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
- 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.
- 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.
- Slice corn off the cob and chop parsley.
- 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.
- Remove from heat. Toss in parsley and serve.
- This hash lasts, in an airtight container in the refrigerator, for up to 4 days. It’s delicious.
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
- First, Make the dressing. In a small bowl or jar whisk together the olive oil, vinegar, honey, salt, and paper.
- Lightly brush the peach halves with dressing.
- Preheat the grill to high heat.
- Place peaches cut side down, on the hot grill
- Grill for about 5 minus, or until peaches are soft and have grill marks. Remove peached from grill, cool to room temperature and slice.
- Place romaine, sliced grilled peaches, blueberries, almonds, and cheese in large salad bowl. Drizzle with salad dressing.
- Gently toss and serve immediately.
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)
- Preheat oven to 350°.
- Cut and discard tops from peppers; remove seeds.
- In a large bowl, mix eggs, chicken, salsa, bread crumbs, and rice.
- Spoon into peppers.
- Coat 9×13 baking dish with cooking spray.
- Spread pasta sauce onto the bottom of a 13×9-in. baking dish.
- Top with peppers.
- Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°
Local Fare Bonus Tip!
Soft Bread Crumbs
- Tear one piece of pantry farm bread into pieces
- Place in a food processor or blender
- Cover and pulse until crumbs form
- One Slice of bread yields ½ to ¾ cup bread crumb