Okra-and-Corn Maque Choux

On a hot day like today, this maque choux makes for an excellent dinner. This recipe from Southern Living is sure to be a hit at your dinner table. I think I'll serve this with some ice cold watermelon and some sweet North Carolina peaches. I can't think of a better way to beat the heat!

• 1/4 pound spicy smoked sausage, diced
• 1/2 cup chopped sweet onion
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 3 cups fresh corn kernels
• 1 cup sliced fresh okra
• 1 cup peeled, seeded, and diced tomato (1/2 lb.)
• Salt and freshly ground pepper to taste

Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned.

Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender.

Add corn, okra, and tomato; cook, stirring often, 10 minutes.

Season with salt and pepper to taste.

Enjoy! As always, please send recipes you would like to share to smithfieldfarmersmarketrecipes@gmail.com.

Calico Squash Casserole

This recipe, featured in Taste of Home in 1997, is a great way to use all of the yellow squash and zucchini available this time of year.

• 2 cups sliced yellow summer squash (1/4 inch thick)
• 1 cup sliced zucchini (1/4 inch thick)
• 1 medium onion, chopped
• 1/4 cup sliced green onions
• 1 cup water
• 1 teaspoon salt, divided
• 2 cups crushed butter-flavored crackers
• 1/2 cup butter, melted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 1 jar (2 ounces) diced pimientos, drained
• 1 teaspoon rubbed sage
• 1/2 teaspoon white pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese

In a large saucepan, combine the squash, zucchini, onion, green onions and water; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.

In a large bowl, combine the soup, chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon into a greased shallow 1-1/2-qt. baking dish.

Combine cracker crumbs and butter. Sprinkle the squash mixture with cheese and the crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

Enjoy! If you have recipes that you would like to share, please email them to smithfieldfarmersmarketrecipes@gmail.com.