Ingredients:
4 Ears of corn, removed from the cob
8 ounces of black beans
4 heirloom tomatoes
1 carmen pepper
1/2 red onion
1 jalapeno pepper
2 cloves of garlic
2 tablespoons lime juice
2 tablespoons olive oil
4 tablespoons cilantro

Directions:
Dice the tomatoes, peppers, onion, garlic and cilantro. Add the corn, beans, lime juice and olive oil. Stir. Season with salt and pepper to taste. Enjoy!

A quick and easy meal that doesn't require any cooking! 

Ingredients:
4 ears of raw corn, removed from the cob
1 pint sungold tomatoes, halved
4 ounces crumbled goat cheese (or feta!)
2 ounces basil, finely chopped
For the Dressing:
4 tablespoons Olive Oil
6 tablespoons balsamic vinegar 
Juice of half a lime
1 clove of garlic, peeled and diced

Directions:
1. Mix all the dressing ingredients in a small bowl. Set aside.
2. Add all the salad ingredients to a large mixing bowl. Pour in the dressing. Add salt and pepper to taste. Stir to coat. 

Simple Cantaloupe Smoothie
Prep 10 mins   Ready In  10 mins

1 cup vanilla yogurt
1/2 cup orange juice
1/2 cup sliced cantaloupe
4 ice cubes

Blend yogurt, orange juice, cantaloupe and ice cubes in a blender until smooth, about 30 seconds.
​

Ingredients:
2 medium-sized yellow squash, cut into 1/4 inch slices
1 medium-sized zucchini, cut into 1/4 inch slices
3 Carrots
1 white onion, sliced thin
Minced garlic
1 pint okra, sliced 
1-2 ears of corn
1/2 teaspoon curry powder
1/2 tablespoon cumin
1 pint sungold cherry tomatoes, cut in half

Directions: 
Heat butter in a cast-iron pan over medium-high heat. Once hot, add the onion, carrots, curry and cumin. Once the onions are soft and translucent, add the yellow squash, zucchini and okra. After 2 minutes, add the corn and sungolds. After a few minutes, add the garlic. Cover and simmer on low for 5-10 minutes. Serve as a side dish or over rice. 

Quick and Easy, Serves 4

1.5 lbs vine ripened tomatoes, peeled & coarsely chopped 
1 cucumber, coarsely chopped
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 small jalapeno, seeded & chopped
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 lime, juiced
2 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoon fresh basil leaves
2 ears sweet corn, cut off the cob (raw)
1/4 cup cilantro

Drop tomatoes into boiling water for 15 seconds, remove and hold under cold water. Peel and core tomatoes. Place everything in the blender except basil and cilantro. Blend, but don't puree. Cover and chill for 2 hours or up to overnight. Serve with minced basil and cilantro. Keeps several days in the refrigerator. 

Fermented Garlic Honey has a variety of uses! It can be used as an excellent glaze or marinade for meats. It also goes well with stir-fry or any dish where you'd use both honey and garlic. If you are feeling a cold coming on, take a tablespoon of the fermented garlic honey as an immune system boost. 

Ingredients:
12 Cloves Garlic
1.5 cups of Raw Honey
mason jar with lid & band

Directions:
1. Peel the garlic cloves. This works best if you firmly whack the cloves with a chefs knife. Don't whack the cloves too hard, otherwise the garlic will be crushed. The goal is to slightly bruise the garlic which will aid you in peeling. 
2. Place the garlic in a mason jar. Add in the honey. Make sure you use raw honey (otherwise you won't get any fermentation!).
3. Tightly close the lid. Every few days, open the jar and stir. This releases the gases and also ensures all the garlic is submerged in the honey. 
4. Ferment for at least a week. The honey will develop new flavors overtime and can be left to ferment for up to one month. The garlic will mellow and the honey will become more runny.

Ingredients:
2 cups of Sungolds, sliced
4 cloves of garlic, minced
2 Tablespoons Olive Oil
2 Cups of Mozzarella or Yogurt Cheese
1 tablespoon fresh oregano or thyme
salt and pepper to taste

Directions:
1. Preheat oven to 425 degrees
2. Spread out the sungolds in a glass baking dish. Add the garlic, fresh herbs, salt and pepper. Drizzle with olive oil.
3. Bake for 20 minutes. Take the tomatoes out of the oven. Add the cheese of your choice and return to the oven for 5 minutes, or until the cheese is nice and melty.
4. Serve on a sliced baguette or over pasta!

​Fruit Tart Flag​​​
Courtesy of Food Network Kitchen

1)  Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices or red raspberries to create stars & stripes.
2)  Mascarpone Cream:
3)  Beat an 8 ounce container of mascarpone cheese & 3 Tab confectioners' sugar with a mixer until smooth.  Gently fold in 1/2 cup freshly whipped cream.