Recipes of the Week - August 1st

Squash & Corn
3 tablespoons butter or margarine
1/2 cup onion, chopped
2 medium yellow summer squash, sliced
3 cloves garlic, chopped
2 ears of corn, cut the kernels off the cob
1/2 teaspoon chili powder
1-2 Chili peppers, diced (optional)
3/4 cup cheddar cheese, shredded

COOK onion in butter in medium skillet until soft. Add squash and garlic and cook 5 minutes. Add corn, chili powder & chili peppers; cook 3 minutes. Salt and pepper to taste.

TOP corn with cheese, cover until melted.

Preparing Sweet Corn - most people like to boil their corn on the cob, but here are a few other ideas: (we have been grilling them with the husks on for years).

Skillet-Steam In a skillet, bring 1 inch of water to a boil. Add husked sweet corn in a single layer. When the water returns to a boil, reduce heat; cover and cook until hot, about 3 minutes; drain. (Sweet corn can also be cooked on a steamer rack, over boiling water, about 3 minutes.)

Roast Preheat oven to 500°F. In a shallow baking pan, place husked ears. Roast until sweet corn is hot and some kernels turn golden brown, about 7 minutes.

Grill Prepare a medium-hot fire. Grill the sweet corn with just one layer of husks removed. Then turn them once or twice, until hot and the husks start to brown, about 5 minutes. (we have seen some people soak the corn (husks on of course) in water before grilling.

Microwave In the microwave, place no more than four ears of husked sweet corn, wrapped individually in damp paper towels. Microwave on high power until hot, about 2 minutes per ear.

Fresh Sweet Corn & Mozzarella Salad from:/www.freshsupersweetcorn.com
4 ears fresh sweet corn, husked
1 cup sliced celery
1 cup cubed smoked mozzarella cheese
1/2 cup diced sweet red bell pepper
1/2 cup sliced black olives
1/3 cup bottled Italian dressing

With a sharp knife, cut kernels from sweet corn cobs (makes about 3 cups). In a large bowl combine corn kernels, celery, cheese, red pepper and black olives. Add Italian dressing; toss until well coated. Serve as a main or side dish or on lettuce leaves, if desired.

Squash Salad
1 small green zucchini, thinly sliced
1 small yellow squash, cubed
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Parmesan cheese
1 bunch of arugula, washed & pat dry, trimmed
1 large ripe tomato, cored
2 tablespoons chopped parsley

Place the zucchini & squash in a bowl.

Whisk the lemon juice, oil, salt and pepper together & toss with the squash. Set aside for about 15 minutes. Sprinkle on a good amount of parmesan cheese.

Place the arugula in another bowl and spread slided tomato wedges over the arugula.

Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.