By Melissa Vanni
Your family has just returned from an inspiring trip to a local farm-stand (in this case Soil Born Farms in Rancho Cordova) and has brought home a bag of bright, fresh fruits and veggies.
Now what? How do you take farm ingredients and turn them into a family-friendly meal? We asked food blogger Melissa Vanni to take corn and potatoes (two summer staples) and make a simple supper!
Parmesan garlic fries
4-5 potatoes cut into thick strips
2 tablespoons of cornstarch
1 handful of grated parmesan cheese
2 tablespoons of olive oil
8 garlic cloves, minced
1 handful of fresh chopped parsley
Salt and pepper to taste
-In a bowl combine your potato strips with the cornstarch, parmesan cheese, olive oil, salt and pepper. Make sure your potatoes are well covered with this mixture!
-Arrange your potatoes in a single layer on a baking sheet coated with cooking spray and pop them into a 400 degree oven for 30-40 minutes.
-While your fries are baking heat a few tablespoons of olive oil in a pan and saute your minced garlic over medium heat until they are fragrant.
-Toss your crispy fries with the sauteed garlic and some fresh chopped parsley. Enjoy immediately!
Summer corn and shrimp ceviche
When the weather warms up the last thing I want to do is stand in front of a hot stove and cook! Let the lime do the cooking in this cool and refreshing summer corn and shrimp ceviche.
1 pound of shrimp, peeled and deveined
1/2 a cucumber, sliced
1/2 a red onion, sliced
2 cobs of fresh corn on the cob de-kerneled
1 diced jalapeno pepper
1 cup of fresh lemon juice
salt and pepper to taste
-Start by cooking shrimp in a pot of boiling water for 3 minutes or just until they turn pink.
-In a large non-aluminun bowl combine the cooked shrimp, cucumber, red onion, corn kernels and jalapeno pepper.
-Pour the lime juice over this mixture and season with salt in pepper.
-Cover with plastic and chill for several hours to blend flavors.
-Melissa Vanni is the mom of 4 boys and author of PrettyYummyFoods.com