Set aside.


6. Place corn, covered in its husk on the grill. Cook for 3 to 4 minutes on each side. Remove from the grill, let it cool enough to touch and then remove husks. Return to grill and cook, turning to lightly char all sides, for an addition- al 5 to 7 minutes total.


7. Remove from grill and generously brush with pesto. Sprinkle with sea salt and pepper if desired and serve hot.


photo by Stephen Gray Blancett


photo by Stephen Gray Blancett


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