Wednesday, August 6, 2014

Eating Summer's Bounty

We have made a real effort this summer to eat seasonally.  I try to buy just picked vegetables for most of our meals.  This has led to lots of vegetarian meals.
 I've also been trying different corn recipes.  This one is for oven roasted corn and so far it is our favorite.  Peel your corn and place it on a foil lined cookie sheet.

 Sprinkle it with salt and pepper.

 Place a pat of butter on each ear.  Bake it at 475 degrees for about 45 minutes turning several times while it cooks.

 It's done when it starts to turn golden.

 I served it with coleslaw and these green beans: 
  • 1 1/4 pounds of green beans
  • pinch of Kosher salt
  • 3 cloves garlic, sliced
  • 1 1/2 cups Parmesan cheese, finely grated
  • extra virgin olive oil
  • 1/2 of a lemon
  1. Line up the green beans on a chopping board and cut off the stalks.
  2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
  3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
  4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.
I found this spiderweb on my snake knot gate.  Cool!