This Week’s Recipes: August 17th-20th

Preheat the oven to 400 degrees Fahrenheit.

Place the first sweet potato on a cutting board and place a chopstick on each side so you do not cut all the way through the sweet potato. Cut down across the width of the sweet potato multiple times, with approximately a ½ inch between each cut. Do this for all 4 sweet potatoes, then put on a parchment paper-lined sheet pan.

Salt the sweet potatoes using approximately 1 teaspoon salt overall, being sure to get the insides.

Melt the butter in the microwave or in a pan on the stovetop, then combine the butter, 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, red pepper flakes, and maple syrup, and mix well.

Brush most of the butter (reserving a couple tablespoons for later) all over the sweet potatoes and in between the slices of each.

Place pan on the middle rack of the oven and bake for 45 minutes.

Take potatoes out of the oven and brush on the rest of the butter and sprinkle with sage, then place back in the oven for 5 minutes to warm up the sage. Serve and enjoy!

Recipe from Tasty Table

Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender, 3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.

Recipe from Food Network

Soak a thinly sliced red onion in water for 15 minutes; drain. Whisk dijon mustard, white wine vinegar and capers together. Whisk in olive oil, and salt and pepper to taste. Toss with shredded carrots, thinly sliced celery stalks, the onion slices and chopped dill.

Recipe from Food Network