Usually sometime over the weekend I make a master plan for my dinners for the upcoming week. This way I can shop ahead of time, and I can easily cook after coming home from work. When planning, I tend to focus on the main dish, and the side dishes often get ignored. Then while cooking I am left scrounging for a side dish that works with the main dish, uses ingredients I have on hand, and tastes delicious. Not always easy. Because of this, I have had some odd combinations of food for dinner, such substituting pineapple for rice or eating a cupcake in place of a vegetable.
CORN CAKES WITH GOAT CHEESE
1 ear corn kernels
1 summer squash, diced
Salt and pepper, to taste
1 egg, lightly beaten
2 tablespoons cornmeal
1 tablespoon mayonnaise
Herbed goat cheese
In a large skillet over medium heat, cook corn and squash with a little olive oil for 4-6 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
In a small bowl, combine corn, squash, egg, cornmeal, and mayonnaise. Form in patties.
Heat large skillet over medium heat. Coat pan with a little olive oil. Cook patties for 4 minutes. Flip, and cook an additional 3 minutes. Top with crumbed goat cheese.