Farmer’s markets are a great source of fresh produce. With that in mind, Chef Bill Fuller stopped by PTL to show off some delicious vegetarian recipes!

Green Beans with Garlic, Hot Banana Peppers, and Basil

  • 2 qt. Green beans, snapped and sliced on a bias
  • ½ C. Extra virgin olive oil.
  • Salt and pepper
  • 3-4 ea. Cloves garlic, sliced thinly
  • 3-4 ea. Hot banana peppers, sliced into thin rings (deseed if they are too hot for you)
  • 8-10 nice leaves basil

1. Heat skillet over medium heat.
2. Add oil and green beans. Season well with salt and pepper.
3. Cook at a low sauté until the beans start to become tender.
4. Add garlic and allow to become aromatic.
5. Add peppers. Cook for 30 seconds to a minute until peppers soften.
6. Remove from heat. Add basil and place in bowl for serving.

Grilled Corn and Zucchini with Lentils and Tomato Salad

  • 2 ea. Peeled whole cloves of garlic
  • 3-4 ea. Shucked ears corn
  • 2 ea. Medium zucchini, sliced into planks ½” thick
  • Extra virgin olive oil
  • Salt and pepper
  • 2-3 Tbs. Chopped fresh thyme
  • French Green Lentils
  • 3-4 Tbs. Extra virgin olive oil
  • Juice of 2 lemons
  • Tomato Salad

1) Start French Green Lentils.
2) Peel garlic cloves, 1 for every 2-3 ears of husked corn.
3) Smash a clove and rub it up and down the cob, rubbing the garlic oil into the crevices. Discard garlic when it falls apart.
4) Lay corn and zucchini planks on a tray. VERY lightly oil with extra virgin olive oil. Use your hands to evenly coat the cobs and planks. Season with salt, pepper, and chopped fresh thyme.
5) Grill over a hot grill until kernels begin to pop. Turn cobs, wait for pops, repeat until the tips of the kernels are browned/blackened. Grill zucchini until just cooked. Reserve, allowing to cool slightly. Cut corn off cob. Dice zucchini. Toss with French Green Lentils, lemon juice, and extra virgin olive oil. Adjust seasonings and place in a bowl. .
6) Spoon Tomato Salad over lentil mixture.

French Green Lentils

  • 1 ea. Bay leaf
  • 1 C. French green lentils
  • 2-3 C. Water
  • Salt and pepper
  • Extra virgin olive oil to finish

1) Place bay leaf, lentils, and water in a medium sauce pot. Season well with salt and pepper.
2) Bring to a simmer and allow to cook. Stir occasionally. Add more stock as needed to keep the lentils moist.
3) Cook until lentils are firm yet soft. This should take about 30 minutes. Remove from heat and strain.

Tomato Salad

  • 1 pint Cherry tomatoes
  • 1 pint Gold tomatoes
  • 2-3 ea. Red Krim tomatoes, diced
  • 3-4 Tbs Tarragon, chopped
  • 2-3 Tbs. Extra virgin olive oil
  • Splash of white vinegar if necessary
  • Salt and pepper

1. Combine all ingredients except olive oil, vinegar, and salt and pepper.
2. Add enough olive oil to make salad glisten and delicious looking.
3. Season with salt and pepper.
4. If the tomatoes lack acidity, adjust with small amounts of vinegar.