Seasonal Eatings Recipes

Wood Grilled Corn & Spiced Bacon Flatbread

Nikki Rodriquez Seasons52

1 thin-crust flatbread or pizza dough

1 Tblsp. of olive oil

¼ cup of parmesan, shredded

¼ cup of mozzarella, shredded

¼ cup aged white cheddar cheese, shredded

½ cup of chili-rubbed, grilled corn, cut from cob 12, 1” pieces of cooked bacon

Juice of ½ lime

2 Tblsp. chives, sliced

2 Tblsp. sour cream

Mix lime juice and chili powder in a small bowl. Brush on corn. Grill corn 2-3 minutes on each side on medium to high heat. Cool, cut off the cob. Set aside. Preheat oven to 450°. Place dough on a baking tray and brush with olive oil. Top with parmesan, mozzarella and cheddar cheeses, followed by corn and bacon. Bake until crisp and golden brown.Remove from oven. Top with a squeeze of lime, then garnish with chopped chives and a drizzle of sour cream.

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Grilled Swordfish Kabobs

Chef Gavin Kaysen https://gavinkaysen.com/

1 ½ lbs. swordfish, bloodline and skin removed, cut into 1-inch cubes

12 cherry tomatoes

1 red onion, cut into 1-inch pieces

2 yellow bell peppers, cut into 1-inch squares

2 Tblsp. La Boîte Shabazi N.38 spice blend

Fine sea salt

1/4 cup olive oil

1 lemon, halved

Alternating swordfish and vegetables, skewer the ingredients, leaving 2 inches open on each end. Lay skewers on a sheet pan lined with foil. Sprinkle with the spice blend, salt, and olive oil. Rest 15 minutes to 4 hours in the refrigerator. Preheat grill to medium-high. Apply a bit of oil to the grill grates to prevent sticking. Place skewers on grill and cook 4-5 minutes. Turn kebabs & cook until swordfish is no longer opaque in the center, 2-3 minutes longer. Let rest a few minutes while placing lemon halves, cut-side down on grill to char for 3 minutes. Add the charred lemons to the tray with the kebabs.

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Campfire Baby Peppers

Sarah Miller / staff writer

1Baby Bell Peppers

Mozzarella Cheese Sticks

Salt and Pepper

Cut slit down the long side of each pepper. Sprinkle with salt and pepper. Stuff with a portion of mozzarella cheese stick. Poke with a roasting stick. Roast over an open fire, Pepper will blister when done. Savor the best of summer, enjoy.

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Chicken Fried Double Rice

Rachel Burkholder

https://www.shopcountryfabrics.com/

1 1/2 cups egg whites

Mineral salt & black pepper

Nutritional yeast (optional)

2 Tbsp. toasted sesame oil

1 cup frozen peas

2 carrots, finely chopped

1 (12-16 oz.) bag frozen riced cauliflower

3-4 garlic cloves, minced

1 1/2 lbs. boneless, skinless chicken, thawed, cut into 1/4” pieces

3 1/2 - 4 cups cooked brown rice

1/4-1/3 cup soy sauce

red pepper flakes (optional)

Heat large skillet over medium-high heat & spray with coconut oil. Pour egg whites into pan & season with salt, pepper & yeast. Let egg whites sit for a couple minutes until set. Turn whites over, then chop into pieces. Remove from skillet & set aside. Increase heat to high & add 1 Tbsp. of sesame oil. Add peas, carrots, cauliflower rice, green onions & garlic. Season with salt and pepper and toss in hot oil for 3-4 minutes. Push veggies to one side of pan, add remaining 1 Tbsp. sesame oil to other side and add chicken pieces. Sprinkle lightly with salt and pepper and cook without stirring for 2 minutes. Flip and allow to cook on the other side for another 1-2 minutes. Return egg whites to skillet and add brown rice & soy sauce. Reduce heat to medium and toss all ingredients for another couple minutes. Add red pepper flakes and more seasonings to taste.