This bright and delicious side is the perfect addition to grilled steaks in the summer, roasted meals in the winter, and everything in between! I love it most in the summer when I can use fresh veggies from my garden or my local farm stand, but this takes longer to prepare the corn, so for this version I've used canned corn instead of grilled sweet corn. If you'd like to use fresh sweet corn you can boil it on the stove or use our favorite grilled sweet corn method! Be sure to try this with our Grilled Skirt Steak & Chimichurri Sauce, pictured here and SO delicious!

Wegmans Basting Oil
1 small zucchini, diced
1 can corn
1/2 cup cherry tomatoes, cut in half
Wegmans Garlic Herb Seasoning Shak'r, to taste

1. Heat a skillet on high heat. When the pan is hot add the basting oil to coat the bottom of the pan.
2. Add the diced zucchini and corn to the pan, stirring and cooking until the edges are browned. Turn off heat.
3. Season with Garlic Herb shaker, add cherry tomatoes, and stir to mix.

Serve warm with your favorite main dish and enjoy!

This recipe requires a little planning ahead, grills quickly, and yields fabulous results! Chimichurri is a traditional Argentinian sauce with the perfect amount of brightness, acidity, and a touch heat to complement the richness of the flank steak cut of beef. I love it with a side of Pan Seared Summer Veggies and a cold drink!

For the Steak
2 pounds skirt steak
salt and pepper

For the Marinade
1/3 cup olive oil
1/3 cup wine vinegar (I use white wine vinegar but you can use any)
1/3 cup soy sauce
1 tablespoon local honey
1 teaspoon minced garlic
1 teaspoon crushed red pepper

For the Chimichurri
​4 cloves garlic, peeled
​1 cup fresh flat leaf parsley
1 cup fresh cilantro
2 teaspoons fresh oregano
1 1/2 tablespoon white wine vinegar
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for some kick!)
1/3 cup olive oil

Marinate the Steak
Combine all the "For the Marinade" ingredients in a plastic zip bag. Season steak with salt and pepper on both sides and place it in the bag with the marinade. Let the steak marinate in the fridge for 4 hours.

Make the Chimichurri Sauce
Place the "For the Chimichurri" garlic in a food processor and pulse a few times to finely mince. Add the remaining "For the Chimichurri" ingredients except the olive oil and pulse a few more times. Scape down the sides as needed. Slowly add in the olive oil, pulsing between additions. Serve at room temperature.

Grill the Steak
Preheat the grill to high heat, or make your charcoal grill nice and hot! Remove the steak from the marinade and sear on the hot grill for 3 to 4 minutes per side until the steak reaches the desired doneness. Let rest for five minutes then slice into thin strips against the grain.

Drizzle your steak with chimichurri sauce, add a side of our Pan Seared Summer Veggies, and enjoy!

Local maple syrup, Daniluk Farm raised ground beef, and thick cut bacon make this the most delicious chili on the planet! This recipe requires some simple prep work and pairs perfectly with my favorite Country Cornbread smothered in local honey. Please note that this recipe should not be doubled because you won't be able to fit it in your crock pot! It's already written as a double recipe since I love the leftovers from this chili - the flavors meld overnight in the fridge and it's even more delicious the second day!

My favorite maple syrup is the Grade A Dark Amber maple syrup from Cedarvale Maple Syrup Co. and my favorite honey for the cornbread is from Hiwire Honeybees.

On the Stove
2 pounds ground beef
12 ounces (1 package) Wegmans Hickory Smoked Uncured Bacon

In the Crock
28 ounces (big can) Wegmans crushed tomatoes, steam peeled, no added spices
2 15-ounce cans Wegmans organic cannellini beans
2 16-ounce cans Bush’s organic baked beans
Generous pour of real maple syrup to taste (approximately 1 cup)
Sprinkling of brown sugar (light or dark, approximately 1/2 cup)
3 teaspoons REGULAR chili powder
½ teaspoon CHIPOTLE chili powder
1 teaspoon ground cumin
12 twists each salt and pepper