Homegrown and delicious

April 21, 2016


With spring here and summer quickly approaching, it’s time to start thinking about the delicious fruits and vegetables that will be in-season. From fresh-from-the-vine tomatoes to juicy strawberries, there’s something about homegrown food that just tastes better. It’s also been shown to be healthier and more nutritious which are just added bonuses, right? Enjoying delicious from the garden treats can be as simple as a fresh tomato on your sandwich or a cucumber in your salad. But if you are looking to get a little more creative with your meals, we have rounded up a couple of recipes that will make the most of your garden’s bounty. Corn & Tomato pasta 1 ½ c. dried bow-tie pasta 2 fresh ears of corn 1 c. shredded, cooked chicken 1 large tomato, seeded & chopped ¼ c. olive oil 3 tbsp. vinegar 2-3 tbsp. basil pesto 1 tbsp. chicken broth or water ¼ tsp. salt 1/8 tsp. ground black pepper 2 tbsp. finely shredded Parmesan cheese Snipped fresh basil Directions 1. Cook pasta according to package directions. Add corn during the last 7 minutes of cooking pasta. Return to boil and continue cooking. When pasta is cooked and corn is crisp-tender, drain pasta and corn in a colander. Rinse pasta and corn with cold water to stop cooking, and drain well again. If using fresh corn, cut the kernels off the cobs. 2. In a large bowl combine pasta, corn, chicken, and tomato. 3. For dressing: In a screw-top jar, combine the olive oil, vinegar, pesto, chicken broth, salt and pepper. Cover and shake well. 4. Pour dressing over pasta mixture; toss gently to coat. Chill, covered, for at least 2 hours or up to 24 hours. Sprinkle with Parmesan cheese and basil before serving. Summer Veggie Rice Bowl 1 1/3 c. cooked brown rice, cooled to room temperature 1 c. frozen shelled edamame (green soybeans), thawed 1 c. grape tomatoes, halved 1/2 c. torn fresh basil 1/4 c. pine nuts, toasted 2 tsp. grated lemon rind 3 tbsp. fresh lemon juice 1 tsp. kosher salt 1/4 tsp. freshly ground black pepper 3 tbsp. olive oil, divided 2 c. chopped zucchini 1/2 oz. fresh Parmesan cheese, shaved Directions 1. Combine the first 9 ingredients in a large bowl, and toss until well blended. 2. Heat a medium skillet over medium-high heat. 3. Add 1 tbsp. of olive oil to pan; swirl to coat. 4. Add zucchini; sauté 4 minutes, stirring occasionally. 5. Add zucchini and remaining 2 tablespoons oil to rice mixture; toss. 6. Top with shaved Parmesan cheese. Want to learn more about fresh food and see all the Washington County Missouri area has to offer? Join us August 26-28 for our Homegrown Farm Tour Weekend! We’ll start the weekend off with a wine tasting at Edg-Clif Farms & Vineyard then spend Saturday touring local venues in the area including several farms, vendors, farmers markets and more! Space is limited so register for this great weekend today by calling 1-888-FUN-YMCA or clicking here.

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