ADVOCATE-TESTED RECIPE

Oven-Fried Catfish

Makes 4 servings. Recipe is by Teresa B. Day.

2 tablespoons olive oil, divided

1 pound fresh catfish filets

½ cup cornmeal

½ cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper

1. Heat oven to 375 F. Rinse catfish filets and pat dry. Grease a 9-by-12-inch baking pan with 1 tablespoon olive oil.

2. In a shallow dish, whisk together cornmeal, breadcrumbs and seasonings.

3. Dredge each filet in the cornmeal mixture then place on the baking pan.

4. Drizzle with the remaining 1 tablespoon olive oil.

5. Bake for 15 minutes, then broil under high heat for 3-5 minutes or until lightly browned. Serve immediately.


ADVOCATE-TESTED RECIPE

Green Beans and Potatoes

Makes 4 servings. Recipe is by Teresa B. Day.

4 bacon slices, uncooked

1 small onion, chopped

1½ to 2 pounds green beans, trimmed

1 pound new, red potatoes, cut in wedges

2 teaspoons sea salt

1 teaspoon black pepper

1 tablespoon granulated sugar

½ cup water

1 teaspoon white balsamic vinegar

1. Cut bacon into 1-inch pieces. In a heavy Dutch oven or sauce pan, cook bacon and onion until bacon is slightly browned and onions are tender.

2. Toss in green beans and potatoes.

3. Add salt, pepper and sugar. Then stir in water and white balsamic vinegar.

4. Cover and cook, stirring occasionally, for 20-30 minutes or until beans and potatoes are tender. Serve warm.


ADVOCATE-TESTED RECIPE

Corn on the Cob

Makes 4-6 servings. Recipe is by Teresa B. Day.

2 garlic cloves, minced

1 tablespoon lemon juice

2 tablespoons sugar

¼ teaspoon dried or 2 sprigs fresh thyme

6 ears fresh sweet corn

1. To a stock pot of boiling water, add minced garlic, lemon juice, sugar and thyme.

2. Add corn and boil for 10 minutes. Turn off the heat and let corn sit in the pot for another 10 minutes.

3. Garnish with fresh thyme or parsley. Serve warm.