Friday, August 14, 2015

Recipes using this Weeks' Fresh Produce!

THE BEST EVER OVEN ROASTED CORN
BY: DONNA ELICK


The Best Ever Oven Roasted Corn
SERVES 8  |  ACTIVE TIME 10 Min  |  TOTAL TIME 55 Minutes
  
8 ears corn, cleaned
1 stick (8 tablespoons) unsalted butter, room temperature
kosher salt, to taste
fresh ground black pepper, to taste 

Preheat oven to 400°F.  Line a baking sheet with aluminum foil.

Place corn on baking sheet.  Reserve about 1/2 of the butter.  Spread remaining butter on the whole ear of corn.  Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each). 

Bake for 30-45 minutes, until starting to brown.  Turn corn occasionally. Remove from oven and spread remaining butter over the top of the corn.  Sprinkle with more pepper as desired.

Serve and enjoy!

COOK'S NOTE:  TO SEE THE COOK'S NOTE PLEASE GO TO THEIR WEB PAGE HERE.

Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2014 The Slow Roasted Italian – All rights reserved
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Watermelon Cantaloupe Berry Mint Salad with Honey Vinaigrette

BY: BRENDA BENNETT via Sugar Free Mom

Ingredients
  • 2 cups watermelon balls or chunks (1/2 watermelon)
  • 2 cups cantaloupe balls or chunks (1/2 cantaloupe)
  • 1 cup blueberries
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/2 cup fresh chopped mint leaves
Instructions
  1. Using a melon ball spoon, make watermelon and cantaloupe balls or simply chop into bite size chunks.
  2. Add them to a large serving bowl with blueberries.
  3. In a small bowl whisk lemon juice and honey together.
  4. Toss with fruit.
  5. Add chopped mint.
  6. Stir gently and refrigerate.
  7. Serve chilled or room temperature.
  8. Makes about 5 cups
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SUMMER PEACH GRAPE CRISP

BY: EMILY via WHOLY HEALTH

INGREDIENTS
  • ¼ cup + 1 tablespoon coconut oil, divided
  • 3 tablespoons pure maple syrup, divided
  • ½ tablespoon freshly squeezed lemon juice
  • 4 medium sized peaches, sliced
  • 2 cups dark purple grapes
  • ¼ cup + 1 tablespoon arrowroot powder, divided
  • 1½ cups rolled oats
  • ½ cup chopped walnuts
  • ¼ cup ground flax seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon coarse sea salt
INSTRUCTIONS
  1. Preheat the oven to 375 degrees.
  2. Add 1 tablespoon of the coconut oil, 1 tablespoon of the maple syrup and the lemon juice in a small saucepan over low heat and warm up just until coconut oil melts.*
  3. Combine sliced peaches and grapes in an 8 by 8 inch baking dish, add arrowroot powder and melted coconut oil and maple syrup mixture and gently toss until fruit is all coated and all ingredients are well combined. Spread fruit mixture evenly along the bottom of the dish.
  4. Combine the remaining ¼ cup of coconut oil and 2 tablespoons of maple syrup in the same small saucepan and heat over low until just melted.
  5. Combine rolled oats, chopped walnuts, ground flax seeds, arrowroot powder, cinnamon and sea salt in a medium sized mixing bowl and mix until well combined. Add the melted coconut oil and maple syrup mixture and mix until well combined. Spoon rolled oat mixture evenly over top of the fruit mixture in the baking dish.
  6. Bake for 40 minutes or until the top is crispy and the fruit is bubbling around the outsides of the baking dish.
  7. Let Peach Grape Crisp cool before eating (it will thicken up beautifully as it cools and it will taste much better than when it's hot). Enjoy.

FOR STEP BY STEP INSTRUCTIONS AND BEAUTIFUL PICTURES AND NOTES PLEASE GO TO HER BLOG HERE!
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SIMPLE CANTALOUPE SMOOTHIE
BY: BETH
picture courtesy of ladysphinger.com

Ingredients 

Original recipe makes 1 smoothie (to change servings, go to web page)
  • PREP
    10 mins
  • READY IN
    10 mins

Directions

  1. Blend yogurt, orange juice, cantaloupe, and ice cubes in a blender until smooth, about 30 seconds




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