If fresh is best, then this is the tastiest time of year.
So much good stuff is growing in the Piedmont Triad right now and here are some great recipes to enjoy it all:
5 ears of corn, shucked
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons olive oil
1/2 cup julienned fresh basil leaves
In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temp.
• 1/4 cup dry breadcrumbs
• 1/4 cup grated fresh Parmesan cheese
• seasoned salt
• Fresh garlic or garlic powder
• freshly ground black pepper
• 2 tablespoons milk
• 2 small Zucchini (1/4 inch slice)
• Cooking spray
• Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place slices on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
1 garlic bulb
1/2 teaspoon olive oil
1 1/2 cups shredded fontina cheese, divided
4 large tomatoes
Fresh Basil Leaves
Press pie crust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until pie crust is lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked pie crust.
Sprinkle 1/2 cup fontina cheese over the garlic.
Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Add Basil. Sprinkle with remaining 1 cup cheese.
Bake at 350° for about 45 minutes
Field Pea Succotash
1/2 large onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
3 tablespoons olive oil
1 cup fresh corn
1 cup Fresh crowder peas
1/2 cup crowder pea liquid
1/2 cup sliced green onions
1 tablespoon fresh thyme leaves
salt and pepper
Sauté onion and bell peppers in hot oil in a large skillet over medium heat 5 to 7 minutes or until tender. Stir in corn and Crowder Peas; cook 2 minutes or until thoroughly heated. Stir in 1/2 cup reserved Crowder Peas liquid, green onions, thyme, and salt; cook 1 to 2 minutes or until thoroughly heated.
Cucumber Feta Dip
1 pound feta cheese, cut into 2 pieces, at room temperature
1/4 pound cream cheese, softened
2 tablespoons heavy cream
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
1 tablespoon chopped oregano
Salt and freshly ground pepper
Toasted pita or baguette slices, for serving
Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy.
Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
Serve the whipped feta lightly chilled or at room temperature with the cucumbers and pita.