by Sarah Henning

Good news, folks. Because of our crazy warm winter and spring, it's already sweet corn and tomato season, even though it's mid-June.

That's right, at Bismarck Gardens you can find some of the best sweet corn around. Though the specialty farm shop in north Lawrence doesn't normally open until July, it's open early this year, thanks to the weather. Couple that corn with the tomatoes that are already showing up at the Lawrence Farmers' Market and you've got yourself a mid-summer meal in June.

This simple little Meatless Monday dinner is a great showcase for those two summery items. Simply take already made pie crust, fill with a mixture of tomatoes, corn, feta and yummy summery basil and call it dinner. With a side salad or vegetable, it's a fun way to get into summer cooking nearly a week before the summer solstice.

Savory Corn, Tomato and Feta Hand Pies

4 teaspoons extra virgin olive oil, divided

3/4 cup chopped onion

1 1/2 cups fresh or thawed frozen corn (from 2 or 3 ears)

2 tomatoes, cored, seeded and chopped

1 cup feta crumbles

1/4 cup chopped basil

All-purpose flour, for dusting

2 recipes prepared pie crust (or two rolled out 9-inch crusts)

Preheat oven to 375 degrees. Heat 2 teaspoons oil in a large skillet over medium-high heat, add onions and cook until golden brown, 3 to 4 minutes. Add corn and tomatoes and cook 5 minutes more. Remove from heat, stir in feta and basil and let cool.

On a floured surface, roll out dough until about 1/8-inch thick. Cut into twelve (5-inch) circles, rerolling dough as needed. Spoon about 1/3 cup filling into the center of half of the circles; brush edges with water. Top with remaining six circles, crimping edges to seal. Brush with remaining oil and cut three small slits in the top of each pie. Bake on a large, parchment-paper-lined baking sheet until golden brown, about 35 minutes. Serves 6.

Note: Use premade pie crust dough or try this recipe. If you don't have a 5-inch cookie cutter, use a small bowl or make smaller pies.

— Recipe from www.wholefoodsmarket.com.

OK, this one’s a lot more work than usual, but once you’re done, you’ll have a hearty dish your kids will love. No kids? This one will give you leftovers for the work week.

Vegetarian Shepherds Pie

3 small potatoes (3/4 pound)

2 cloves minced garlic

1/2 teaspoon dried basil

1 1/2 tablespoons unsalted butter

2-4 tablespoons skim milk

1/2 cup chopped onion (1 medium)

1 tablespoon olive oil

1 15-ounce can kidney beans, rinsed and drained

1 14.5-ounce can diced tomatoes, drained

1 16-ounce package frozen broccoli and cauliflower mixture

1 10-ounce package frozen mixed vegetables (corn, carrots, lima beans, green beans)

1 8-ounce can tomato sauce

1/2 cup shredded low fat cheddar cheese Preheat oven to 375 degrees.

Peel and quarter potatoes. Cook in boiling water until tender, about 20 minutes. Drain. Mash with a potato masher or beat with an electric mixer on low speed.

Melt butter in saucepan, add basil and garlic and cook for 15 seconds. Add to mashed potatoes. Beat in enough milk to make potatoes light and fluffy.

Heat olive oil in a medium saucepan. Add onion and cook until tender. Stir in kidney beans, tomatoes, frozen vegetables, and tomato sauce. Heat until bubbling.

Put vegetable mixture in a baking pan. Drop mashed potatoes in small mounds over the vegetable mixture. Sprinkle with grated cheddar cheese.

Bake uncovered until heated through and cheese begins to brown, about 25-30 minutes. Serves 4.

— Recipe from www.fruitsandveggiesmorematters.org.