summer corn + tomato pot pie

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comfort / corn / meals / tomato

pot pie! remember it, from the winter? well here’s a summer one full of cherry tomatoes and fresh corn.

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i was super stoked to use a ton of stuff from our garden that was all FINALLLY READY. like these beautiful carrots! check it!

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and i’ve got to say, cooking with your own garlic just makes everything better. this garlic turned out great, huge cloves really good taste, insane for roasting.

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THE PIE makes 2 big pies (9 inch)

i used this dough recipe for the crust again because it’s my fav. i know it says to roll it out and chill it, but i didn’t and it was just fine. i mean, you shouldn’t roll it out and leave it sitting out warm for a long time but if you make your filling, roll it out and assemble then no problemo. also i used all whole wheat and it was great.

oil

1 red onion, diced

3 carrots, sliced

3 ears of corn

a pint cherry tomatoes

10 nugget potatoes, cut small

4 tbsp dill, chopped

4 cloves garlic, minced

1 cup spinach, chopped

1 1/2 cups of WHATEVER GRAVY YOU LIKE. here’s one. here’s another.

sautee onion in a big pan. cut the kernels off of your corn and add that and cook for 5 minutes. next add the carrots and potatoes. cook for a couple minutes then add tomatoes, garlic and spinach. cook until spinach wilts. add your gravy and dill and simmer for 10 minutes. assemble your pies! eat em!

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The Author

vegan foods!

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