Elote Style Corn
This recipe was served at our 2018 Summer Farm Dinner at Turnbull Creek Farm, courtesy of Chef Travis Sparks previously of Deacon's New South. It was an absolute hit and we've been craving ...
Another fabulous dish by Chef Travis Sparks of Deacon's New South, served at our July 21 Farm Dinner! This bright and colorful side captures the fresh tastes of summer.
Ingredients
- 4 cups summer beans (any fresh summer bean of your choosing)
- 1/4 cup almonds
- 1/4 cup hazelnuts
- 1 roasted red pepper
- 1/2 Roma tomato
- 1/8 cup lemon juice
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Instructions
1. Blanch beans in salted boiling water for two minutes then transfer to ice bath to stop cooking process and to chill.
2. Create a romesco by combining almonds, hazelnuts, roasted red peppers, and Roma tomato. Pulse together in food processor with lemon juice and extra virgin olive oil.
3. Toss beans with romesco and season to taste with salt and pepper.
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Roasted Lamb with Chimichurri
Chef Travis Sparks from Deacon's New South made the most tender, flavorful, and delicious lamb we've ever had for our July 21 Farm Dinner. He was also kind enough to share the recipe!
