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 gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.