Happy Monday, kind readers. I hope you had a lovely weekend.
Mine was mostly spent cleaning and trying to stay cool. We had dinner at Shaker’s on Friday night using a Daily Deal (the baby back ribs were very tender). I made yet another corn salad on Saturday — I cannot get enough of the fresh corn right now — and last night prepared a simple casserole of penne pasta with Italian sausage, button mushrooms, caramelized onions and tomato sauce for the week ahead.
I’d love to hear what you cooked this weekend, even if it was nothing special. I’m particularly interested in what fresh produce you are enjoying the most right now. I’ve got a great book to give away today called “Six O’Clock Solutions” by Southern Living magazine. It offers meals that can be prepared in about a half-hour, which is great for those busy weeknights.
Leave a comment on this blog entry and tell me what summer produce you’ve been enjoying. You’ll be entered to win this cookbook in a random drawing. The deadline is NOON on Friday, and I’ll announce a winner before 5 p.m. to get someone’s weekend off to a happy start.
To see the kind of recipes found in the book, I’ve shared two: Shrimp Succotash, which calls for corn, tomatoes and peppers, all of which are in season; and peach-ginger slaw, which would be a great way to take advantage of the local peaches while they are still available.
Also, don’t forget you can still enter our Instagram food photo contest for a chance to win some great prizes. The photos are rolling in (you can see them on the right side of this screen). For more info on how to enter, click here.
See the recipes below.
Serves 4 to 6
2 cups fresh butter beans (about 1/2 pound)*
1 1/4 tsp. kosher salt, divided
1 1/2 lbs. peeled and deveined extra-large raw shrimp
2 Tbsp. olive oil, divided
1/4 tsp. freshly ground black pepper
1 cup sliced fresh okra
1 small sweet onion, chopped
1 jalapeno pepper, seeded and minced
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 medium heirloom tomato, seeded and diced
1 cup fresh corn kernels (2 ears)
1/2 cup small fresh basil leaves
1 Tbsp. butter
1. Rinse, sort and drain butter beans.
2. Bring butter beans, 1 tsp. salt and 4 cups water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, 35 minutes or until beans are tender. Drain.
3. Meanwhile, combine shrimp, 1 Tbsp. oil, 1/4 tsp. black pepper and remaining 1/4 tsp. salt in a bowl, tossing to coat. Heat a grill pan over medium-high heat; cook shrimp 4 to 5 minutes or just until they turn pink. Transfer to a plate and cover loosely with foil to keep warm.
4. Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add okra, cook 3 minutes or until lightly browned. Stir in onion and next 3 ingredients; cook 3 minutes or until vegetables are tender. Add tomato and corn, saute 3 to 4 minutes or until corn is tender. Stir in basil, butter, shrimp and butter beans. Cook 1 minute or until butter is melted and mixture is thoroughly heated. Season with salt and pepper to taste. Serve immediately.
* Frozen butter beans may be substituted. If using, omit step 1.
3 Tbsp. pepper jelly
1/4 cup rice wine vinegar
1 Tbsp. sesame oil
1 tsp. grated fresh ginger
1/3 cup canola oil
1 (16-oz.) package shredded coleslaw mix
2 large, fresh peaches, peeled and coarsely chopped (about 2 cups)
1 cup toasted chopped pecans
1. Microwave jelly in a large microwave-safe bowl on HIGH for 15 seconds. Whisk in vinegar, sesame oil and ginger until well-blended. Gradually add canola oil in a slow, steady stream, whisking constantly until well blended.
2. Add coleslaw mix and toss to coat. Gently stir in peaches. Stir in pecans; salt to taste. Serve immediately or cover and chill up to 8 hours, stirring in pecans and salting to taste just before serving.