Recipes for July 7, 2007:

Tip for chopped basil: Stack washed leaves and use a scissor to cut the stack into ribbons.

Zucchini & Tomato Casserole
By Judy Graves of Hillacres Pride Farm

Ingredients:
1 lb tomatoes, peeled and quartered
1 medium to large zucchini, sliced
1 cup Hillacres Pride Cheese, shredded
1/4 cup each chopped, celery, peppers, onion
1/2 tsp each, chopped garlic, basil, thyme, salt

Directions:
Cook tomatoes, zucchini, celery, onion and peppers until tender. Drain excess liquid to leave about 1/2 cup. Add chopped garlic, basil, thyme, salt. Place in casserole dish, sprinkle cheese on top. Cook in 350 degree oven until cheese melts.


Fresh Corn Salad
5 ears of sweet corn cooked and cut from cob
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper
Chopped hot pepper, jalapeño or other variety, to taste
1/2 cup chopped fresh basil leaves

In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad at least 1 hour before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.