This Week’s Recipes: June 3-6, 2020

Summer Succotash with Corn, Tomato and Okra

• 1 tablespoon olive oil
• 1 sweet onion, sliced
• 2 tomatoes, cur into chuncks
• 2 ears sweet corn, removed from cob
• 3 cups okra, chopped
• 1 tablespoon unsalted butter
• salt and pepper to taste

1. In large saute pan, heat olive oil over medium heat and cook onion until translucent, about 4-6 minutes
2. Add tomatoes, corn and okra and cook covered until tomatoes blister, about 12 minutes. Stirring occasionally.
3. Add salt and pepper to taste and let cool for about 2 minutes and stir in butter. Also add fresh herbs like basil or parsley, if desired.

Grilled Peach & Tomato Salad 

• 4  peaches, cut into quarters
• 2 tablespoons olive oil
• 2 tomatoes  sliced into wedges
• 1 bag Trader’s Hill mixed greens
• 2 teaspoons sea salt, divided
• juice of one lemon
• optional toppings – microgreens, feta, or balsamic vinegar

1. Heat your BBQ grill to 400 degrees or your grill pan over high heat.
2. Combine the peaches, 1 tablespoon of olive oil, and 1 teaspoon of salt in a mixing bowl and toss till peaches are covered in oil.
3. Lay the peach slices out on the grill. Grill for 2 to 3 minutes on each side, or until grill marks have formed. Flip and grill for another 2 minutes.
4. Combine the peaches, lettuce, and tomatoes on a serving platter or shallow serving bowl.
5. Add the remaining oil and salt with the lemon juice in a small bowl and whisk till combined.
6. Drizzle the dressing over the salad and top with optional toppings.

Oven Roasted Sweet Potatoes & Green Beans

• 1lb fingerling potatoes
• 2-3 medium zucchini
• 1/4 cup olive oil 40 grams
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons oregano
• 3 sprigs rosemary (leaves removed from the stem)
• 1 clove garlic chopped

1. Pre-heat oven to 400°
2. Rinse the potatoes, cut in 1/2 long ways, then dry them in a clean dish towel, place in a large baking pan, add zucchini also cut into small wedges, toss with olive oil, salt, oregano, rosemary and garlic, mix well, if you like sprinkle with additional oregano and salt. 
3. Bake in a pre-heated oven for approximately 1 hour. (halfway through cooking time, mix the potatoes with a spatula), continue cooking. Serve immediately.