Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.     Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading

Gold and Black Bean Salad

This recipe is from page 115 of the Vegan Planet Cookbook. It makes a really quick weeknight meal. The recipe makes 5 servings.             Gold and Black Bean Salad 3 cups cooked black beans (drained and rinsed canned beans are fine) 2 cups fresh or frozen corn kernels, cooked and … Continue reading