Gulf Coast: Grits with Gouda

Serves: 6-8

Recipe courtesy of Emy Lesofski

In a saucepan, bring to a boil:

2 Cups chicken broth

2 Cups heavy cream

1 Tsp. salt

Reduce heat to medium-low and add:

1 Cup yellow corn grits

Simmer until thick (about 5 minutes), whisking continuously to avoid lumps. The grits are done when they have the consistency of cream of wheat.

Stir in:

1/4-1/2 Cup butter (to taste)

When the butter is melted, remove from heat and serve with fresh gouda cheese as a side.

NOTE: If the grits get too thick from cooling for too long, re-heat and stir in extra cream.

Farmer's Market: Summer Lettuce Salad with Marinated Potatoes and Green Beans from Emily

Recipe
Salad
1 pound green beans (can be replaced for roasted asparagus when in season)
1 quart redskin potatoes
10 ounces mixed spring lettuces
1 large radish or a couple small radishes
One block of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler
Marinade
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Dressing
1/8 cup fresh lemon juice
1/8 cup white wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon coarse salt
1/8 teaspoon ground pepper
1/2 cup extra-virgin olive oil

Wash and quarter potatoes.
Drop potatoes into boiling water for 10 minutes or until soft.
Steam green beans.
Combine marinade ingredients and whisk.
Mix cooked green beans and potatoes in the marinade. Let marinate in the refrigerator (the longer the better - over night is best).
Slice radishes into thin circles.
Combine lettuce, radishes, potatoes and green beans.
Shave Parmigiano-Reggiano cheese into curls on top of salad.
In a separate bowl, combine dressing ingredients and whisk until salt and sugar dissolve.
Drizzle dressing over salad to your liking.
Serve and enjoy!
From the kitchen of Emily Flynn