Finally, our North Carolina herbs and vegetables are ready!  I love this time of year because when I cook with fresh ingredients grown locally the food just seems to taste even better.  It also makes cooking more enjoyable.  To stop by the farmers market for a few minutes and just walk the aisles and take the time to pick out those fresh ingredients for dinner is truly something to relax and enjoy.  We need to slow down and what better way than by shopping at a roadside stand or your farmers market.  The time is here so enjoy it while it lasts!

• 1/3 cup white balsamic vinegar
  
• 1 garlic clove, minced
  
• 2 Tbsp. brown sugar
  
• 2 Tbsp. olive oil
  
• Pinch of salt
  
• 1 large NC Peach, peeled and diced
  
• 2 Tbsp. fresh Basil, chopped
  
• 3 oz. goat cheese, crumbled
  
• ½ cup pecans, coarsely chopped
  
• 2 lbs. tomatoes, sliced

Whisk together the vinegar, garlic, brown sugar, olive oil and salt.  Stir in the peach and basil.  Arrange your tomatoes on a plate and spoon the dressing over them.  Top with the goat cheese and pecans.  Sprinkle with freshly ground pepper to taste.

• 4 Large NC Tomatoes
  
• 1 (8 oz.) package cream cheese, softened
  
• ¼ cup fresh parsley, minced
  
• 1 ½ tsp. fresh basil, minced
  
• 1 garlic clove, minced
  
• ¼ tsp. salt
  
• ¼ cup all-purpose flour
  
• 1 cup panko bread crumbs
  
• 1 egg
  
• 1 Tbsp. milk
  
• 3 Tbsp. butter
  
• 3 Tbsp. olive oil
  
• Salt and Pepper
  

Cut each tomato into four thick slices; place on a paper towel to drain.  Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended.  Spread cream cheese mixture over eight slices; top with remaining tomato slices.

Place flour and bread crumbs in separate shallow bowls.  Add salt and pepper to the flour.  In another bowl, whisk egg and milk.  Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.

In a large skillet, heat butter and oil over medium-hot heat.  Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown.  Drain on paper towels.  Serve immediately.

• 4 green and yellow summer squash
  
• ½ thinly sliced red onion
  
• 1/3 cup pesto
  
• 4 oz. goat cheese
  
• ½ cup roasted red or yellow peppers
  
• 1 cup Italian dressing
  
• ¾ cup House-Autry chicken breader
  
• Salt and Pepper to taste
  
• 3 cups oil
  
• 1 loaf of sliced Italian bread

Thinly slice the squash.  Dip in dressing and then House-Autry breader.  Fry until golden brown in oil.  Spread a teaspoon of pesto on a slice of bread.  Add veggies and a couple of roasted red peppers and red onion.  Crumble about 1 teaspoon of goat cheese on top and add salt and pepper if desired.  Add second piece of bread and grill on a Panini grill until toasted.  Serve warm.

Asparagus with Cheese Sauce on French bread

Start with the 8 ounces of cheddar and then gradually add your cheese blend until you get the consistency you prefer, thin or thick.  You can also spice it up by adding some red pepper flakes or a different combination of spices.

• 2 Tbsp. unsalted butter
  
• ½ loaf good, crusty bread, cut into thick slices about 1-1/2 inches wide
  
• Salt and Pepper
  
• 2 Tbsp. olive oil
  
• ½ cup water
  
• 1-1/2 pounds asparagus ends trimmed (optional: peel the asparagus)
  
• 1 pint Heavy Cream
  
• 1 (8 oz.) shredded sharp cheddar cheese
  
• 1 (8 oz.) shredded cheese blend of your choice (Mexican, Italian, Swiss, etc.)
  
• 1 tsp. dry mustard
  
• 1 clove garlic, pressed

In an ovenproof skillet, melt the butter, add the bread and toss to coat well.  Season the bread with salt and pepper.  Place in the oven and bake at 350 degrees for 15 minutes, until browned and crisp outside but still soft inside.  Drain on paper towels and keep warm.

In a large skillet, combine the olive oil and water, and add salt and pepper to taste.  Bring to a boil. Add the asparagus, cover, and cook for 5 minutes.  Remove the cover, and boil off any remaining water.  Sauté asparagus in the remaining olive oil for 5 minutes, or until cooked and light brown.

In a saucepan over medium-high heat, melt the cheese in the cream, add the dry mustard and garlic and season well with pepper.
Place 1 or more slices of bread on a plate.  Arrange the asparagus on the bread and pour the sauce over the top.