Summer Vegetable Hash

The Martha Stewart Magazine



1 boneless, skinless chicken breast cut into 1/2" cubes

1 tbsp EVOO

1 1/2 cups of quartered potatoes (leave the skin of for added potassium, B6 and iron!)

2 cups fresh corn kernels

1 small leek, thinly sliced

1/2 jalapeno chili, stem, ribs and seeds removed, minced (1 tbsp)

1 cup grape tomatoes, halved

1/2 cup chicken stock

1 tsp coarse salt

1/8 tsp black pepper

1 tbsp fresh marjoram (roughly chopped)


  • Heat a large skillet over high heat. Add the chicken pieces and cook, stirring occasionally, until golden brown. Transfer to a bowl.
  • Add 2 tsp of the oil and the potatoes to the skillet. Cook, stirring occasionally, until golden brown (approx. 4 mins.). Transfer to a small bowl.
  • Add remaining tsp oil, the corn, 2 tbsp leek, and the jalapeno to the skillet. Cook, stirring occasionally until the corn turns dark brown in spots, about 2 mins. (Some kernels may pop!)
  • Add tomatoes and cook until the skin just begins to soften (approx. 1 min). Add stock, salt, pepper and reserved chicken; bring to a boil. Fold in the reserved potatoes, and sprinkle with marjoram and remaining 2 tbsp leeks. 
  • Place in a large serving dish and allow everyone to serve themselves!


Sweet Corn Casserole

From `The Harrow Fair Cookbook`comes a favourite recipe of author Moira Sanders and her sister!



3 cups fresh corn kernels

2 large eggs

1/4 cup milk

1/2 cup bread crumbs

1/4 cup unsalted butter, melted

1/4 cup grated carrots

1/4 cup finely chopped sweet red bell pepper

1/4 cup finely chopped yellow onion

1/4 tsp chili flakes

1/2 tsp fine sea salt

1/2 cup shredded aged Canadian cheddar cheese


  • Preheat oven to 350F. Butter an 8"x8" baking dish and set aside.
  • Pulse the corn kernels in a food processor until they are creamy, but not smooth.
  • Beat the eggs and milk together in a large bowl. Stir in the bread crumbs and set aside until all the liquid is absorbed.
  • Stir the corn, butter, carrots, red pepper, onion, chili flakes, and salt into the bread crumb mixture. Place the mixture into the baking dish. Sprinkle with the cheese.
  • Bake for 45 minutes and serve warm!


*It will take 4 to 5 ears of corn to make 3 cups of kernels. Once the kernels have been cut off, use the back of a knife to scrape the cobs to remove all the milky corn mush!

Corn and Dill Bruschetta

Tamara Stimpson



1 cup chopped tomatoes

2 tsp extra virgin olive oil

1/4 tsp each salt & pepper

1/4 cup corn kernels

2 tbsp finely chopped red onions

1 tbsp minced fresh dill

Shredded Asiago cheese

Toasted baguette slices (french stick)

1 clove garlic


  • In a bowl toss together the first three ingredients. Stir in the next three ingredients.
  • Toast the baguette slices under a broiler for approximately 4 minutes, turning once to ensure even browning. Remove from oven and rub slices with cut side of garlic.
  • Mound the bruschetta mixture on top of the baguette slices and sprinkle with cheese prior to serving.