Local Produce Recipes
Local Produce Recipes
Local Peach Salsa Recipe
Local Peach Salsa Recipe

Ingredients:

  • 2 cups of local peaches diced
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno remove ribs and seeds before mincing to reduce the heat level
  • 1/3 cup chopped cilantro
  • the juice of one lime or more to taste
  • salt to taste

*All items are available through Piazza Produce

Instructions

  • Place all of the ingredients in a bowl and stir to combine. Cover the bowl and refrigerate for at least 30 minutes or up to 1 day. Serve with chips or use as a condiment for chicken or fish.
Grilled Mexican Street Corn (Elotes) Recipe
Grilled Mexican Street Corn (Elotes) Recipe

Ingredients:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
  • 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 4 ears shucked local corn
  • 1 lime, cut into wedges

*All items are available through Piazza Produce

Instructions:

  • Preheat an outdoor grill for medium-high heat.
  • While the grill heats, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
  • When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  • Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Local Watermelon Salad with Balsamic Vinegar Recipe
Local Watermelon Salad with Balsamic Vinegar Recipe

Ingredients:

  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove of garlic, minced
  • Salt and pepper, to taste
  • 1 medium seedless local watermelon, cubed
  • 1/2 red onion, thinly sliced
  • 3/4 cup fresh mint, chopped
  • 8 ounces Feta cheese, crumbled

*All items are available through Piazza Produce

Directions:

  • In a small mixing bowl, whisk together vinegar, olive oil, mustard, honey and garlic. Season with salt and pepper and set aside. Refrigerate until ready to serve.
  • Spread 2/3 of watermelon on serving platter. Top with onion, mint and cheese and season with pepper.
  • Pour dressing over salad and garnish with remaining watermelon cubes.