Recipes Archives - Page 3 of 42

Grilled Squash and Salsa Verde

on July 4, 2018

Grilled Squash and Salsa Verde

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

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.

Photo Credit: Genius Kitchen

Ingredients

4-5 assorted medium squash (about 3½ lb)
3 tbsp olive oil
1 cup raw, unsalted, pumpkin seeds, toasted
¼ cup crumbled goat cheese
Salsa (homemade or store-bought) Salt and pepper

Instructions

Preheat grill to medium heat (approx. 300-350 degrees),
Cut squash lengthwise into ¼" thick slices.
Toss with olive oil and salt.
Grill until lightly caramelized (approx. 10 minutes).
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

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Cooking Corn on the Cob

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

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.

Ingredients

6 pieces sweet corn
Salt and pepper

Instructions

Before cooking, husk the corn and pull off all silky threads.
Drop the corn into a large pot filled with boiling salted water.
Allow the corn to cook for 3 minutes, then remove from the water. NO LONGER!
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

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Fresh Corn Succotash

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

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.

Ingredients

2 tbsp extra-virgin olive oil
1½ cups chopped onion
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1½ lb)
2¼ cups corn kernels cut from 4 ears of corn
2 cups fresh lima beans
3 tbsp thinly sliced fresh basil
Salt and pepper

Instructions

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with salt. Saute until soft and translucent (approx. 5 minutes).
Add garlic; stir until fragrant (approx. 1 minute).
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.
Season to taste with salt and pepper. Stir in basil right before serving.