FARMERS MARKET CORN TOSS
Celebrate fresh ingredients with this Farmers Market Corn Toss recipe. Zucchini, red peppers and onion are the perfect companions to farmers market corn.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, about 2/3 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onions and red peppers; cook and stir 3 min. Stir in corn and zucchini; cook and stir 5 min. or until all vegetables are crisp-tender. Remove from heat.
- Stir in parsley, black pepper and 2 Tbsp. cheese.
- Top with remaining cheese.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FARMER'S MARKET CORN TOSS
Visit your local farmer's market to gather ingredients for this recipe that is super fresh, easy, and tasty! I like mine with chopped chicken to add a little protein and enjoy as a main dish with sides of corn bread, tortilla chips, and fresh guacamole. Try basil in place of parsley if you prefer.
Provided by Firebal
Categories Main Dish Recipes Stir-Fry Chicken
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
- Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 15.2 g, Cholesterol 21.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 2.9 g, Sodium 95.1 mg, Sugar 4.8 g
FARMER'S MARKET TOSS
Make and share this Farmer's Market Toss recipe from Food.com.
Provided by BrendaM
Categories Spinach
Time 15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix sour cream and salad dressing mix.
- Refrigerate.
- Toss lettuce, vegetables and artichokes in a large bowl.
- Top with desired amount of sour cream mixture; toss until evenly cooled.
- Store any remaining cream mixture in refrigerator.
- You may add crumbled cheese, basil, cilantro, dill, or chopped walnuts.
Nutrition Facts : Calories 144.5, Fat 9.9, SaturatedFat 6, Cholesterol 20.2, Sodium 290.1, Carbohydrate 12.1, Fiber 5.1, Sugar 1.3, Protein 4.7
GRILLED POTATO AND CORN SALAD
Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
FARMER'S MARKET CORN SALAD
I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. -Haras Cindie, Jupiter, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally., Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.
Nutrition Facts :
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