View the September- December class brochure (PDF file, 22KB)

If you need the Acrobat Reader, click here:

Here are four recipes I sampled at the Carrboro Farmers' Market on June 16th. They make the most of the freshest produce of the season. 

If you like, you can view the PDF version of the recipes (33KB).

Quick Sweet & Sour Cucumbers and Onions

1 pound onions and/or cucumbers, cut into 1/4-inch slices
1 cup red wine vinegar
1/2 cup sugar
2 teaspoons pickling spices (optional)
Salt and freshly ground black pepper  

Separate the onion into rings and place them in a colander, then pour boiling water over them. Combine the onions, cucumbers, vinegar and sugar in a bowl and set aside. Season the vegetables to taste with salt and pepper.  Let the mixture sit for at least 15 minutes for the flavors to develop.  You can eat them now, or store them in a covered jar for several days.

Green Beans with Pecans, Lemon & Parsley

2 pound green beans, trimmed and sliced into 2-inch lengths (leave whole if tiny)
5 tablespoons butter
3/4 cup chopped pecans
1-3 garlic cloves, minced
Zest of one large, fresh lemon (about 4 teaspoons)
1/3 cup finely chopped fresh flat-leaf Italian parsley 

Cook the beans in a pot of boiling, salted water until they are tender.  Transfer the beans to a bowl of ice water.  When cool, drain the beans very well and pat them dry with paper towels.  Melt the butter in a large, heavy skillet.  Add the pecans and sauté them until they are crisp, about 3 minutes.  Add the garlic and zest and sauté for 1 more minute. Add the beans; toss to heat through.  Stir in the parsley.  Season to taste with salt and pepper.

Note:  You can make this recipe with carrots. Substitute 2-4 teaspoons of chopped fresh rosemary for the parsley.

Southwest Corn and Summer Squash Sauté

3 tablespoons butter
2 cups corn kernels (thawed, if frozen)
1 red bell pepper, seeded and diced
2 cups summer squash, diced
1 jalapeno, seeded and chopped
1/2 cup salsa
Salt and freshly ground black pepper 

Melt the butter in a large, heavy skillet.  Add the vegetables and sauté them until they are tender, about 6 minutes.  Stir in the salsa until it is heated through. Season to taste with salt and pepper.

Compound Herbed Butter

1/2 pound (2 sticks) softened butter
2 tablespoons extra-virgin olive oil
2-4 tablespoons fresh chopped herbs and edible flowers

Blend the ingredients together in a bowl.  Form the mixture into a log shape down the center of a sheet of plastic wrap or parchment paper.  Chill until firm. 

Note:  This butter freezes well.  Wrap the log in foil or place it in a zip-top freezer bag before freezing

[Home] [Register] [Classes] [Directions] [Appearances] [The Spectator] [About Sheri]

© Copyright 2001 Sheri, Inc.