It was an idea that I had been brewing all year – having a farm-to-table dinner with the bounties of the ranch. Boy, did we have fun!
We invited friends from our neighborhood to join us for the fixings. For two days before the party, we gathered and chopped fresh fruits and vegetables.
Our evening started with cherry tomatoes stuffed with mozzarella and basil and a charred corn and avacado dip. Baked potatoes and homemade bread (yup, Mom's recipe from my blog earlier this year) coupled with our grassfed beef smoked to perfection. One neighbor accepted a “throw down” challenge with the beef, and he and Kevin each prepared their prime rib and New York strip roasts with their own secret seasonings and techniques. Fresh corn on the cob was mouthwatering, and the watermelons were ready for the picking. We finished off our evening with apple crisp and strawberry rhubarb crisp. Many enjoyed our homemade wine with the meal.
I'd love to share one of the appetizer recipes – it's a hodge-podge of garden veggies that is light, colorful and healthy!
Charred Corn and Avacado Dip
2 ears of corn
2 avacados, diced
2 jalapeños, seeded and diced
1 red onion diced
A handful of cherry tomatoes, chopped
1/4 cup chopped cilantro
1 can (or fresh cooked) black beans, drained and rinsed
Juice of 1 lime
Salt and pepper (to taste)
Remove the silks from the corn, soak in water for 10 minutes and then place corn on a hot grill for 10 minutes, rotating several times. Cool and remove the kernels from the cob. (note: I have made this several times when corn on the cob was not in season. I simply cooked the frozen or canned corn on the stove in a pan with a bit of EVOO).
Combine all of the remaining ingredients and refrigerate for one hour before serving.