Corn and Pepper

Ingredients:
2 T olive oil
1 bell pepper
1 jalapeno pepper
2 ears sweet corn
1/2 tsp. salt
1 tsp. lime juice

Directions:
Dice peppers into small pieces. Heat oil in skillet and saute peppers until tender.
Cut kernels off the ears of corn. Add to peppers and heat quickly, about 1 min.
Remove from pan. Toss in a bowl with salt and lime juice.

Sauteed Peppers, Onions, Mushrooms, and Chicken

Sauteed Vegetables and Chicken

You will need:

1 lb. chicken breast or 1 lb. chicken tenders (cubed)
1 medium yellow onion
1-2 bell pepper
2 cloves garlic, minced
1 pint of cremini mushrooms
Fresh parsley
2 Tbsp. olive oil
2 Tbsp. butter
Salt and Pepper to taste
1/2 cup white wine
Penne pasta (can be served with rice or pasta)

Directions:

Slice onion, pepper, and mushrooms. Chop parsley.
Heat oil in skillet and add vegetables. Season with salt and pepper. Saute until slightly tender.
In another pan, heat butter and cook chicken until juices run clear or no more pink shows.
Add the wine and chicken to the vegetables simmer until wine reduces by half.
Cook pasta according to box directions.
Toss cooked pasta into chicken and vegetable mix.
Serve and enjoy!

Stuffed Jalapenos

Ingredients:
1 lb. pork sausage
1 8oz. pkg. cream cheese
12-16 jalapeno peppers, halved lengthwise and seeded
1/2 cup cheddar cheese
1 T. chopped fresh parsley
1 tsp. salt

Directions

1. Preheat oven to 425 degrees F.
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3. In a bowl, mix the sausage, salt, parsley, cream cheese, and cheddar cheese. Spoon about 1 tablespoon sausage mixture into each pepper half. Arrange stuffed halves in baking dish.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. 
5. Enjoy!

From: All Recipes

Brandywine Pink Heirloom Tomato

Heirloom tomatoes are a non-hybrid variety of tomato. They come in a wide variety of colors and sizes. Heirloom tomatoes have a shorter shelf life and are less disease resistant than most tomatoes.The brandywine pink variety are firm with a creamy texture.

Honey Broiled Nectarines

Ingredients:
4 large nectarines, halved and pitted
1/3 cup honey
2 tablespoons lemon juice

Directions:
Preheat broiler. Place the nectarines, cut-side up, in a baking pan in 1 layer. Mix the honey and lemon juice and brush over the nectarines. Broil for 6 to 8 minutes. Serve warm or at room temperature.
From: MyRecipes

Stuffed Cherry Bomb Peppers

Ingredients:
1 lb. pork sausage
1 8oz. pkg. cream cheese
12 cherry bomb peppers, halved lengthwise and seeded
1/2 cup cheddar cheese
1 T. chopped fresh parsley

Directions

1. Preheat oven to 425 degrees F.
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3. In a bowl, mix the sausage, cream cheese, and cheddar cheese. Spoon about 1 tablespoon sausage mixture into each pepper half. Arrange stuffed halves in baking dish.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. 
5. Enjoy!

From: All Recipes

Cherry Bomb Pepper

Cherry bomb peppers are a variety of hot pepper. They ripen from green to bright red approximately 65-70 days after transplanting. They are rated at 2,500-5,000 units on the Scoeville Scale