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
- In large saute pan, heat olive oil over medium heat and cook onion until translucent, about 4-6 minutes
- Add tomatoes, corn and okra and cook covered until tomatoes blister, about 12 minutes. Stirring occasionally.
- 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
- Heat your BBQ grill to 400 degrees or your grill pan over high heat.
- 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.
- 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.
- Combine the peaches, lettuce, and tomatoes on a serving platter or shallow serving bowl.
- Add the remaining oil and salt with the lemon juice in a small bowl and whisk till combined.
- 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
- Pre-heat oven to 400°
- 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.
- Bake in a pre-heated oven for approximately 1 hour. (halfway through cooking time, mix the potatoes with a spatula), continue cooking. Serve immediately.