A Year-Round Guide to Franklin and Nantahala

Yield: 2 to 4 servings. 1 medium cucumber, sliced 1 pint cherry or grape tomatoes, halved 1 orange bell pepper, cut into 1-inch strips 2 small zucchini, halved and sliced

Rosemary and Goat Cheese Strata

Yield: 2 to 4 servings. 1 medium cucumber, sliced 1 pint cherry or grape tomatoes, halved 1 orange bell pepper, cut into 1-inch strips 2 small zucchini, halved and sliced

Yield: 2 to 4 servings.

1 medium cucumber, sliced
1 pint cherry or grape tomatoes, halved
1 orange bell pepper, cut into 1-inch strips
2 small zucchini, halved and sliced
4 to 6 leaves Bibb or butter lettuce
6 to 8 leaves fresh basil, torn

Goat cheese dressing:
4 ounces goat cheese, at room temperature
Juice of 1 lemon
2 tablespoons honey
½ cup sour cream
¼ cup mayonnaise
½ teaspoon salt
½ teaspoon ground black pepper

For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.

For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.

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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.