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Archive for the ‘Corn’ Category


grilled vegges and mushroom salad

Fresh veggies are an easy and delicious side when you’re grilling.  Nothing could be easier than popping on some peppers, egg plant or sweet corn to roast.  Market Lady Theresa Dohm recently demonstrated a tasty grilling recipe at the Webb City Farmers Market.

Grilled Corn and Mushroom Salad

Prep time:   10 mins

Cook time:   20 mins

Total time:   30 mins

Serves: 4-6

Grilled Marinated Mushrooms

·  4 Portabella Mushroom Caps

·  ¼ teaspoon Garlic Powder

·  ¼ teaspoon Onion Powder

·  1 lime (juiced)

·  1 tablespoon EV Olive Oil

·  1 tablespoon Steak Seasoning

Salad

·  2 large Onions (diced – use a sweet white onion like a Candy Onion)

·  2 red Bell Peppers (diced)

·  2 Jalapenos (remove seeds and dice)

·  2 ears Corn (shuck and remove silks)

·  1 can (16 oz) Black Beans (drained and rinsed)

·   2 Avocados (diced – remove pit and skin)

In a large ziplock bag add all the ingredients for the Grilled Marinated Mushrooms.   Set aside for 5 – 10 minutes while you prepare the other vegetables.

Using a piece of foil, make a tray for the grill by folding up the edges (make sure its large enough for all the veggies, or you can make 2 if its easier). Add the corn to the grill.  Add the mushrooms to the grill.(reserve the marinade liquid for later use).   Add the foil trays containing the onions and peppers to the grill.   Grill until the veggies are ready – about 10 minutes for the peppers and onions, 15 – 20 minutes for the corn and 10- 15 minutes for the mushrooms)  Remove the veggies from the grill and set aside.

In a large bowl add the black beans and avocado. Pour in the reserved marinade liquid from the mushrooms.  Add the peppers and onions.   Cut the corn off the cob and add it.

Dice the mushrooms and add those to the bowl.  Serve and enjoy!!

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In stressful weather – super hot or super wet, the cherry and pear tomatoes soldier through – setting fruit in high temperatures, resisting splitting at the deluge.  This recipe brings these wee stalwarts to your table when large tomatoes are scarce.  And it’s an incredibly versatile recipe.  Omit the pasta and serve as a relish with fish or in a taco or as a dip or a side.  Add the pasta and serve it as an entree.  It’s even better the next day!summer black bean4

Ranch (Greek Yogurt) Salad Dressing

About 2 cups of Fat Free Greek Yogurt
1
envelope of Ranch dip mix
0.5 cup of milk

Mix all ingredients together in a mason jar and refrigerate.
Serving Size: 2 tablespoons
Number of Servings: 16

Summer Black Bean Pasta Salad

1/2 pound favorite small pasta
2 cans black beans, rinsed and drained
2 cups of cherry tomatoes* cut in half
2 ears fresh corn* or 2 cups frozen corn kernels
1 small red bell pepper,* seeded and chopped
1/2 red onion,* chopped
fresh basil* leaves to taste
1 large garlic* clove pressed
½ cup Ranch (Greek Yogurt) Salad Dressing (or dressing of your choice)

Cook pasta al dente.
Combine all of the ingredients in a large bowl.
Mix well and let salad sit for about 15 minutes before serving so that the flavors meld. Tastes even better the next day. This makes an excellent salad with or without the pasta – you decide.
Serving Size: 12 1-cup
Number of Servings: 12

*in season now at your local farmers market

susan pittman2

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Guests of the Ladies, Mary Ann Pennington and Julie Graue with Extension, are making Farmers Market Salsa tomorrow at the Webb City Farmers Market.  You’ll find almost all the ingredients at your local farmers market this week!

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Farmers Market Salsa

Serves 4

1/2 cup fresh raw or cooked sweet corn*

1/2 cup black beans, drained and rinsed

1/2 cup fresh tomatoes, diced*

1/4 cup onion, diced*

1/4 cup green pepper, diced*

1 tablespoon lime juice

2 cloves garlic, finely minced*

1/4 cup picante sauce

Baked corn tortilla chips or cut up vegetables for dipping

Wash your hands well. Combine all ingredients in a large bowl. Drain before serving. Serve with chips or veggies. Refrigerate leftovers immediately.

*Available now at the market.

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Sweet Corn Relish


Looking for as easy way to make your own corn relish?  I’ve got you covered with my mother’s recipe for Sweet Corn Relish.  If you have an upcoming family reunion or BBQ, be sure and try this recipe.  The best part is you can make it ahead to save you time in the kitchen.

Sweet Corn Relish
3 ears of fresh sweet corn
2 plum tomatoes
1 small red onion
¼ cup cider vinegar
¼ cup sweet pickle relish
2 teaspoons sugar
2 teaspoons celery seeds
Salt & pepper, to taste

Start by husking the corn and removing all the fine silky threads. Cut the tomatoes in half and remove the seeds with your finger. Chop the onion up finely and gather up the rest of the ingredients to have ready.

Bring a pot of water to boil, add a pinch of salt and cook the corn for approximately 2 minutes. Drain and remove the kernels from the cob using a paring knife or a small chefs knife.

Once you have all the kernels off, combine them with the rest of the ingredients in a large bowl. Mix everything together. Taste and adjust seasoning with the salt and pepper.

Cover the bowl and chill in the refrigerator for a couple of hours. This should make about 3 cups of relish and can last in the fridge for up to 5 days.

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I made a light and tasty pasta salad at the Aurora Farmers Market that includes fresh products that can be found at a local farmers market.  Watch our cooking video from the market visit and try making this easy Garden Salad for your family this week.

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Grilled Sweet Corn from the Greater Springfield Farmers Market.  This recipe is a favorite of my friends and family – they always ask for it when we host BBQs at our house.

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From the Aurora Farmers Market

The Market Lady, Lane McConnell, will visit the Greater Springfield Farmers Market in Springfield, Mo., Saturday, July 9.  The Market Lady and video crew will begin at 8:30 a.m., with two cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“We are happy to welcome The Market Lady crew at our market,” said Market Master Brad Gray.  “We hope that customers will come out to the market and bring their families to watch The Market Lady cooking demonstrations.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the Greater Springfield Farmers Market on July 9 to meet the Market Lady and video producer Kelsie Young at the Battlefield Mall parking lot.

Serving a garden pasta salad at the Aurora Farmers Market

Grilled Sweet Corn with a Spicy Sauce
6 ears of sweet corn
2 T. mayo
2 T. sour cream
3 T. parmesan cheese
2 T. chili powder or 1 T. chipotle powder
2 limes
1 ½ tsp. salt
1 tsp. pepper
Butter or olive oil

Stir all ingredients together in a small bowl and set aside.  Coat sweet corn with olive oil and grill for 10 minutes.

Spread mixture over hot sweet corn and serve.

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