Fresh veggies are everywhere

It’s that time of year when a variety of vegetables are readily available at your local farmers markets and road stands. Shopping their stands guarantee local fresh fruits and vegetables.

Here are some delicious recipes to try.

CORN SALAD WITH FETA

Simple and quick

4 ears fresh corn

1-1 1/2 c. grape tomatoes halved

1/2 c. feta cheese (you can try this with other cheeses)

3 tbsp. red onion finely minced

1/4 c. flat-leaf parsley minced

3 tbsp. apple cider vinegar

3 tbsp. olive oil

1/2-3/4 tsp. salt

1/2 tsp. pepper

Bring a large pot of water to a boil. Peel the corn and cook for 3 minutes in the boiling water. Rinse with cool water then pat dry. Slice the corn off the cob into a bowl.

Add the remaining ingredients and toss to combine. Refrigerate until ready to serve. The salad can be prepared up to 4 hours before serving.

MEXICAN STREET CORN

Delicious!!

6 ears corn, husked and all silk removed

olive oil

1-2 tsp. chipotle chili powder

¼ – ⅓ c. cotija cheese crumbled

¼ c. fresh parsley finely chopped

sea salt

2 limes juiced

MEXICAN CREAM SAUCE (CREMA):

½ c. heavy cream

1 tbsp. sour cream

½ lime juiced

⅛ tsp. chipotle chili powder

⅛ tsp. salt

Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.

Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close the lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.

While the corn is cooking, mix together the ingredients for the crema in a small bowl.

When the corn is done cooking carefully remove the foil. Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.

PARMESAN TOMATO ZUCCHINI BAKE

2 medium zucchini, sliced

2 medium yellow squash, sliced

5 medium tomatoes, sliced

1/2 c. quality parmesan cheese, shredded

1/2 tsp. black pepper

3/4 tsp. garlic powder

3/4 tsp. onion powder

1/2 tsp. Italian spices

Optional: salt to taste

Preheat oven to 375 degrees.

In a baking dish, arrange zucchini, yellow squash and tomatoes in an alternating pattern.

Top with cheese and spices. Place into oven and bake for 25-30 minutes or until squash is soft.

https://www.nutritionistreviews.com/2016/08/parmesan-tomato-zucchini-bake.html

CHINESE LONG BEANS WITH CRACKED BLACK PEPPER

Chinese long beans are foot long or more beans that can come in green or purple. They look like green beans but have a firmer texture to hold up in heat such as in a wok, without getting soft.

1 tbsp. vegetable oil

1/2 small onion, thinly sliced

1 lb. Chinese long beans or green beans, cut into 3-inch lengths

1/2 medium red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice

1/2 tsp. sugar

1/4 c. water

2 tbsp. soy sauce

1 tsp. cracked black pepperHeat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated, and the beans are tender, about 5 minutes. Add the soy sauce and cracked pepper and cook for 1 minute. Transfer to a platter and serve.

by Karen E. Viereck, Editor/Publisher

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