Summer recipes straight from the garden

On this edition of Recipe Wednesday, FOX8′s Shannon Smith will be featuring recipes including a roasted summer squash. Here are the recipes they shared:

Roasted Summer Squash

2 tablespoons                       canola oil

2 pounds                   summer squash, cut into half moons

1 ½ teaspoons          salt

½ teaspoon               black pepper

1 tablespoon             sesame seeds

Dissolve salt and pepper in canola oil.

Toss squash in oil to coat well.
Spread out on a sheet tray and roast in oven at 350 degrees for 12 minutes.
Makes 6-8 portions

Roasted Carolina Peaches with Sorghum Glaz

1 ½      each               fresh peaches

3          tablespoons  goat chevre

¾         ounces                       cured country ham, 3 very thin slices

1          fluid ounce    Sorghum Glaze (see recipe)

Place peaches in boiling water for 30 seconds then remove to an ice bath (this will loosen skin). Remove skin from peaches, cut in half and discard pit.

Place 1 tablespoon of cheese into the cavity of each peach half. Wrap each half with a slice of ham, taking care to completely cover the cheese.

Roast in moderate oven until warm throughout and ham is crispy.

Remove to a serving plate, drizzle with sorghum glaze.

Sorghum Glaze

1          cup      sorghum molasses

1/3       cup      apple cider vinegar

1          pinch   fresh ground black pepper

Simmer ingredients in a saucepan over medium heat. When bubbles in sauce are dime size or sauce coats the back of a spoon, remove from heat and allow to cool.

Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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