Farmers Market recipes

Guacamole With Grilled Corn

2 ears of corn

Butter or margarine

Salt and pepper to taste

1 small onion or 1/2 of a medium onion, finely chopped

1-2 jalapenos, seeds and ribs removed, finely chopped

juice of 1 lime

3-4 avocados

Cilantro to taste, chopped

To grill corn: Remove the outer layers of husk, leaving some of the inner layers. Pull back remaining layers (being careful not to remove them entirely) and remove silk. Place butter, salt, and pepper on corn and close husk. Place on hot grill for 15-20 minutes depending on heat.

While corn is grilling, mix jalapeno, onion, lime juice, and cilantro in a mixing bowl. Cut avocado in half around the pit and twist the halves apart. Remove the pit. Using a knife, section the avocado halves. Remove from skin using a large spoon. Add avocado to mixing bowl and stir, coating in lime juice to prevent browning. Add salt as desired.

When corn is done grilling, remove husks and cut kernels from cob by running a knife down the side of the cob.

Add corn to mixing bowl, toss gently, and serve with chips or as a condiment.

Roasted Garlic

As many large heads of garlic as desired

Olive oil

Salt and pepper

Preheat oven to 400 degrees. Remove outer skin from head if necessary. Cut off top 1/4 inch of garlic head. Drizzle with olive oil, using fingers to spread the olive oil across the tops of each clove. Sprinkle with salt and pepper.

Wrap garlic heads in tin foil and place on a baking sheet in the oven for 20-30 minutes. When done, garlic cloves should be soft to the touch and easily removed from the head via squeezing or with a fork.

Roasted garlic is milder than raw garlic and can be easily spread on bread or used in sauces, soups, and other dishes.

Marinated Cucumbers

As many cucumbers as desired

Equal parts white vinegar, water, and sugar

Slice cucumbers to desired thinness. Place slices in a large mixing bowl. Add vinegar, water and sugar one cup at a time until cucumber slices are fully submerged. Let sit in refrigerator at least two hours. Marinated cucumber slices can be used in sandwiches or served as a side dish.

Sauteed Asparagus

Asparagus

Lemon juice

Olive oil

Salt and pepper

Snap off woody end of asparagus spears. Put olive oil in saute pan on medium heat. Add the asparagus spears and cook them for 1-2 minutes, moving them constantly. Remove from heat. Squeeze lemon juice over the spears, sprinkle with salt and pepper, and serve.

Grilled Vegetable Sub

1 zucchini, sliced

1 yellow squash, sliced

1 red onion, sliced

1 red bell pepper, sliced

Large hoagie or loaf of French bread, split in half

Cream cheese

Olive oil

Salt and pepper

Prepare grill and brush grates with oil. Brush vegetables with olive oil on both sides. Grill vegetables approximately 3 minutes on each side. Place bread face-down on grill long enough to toast bread. Remove from heat and spread cream cheese on both sides of bread. Arrange the grilled vegetables on the loaf bread and sprinkle with salt and pepper as desired. Serve hot.

Caprese Salad

4 large ripe tomatoes, sliced

1 lb. fresh whole milk mozzarella, sliced

1/3 cup basil leaves

Olive oil

Balsamic vinegar

Salt and pepper

Arrange the tomato slices, mozzarella slices, and basil leaves by alternating and overlapping them. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper. Serve alone or with bread.

Agua de Sandia (Watermelon Water)

4 to 6 cups watermelon, seedless or seeds removed, chunked

Water

Lemon or lime juice

Sugar

Place watermelon and 3 cups of water in blender and blend until smooth. Pour into gallon pitcher and add enough water to reach 1 gallon. Taste and add sugar and lemon or lime juice as desired.

RECIPES COMPILED BY BLAIR ENGLUND. YOU CAN REACH HIM AT BLAIRENGLUND@DAILYNEBRASKAN.COM