RECIPES

FARM FRESH FLAVOR

It's the season of plenty right now! Gardens are full of home-grown produce and farmers markets are abundant in fresh veggies and fruit. Here are some recipes to use up all that garden flavor!

Mexican Corn on the Cob

PHOTO BY HAILEY MINTON, RECIPE BY DONNICA MARTINEZ

6 ears of corn Mayonnaise Sour cream Parmesan cheese Queso Fresco Chili powder or Tajin 1 Lime

Grill or boil corn. Mix equal parts mayo and sour cream and either roll the corn in it or spread the mixture on the corn. Sprinkle on parmesan cheese. Crumble the queso fresco and sprinkle on the corn. Sprinkle on the chili powder or Tajin. Slice the lime into wedges and squeeze one wedge over each ear of corn.

Caprese Bruschetta

PHOTO AND RECIPE BY MELISSA SPELTS This was such a yummy recipe. Ryan and I enjoyed every bite. I wish our kids liked tomatoes; I would make this recipe all of the time. It is so delicious and easy. I found this recipe at spendwithpennies.com

3 large ripe tomatoes, chopped 8-oz mozzarella, cubed 10 medium basil leaves 1 clove garlic, minced 2 Tbsp fresh parsley, chopped 2 Tbsp extra virgin olive oil Salt & Pepper 1 baguette or Italian bread, sliced 1” thick 1 large clove fresh garlic, minced

Mix tomatoes, basil, parsley, mozzarella, olive oil, garlic, and dash of salt and pepper. Allow to sit at room temperature while you prepare the bread. Place bread slices under a broiler for 1 to 2 minutes or until the bread is very lightly toasted. Optional: Immediately after removing bread from oven, rub the garlic cloves over each slice. (I didn’t do this.) Top the bread slices with ¼ cup of the tomato and mozzarella mixture.

Cowboy Caviar

PHOTO AND RECIPE BY KRISTINA CASE, ADAPTED FROM THE SIMPLE VEGANISTA.COM This delicious mix of fresh veggies and seasonings can be eaten as a dip, served with tortilla chips, used a side dish, or as a salad.

1 can (15-oz) black beans, drained and rinsed 1 can (14-oz) corn, drained 2 red bell peppers, finely diced 1 jalapeno, finely diced (a few seeds are ok) 1/2 red onion, finely diced 1 large or 2 small avocados, diced 1/2 cup chopped cilantro 2 large limes, juice of 4 tablespoons apple cider vinegar 2 tablespoons olive oil 1 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper

First, make the dressing: in a small bowl, whisk together the apple cider vinegar, lime juice, olive oil, chili powder, cumin, garlic powder, and salt. Set aside. Drain the corn and black beans, add diced red peppers, jalapeno, onion, cilantro, and avocado in large bowl. Pour the dressing over the top and toss well to coat. Taste for flavor and add more salt or lime juice if needed. Eat right away or let the salad rest in the refrigerator for a few hours to let the flavors mingle. Leftovers will stay fresh for up to 4 – 5 days in an airtight container in the refrigerator.

 FRESH FINDS

For a listing of farmer's markets near you, go to www.farmersmarketplaces.com/state/ut.html

For a listing of U-Pick farms, go to pickyourown.org/UT.htm

Fresh Raspberry Lemonade

PHOTO AND RECIPE BY KRISTINA CASE This is like summer in a glass! My family had the pitcher gone in no time.

1 1/4 cup sugar 6 cups water 1 cup ice 1 pint fresh raspberries 1 1/4 cup fresh lemon juice (about 7 lemons)

In medium sauce pan, combine 1 cup water, raspberries, and sugar. Cook until warm and bubbly and mash raspberries with fork. Pour the mixture over a strainer to remove seeds. Cool. In a large pitcher, combine fresh lemon juice with 5 cups water and ice. Mix in raspberry syrup. Depending on the raspberries you are using and their sweetness, you might want to taste and add more sugar at this point. Refrigerate before serving. Garnish glasses or pitcher with raspberries and lemon slices. VARIATIONS: Blackberry raspberry lemonade: use 1/2 cup blackberries and 1/2 cup raspberries when making syrup. Raspberry Iced tea: Use 5 cups of brewed ice tea instead of water.