Grilled Corn & Basil

12 ears of corn, shucked
1/2 cup butter, cut into 12 pieces
36 fresh basil leaves, washed
aluminum foil to wrap corn 

Turn grill on high to preheat.
Cut 12 sheets of aluminum foil sized to wrap each ear of corn tightly. Place each ear on a separate piece of foil.
Place a piece of butter on each ear. Wrap 3 basil leaves around the ear of corn. Roll the foil around the corn to make a tight package. Repeat for each ear.
Place corn on grill for 20 minutes with lid down. Rotate a 1/4 turn every 5 minutes to help cook and flavor evenly.
Remove from grill. Cook for 5 minutes. Carefully unwrap corn and remove basil leaves.
Enjoy!

Serves 12

Calories 127, total fat 8.2 g, cholesterol 20 mg, sodium 4 mg, total carbohydrates 14.1 g, protein 2.1 g.

Recipe courtesy of the Delaware Department of Agriculture 

Green Bean Bundles

1 lb green beans, ends trimmed
3 Tbs butter, melted
1/4 tsp salt
1/4 tsp black pepper
4 pieces prosciutto

Cook beans in a large pan of boiling water for 5 minutes; beans will still be crisp. Drain.
Place the beans in a large mixing bowl. Drizzle with melted butter and season with salt & pepper.
Divide the beans into 8 bundles.
Slice the prosciutto in half lengthwise. Gently tie the bundles of green beans together with a prosciutto slice.
Serve while still warm.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture

Summer Peach Salsa

1 pint cherry tomatoes
1 large peach
1 jalapeno pepper
3 Tbs red onion, chopped
2 Tbs extra virgin olive oil
1 Tbs lime juice
1 Tbs fresh cilantro, chopped
1 garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper

In a food processor or blender, chop cherry tomatoes. Put in a large bowl.
Peel & remove pit from peach. Add to food processor or blender and coarsely chop. Add into bowl with chopped tomatoes. Remove stem & seed from jalapeno, mince. Add into bowl with remaining ingredients, stir and serve.

Serves 16

Recipe from the Delaware Department of Agriculture's 2018 calendar; used with permission.