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Sweet Corn & Red Potato Hash

• 1 pound Red Potatoes cut into chunks  
• olive oil, salt, and pepper
• 1/2 of a Vidalia onion, diced
• 3 fresh ears of sweet corn
• 1/4 cup chopped parsley
• 2 tablespoons butter
• salt and pepper to taste

1. Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Place potatoes on a baking sheet, and toss with olive oil, salt, and pepper.  Bake for 20-25 minutes, or until tender and cooked through.
2. While the potatoes are cooking, saute onions in a cast-iron skillet, over medium heat until tender and browned.  Turn off heat and set aside until potatoes are done baking.
3. Slice corn off the cob and chop parsley.
4. When potatoes are done baking, remove from the oven and place in the cast iron skillet with the onions.  Cook over low heat.  Add corn and remaining 1 tablespoon of butter, salt, and pepper.  Toss until butter is melted and corn is just warm.
5. Remove from heat.  Toss in parsley and serve.
6. This hash lasts, in an airtight container in the refrigerator, for up to 4 days.  It’s delicious.

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Grilled Peach & Blueberry Summer Salad 

Ingredients for Salad Dressing:

• 4 tablespoons olive oil
•  2 tablespoons white or golden balsamic vinegar
• 1 teaspoon local honey
•  Sea salt and crushed black pepper to taste

Ingredients for Salad:

• 3 ripe peaches, cut in half, remove pits
• 1 head Fresh Romaine Chopped 
•  1/2 pint local blueberries
•  1/3 cup almonds
•  2 oz Wainwright Dairy’s Raw Milk Cheddar

1. First, Make the dressing. In a small bowl or jar whisk together the olive oil, vinegar, honey, salt, and paper.
2. Lightly brush the peach halves with dressing.
3. Preheat the grill to high heat. 
4. Place peaches cut side down, on the hot grill
5. Grill for about 5 minus, or until peaches are soft and have grill marks. Remove peached from grill, cool to room temperature and slice.
6. Place romaine, sliced grilled peaches, blueberries, almonds, and cheese in large salad bowl. Drizzle with salad dressing. 
7. Gently toss and serve immediately.

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Stuffed Cubanelle Peppers

• 4 Cubanelle peppers or mild banana peppers
• 2 large local eggs, lightly beaten
• 3 cups shredded pasture-raised cooked chicken breast
• 1 cup Oak creek salsa
• 3/4 cup soft bread crumbs 
• 1/2 cup cooked Congaree & Penn white rice
• 2 cups of your favorite pasta sauce (no meat)

1. Preheat oven to 350°. 
2. Cut and discard tops from peppers; remove seeds. 
3. In a large bowl, mix eggs, chicken, salsa, bread crumbs, and rice. 
4. Spoon into peppers.
5. Coat 9×13 baking dish with cooking spray.
6. Spread pasta sauce onto the bottom of a 13×9-in. baking dish.
7. Top with peppers. 
8. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°

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Local Fare Bonus Tip!

Soft Bread Crumbs

1. Tear one piece of pantry farm bread into pieces
2. Place in a food processor or blender
3. Cover and pulse until crumbs form
4. One Slice of bread yields ½ to ¾ cup bread crumb