These corny valentines were so much fun to make, not to mention super easy! If you are making them with toddlers you will have to do the glueing but if you have children ages 5 and up they should be able to do the whole thing with just a little help and guidance. Whatever age your child is just make sure to encourage them to get creative. Let their imagination lead the way. Be silly, and most of all have fun!

You will need:

• Dried cobs of corn. You can do this yourself, buy it or if you happen to be at a farm….grab some while you are there (that’s how we got ours)
• Acrylic paints, as many colours as you like
• Paint brush
• Glue gun
• Feathers
• Googly eyes, any size
• Heart sequins for the lips, or you can cut a heart shape out of red or pink felt, construction paper, fun foam etc. You choose!
• Colourful tape, string, fabric or construction paper to wrap around head
• White craft glue
• Glitter for the tip of the feathers
• Paper tag for CORNy valentine message
• Marker to write the message. I used a white paint marker
• Colourful yarn to attach message to the corn

Some fun extras:

• Pom Poms
• Lots of colourful glitters and sequins
• Yarn for hair
• Pipe cleaners for arms

Happy Crafting!! xo

*Oh and don’t forget to head over to the petitscoquins blog for this weeks Poppy post where you can see her making some CORNy valentines!

I’m so excited about this soup! Not just because it’s delicious but because it marks the beginning of fall cooking in my home. Hello yummy homemade soups and stews and chili and pot pies and and and…..oh how I love cold weather cooking!!!

Serves 6-8

• 1 large cooking onion
• 4 cloves of garlic, minced
• 4 cobs of corn, corn removed from cob
• 2 large red potato, chopped into small bite sized pieces
• 1 tbsp ginger, grated
• 1 jalapeño, seeded and diced
• 1 stalk of lemongrass, minced or grated
• 1 litre of low sodium veg broth
• 1 can of coconut milk
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• safflower oil for frying
• salt and pepper to taste
• pickled jalapeño for topping
• avocado for topping

In a large pot over med-high heat, add the safflower oil. Let it heat for a minute then add the onions. Sauté for about 5 minutes, until tender and beginning to brown. Add the garlic, corn and potato. Cook stirring frequently for about 10 minutes or until the potato is tender. Add the ginger, jalapeño and lemongrass. Cook for 4-5 minutes. Add the broth. Cover and reduce heat to a simmer. Cook for 10 minutes. Add the coconut milk and cilantro. Bring back to a boil then remove from heat. Using an immersion blender give the chowder a few good pulses. Add the lime juice and season with salt and pepper. Serve topped with pickled jalapeño and some diced avocado. Enjoy!

*Want to mix it up a bit? Try adding any of the following to your chowder-

• shredded chicken
• diced tomato, for topping
• swap out the potato for cauliflower
• sriracha instead of the pickled jalapeño

I know this isn’t technically a taco buuut it is a taco bowl! It’s a fresh and  yummy way to get your taco fix without binging out on tacos.

serves 4

FISH

• 2 pounds of white fish –  halibut, haddock, sole, flounder or tilapia
• 1 cup flour
• 1 tbsp smoked paprika
• 2 tsp cumin
• 1/4 tsp chipotle chili powder
• 1 lime, zest and juice
• salt and pepper to taste
• safflower oil, for frying

To make the fish: Preheat a large cast iron skillet ( or any heavy pan ) over medium-high heat. In a shallow bowl mix together the flour, spices and zest. Dredge the fish in the flour mixture until evenly coated. Pour enough oil in the skillet to evenly coat the bottom. Cook fish in two batches adding more oil if needed. Make sure the pan is still sizzling; if not, turn the heat up a little. Cook for a few minutes or until the bottom of the fish is golden brown. Carefully flip. Cook for a few more minutes then add 1/2 the lime juice. Remove from skillet and set aside. Repeat.

CREAMY CHIPOTLE DRESSING

• 1 cup plain greek yogurt
• 1/4 cup vegenaise or mayonnaise
• 1-2 tbsp fresh lime juice
• 2 cloves of garlic, minced
• 1/4 tsp smoked paprika
• 1 tsp cumin
• 1 1/2 tbsp honey
• 1 tsp apple cider vinegar
• 1 tbsp minced chipotle pepper in adobo sauce, if you can’t handle the heat make sure to remove the seeds. If you like heat feel free to add a little more!
• pinch of salt

To make the dressing: toss all ingredients in a food processor and pulse until fully mixed. Set aside.

SALAD

• 1/2 cup fresh corn kernels
• 2 ripe avocado
• 3/4 cup black beans, strained and rinsed
• 2 tomato, chopped
• 1/2 cup red cabbage, shredded
• 1 red pepper, chopped
• 1 white onion, chopped
• 1 handful of lettuce per bowl
• cilantro for topping

To serve: Fill four bowls with corn, avocado, black beans, tomato, cabbage, red pepper, onion and lettuce. Top with fish and a generous drizzle of creamy chipotle dressing . Sprinkle with cilantro. Enjoy!

Want to mix it up a bit? Try adding any of the following to your taco bowl -

• Mexican rice
• shredded cheese
• chopped pineapple or mango
• chicken instead of fish
• fresh or picked jalapeno
• crispy tortilla strips like in this recipe