Recipe(tried): Farmer's Market Summer Meal

Hello!

One of the nicest things that summer has to offer is the local Farmer's Market. The closest one to me is in Commerce and there are quite a few surprises there. I picked up the most delicious and tender yellow squash, red, plump, juicy tomatoes and sweet yellow corn. I knew that I wanted to make dinner with these items to savor the last of summer. They also sell baked goods, plants, and an assortment of other vegetables such as potatoes, green beans, zucchini, and onions.

My friend from Nashville told me she found some purple heirloom tomatoes that were out of this world! She also sent me a fabulous peach latticed-topped cobbler recipe that I will share with you in my next posting. She told me the peaches from South Carolina were incredible. She was lucky enough that her husband brought her back a basket and she got inspired!

Bob Appetit!

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The Menu:

Squash Casserole
Fried Creamed Skillet Corn
Sliced Tomatoes with Basil & Balsamic Glaze
Lemon Thyme Chicken Tenders
Denise's Blueberry Delight

The Recipes:

SQUASH CASSEROLE
Makes 6-8 servings

3 to 4 cups yellow crookneck squash slices
1 medium onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1/2 pint sour cream
1/2 stick (1/4 cup) butter
1 cup grated cheese
24 saltines, crushed

Cook the squash til just barely tender in a pot of water. Drain and put squash into large mixing bowl.

Saute the onions and garlic in a pan with 2 Tbsp. butter and a drizzle of olive oil til golden brown. Season with salt and pepper. Mix all ingredients together and put into a greased casserole.

Bake at 350 degrees F for 35 minutes.

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FRIED CREAMED SKILLET CORN
Source: Turnip Greens, Ham Hocks and Granny's Buns by Dianne C. Evans
Makes 8 servings

6 ears fresh yellow corn
1/2 to 3/4 stick butter
salt and pepper (to taste)
1/2 tsp. sugar
1/2 to 3/4 cup half and half

With a very sharp knife, cut off just the tips of the corn into a bowl. Scrape the cob till you have removed all of the remaining kernels.

Melt butter in a large skillet, add corn and cook over med-low heat, stirring constantly, about 10 minutes. Add salt, pepper, sugar and half and half. Cook for 5 more minutes.

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LEMON THYME CHICKEN TENDERS

These are soooo easy to prepare, just cook frozen in the skillet for the most tender chicken!!

1 Tbsp. butter
1 Tbsp. olive oil
3 to 4 chicken tenders per person
juice of 1 fresh lemon
1 tsp. dried thyme
salt and pepper to taste

Heat oil and butter in skillet, add frozen tenders and season with salt and pepper. Brown on each side, squeeze lemon halves over chicken and sprinkle thyme over.

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DENISE'S BLUEBERRY DELIGHT
source: Denise Burns
Makes 6-9 servings

FOR THE FRUIT SAUCE:
2 cups fresh or frozen blueberries
1/4 cup plus 1/3 cup sugar, divided use
1/4 cup water
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. cornstarch
FOR THE BATTER:
1 cup plus 2 Tbsp. all-purpose flour
1 Tbsp. cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 large egg, beaten
3/4 cup buttermilk
1/2 cup butter, melted and cooled
Vanilla Ice Cream (for serving)

Preheat oven to 375 degrees F. Spray a 9x9x2-inch glass baking pan with cooking spray. Set aside.

In a small saucepan, combine blueberries, 1/4 cup sugar, water, lemon zest and juice, and cornstarch. Simmer over medium-heat until fruit sauce coats back of spoon, 3-4 minutes. Remove from heat and set aside.

Combine flour, remaining 1/3 cup sugar, cornmeal, baking power and soda, salt and whisk well in a bowl. Set aside.

In a small bowl, combine egg, buttermilk and butter whisking well. Add to dry ingredients, folding carefully and being careful not to overmix. Pour batter into pan, smooth out to level into corners. Pour fruit sauce over batter. If the berries don't sink to the bottom, stir in a S shape with a spatula so the berries and the batter mingle a bit.

Bake until a wooden stick inserted in middle comes out clean, 30-35 minutes. Let cool for 5 minutes before serving with vanilla ice cream.