Corn-Quinoa Salad
from Vegetarian Times Ingredients: 1 cup quinoa, rinsed and drained 1/2 tsp. salt 1 1/2 cups fresh or frozen corn kernels (from 2 ears) 1 1/2 cups halved cherry or grape tomatoes 1 cup finely chopped red cabbage 1 cup diced cucumber Dressing Ingredients: 1/2 cup olive oil 1/4 cup fresh lemon juice 3 Tbs. maple syrup 1 Tbs. Dijon mustard 1 tsp. salt Preparation: 1. Bring quinoa, salt, and 1.5 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes. 2. Bring 2 cups water to a boil in...
Read MoreAndrew’s Slow-Cooker Vegetarian Chili
Recipe courtesy of Andrew, Farmstand Crew Member This recipe makes a good 6 quarts – enough for a crowd, or to freeze and reheat on a chilly fall evening! If you don’t have a 6-quart slow cooker, you can halve the quantities and cook in a smaller slow cooker. - 1-2 large sweet onions, chopped - 1 green or cubanelle pepper (or however many you need to clean out your fridge!), seeded and chopped - As much summer squash, zucchini or kousa as you like, chopped (optional) - As much butternut or buttercup squash as you like, chopped (optional) - Kernels from as many ears of corn as you...
Read MoreJalapeño Corn Muffins
Yield 12 muffins – recipe courtesy Emeril Lagasse, 2005 * 2 tablespoons butter * 1/3 cup finely chopped onions * 1 cup fresh corn kernels * Pinch salt plus 3/4 teaspoon salt * 1 cup all-purpose flour * 1 cup yellow cornmeal * 1 tablespoon baking powder * Pinch cayenne pepper * 1/3 cup shredded Cheddar * 1 cup buttermilk * 1/4 cup vegetable oil * 2 large eggs * 1 tablespoon minced green jalapeno, seeds and stem removed * 1 tablespoon minced red jalapeno, seeds and stem removed * 3 tablespoons honey Preheat oven to 375 degrees F. In a small saute pan, melt the butter over medium-low heat....
Read MoreCorn and Tomato Summer Salad
Recipe courtesy of Heidi, CSA Packing Manager Ingredients * Corn * Cherry Tomatoes * Cubanelle Peppers * Bell Peppers * Cucumbers * Onions * Garlic * Olive oil * Balsamic vinegar * Sea Salt * Freshly Ground Pepper Use whatever quantities you get in your CSA share. Cut the corn off the cob. Quarter cherry tomatoes. Chop peppers and cucumbers into 1/2 – 1 inch chunks. Chop up 1 small-medium onion and a few cloves of garlic (on the finer side). Mix chopped produce together in a bowl. Add a bit of olive oil, balsamic vinegar, salt and pepper to taste. Enjoy immediately. (Note that the...
Read MoreSouthwestern Corn Pudding
Recipe courtesy of Bethany, CSA Manager Makes a 9 x 13-inch pan. To make an 8-inch square pan instead, feel free to cut the recipe in half! 8 cups fresh corn (about 12 ears), cut off the cob – this quantity does not need to be exact – feel free to use slightly more or less 1 red bell pepper, seeded and chopped finely 2 cups coconut milk 1/2 cup cornstarch 1 cup cornmeal 2 tablespoons pure maple syrup 1 cup finely chopped scallions 1/4 – 1/2 cup finely chopped cilantro 1-2 teaspoons salt 1 tsp. (or to taste) chipotle chili powder Cayenne, if desired Instructions Preheat the...
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