A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 4 summer squashes, sliced Olive oil, enough to coat skillet 4 to 6 ears fresh corn, cut from cob 3 heirloom tomatoes, cut into wedges ½ teaspoon

Rosemary and Goat Cheese Strata

Yield: 6 servings. 4 summer squashes, sliced Olive oil, enough to coat skillet 4 to 6 ears fresh corn, cut from cob 3 heirloom tomatoes, cut into wedges ½ teaspoon

Squash, Corn, & Tomato Salad

Yield: 6 servings.

4 summer squashes, sliced
Olive oil, enough to coat skillet
4 to 6 ears fresh corn, cut from cob
3 heirloom tomatoes, cut into wedges
½ teaspoon salt
½ teaspoon ground black pepper
8 to 10 leaves fresh basil
Balsamic vinegar glaze

In a large skillet, sauté squash in olive oil on medium-high heat for 2 to 3 minutes. Remove from skillet and place squash in a large bowl. Add corn, tomatoes, salt, and pepper; toss ingredients together. Just before serving, add basil leaves and drizzle balsamic glaze over vegetables. Serve at room temperature or chilled.

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This story was published on Jul 12, 2022

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.