Look at the beautiful rainbow of goodies that we received this week! I am having so much fun coming home with our treasures & deciding what to do with all of them!
I saw Rachael Ray make a corn dish on Food Network last week & with our freshly picked corn on the cob, I knew that I had to try it. Summer Corn Fettucini.
I didn’t actually make the fettucini part, just the creamed corn. It was OUT OF THIS WORLD!! not only did I make it once, I made it again the very next day. If you like sweet corn, this is a recipe to try…
it is so simple to make , yet the flavors are incredible together. Trust me, this one’s a keeper!
I also made a pan- fried squash & tomato salad.
I sliced the squash into 1/4 inch circles, then used a standard breading procedure ( seasoned flour, egg wash. bread crumbs) I used panko because I like the texture, and I shredded some parmesan with the bread crumbs.
I sauteed each round in a little bit of olive oil, just to get a light crust, then transfered them to a foiled-lined cookie sheet with a baking rack on top, and baked at 375 for about 20 minutes.
I sliced up a ripe tomato & layered with the squash a squeeze of lemon juice & a drizzle of olive oil. Finally, a shaving of parmesan cheese.
I actually decided after I took this picture to make 2 layers to this. So each serving had 2 squash & 2 tomatoes, but I forgot to take a picture ;( But no worries.. I’ll be making these again very soon, so I’ll sneak a complete picture.
This week we also picked beans at the farm. There were purple & green. I found a recipe from Paula Deen Green bean bundles
I wrapped them into cute little packages & placed them along side of my charcoal (under the grate) for about 12 minutes. I can’t begin to describe the flavor of these. They were light, slightly smokey, tangy form the lemon and sweet from the butter. And overall, just plain fun!!!
Even Ryan who isn’t overly crazy for green/ purple beans, ate every last one.
Now here is an interesting fact that we learned last night, the purple beans actually cook to green ! Go figure!
These were out side dish to go with our Ultimate Chicken Kebobs. I didn’t make the salad part, and changed a few things. I used both sweet & spicy Italian sausage & I par-boiled them for a few minutes, and let them cool before threading. I also grilled some of the bread on it’s own, which was good, because the bread on the skewers was just a little bit too well done ( no worries, not so bad that we didn’t eat it)
Even thought the bread on the skewers was a cooked a little much, I would still do it again because the flavor & juices form everything together made this just wonderful!
my ONLY complaint was that there weren’t any leftovers ;(
I leave with with some flower pics from the farm this week…..