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Potato Zucchini Bake 6-9 servings

2 c. cubed red potatoes (farmers market)

2 c. cubed zucchini (farmers market)

4 small shallots, chopped (Big Papa’s garden)

1/4- 1/2 c. chopped parsley (my garden)

1/4-1/2 c. chopped mint (farmers market)

6 oz Aggiano Beehive Cheese, cubed (farmers market)

salt and pepper to taste


1. Preheat the oven to 365 degrees. In a large bowl mix the potatoes, zucchini, shallots, cheese, mint and parsley. Season liberally with salt and pepper. Toss again.

2. Pour the mixture into your favorite medium size baking dish. Press the mixture into the dish to even it out and compact it just a bit.

3. Bake for 45 minutes or until the top is slightly brown and the cheese is super melty. Cool just a minute and serve warm.

Raw Corn Salad serves 6

6 ears of raw corn, cut the kernels from the cob (farmers market)

1- 1 1/2 c. cherry tomatoes, halved (my garden)

1 cucumber, peeled, seeds removed and diced (farmers market)

1-2 garlic cloves, minced (farmers market)

1/4 c. chopped basil (my garden)

2 T. Slide Ridge Honey Vinegar

1 T. olive oil

salt and pepper to taste

1. Place the raw corn kernels, tomatoes, cucumber, garlic and chopped basil in a bowl. Toss lightly.

2. In a separate bowl mix together the vinegar and olive oil. Season to taste with salt and pepper.

3. Drizzle the vinegar/olive oil mixture over the corn mixture and toss lightly. Refrigerate for at least 1 hour and serve chilled.


Pictured above is the two summer sides and McDowell Family Farm grilled chicken. Does summer get any better than this? I don’t think so. We also had a High West Vodka Lemonade- yum! Summer is all about fresh local ingredients and these side dishes are full of just that. The Raw Corn Salad is fresh and sweet, the Potato Zucchini Bake is full flavored and comforting, perfect with grilled chicken. I hope one of these dishes shows up at your next get together.