Summer Vegetable Flatbread

By • November 6, 2016 0 Comments

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Author Notes: I'll admit I'm not the most inventive cook. It's taken time to know what ingredients go together, while also being unique. What has helped me get better and more creative is seasonality. Knowing what is in season every month can help narrow down ingredients that are commonly found together, while still allowing space to come up with new ideas. I know I'm spoiled living in California, where fruits and veggies tend to have longer lives than their midwest counterparts. I like to go to the CUESA site to see what's in season now.

Another tip for building creativity in the kitchen is to start small. For example, this recipe is an open-faced flatbread. It's simple, straightforward, and easy to play around with. My flatbread's toppings are all about spring transitioning into summer. I know it's August, but asparagus has been on super sale almost every week here! I knew I had to do something with it before it's no longer in season. With it is the unbeatable flavor of summer corn. To elevate it a bit and add another flavor and texture, we have a base of greek yogurt with some flavor boosters mixed in.
Sarah Goerzen | The City Skillet

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Serves 2

  • 2 pieces naan bread
  • 10-12 stalks of asparagus
  • 1 ear corn on the cob
  • 6 ounces plain greek yogurt (one single serving cup)
  • 1/2 teaspoon champagne vinegar
  • 1/2 teaspoon honey
  • Salt & Pepper
  • Red pepper flakes, to your desired spice level
  1. Preheat the oven to 425º F. Bring a large pot of salted water to a boil.
  2. Place asparagus on a baking sheet (I like to line my sheet with foil). Drizzle olive oil on top and season with salt and pepper. Roast asparagus for 10-15 minutes. You want them to be cooked, but not too floppy. Keep a bit of bite in them. Cut into 2-inch pieces.
  3. While the asparagus is roasting, prepare the corn by removing the husks and any strings. Place the corn in the boiling salted water. When the water comes back to a boil, turn off the heat and cover the pot with a lid. After 3 minutes, remove corn from pot. When corn is cool enough to handle, hold the corn upright and use a knife to remove the kernels.
  4. Place naan in oven (or cook according to package directions). I kept mine in the oven for 3-5 minutes, until the bubbles started to brown and the naan was warm.
  5. Stir champagne vinegar and honey into yogurt until combined. Spoon onto naan evenly. Sprinkle with salt and pepper. Place corn and asparagus on top, and add red pepper flakes. Depending on how large your naan is, you can cut it into pieces or serve as is.

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