Recipes from Cook of the Week Lori Hartnett

Mexican Corn Salad in Avocado

2 teaspoons olive oil

1½ cups fresh or frozen corn kernels

2 tablespoons mayonnaise

2 tablespoons grated Parmesan cheese, divided

2 tablespoons chopped cilantro

1 tablespoon chopped scallion

1½ teaspoons fresh lime juice

¼ teaspoon chili powder

1/8 teaspoon each salt and pepper

1 large ripe avocado, cut in half

Heat the oil in a large skillet over medium-high heat. Add corn; cook 4 to 5 minutes, or until light golden brown, stirring occasionally. Remove from heat; cool. Mix mayonnaise, 1 tablespoon of cheese, cilantro, scallion, and seasoning in medium bowl. Stir in corn. Fill avocado halves with corn mixture; sprinkle with remaining 1 tablespoon cheese.

Serves two

Easy Strawberry French Crepes

2 cups flour

Few dashes salt

4 eggs

2½ cups milk

¼ cup butter, divided

¾ cup strawberry preserves

1½ cups sliced strawberries

Powdered sugar

Pure maple syrup

Sift flour and salt into large bowl. Make a well in center; add eggs. Beat on low speed with electric mixer to blend. Gradually add milk, beating until blended. Melt 2 tablespoons of the butter; blend into batter. Melt about ½ tablespoon of the remaining 2 tablespoons of butter in medium-large skillet (about 8-inch) over medium-high heat. Add about ¼ cup of batter or enough to make a thin layer on bottom of skillet while quickly tilting back and forth. Cook about 1 minute or until light golden brown underneath. Flip; continue cooking about 30 seconds. Remove to plate. (Turn heat to medium if skillet is getting too hot.) Continue with remaining batter, adding more butter as needed and stacking crepes on plate. Spread 1 tablespoon or preserves on half of one crepe. Fold in half over preserves; fold again into quarters. Place on a serving platter; continue with remaining crepes. Dust with powdered sugar and serve with syrup.

Serves 4 to 6

Serve with fresh whipped cream.

Thai-Coconut Veggie Bowl

3 cups cauliflower florets (about ½ head)

1 medium sweet potato, peeled, cut into ½-inch cubes

1 tablespoon oil

1 shallot, finely chopped (or ¼ cup onion)

1 can (15 ounces) lite coconut milk

2 teaspoons brown sugar

2-3 teaspoons red curry paste

½ teaspoon salt

¼ teaspoon pepper

1 can (15 ounce) garbanzo beans, drained

2/3 cup frozen peas

2 tablespoons chopped cilantro, optional

Hot cooked rice

Place cauliflower in medium saucepan, preferably fitted with a steamer basket. Top with sweet potato. Cover; cook over simmering water about 10 minutes or until vegetables are almost tender. Meanwhile, add oil to wok or large skillet over medium-high heat. Add shallot; sauté 3 to 4 minutes or until tender. Stir in coconut milk, brown sugar, red curry paste and seasoning; reduce heat to medium-low. Stir in garbanzo beans, steamed vegetables and peas. Heat 5 minutes or until heated through, stirring occasionally. Serve over rice and top with cilantro. Season with additional salt and pepper, if desired.

Serves 3 to 4

Tip: Red curry paste can be found in the ethnic aisle of grocery stores. The flavor is spicy; adjust to your taste.