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Corn,
Tomato and Basil Salad |
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6 small ears Jersey
Fresh corn (bi-color, if possible)
2 TBS olive oil
6 cloves Jersey Fresh garlic, peeled and minced
¼ cup Jersey Fresh basil, thinly sliced
30 Jersey Fresh cherry tomatoes, cut in half
2 tsp wine or balsamic vinegar
kosher salt and freshly ground black pepper to taste
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Cut corn kernels
from cobs. Heat olive oil in a large skillet over medium-high heat. Add
minced garlic. Sauté about 1 minute until it releases flavor - do not
brown. Add corn kernels and sauté until just cooked through, about 4 minutes.
Remove from heat. Add half of the sliced basil. Season with salt and pepper.
Transfer mixture to a bowl. Cool slightly, stirring occasionally. Stir
in tomatoes, vinegar, and remaining basil. Season with additional salt
and pepper, if needed. Cover and chill 3 hours or up to 8 hours.
Contributed by:
Laurie Medeiros, Chester, NJ
Roasted
Summer Vegetables
2 Jersey Fresh yellow summer squash
1 Jersey Fresh green bell pepper, sliced
1 large Jersey Fresh onion, sliced
2 TBS extra virgin olive oil
2 tsp Jersey Fresh thyme salt and freshly ground pepper,
to taste
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2 small Jersey Fresh eggplant
1 Jersey Fresh red bell pepper, sliced
½ pound white mushrooms
3 TBS balsamic vinegar |
Cut vegetables
into chunks, about one-inch in size. Place in a single layer in low-sided
rectangular baking pan. Drizzle oil over the pieces and, using your hands,
rub vegetables to distribute oil. Drizzle vinegar over all. Season with
salt, pepper, and thyme (or any herb you prefer). Bake, uncovered at 350
degrees for about 1 hour, stirring occasionally, until vegetables are
tender. Some vegetables may become caramelized. This can be served hot,
warm or at room temperature.
Contributed
by Donna D'Amato, Maplewood, NJ
Fresh
Peach Cream Pie
1
cup sour cream
¾ cup sugar
¼ tsp salt |
2 tsp flour
½ tsp almond extract
1 Jersey Fresh egg, beaten |
2 cups Jersey Fresh peaches, peeled and chopped
1 unbaked pastry shell |
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Topping
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3
TBS flour
1 TBS sugar |
3
TBS cold butter
3 TBS chopped almonds |
Combine sour cream,
flour, salt, sugar, almond extract and beaten egg. Beat 3-4 minutes on
medium speed. Fold in peaches. Pour into pastry shell and bake at 400
degrees for 25 minutes. Remove from oven. Combine topping ingredients
and sprinkle over top of pie. Bake an additional 10 minutes. Chill and
serve.
Contributed by:
Betty Jean Biache, Ringoes, NJ |
