Try these recipes with fresh, seasonal produce from your local Farmer's market!

Is it done yet?
Remember to check the internal temperature of these foods before serving!

STEAKS AND ROASTS - 145 ºF

FISH - 145 ºF

PORK - 160 ºF

GROUND BEEF - 160 ºF

EGG DISHES - 160 ºF

CHICKEN BREASTS - 165 ºF

WHOLE POULTRY - 165 ºF

HOW TO USE A FOOD THERMOMETER...

Caramelized Green Beans with Walnuts
Yield: 4 servings

Ingredients:
3 Tablespoons butter
1 pound green beans, trimmed and cut into 2 inch pieces
1 cup water
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt

Directions:
1. Melt butter in a large skillet over medium heat
2. Add green beans; cook and stir for about 5 minutes
3. Mix in walnuts and pour in water
4. Cover and cook for about 10 minutes, or until very little water is left

Watermelon Tomato Salad
Serving size: 1 1/2 cups, Yield: 4 servings (6 cups)

                                         
Ingredients:
4 heaping cups of 1 inch watermelon chunks, seeds removed
1 1/2 cups chopped tomatoes or halved grape tomatoes
1/2 cup red onion, quartered and thinly sliced
1/4 cup chopped fresh basil
1 1/2 tablespoons extra virgin olive oil
3 Tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese (roughly 3-4 oz)

Directions:
1. Combine watermelon, tomatoes, red onion, and basil in a large bowl
2. Whisk olive oil, lime juice, salt, and pepper together in a small bowl
3. Pour over watermelon mixture; toss lightly
4. Sprinkle feta cheese over salad and serve immediately
5. Refrigerate leftovers

                                                     

                                         

Pork Pie
Serving size: 1 cup, Yield: 10 servings

Ingredients:
2 (9 inch) unbaked pie shells
2 pounds lean ground pork
1 pound lean ground beef
1 1/2 cups mashed potatoes
1 egg white
1 teaspoon nutmeg
Salt to taste

Directions:
1. Brown ground beef and ground pork over medium heat until throughly cooked; drain off grease
2. Mix together cooked meat, potatoes, salt, pepper, and nutmeg
3. Line a 9 inch pie dish with pastry
4. Spoon pork mixture into pie crust and top with 2nd pie crust
5. Brush top of crust with egg white
6. Sheild crust's edges with aluminum foil to prevent burning
7. Bake at 375 degrees for 45 minutes; remove foil for final 15 minutes of baking to brown edges

Corn Salad
Serving size: 1 cup, Yield: 8 serving

                    

Ingredients:
2 cups sweet corn
3/4 cup chopped tomato
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup prepared Ranch salad dressing

Directions:
1. In large salad bowl, combine vegetables
2. Stir in dressing
3. Cover and refrigerate until serving

Tomato Zucchini Bake
Serving size: 1 cup, Yield: 6 servings

Ingredients:
3 medium zucchini, thinly sliced
4 medium ripe tomatoes, peeled and thinly sliced
3/4 cup grated Parmesan cheese, divided
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil

Directions:
1. Preheat oven to 400 degrees
2. In 8 inch square baking dish, arrange half of zucchini slices
3. Top with half of tomato slices
4. Sprinkle with 1/4 cup cheese
5. Top with remaining zucchini and tomatoes
6. Sprinkle garlic, thyme, salt, and pepper over tomatoes
7. Drizzle with olive oil
8. Sprinkle remaining 1/2 cup cheese over top
9. Bake for 20-25 minutes

Green Bean Bundles
Serving size: 1 bundle, Yield: 8 servings

Ingredients:
1 pound fresh green beans, trimmed
8 bacon strips, partially cooked
1 Tablespoon onion, finely chopped
1 Tablespoon white wine vinegar
1 Tablespoon sugar
1/4 teaspoon salt
3 Tablespoons butter, margarine, or bacon drippings

Directions:
1. Cook beans until crisp-tender
2. Wrap about 15 beans in each bacon strip; secure with toothpick
3. Place on a foil-covered baking sheet
4. Bake at 400 degrees for 10-15 minutes; or until bacon is done
5. In a skillet, saute onion in butter until tender
6. Add vinegar, sugar, and salt; heat through
7. Remove bundles to a serving dish or platter
8. Pour sauce over green beans and serve immediately

BAKED CORN
Serving size: 1 cup, Yield: 8 servings

Ingredients:                              
4 cups cream style corn
2 Tablespoons sugar
1 teaspoon salt
1/4 cup melted butter
2 eggs, beaten
2 Tablespoons flour or cornstarch
1 1/2 cups milk

Directions:
1. Preheat oven to 350 degrees
2. Combine all ingredients
3. Place in a greased 9x12 inch pan
4. Bake at 350 degrees for 45-60 minutes or until thickened and slowly browned

Spicy Ginger-Carrot Slaw

Yield: 8 servings



Ingredients:
1 small head napa cabbage, core removed and shredded
2 medium red sweet peppers, cut into bite-sized strips
4-6 medium carrots, shredded
1-2 pink grapefruit, peeled and sectioned
4 green onions, sliced
Lime peel
1 recipe Lime dressing

Directions:
1. In a large glass bowl; layer cabbage, sweet peppers, carrots, and grapefruit (at this point, the salad can be covered and refrigerated up to one day ahead of serving)
2. Just before serving, add green onions and lime peel
3. Add half of the dressing; toss. Pass remaining dressing

Directions for dressing:
1. In a small screw-top jar, combine
        1/4 cup olive oil
        2-4 tablespoons tequila
        1/2 inch section of fresh ginger, peeled and thinly sliced
        Juice & peel of one lime 
        1/2 teaspoon crushed red pepper or small jalapeno, diced

2. Cover and shake to combine
3. Allow to stand at least 1 hour before serving
4. Shake again before serving

Stuffed Tomatoes
Serving size: 1 Tomato, Yield: 6 servings

Ingredients:
6 large tomatoes
1 1/2 cups cooked bacon, crumbled
1 1/2 cups shredded cheese
1/2 cups finely chopped celery
12 crushed saltine crackers

Directions:
1. Wash tomatoes and hollow out
2. Sprinkle inside with salt and drain with towel
3. Mix cheese, bacon, celery, and chopped tomatoes (scopped from inside)
4. Just before serving, crumble saltines into mixture
5. Stuff tomatoes using small ice cream scoop or spoon

Apricot Pork Kabobs
Yield: 4-6 servings

Ingredients:
1 pound boneless pork loin, cut into 1-inch cubes
1, 10 ounce jar apricot preserves
4 Tablespoons orange liqueur or orange juice
2 Tablespoons butter

Directions:
1. Stir together preserves, liqueur, and butter; simmer in a saucepan until butter is melted
2. Place pork cubes in heavy plastic bag
3. Pour 3/4 cup apricot mixture into bag to coat pork; marinate at least 30 minutes
4. Thread pork onto 4-6 skewers, grill over hot coals for 10-12 minutes; turning occasionally and basting with marinade
5. If desired, heat remaining apricot sauce to boil and serve alongside kabobs