wral and got to be NC Agriculture present

Brian and Lisa

Recipes with Lisa and Brian

Lisa Prince, NCDA&CS and Brian Shrader, WRAL will bring you seasonal recipes featuring ingredients grown and available right here in North Carolina.  Whether it’s breakfast, lunch, dinner or the holidays, throughout the year we plan to show you a variety of delicious and creative ideas that you and your family can enjoy.  Remember if you are looking for the best and the freshest ingredients when you are making any recipe, It’s Got to Be NC Agriculture.

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Watermelon Salad

Cantaloupe Punch

Squash Soup

Fried Okra



Enjoy the Last of NC
Summer Fruits and Veggies

all august recipes

August may be hot but it brings with it the end of summer and the end of all our fresh fruits and vegetables.  It’s time to make the most of them with these delicious recipes.  August is the perfect month to enjoy our NC melons and nothing tastes better on a hot day that a fresh ripe cold melon.  Tired of squash?  Turn it into a delicious light soup.  And fried okra just can’t be beat.  It’s like popcorn to the south.  Give some of these delightful recipes a try before summer is gone.

Recipes -Click here for a printable version

watermelon salad

Watermelon Salad

This side dish is perfect with steak, chicken or pork.  You could also add a little fresh mint.

  • 5 Cups NC Watermelon cut into ¾ inch pieces
  • 1 1/2 Lbs. ripe NC Tomatoes cut into ¾ inch pieces
  • 3 Tsp. sugar
  • ½ Tsp. salt
  • 1 small red onion quartered and thinly sliced
  • ½ Cup red wine vinegar
  • ¼ Cup olive oil
  • 8 oz. Feta Cheese

Toss together the watermelon, tomatoes and onion.  Combine the dressing ingredients; sugar, salt, red wine vinegar and olive oil.  Pour dressing over salad and toss to coat. Top with feta cheese.


squash soup

Squash Soup

Emily Betts shared this recipe with me last year and it is delicious.  To cut down on the cooking time, you can cook on medium heat for approximately 30 minutes or until ingredients are tender.  This soup is also great to ladle over pasta and sprinkle with fresh herbs.

  • 1 1/2 pounds yellow summer squash
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1/4 lemon, sliced, seeds removed
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
  • 1 cup heavy cream

Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently sauté onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Remove lemon slices. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices and croutons.
Squash soup serves 8.


cantelope punch

Cantaloupe Punch

Love the taste of cantaloupe? Then this light summer cantaloupe punch is for you.  I recommend serving it at a bridal shower, baby shower or ladies luncheon.  Add a lime wedge to garnish.  This punch can also be made with raspberry sherbet.


  • 3 cups cubed seeded cantaloupe
  • 1 cup crushed ice
  • 2 cup lime sherbet
  • 2 tsp. lime juice
  • Pinch of Salt
  • 1 cup Ginger Ale

In a blender, combine all ingredients except the ginger ale, cover and process for 30 seconds or until smooth.  Stir if necessary and continue to blend until combined. Stir in the ginger ale. Pour into chilled glasses and serve immediately.


fried okra

Fried Okra

We were literally eating this like popcorn as soon as it was ready.  This batter gives the okra a nice crunch.

  • 1 lb. fresh okra, cut into ½ inch thick slices
  • ¾ cup buttermilk
  • 1 ½ cups self-rising white cornmeal mix
  • 1 tsp. salt
  • 1 tsp. sugar
  • ¼ tsp. ground red pepper
  • Vegetable oil

Combine the okra and buttermilk in a bowl.  In another bowl, stir together the cornmeal, salt, sugar and red pepper.  Dredge the okra in the cornmeal to coat.  Place the okra in a wire-mesh strainer to shake off any excess.

Heat the vegetable oil in a heavy bottom pot to 1 inch deep until it reaches 375 degrees.  Fry the okra in batches until golden brown, turning to cook on all sides if necessary.  Drain on a paper towels. Sprinkle with salt while hot.



Related Links

Farmers Market Page
Horticulture Crops Home Page
NC Availability Chart
NC Farm Fresh


Past Recipes

July '11 - July is Seafood Month
June '11 - North Carolina Vegetables are Here
May '11 - It's Berry Season in North Carolina
Apr. '11 - North Carolina Eggs are Incredible!
Mar. '11 - Spring Chicken
Feb. '11 - North Carolina Beef
Jan. '11 - January is Pork Month
Dec. '10 - Enjoy the Holidays with Comfort Food and Homegrown Greenery
Nov. '10 - Family Favorites to Enjoy for the Holidays
Oct. '10 - Fall Harvest
Sept. '10 - Celebrate What's Great!
August '10 - Tomatoes, Tomatoes, Tomatoes
July '10 - Cool Summer Recipes
June '10 - Celebrate July 4th
May '10 - Berry Season

Apr. '10 - Eggs
March '10 - Sandwiches
Feb. '10 - Heart Healthy month
Jan. '10 - Pork -The other white meat
Dec. 09 - Goodies, Gifts and Greenery for the Holiday
Nov. 09 - Thanksgiving
Oct. 09 - NC Seafood

Winning State Fair Recipes
Veggies, Melon and Shrimp
Peaches and Tomatoes
Herbs and Vegetables
Berries
Beef
Eggs
Pork

Holiday 2008
Poinsettias and Chef Royal
Fall 2008
Gardening and Apples
Summer Vegetables and Shrimp

Peaches

Entertaining

Berries

Seafood

Holiday 2007

Got to be...Thanksgiving

Cabbage and Sweet Potatoes

Tomatoes and Herbs

Summer Cooking with Commissioner Troxler

Apples


 
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