Farm Fresh Chopped Vegetable Salad and Grilled Beer Brats

Use your favorite summer vegetables to create this salad - there's no wrong way to do it!

Use your favorite summer vegetables to create this salad – there’s no wrong way to do it!

Governor Brownback has officially declared August to be Farmers Market Month in Kansas, and Stacy Mayo, From the Land of Kansas Director, created this recipe to celebrate this proclamation.  In addition, August 3-9 has been proclaimed as Farmers Market Week in Kansas.  This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, August 2014.  

3/4 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup grape or cherry tomato halves
3 cups grilled and charred corn kernels
1/4 cup chopped green onions
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh chives
6 oz. feta crumbles

Dressing
zest and juice from 1/2 lemon
1 Tbs. balsamic vinegar
1/4 cup good olive oil
1 clove garlic, minced
salt and pepper, to taste

Place all vegetables into a serving bowl, along with basil and chives.  Create dressing in a small bowl by whisking all ingredients together; season to taste with salt and pepper.  Toss vegetables in dressing, then fold in feta.  Salad is delicious served at room temperature.

Grilled Beer Brats
1 package of your favorite brats, we used Oatie Beef brats
3-4 of your favorite flavorful beers, we used Little Apple Brewery beer, Stacy likes an IPA best

Grilled Beer Brats

Empty your beer into a Dutch oven or deep skillet; bring to a rolling boil.  Meanwhile, preheat grill or grill pan over medium high heat.  When beer is boiling, add brats, one at a time, and simmer for approx. 10 minutes or until cooked throughout.  Remove from beer and pat dry; add to preheated grill and cook until charred well on all sides.  Serve with your favorite brat condiments, including onions that can be simmered in your beer along with the brats or even with caramelized onions piled high.

Now You’re Cookin’,

Chef Alli

 

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