Recipe of the Week

Friday, September 16, 2011

Asparagus & Corn Salad

As summer comes to a close, the grocery store shelves that seasonally held fresh local produce slowly becomes replaced with those grown in tropical regions, savor the summer flavor with this Asparagus & Corn Salad, served with a delicious Triple T twice backed potato.

What you may not know about Asparagus...

Asparagus contains several anti-inflammatory nutrients, which naturally helps arthritic swelling and bloating.

Asparagus also has anti-oxident nutrients that help prevent common chronic health problems, such as heart disease and type 2 diabetes.

Asparagus is rich in fiber, helping the digestive track system, and because it has high levels of inulin, asparagus helps in lowering the risk of colon cancer.

Asparagus is an excellent source of folic acid, an essential nutrient, especially for expecting mothers.

Asparagus is a good source of Vitamins B1, B2, B3 and B6, which plays a vital role in the metabolism of sugars and starches for healthy blood sugar management.

Fun Food Fact: There are approximately 300 varieties of asparagus, but only 20 that are edible.

Asparagus & Corn Salad


- 6 ears of Corn, husk and silk removed
-1 bunch Asparagus, cut into 1" pieces
- 1/2 small Red Onion, diced
- 6 Basil Leaves, minced
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper


Boil corn for 3 minutes. Remove and toss into a bowl of ice water to cool immediately. Leave the water boiling on the stove.  Remove corn from ice bath and cut kernels off the cob. Drop the asparagus into the boiling water for only 1 minute, and toss it in the ice bath. Mix corn and asparagus in a medium sized mixing bowl, then add the remaining ingredients. Add more salt and pepper as desired.

Serve with a delicious Triple T twice baked potato for a complete meal.


Friday, September 2, 2011

Campfire Cooking

There are no substitutions to the fresh September air, sitting around a campfire and enjoying time with your family or friends, free from distractions. Labor Day weekend is the perfect time to do just that and below is a campfire recipe that will satisfy all. If your Labor Day plans don't include camping, but you want to savor these last chances to grill before winter with something extraordinary, this recipe works for you too!

Beef Up Your Bob - Kebob Recipe

Marinade Ingredients:

1/2 cup Olive Oil
1/4 cup Soy Sauce
1/4 cup Vinegar
1 teaspoon Ground Ginger
2 tablespoons Honey
1 tablespoon Garlic, Minced

Kebob Ingredients:

4 - 8oz Steaks, cut into 1" square chunks
1 large White Onion, cut into wedges
1 Red Sweet Bell Pepper, cut into 1" square slices
1 Orange Sweet Bell Pepper, cut into 1" square slices
1 Green Sweet Bell Pepper, cut into 1" square slices
16 ounces Mushrooms, left whole


Mix together marinade ingredients and place the beef in the marinade. Refrigerate for 24 hours prior to cooking. See below for cooking options.

Campfire Cooking:

Be sure to soak the food cooking ends of the sticks in water for 10 minutes prior to placing alternating kebob ingredients onto the stick. Then hold your kebobs closely over the hot coals and rotate slowly to sear the meat, sealing in the juices. Then push the opposite end of the stick into the ground near the coals to finish roasting the kebobs. Occasionally rotate each stick to ensure even cooking on all sides. Using this cooking method, there are many factors that can determine your cooking time, therefore, it is best to continuously check for your desired doneness.

Grill Cooking:

Place alternating ingredients on skewer and grill for 4-5 minutes on each side.