Now that we're heading into week 3, we've decided to go back to our old eating habits and just watch our portions. To celebrate, I made this corn and tomato pie from Smitten Kitchen (I'm loving this website--this woman seems to know just what I love to eat and her pictures are WAY more appetizing than mine) that my talented friend, mraynes introduced me to.
I don't have much to add to this pie (except I had to use 2 T pesto instead of the fresh basil and 1 green onion instead of chives because I was so caught up in making sure I had farmer's market corn and tomatoes that I forgot about the rest of the ingredients). It took a while to make the first pie, but I suspect that's because I have never made pie dough before. In fact, I never really liked pie crust so whenever someone talked about making pie dough, I never listened.
Fortunately, it's remarkably easy. I watched this tutorial first, and it was SO helpful.
Oh, and though this recipe does require the use of an oven, I'm still categorizing it as a "summer" meal because I think with a recipe that uses so few ingredients, it's important that the corn and tomatoes be in season.