Enjoying the beautiful sky and cool breeze, tis the season for summer bbqs. Here are my simple favorites:
Roasted Corn on the Cob
Peel back the husks, brush off all the silk and tie the husks back together as a handle, using a strip of the husk. Put them straight on your grill until warm and slightly charred, just a few minutes. I love corn mexi-style: slathered with butter and sour cream, drizzled with a squeeze of lime juice, sprinkled with salt and cayenne.
Potato Salad with Homemade Mayo
This recipe's the most complex of the bunch here, but I just can't leave it out. I'm using potatoes from my CSA farm, Solidarity.
Variation: sub plain whole yogurt for half of the mayo.
a few medium-sized heirloom tomatoes from Suzie's or JR Organics Farm, sliced
a large ball of mozzarella from the Cheese Store (or make your own!), sliced
a bunch of fresh basil from the Schaners
olive oil from Farmer's Daughter
an aged balsamic vinegar
Murry River sea salt from Salt Farm
freshly ground pepper
On a platter, layer by alternating a slice of tomato, a slice of moz, and a basil leaf. Drizzle with oil and vinegar, sprinkle with salt, and a few cranks of pepper...voila! Serve with sliced baguette from the Prager Brothers.
Finish simply with fresh strawberries from Sage Mountain Farm & sliced watermelon from Suzie's Farm, and sliced nectarines from Smit Farms.