WFMY -- 'Tis the season for fresh fruit and vegetables and here in North Carolina, we have some of the best.
Chef Trey Prescott, from J. Pepper's Southern Grille in Kernersville, gets his produce for the restaurant straight from local farmers.
Prescott also said he grows his own herbs and spices himself.
On Thursday, Prescott joined the Good Morning Show crew to show us some of his favorite recipes. You can pick up the ingredients at your nearest local farmers' market.
Here are his recipes:
4 to 5 pods of fresh okra
3 tablespoon canola oil
2 cups cooked white long grain rice
1 minced clove of garlic
1 tbsp minced shallots
1 cup cooked cranberry beans
3 roasted sweet peppers, skinned,
1/2 cup sliced cherry tomatoes
3/4 cup chicken stock
1/2 teaspoon of sugar
pinch of crushed red pepper
1 scallion sliced
salt & pepper to taste
In large saute pan over medium heat cook okra in the oil till slightly soft. Add shallots, and garlic and continue to cook to translucent. Add your cooked rice, beans, peppers, tomatoes, stock, sugar and crushed red pepper. simmer till the dish is warm and stock is almost reduced to nothing. Just before plating, add 2 tablespoons of soft butter and stir. Place in serving dish and garnish with sliced scallions.
Seared Scallop over Tomato Carpaccio with Squash Ribbons and Herb Oil
4 or 5 Large good Quality scallops, dry packed
1 firm heirloom or garden tomato
1 yellow squash, sliced
pinch of sugar
4 tbspn of butter divided
3 tbspn of canola oil
1 teaspoon of sherry vineger
salt and pepper to taste
1/4 cup Extra Virgin Olive Oi1
1 spring of thyme
2 leaves of basil
1 sprig of parsley
1 garlic clove
In large Saute pan on medium high heat , heat oil till almost smoking. Season the scallops with salt and pepper and place in the hot oil, cook for 2 minutes on one side then turn over, sear second side and put in 2 tbspn of butter. Take squash and zuchinni and using a vegetable peeler shave off long ribbons from out side of both; trying not to get the middle where there are seeds mostly. Place ribbons in small pot with sherry vinegar and remaining butter. let heat over medium heat till ribbons are barley cooked. In another pot heat extra virgin olive oil with herbs and garlic. Let steep over low heat for 30 minutes then strain.
Slice the tomato extremely thin and place on the plate, season with salt and pepper.
Place the seared scallops on top of the tomatoes, then place the squash ribbons around the scallops, finally top with the herb oil.