From Tricycle Gardens
From Origins Farm
- Brandywine tomatoes
- Carmen Peppers
From Tomten Farm
It is too hot to turn on your oven y'all! Use your grill when the sun goes down. And this dessert is not only classy, there is no heat required!
STONE FRUITS with HONEY DRIZZLED SOFT CHEESES and TOASTED ALMONDS
1/2 cup blanched whole almonds
2 tablespoons almond oil or extra-virgin olive oil
4 ounces fresh goat cheese, room temperature
4 ounces fresh ricotta cheese
Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries
3 tablespoons wildflower or orange-blossom honey
Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil.
Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.
GRILLED LEEKS WITH SPICY CORN SALSA
SPICY GRILLED CORN SALSA
1 large ear corn, husks and silks removed
1/2 medium red bell pepper
1 tablespoon finely minced jalapeno
1/4 cup roughly chopped fresh cilantro
1 cup cherry tomatoes, halved or quartered
1 tablespoon fresh lime juice
salt and pepper to taste
Preheat the grill to a high heat. Brush the corn with a little olive oil. Grill, turning frequently until the corn is tender and lightly charred, about 12 to 15 minutes.
While corn is grilling, cut up and prep the other ingredients for the salsa, add to a medium-sized bowl, toss to combine and set aside. Once cooked, cut the corn from the cob and add to the other salsa ingredients. Set aside and prep the leeks.
6 medium to large-sized leeks
To clean the leeks, cut off the root ends and the dark green ends (I save the dark green party in the freezer for stock), cut the leeks in half the long way and rinse very thoroughly. Place a large pot of lightly salted water over a high heat and bring to a boil. Prep a large bowl of ice water to the side, for an ice bath for the leeks. Once boiling, add the halved leeks to the water and boil for 5-8 minutes, until they just start to soften. Immediately plunge the leeks into the ice bath to stop the cooking and retain their green color. Once cooled remove from the water and pat dry.
Lightly brush both sides of the leeks with olive oil and place the halved leeks, cut side down on a hot grill, directly over the heat and grill for about 3 to 4 minutes per side, until lightly charred and perfectly tender.
Top the grilled leeks with the grilled corn salsa and serve.