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Tuesday, May 19, 2015

2015 CSA Week 2

Hello all,

I think this is one of my favorite times of year when we can enjoy fresh greens from the garden. My body seems to crave the rich nutrients after a long cold winter of deprivation.

And, strawberries! Words can't describe the most wonderful sweetness and flavor that bursts from this heart shaped fruit from Sustainable Harvest Farm! I'm sure Finley has been busy as a little bee picking these just for us! Thanks, Fin!

In shares this week...
Item How to store it How long will it last?
kale (Thursday pu) washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag 1-2 weeks
spring mixed salad greens (Saturday pu) washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag 1-2 weeks
sweet potatoes (Th + Sa pu) unwashed in fridge 1-2 weeks
strawberries (Th + Sa pu) unwashed in fridge 2-5 days
cornmeal (Th + Sa pu) store in fridge, sealed in container or plastic bag weeks

From Amanda...

This week your share contains the perfect combination for a stellar salad!  Everyone will be receiving some type of spring green (kale or spring mix) along with sweet potatoes, strawberries and cornmeal. 

If you’ve never tried a fresh spring salad topped with roasted sweet potato fries and/or fresh strawberries with balsamic vinaigrette and feta cheese, this is the time to try both!  Here’s a great version of a spring strawberry salad from

If you’d like a hearty side to go along with your salad, you can use the cornmeal to whip up your very own polenta like this recipe from the same website: Soft Polenta with Grilled Vegetables.

A similar salad recipe with crisp fries can be found on our blog from this 2013 post: Tatsoi, Sweet Potato, Feta and Walnut Salad.  This one used a green called Tatsoi but you can use any spring green as a base for this hearty salad!


Fellow CSA member, Amy Rose Karr, wanted to share how she and her husband also enjoy the strawberries. From Amy...

"My husband and I receive a weekly CSA share and I noticed you asked for recipe ideas for how we use our shares. Well, I thought I would pass along this one (which isn't really much of a recipe). The strawberries are really hard to not just gobble up all by themselves, but one thing my husband and I enjoy doing with them is making strawberry basil water. Simply cut up a few strawberries, drop them in a pitcher with some basil leaves and fill the pitcher with water. I try to press the leaves against the side of the pitcher with the back of a spoon to help muddle the leaves or release the basil flavor a little. Refrigerate for a few hours and it's ready to go. It's refreshing and delicious. You can also refill the pitcher one or two times, depending on how fast you drink the water and how strong you want the strawberry basil flavor. Anyway, not sure if that is something you can share on the blog or not. People probably don't need very many ideas on how to eat more strawberries. Haha."
Thanks Amy! I'm definitely going to make this!

Feel free to share more ideas and photos!

Enjoy the Memorial Day weekend!

Wednesday, May 13, 2015

2015 CSA Week 1

Greetings fellow CSA members, and welcome back for another wonderful season of fresh organic produce from our friends at Sustainable Harvest Farm! If you are a new member, you are in for a real treat!

My name is Nancy Phelps. Amanda and Ford Waterstrat have asked me to continue posting the weekly blog this season, and I am honored and happy to do so! If anyone has anything else to add or want to share photos and your own recipes, please send me the information and I will gladly include it! My email address is

Amanda has asked that I share the date for this year's Annual Farm Tour, that will be Saturday, June 13. You won't want to miss this opportunity to meet the family (or, see how those boys have grown since last year!) and see how your food is lovingly produced. More information will be provided closer to the date.

The Farm Tour is Saturday June 13. Check out the farm and get to know your farmers! ...and, maybe even a few pigs.

Planting: Many of the crops you'll be enjoying this month were planted in March with the help of our family.

Now, for this first week's share, Ford has asked me to let you know there is an abundance of strawberries, so there will be extras in our shares!

This week...

Item How to store it How long will it last?
Strawberries Unwashed in fridge 2-5 days
Salad Greens or Kale washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag 1-2 weeks
Corn Meal store in fridge, sealed in container or plastic bag weeks

These won't last at my house long enough to add to a recipe, as I plan to enjoy them rinsed and eaten in their sweet natural state, but Ford asked to include one of his favorite recipes that includes corn meal found in your share as well...

Berry Cornmeal Muffins

Prep Time: 15 Minutes
Cook Time: 25 Minutes    Ready In: 40 Minutes
Servings: 12

"Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt."

1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt    2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored
strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten

1.    Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
2.    In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
3.    Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
4.    Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

Kale and Salad Greens
Use in salads with your favorite toppings and dressing.
We all know how nutritious these greens are. Here is some information on Massaged Kale Salad.

Massaging basically is a process of breaking down the kale to make it more easy to digest.

De-stem the kale leaves from the stem by simply placing your index finger and middle finger (in the shape of a claw), and "claw" down the center of the leaf to de-stem while simultaneously pulling the leaf away from you with your other hand.
In a large bowl, combine the de-stemmed kale leaves with the remaining ingredients.
Lightly pour an additional 1 tsp. of olive oil onto your hands to coat.
Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage.
Continue massaging for about 2-5 minutes or until the leaves are softened, the leaves will also turn a more vibrant green.
Use this as a salad base or add toppings of your choice for a complete meal in a bowl.

In addition to the awesome strawberry muffin recipe found above, Ford has another to share. These sound so yummy!

1 cup butter, softened 2 eggs, lightly beaten
1 teaspoon vanilla  ¼ cup sugar
¼ teaspoon salt  ½ cup yellow cornmeal
1 ½ cups flour  3 teaspoons shredded orange peel
2 teaspoons shredded lemon peel

Preheat oven to 350 degrees.  In a large mixing bowl, beat the butter for about 30 seconds and then beat in the sugar, eggs, and fruit peels.  Beat in the vanilla.  In a separate bowl, whisk together the flour, cornmeal and salt.  Slowly mix with the butter mixture until a cohesive ball of dough forms.  Using a one ounce scoop, or tablespoon, roll the dough into ¾ inch balls.  Place 1 inch apart on a greased baking sheet.  Flatten slightly with the palm of your hand.   Bake 10 – 12 minutes.  Cool 2 minutes on baking sheet.  Cool on rack. 
Makes 3 dozen cookies.  

Wednesday, August 20, 2014

2014 CSA Week 16


This is the last week of the csa and I'm a very sad girl! I am very appreciative, however, of all the love and hard work the Waterstrat family has put into making this the best experience for us eating plenty of nutritious food throughout the season!

I'm sure we will continue to hear from Ford and Amanda throughout the fall. Let them know if you are interested in the naturally raised beef and pork.

In shares this week...

Item How to store it How long will it last?
sweet corn shucked or with husks in the coolest part of the fridge enjoy as soon as possible
green beans dry, unwashed in the fridge 3-4 days
squash and zucchini unwashed in fridge 1-2 weeks
tomatoes room temperature several days
basil store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water 1-2 weeks
garlic unwashed in fridge up to 1 week
bell peppers unwashed in fridge 2-3 weeks

For my last blog of the season, and since I've written about all of these items in previous blogs, I thought I would take a peak at memory lane and some of Amanda's thoughts and recipes she posted throughout the years. She has such a warm and inviting way of writing which makes you feel like you are sitting at her kitchen table chatting over a cup of coffee like long-time friends.

Excerpts from 2012

In keeping with the theme of quick, simple preparations, I’ll encourage you to try yet another roasted vegetable recipe – garlic roasted tomatoes.
This one is taken from the September 2007 issue of Everyday Food and can also be found online.
Garlic-Roasted Tomatoes
from September 2007 Everyday Food
4 large tomatoes cored and halved crosswise.
2 Tbsp butter, cut into 8 thin slices
4 garlic cloves, thinly sliced
Coarse salt and ground pepper

Preheat oven to 400oF.
Place tomato halves, cut side up, on a large, rimmed baking sheet.
Dividing evenly, top with butter and garlic; season with salt and pepper.
Bake until tomatoes are tender, 40-45 minutes.

Green Peppers
If your home is like ours this time of year, you might be scrambling around after dinner assembling lunches for work or school on the following day. I find that I am much less likely to snack on convenience foods if I pack plenty of healthy snacks. If you’re short on time but want a tasty, crunchy side dish with your lunch, slice some raw peppers into long strips and use them to dip into hummus, soft goat cheese, or your favorite spread. They’re such a nice treat on a busy afternoon!

The days of summer, and summer herbs like basil, are numbered. This realization always hits me hardest when school resumes, which happened to me this week. It seems like the excitement of the first days of school give way to fall parties, Halloween, and then, in the blink of an eye, Thanksgiving and Christmas have arrived. My thoughts are beginning to turn toward that season. It’s time to stock up on dried/preserved basil. If you haven’t already dried some of those aromatic leaves, be sure to save at least a few stems to hang upside down in your kitchen to dry. It will smell so nice as it dries and you’ll be left with crunchy leaves you can sprinkle into small pieces just right for seasoning winter dishes.

Excerpts from 2013

This week our dear friend and CSA member Tifany, shared a wonderful recipe that uses both tomatoes and corn. It’s quick, simple and received a lot of great reviews online! You can find the recipe at this link: Pasta with Fresh Tomatoes & Corn. Thanks Tifany!

Familiar Favorites

 Tomato Corn Pie that combines several of my favorite summer harvest vegetables and herbs.
You’ll find more familiar favorites in your share this week. I’d like to encourage you to try this recipe from the link above.

I made a few changes to accommodate my tastes and it turned out great! For starters, I like making a piecrust with 1/3 cornmeal for added texture and flavor. I just took my favorite biscuit recipe, reduced the quantity and replaced 1/3 of the flour with cornmeal. I pressed the dough nice and flat so it wouldn’t be “fluffy” like a biscuit but it was still heartier than a typical piecrust. Yum! I also omitted the top layer of crust in favor of a deep dish pizza feel with the thick cornmeal biscuit crust. I didn't peel or blanch the tomatoes but I did squeeze out some of the extra juice. By the way, if you’re like me, perhaps you think the mayo in this recipe sounds disgusting (I’m not a mayo fan) but I have to say that the combination of lemon mayo and cheese forms a gooey crust makes this dish AMAZING. I’ve grown to enjoy this recipe so much that I actually made THREE pies the last time I whipped this up! …and not ONE bite was wasted.

Roasted Tomato Bean Dip
Yet another hummus!

2 medium-large tomatoes
4 cloves garlic, minced (divided)
freshly ground black pepper, dried oregano, and salt (optional)
1 1/2 cups cooked chickpeas, drained
2 tsp. white balsamic vinegar (or lemon juice)
10-12 large leaves fresh basil
salt, to taste (optional)

Preheat the oven to 400°F. Slice the tomatoes into 1/2-inch slices and place them in a large, oiled (or silicon) baking dish in a single layer. Sprinkle each slice with garlic, using only half of the garlic. Add a sprinkling of black pepper, oregano, and salt to the top of each slice. (You can also add olive oil, but I resisted the temptation.)

Place in the oven for about 30 minutes, until tomatoes are totally cooked but are not burning. Remove from oven to cool (or use warm and then chill the dip after preparing).

Place the remaining garlic into the food processor along with the chickpeas, vinegar, and roasted tomatoes. Blend well. Add the basil leaves and salt, if you like, and blend again. Serve chilled with vegetables or crackers for dipping. Also makes a good sandwich spread or salad dressing.

Preparation time: 10 minute(s) | Cooking time: 30 minute(s) Number of servings (yield): 4
Nutrition (per serving): 125 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 273.1mg sodium, 334.5mg potassium, 24.4g carbohydrates, 4.8g fiber, 1.8g sugar, 5.2g protein, 3.6 points.


As a final note, I'd like to say that this has been a great experience for me, attempting to fill in with this weekly blog, giving Amanda the time with her family which practically doubled in size with the birth of their twin boys in December. Lets hope Silas and Josiah enjoy working on the farm as much as Finley!
Happy healthy eating!

Wednesday, August 13, 2014

2014 CSA Week 15

Greetings friends!

What a wonderful season we are having, with plenty of rain and sunshine to nourish the crops! It's good for the soul, too, especially with the abundance we have to look forward to in our shares!

This week from Sustainable Harvest Farm...

Item How to store it How long will it last?
sage and oregano unwashed, in sealed container or plastic bag, kept in fridge; or, see drying instructions below. 1-2 weeks
squash unwashed in fridge 1-2 weeks
tomatoes room temperature several days
sweet corn shucked or with husks in the coolest part of the fridge best enjoyed as soon as possible
garlic unwashed in fridge up to 1 week
melons fridge or room temp enjoy as soon as possible

For the sage and oregano in our share and any other herbs, Ford requested I provide some information on how to store and dry herbs. Here's a great article I found on the Harvest to Table website with easy ways to dry herbs, including air drying, dehydrator drying, microwave drying, and oven drying. Rather than repeat it all here, I'll let you take a look and find the method that works best for you. They certainly look pretty hanging in a window, or dry room!


At this point, we are all trying to get creative with what to do with all the zucchini and squash! Here's a fun recipe my friend uses and her kids love it! It's from a Gooseberry Patch Cookbook, "Farmers Market Favorites." You can find this cookbook and others they publish, all which are wonderful, on Amazon here.

Crispy Zucchini Fritters

So tasty served with ranch dressing for dipping.

4 zucchini, thickly shredded
1 t. salt, divided
2 eggs, beaten
1/2 t. pepper
1/2 c. all-purpose flour
olive oil for frying

Toss zucchini with 1/2 teaspoon salt. Transfer to a colander and let stand 10 minutes. Drain, pressing out as much liquid as possible. In a large bowl, whisk together eggs, remaining salt and pepper until light and frothy. Whisk in zucchini; stir in flour. Heat oil in a large non-stick skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with the back of spoon. Fry, about 2 minutes on each side, until crisp and golden. Drain on paper towels. Serves 4.


With everyone back to school, and the hint of fall in the air, it's casserole time! One can last two or three days worth of meals, and you can freeze them for later.

I don't know who doesn't love lasagna! Since I'm always trying to limit my intake of starches and carbs, I generally won't order it from a restaurant, or make it at home. Luckily, several years ago, a friend shared a recipe with me that I enjoy making and eating guilt free. Instead of lasagna noodles, it calls for zucchini and squash sliced into long, thin, wide planks. If you can't slice them thin enough, I suggest laying the squash planks on a cookie sheet, brush with olive oil, sprinkle with salt and pepper and stick under the broiler for a few minutes, keeping an eye on them, to precook slightly before adding to the dish.

WW's exclusive Low-Carb "Lasagna"

4 (2 lbs.) medium zucchini and/or yellow squash, cut lengthwise into thin slices/planks
1/2 tsp. salt
1/4 tsp. pepper
1 cont. (15 oz.) ricotta cheese
3/4 lb. mozzarella cheese, shredded
2/3 cup grated Parmesan cheese
1/2 lb. sweet Italian sausage, cooked, drained (substitute any meat, or go meatless)
1 jar (1 lb. 10 oz.) low-carb marinara sauce, such as Bella Vita Low-Carb Pasta Sauce
Fresh chopped herbs - basil, parsley, oregano, garlic

Heat oven to 350 ° F. Coat 9" x 13" baking pan with cooking spray. Season squash with salt and pepper. Combine ricotta, mozzarella, Parmesan cheese, fresh chopped herbs, and sausage. Spoon 1/4 cup sauce into bottom of prepared pan. Spread 1/3 squash slices over sauce. Spread 1/3 of the sauce over the squash. Top with 1/2 ricotta cheese mixture. Repeat with remaining zucchini, sauce, ricotta mixture ending with a top layer of zucchini topped with sauce. Cover and bake 40 minutes until heated through. Makes 10 servings. Per serving: 358 cals.; 11 g. total carbs


Continue to enjoy the fresh tomatoes and corn! If you end up with more tomatoes than you can eat or prepare into sauces or meals, you can put the whole tomatoes in the freezer sealed in ziploc bags to be used in a soup or stew later. I remember hearing this tip years ago, and it works!

Bon Appetit!

Wednesday, August 6, 2014

2014 CSA Week 14

Well, kids are heading back to school and I've seen Halloween candy in the Dollar General store. BUT, it's still early August and there is plenty of time to enjoy the sun and summer activities, and the harvest is plentiful!

Beautiful bounty from Sustainable Harvest Farm

 In shares this week...

Item How to store it How long will it last?
fennel unwashed in fridge 1 week
squash unwashed in fridge 1-2 weeks
cabbage unwashed in fridge 2-3 months
tomatoes room temperature several days
corn shucked or with husks in the coolest part of the fridge best enjoyed as soon as possible
green beans dry, unwashed in the fridge 3-4 days
basil store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water 1-2 weeks
melons fridge or room temp enjoy as soon as possible

Here's a wonderful light dish using fennel and cabbage that we will be receiving in our shares. I found this on the blog:

Fennel and Cabbage Slaw

A light, refreshing slaw made with fresh fennel.

1/2 medium red cabbage, sliced (about 4 cups)
2 large carrots, peeled and grated
1 fennel bulb, thinly sliced
3 green onions, sliced
Zest of 1 lemon
1/2 cup plain whole milk yogurt (or Greek yogurt)
1 tablespoon fresh squeezed lemon juice
1 tablespoon white vinegar
1 tablespoon whole grain mustard
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon kosher salt

Toss the cabbage, carrots, fennel, and green onions in a large bowl.
In a small bowl, whisk together the remaining ingredients to make a dressing for the slaw. Pour the dressing over the veggies and mix well.
Serve on your favorite veggie burger, sandwich, or taco, or alongside your favorite main dish.


I've enjoyed my usual method of preparing the variety of beautiful veggies we receive from the wonderful Waterstrat family farm, by throwing everything in the wok sauteed with coconut oil, garlic and fresh herbs from my patio container garden. It's easy, yummy, and you just have one pan to clean!
I'm sharing photos from this week's meals I prepared for myself with enough for leftovers:

Meal #1: YUM! Nothing else required to complete this meal!
For my pasta dish below, a tip for easy, quick and minimal cleanup (my M.O.) is to throw the chopped veggies (beans and squash this time) in the boiling water with the pasta and it will all cook together! Then, drain and place everything back in the pot. I then added the corn that I cut off the cob since it would have fallen through the holes of the colander, with some olive oil, a couple tablespoons of pesto I keep in the fridge, keep on low to heat back up, adding a small amount of water if necessary. Scoop it into a dish with the shaved parmesan on top! Voila! It's always hard for me to eat just one bowl!
Meal #2: with pasta, pesto and shaved parmesan

 Enjoy the rest of summer!


Wednesday, July 30, 2014

2014 CSA Week 13


Can you believe it's the end of July already?! Where has this summer gone! There are just a few weeks left of our fabulous CSA from Sustainable Harvest Farm and I've been so grateful for all the hard work Ford, Amanda and Finley have been putting into providing us with their beautiful abundance of fresh, healthy food.

In shares this week... 

Item How to store it How long will it last?
fennel unwashed in fridge 1 week
squash unwashed in fridge 1-2 weeks
carrots unwashed in fridge 2-3 weeks
tomatoes room temperature several days
corn shucked or with husks in the coolest part of the fridge best enjoyed as soon as possible
green beans dry, unwashed in the fridge 3-4 days
basil store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water 1-2 weeks
melons fridge or room temp enjoy as soon as possible
beets unwashed in fridge 2-3 months

If you're not as sure as I was on what exactly is fennel, you will delight with this recipe from Dishing Up The Dirt that utilizes both beets and fennel.

Roasted Beet and Fennel Salad With Citrus Vinaigrette

Roasting fennel and beets together really brings out a nice sweetness. Enjoy.
Serves 2

PREP TIME  10 mins.
COOK TIME  30 mins.

2 medium-sized fennel bulbs, trimmed and sliced into 1 inch pieces (save the trimmings for another use)
2-3 large beets, cut into 1 inch cubes, save the beet greens and chop them up as well.
1/2 cup uncooked quinoa
1 TBS olive oil
Salt and pepper to taste
For the Citrus Vinaigrette
1 shallot, minced
1/4 cup extra virgin olive oil
1 tsp dijon style mustard
2 TBS lemon juice
2TBS lime juice
1 1/2 TBS fresh orange juice
fine sea salt
Preheat the oven to 400 degrees.
Whisk together all the ingredients for the dressing. Taste test and set aside.
In a large bowl combine the chopped fennel and beets together. Drizzle with olive oil salt and pepper. Place on a prepared baking sheet and roast in the oven until beets are fork tender and fennel is browned on both sides. About 20 minutes. Toss veggies once halfway through cooking time.
Cook quinoa according to your specific brands instructions. Once quinoa has about 2 minutes left of cooking place chopped beet greens in with the quinoa so they steam up a bit.
Combine roasted veggies with quinoa and beet greens. Drizzle with dressing and enjoy. This tastes great warm, at room temperature, or even chilled.
Use this recipe as a guide. Adjust ingredients and measurements as needed. Always taste test as you go!


Another recipe using corn, squash, tomatoes and basil from The Maker Makes site that sounds delicious and looks beautiful! The basil oil adds a definite tasty twist!

Skillet Corn, Zucchini, and Tomatoes with Basil Oil


For the Basil Oil
1/2 Cup Basil
2 Tb Olive Oil
Pinch of Salt

For The Skillet Corn
3 Cloves of Garlic (minced)
1/2 Small Red Onion (diced)
4-5 Ears of Corn (shaved)
1/4 Small Head of Red Cabbage (thinly sliced)
2 Carrots (chopped)
3 Small Zucchini (diced)
2 Cups Cherry Tomatoes (halved)
2 Tablespoons Balsamic Vinegar
Boil a pot of water. Add basil, blanching for 10 seconds. With a slotted spoon, remove basil from boiling water and place into a bowl of ice water, pat excess water from basil. In a food processor or blender, blend basil, oil, and salt until smooth. Set Aside.
Heat olive oil in a skillet over med-high heat. Add onion and garlic, and cook, about 30 seconds. Add corn, zucchini, carrots, and cabbage. Cook, about 8-10 minutes.
Add tomatoes and vinegar, cook about 6-8 minutes.
Remove vegetables from heat, stir in basil oil, and serve.

Have a great week!

Tuesday, July 22, 2014

2014 CSA Week 12


I hope everyone is finding creative ways of staying cool during these dog days of summer! I love it! I can't get enough of this season, and enjoying wonderful fresh produce!

Ford, Amanda and family are still dealing with recovering from their house fire, so please continue to keep them in your thoughts and prayers.

In shares this week...

Item How to store it How long will it last?
kale and chard washed or unwashed in refrigerator 1-2 weeks
squash unwashed in fridge 1-2 weeks
peppers unwashed in fridge 2-3 weeks
tomatoes room temperature several days
corn shucked or with husks in the coolest part of the fridge best enjoyed as soon as possible
green beans dry, unwashed in the fridge 3-4 days
basil store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water 1-2 weeks
blackberries store in coolest part of fridge 3-5 days

I'm glad to continue to see the large greens of kale and chard. I always feel so healthy eating these, and continue to recommend throwing them in the pan you are using to lightly sautee chopped vegetables in olive or coconut oil, garlic and onion. Or, add to any soups, but I'm not thinking about soups in this heat!

Caprese Salad

I know Amanda has shared this recipe before for caprese salad, one of my favs! Use the fresh tomatoes and basil with thick slices of mozzarella, olive oil and balsamic vinaigrette. Try reducing the vinaigrette as in this Caprese Salad recipe from Pioneer Woman, and it will be so awesome! And, so pretty!

Roasted corn in husks on grill

Next, I will share an amazing way to enjoy fresh corn I learned from a friend from Mexico. It is unbelievably delicious! The best way to cook the corn for the flavor is to roast in the shuck on the grill (no presoaking required). Keep turning until the husk is nice and crispy, indicating wonderful roasted corn inside. Be careful taking off the husks! Use towels or pot holders. If you don't have time (or patience), then cook the corn your normal (faster) method. Boil shucked cobs in water for 4 minutes is about just right. Now, put away that butter! Instead, spread mayonnaise on the cob (or if this sounds too decadent use yoghurt, but it won't be nearly as good!), and roll in parmesan cheese. Some add spices like chili powder and lime juice, but I prefer it without.  You'll thank me after trying this!

Corn cobs with mayo and rolled in parmesan

I hope everyone has a wonderful week.