Garden fresh inspiration can lead to a really good meal.

I altered my Blue Corn Cakes recipe and came up with some delicately delicious yellow corn cakes.

Green Onion Corn Cakes Ingredients:

• 1/2 cup heavy whipping cream
• 1 cup water
• 1/3 cup maple syrup
• 2 eggs
• 1 cup yellow corn meal
• 1/3 cup whole wheat flour
• 1/4 cup unbleached white flour
• 1.5 tsp baking powder (a little less at altitude)
• 1 tsp baking soda (a little less at altitude)
• pinch sea salt
• 1 cup chopped green onion

I made these for dinner and drizzled them with a ginger rhubarb sauce.

Ginger Rhubarb Sauce:

• 3 stalks rhubarb, cut into small pieces
• 1/2 cup water
• 1/4 cup maple syrup
• 2 tsp freshly grated ginger
• 1 tsp cornstarch (optional)

I bought some local beets, so I chopped the stems separately from the leaves. I sauteed the stems in a little white wine until they got soft. Then I added the leaves and let them wilt. Add a little sea salt and pepper, and all of this can be served together.

The Ginger Rhubarb Sauce pairs well with both the Green Onion Corn Cakes and the sauteed Beet Greens. Enjoy.

I bought homemade pickled papaya and pickled mustard greens from the local chinese grocer here in Boulder.

I really like the pickled papaya.

I think I’ll be having meals very similar to this much more frequently. I forgot how much I loved tostones, so now I’m going to be looking for meals that compliment my newly-re-found favorite side dish.

I made up a simple guacamole, which is really probably more of some American avocado salad… but it’s an avocado, 1 clove chopped garlic, juice from 1/2 lime, sea salt, and pepper.

For the black beans, I sauteed 1/2 of a yellow onion in a little peanut oil just to keep it from sticking. When the onion was soft, I added one large carrot, covered the pot, and let that cook for a few minutes. I added a can of rinsed black beans, a nice pinch of cumin, 2 cloves chopped garlic, and let this cook while I made my Tostones.

I expect to have dozens of variations of this dish as the year goes on…

Ahhh… Tostones. I love tostones. I love saying the word. I love eating them. They bring a smile to my face.

I thinly sliced one large plantain and pan fried it in approximately 1/4 cup peanut oil until they were nicely browned on both sides. Drain on a few paper towels, sprinkle with sea salt, and enjoy. I had mine with Black Beans and Carrots with Guacamole for a simple, fast meal.

Simple ingredients:

• Udi’s Multigrain Bread
• Tillamook White Cheddar… as much as you like
• grated asiago… as much as you like
• grated garlic… might not use as much as you think you might like…
• butter (for the pan, of course)

I grated a clove of garlic on my ginger grater. You might consider using a small clove, or even half of one if you don’t want to wake up the next day with the lingering taste of garlic in your mouth!