July 2024 – Hidden Acres Produce

Cucumber, Tomato and Feta Salad

4 Servings 15 mins total time

Combine the cucumbers, onion, parsley, and feta in a bowl.
Assemble the dressing by whisking together olive oil,
lemon juice, oregano, black pepper, and other seasonings of choice to make the
dressing.
Pour over the cucumber mixture and toss to coat. It’s better fresh so eat it up or it can be stored in the fridge for up to 1 day.
Can be eaten by itself, on top of chopped lettuces, or with pita bread or chips
.

*

In a skillet over medium high heat, melt butter and honey. Once melted add in the corn and cook 5-8 mins, stirring occasionally, until cooked through.
Add cream cheese, salt, and pepper, Stire together and let cook about 3-5 mins.
Serve immediately. May also top with chopped fresh herbs if desired

Time: 25 mins Serves: 4

In food processor, pulse 3 cups corn until almost smooth, about 1 minute. Add remaining 3 cups corn and pulse twice to just combine.
Cook bacon in large skillet on medium heat, stirring occasionally, until crisp, 3 to 5 minutes; transfer to plate.
Wipe out skillet and heat 1 tablespoon oil on medium. Add corn mixture and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, just until heated through, about 3 minutes. Fold in bacon and then basil.
In second large skillet, heat remaining tablespoon oil on medium-high. Season shrimp with paprika and 1/2 teaspoon each salt and pepper and cook in single layer until golden brown and opaque throughout, 1 to 2 minutes per side. Serve with corn “grits” and sprinkle with more basil if desired.

Nutrition per serving: About 347 calories, 12 g fat (2.5 g saturated), 142 mg cholesterol, 695 mg sodium, 41 g carbohydrate, 5 g fiber, 13.5 g sugar (0 g added sugar), 26 g protein

Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use.
Coarsely chop parsley leaves and transfer to a large bowl. Add the corn, mint, jalapeño, garlic, oil, Allspice, lemon zest, tomatoes and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

Preheat the oven to 425 degrees F.
On parchment paper or directly on a greased baking sheet, arrange zucchini, pepper, tomato wedges, onion, eggplant and garlic.
Drizzle vegetables with olive oil, lightly salt and pepper. Toss until well coated.
Roast, stirring and rotating the pan once during cooking until the vegetables are lightly browned and tender-about 40 mins. Remove from oven.
Meanwhile stir together the reserved chopped tomato, 1 Tbs Olive Oil, 1/4 cup of torn parsley, 1/8 tsp salt and 1/8 tsp pepper in a large bowl.
Then add roasted vegetables and another 1/8 tsp salt and toss to combine.
Optional-drizzle with balsamic vinegar
*Note: Can be served as a side dish or atop noodles or rice