Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.
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https://www.justfarmed.com/wp-content/uploads/2015/07/Corn-and-Cotija-Cheese-Dip-Simple-ingredients-BIG-flavor.jpg1019680Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-07-06 09:32:262015-07-06 09:32:26Cotija Cheese and Corn Dip
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
Cut the eggplant into ½ inch discs and brush both sides with olive oil. Next, season both sides with liberal amounts of freshly ground black pepper and kosher salt. Preheat your outdoor grill and grill 3-5 minutes. Flip the eggplant and repeat the process for the uncooked side. When grilling eggplant outdoors you’re trying to find that happy medium between a nicely charred exterior and wonderfully soft and tender interior.
For the feta pesto, combine ¼ cup of extra virgin olive oil, kosher salt, freshly ground black pepper, basil, parsley, garlic, and feta cheese in a bowl and mix well. Spoon the mixture onto each individual eggplant slice. Sprinkle with freshly ground black pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-07-06 09:29:502015-07-06 09:29:50Grilled Eggplant with Feta Pesto
Cotija Cheese and Corn Dip
Cotija Cheese and Corn Dip
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.
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Peach Sangria
Peach Sangria
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
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Grilled Eggplant with Feta Pesto
Grilled Eggplant with Feta Pesto
Cut the eggplant into ½ inch discs and brush both sides with olive oil. Next, season both sides with liberal amounts of freshly ground black pepper and kosher salt. Preheat your outdoor grill and grill 3-5 minutes. Flip the eggplant and repeat the process for the uncooked side. When grilling eggplant outdoors you’re trying to find that happy medium between a nicely charred exterior and wonderfully soft and tender interior.
For the feta pesto, combine ¼ cup of extra virgin olive oil, kosher salt, freshly ground black pepper, basil, parsley, garlic, and feta cheese in a bowl and mix well. Spoon the mixture onto each individual eggplant slice. Sprinkle with freshly ground black pepper.
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