Tonight’s farm to table: Just picked (an hour ago) jersey corn off the cob, a simple cucumber salad dressed in salt, pepper, and apple cider vinegar, and BBQ chicken (store bought, no we don’t have chickens…yet). Clean eating and easy to make. Whether you get your veggies from a backyard garden or your local super market produce section, the health you gain is all the same.

Recipe for Grilled Chicken:

Ingredients:

• 4 boneless chicken breasts

• Sweet Baby Ray’s Honey Barbeque Sauce

• Salt, to taste

• Freshly ground pepper, to taste

Directions:

Generously coat chicken with the BBQ sauce. Let marinate in refrigerator 2-4 hours. Grill chicken approximately 8 to 10 minutes or until cooked all the way through, turning them halfway through. Season with salt and freshly ground pepper to taste.

Recipe for Corn off the Cob:

Ingredients:

• 6 ears corn on the cob, husks and silk removed

• 2-3 tablespoons sugar

• butter, to taste, I use real, no imitation

• salt, to taste

• freshly ground pepper, to taste

Directions:

Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar until its dissolved. Place ears of corn into boiling water, cover the pot, and turn off the heat. Let the corn cook in the hot water until tender, about 10 minutes. When done, drain and let cool. When the cobs are cool enough to touch, cut the corn off the cob with a sharp knife. Stir in butter, salt, and freshly ground pepper to taste.

Recipe for Simple Cucumber Salad:

Ingredients:

• 1 English cucumber, cut into quarters

• 3 tablespoons apple cider vinegar

• salt, to taste

• freshly ground black pepper, to taste

Directions:

1. Place the cucumber in a bowl.

2. Stir in remaining ingredients to coat well. Adjust the seasonings if necessary. I like a lot of freshly ground pepper in this recipe. It just does something extra to the cucumbers. Don’t be afraid to experiment with the salt and pepper in this.

3. Let it sit for 5-10 minutes before serving.