• 2 cups all-purpose flour
• 1 tablespoon chopped fresh thyme
  
• 1-tablespoon baking powder
  
• ¾ teaspoon salt
  
• ½ teaspoon baking soda
  
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
  
• 1-cup buttermilk, plus more if needed

Preheat oven to 425 degrees.  In a large bowl, combine flour, thyme, baking powder, salt and baking soda.  Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.

Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.

Drop 8 mounds (each about 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.

Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through.  Transfer to a wire rack to cool slightly.  Serve warm.

• 4 ears fresh NC corn, husks removed
  
• 2 teaspoons olive oil
  
• 1 pt. NC grape tomatoes
  
• 3 green onions, sliced
  
• ¼ cup chopped fresh basil
  
• 2 tablespoons white balsamic vinegar
  
• 1-teaspoon salt
  
• ½ teaspoon pepper

Brush corn evenly with oil.  Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 8 minutes, turning every 2 minutes or until done.  Let stand 10 minutes.  Cut kernels from cob; discard cobs.

Combine corn, tomatoes, and next 5 ingredients, tossing to coat.

Prep: 15 minutes, Grill: 8 minutes, Stand: 10 minutes.  White balsamic vinegar has a milder flavor and won’t darken the corn color. Yield: makes 2 cups

• 3 cups orzo pasta or 2 cups bow-tie pasta
  
• 1 medium NC zucchini, thinly sliced (1 ¼ cups)
  
• 1 medium yellow summer NC squash thinly sliced (2 cups)
  
• ¼ cup finely chopped shallots
  
• 1 ½ tablespoons margarine
  
• ¾ cup chicken broth
  
• ¼ cup lemon juice
  
• 1-tablespoon cornstarch
  
• 1-tablespoon honey
  
• ½ teaspoon dried dill weed
  
• 1/8-teaspoon salt
  
• 2 tablespoons finely shredded Parmesan cheese

Cook the pasta in a large saucepan according to package directions, add zucchini and yellow squash last 3 minutes.  Drain; return to saucepan.

Meanwhile, cook shallots in hot margarine in small saucepan until tender.  Combine broth, lemon juice, cornstarch, honey, dill weed and salt in small bowl; add to shallots.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes longer: Pour over pasta mixture: toss gently to coat.  Sprinkle with Parmesan cheese before serving.