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Grilled Squash and Salsa Verde

on July 4, 2018
Grilled Squash and Salsa Verde
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Cook time:
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Serves: 4-6 servings
Another great option to liven up your vegetable side dish for a meal. Summer squash has a very neutral flavor so the possibilities are nearly endless in how many ways you can prepare and season it. [br][br][cap id=”attachment_9629″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/pic4oCDnG-300×225.jpg” width=”300″ height=”225″ class=” size-medium” title=”pic4oCDnG”][/url]Photo Credit: Genius Kitchen[/cap]
Ingredients
  • 4-5 assorted medium squash (about 3 1/2 lb)
  • 3 tbsp olive oil
  • 1 cup raw, unsalted, pumpkin seeds, toasted
  • 1/4 cup crumbled goat cheese
  • Salsa (homemade or store-bought) Salt and pepper
Instructions
  1. Preheat grill to medium heat (approx. 300-350 degrees),
  2. Cut squash lengthwise into 1/4″ thick slices.
  3. Toss with olive oil and salt.
  4. Grill until lightly caramelized (approx. 10 minutes).
  5. Place on serving platter and top with spoonfuls of salsa and goat cheese. Season with salt and pepper to garnish.

 

Cooking Corn on the Cob

on July 4, 2018
Cooking Corn on the Cob
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Cook time:
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Serves: 6 servings
Corn on the cob is synonymous with summer. And at Von Thun’s we grow DELICIOUS sweet corn! Follow the easy instructions below to make the perfect sweet corn. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/7559623962_84416070db_b-300×200.jpg” width=”300″ height=”200″ class=”alignleft size-medium” title=”7559623962_84416070db_b”][/url]
Ingredients
  • 6 pieces sweet corn
  • Salt and pepper
Instructions
  1. Before cooking, husk the corn and pull off all silky threads.
  2. Drop the corn into a large pot filled with boiling salted water.
  3. Allow the corn to cook for 3 minutes, then remove from the water. NO LONGER!
  4. If you are making corn in batches, cover the cooked corn in a dish towel to keep it warm until serving.

 

Fresh Corn Succotash

on July 4, 2018
Fresh Corn Succotash
Prep time:
Cook time:
Total time:
Serves: 6 servings
The key to tackling this recipe is to cook all the vegetables until just tender so they retain their fresh taste. You can pick up the onion, tomatoes and corn from our market! This recipe can be made a day ahead, but should be reheated before serving. [br][br][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-8-150×150.jpg” width=”150″ height=”150″ class=”alignleft size-thumbnail” title=”download”][/url]
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 1 large garlic clove, minced
  • 3 cups chopped red tomatoes (about 1 1/2 lb)
  • 2 1/4 cups corn kernels cut from 4 ears of corn
  • 2 cups fresh lima beans
  • 3 tbsp thinly sliced fresh basil
  • Salt and pepper
Instructions
  1. Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with salt. Saute until soft and translucent (approx. 5 minutes).
  2. Add garlic; stir until fragrant (approx. 1 minute).
  3. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft (approx. 20 minutes). Stir occasionally.
  4. Season to taste with salt and pepper. Stir in basil right before serving.

 

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