Farmers Market Corn Toss Recipes
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 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 :
FARMER'S MARKET POTATO SALAD
This is a wonderful, different potato salad! You can use red poatoes if you can't find the fingerlings, they are much cheaper! If using reds, I nuke them first for about 3 minutes, then I start the potatoes going, then half way thru add the corn, don't want the corn to overcook. The tarragon flavor is terrific, but I can see using fresh basil as well. .Serve room temp or chilled. From Cooking Light 2010.
Provided by Scoutie
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
- Drizzle vegetables with 1 tablespoon oil; toss to coat.
- Bake at 425 degrees for 30 minutes or until potatoes are tender.
- Place mixture in a large bowl.
- Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
- Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
- Drizzle potato mixture with dressing; toss gently to coat.
- Heat a large skillet over medium heat. Coat pan with cooking spray.
- Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
- Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Nutrition Facts : Calories 202.6, Fat 6.5, SaturatedFat 0.9, Sodium 374.8, Carbohydrate 33.5, Fiber 5.4, Sugar 4.5, Protein 4.5
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