Here are some wonderful Recipes

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LEMON-BLUEBERRY CORN MUFFIN

SWEET CORN & VEGETABLE CHOWDER

BLACK BEANS WITH CORN & TOMATOES

RICE & CORN CAKES WITH SPICY BLACK BEANS

GRILLED CORN CONFETTI SLAW

GRILLED CORN WITH CILANTRO BUTTER

EGGPLANT, TOMATO, AND MOZZARELLA SALAD

PEACH AND BLUEBERRY COBBLER

TOMATOES STUFFED WITH GRILLED CORN SALAD

Our Recipe Collection

Many people who come to the market encounter foods they've never even seen before. And nearly everyone finds foods they've never actually cooked before. As a result, we are hesitant to purchase those items.

Here is a collection of recipes, we offer them to you as a way to "break new ground" with some foods you are not yet familiar with. We will be adding to our recipe collection often.

Lemon-Blueberry Corn Muffins

By Elaine Magee, RD, MPH
WebMD Recipe from the WebMD

Bake the batter in a nonstick mini angel food pan (or similar) for a pretty presentation. This is a great way to work some fruit, whole grains, and plant omega-3 fatty acids (from canola oil) into your morning.

Ingredients:

· 1/2 cup unbleached white flour

· 1/2 cup whole-wheat flour

· 1 cup yellow cornmeal (finely ground works best)

· 1/3 cup granulated sugar

· 1/3 cup Splenda® (or other sugar alternative for baking)

· 1 tablespoon baking powder

· 1/2 teaspoon salt

· Zest from 1 lemon, finely chopped (about 1 1/2 teaspoons)

· 1/4 cup canola oil

· 4 tablespoons lemon juice

· 1/4 cup fat-free sour cream

· 3/4 cup fat-free half-and-half or low-fat milk

· 1 large egg

· 1/4 cup egg substitute

· 2 cups frozen or fresh blueberries

Preparation:

1. Preheat oven to 400 degrees. Line 15 muffin cups with paper or foil liners.

2. Whisk together the flours, cornmeal, sugar, Splenda®, baking powder, salt and lemon zest in a large bowl.

3. Add canola oil, fat-free half-and-half, egg and egg substitute to a large mixing bowl and beat on medium until well blended. Gradually add flour mixture to the batter in the mixing bowl, while beating on low speed, until just combined.

4. Gently stir in blueberries and spoon batter into prepared muffin cups using a 1/4-cup measuring cup. Bake until a tester inserted in center of largest muffin comes out clean (about 18 minutes).

Yield: around 15 muffins

Nutritional Information:

Per muffin: 145 calories, 4 g protein, 23 g carbohydrates, 4.4 g fat, 0.4 g saturated fat, 15 mg cholesterol, 2 g fiber, 198 mg sodium. Calories from fat: 27%.

Sweet Corn and Vegetable Chowder

WebMD Recipe from the WebMD

Ingredients:

· About 24 fresh ears corn, shucked

· 1 Yukon Gold potato

· 1/2 split vanilla bean, or 1/4 teaspoon pure vanilla extract

· 2 pounds fresh or frozen edamame (green soy), fava, or lima beans (about 1 cup shelled)

· 1 to 2 tablespoons water

· Salt and freshly ground pepper to taste

· 1/2 cup shredded spinach, sorrel, or arugula

· 1 tablespoon julienned lemon zest

· 1 tablespoon fresh lemon juice

Preparation:

1. Preheat over to 450°F. Place 2 ears of corn directly on the oven rack and roast, turning occasionally, until golden brown, 20 to 25 minutes. Remove from oven and let cool. When cool, cut the roasted corn kernels off the cob. You should have about 1 1/2 cups.

2. Meanwhile, cook potato in salted boiling water until tender in the center when pierced, 20 to 25 minutes. Drain and let cool to the touch, Slip off the skin and cut the potato into 1/4-inch dice.

3. With a large, sharp knife, cut the kernels off the remaining ears of corn. Run the kernels through a vegetable juicer. You should have about 4 cups of juice. Combine the corn juice and vanilla bean (or vanilla) in a medium, non-reactive saucepan. Bring to a simmer over medium-low heat, stirring constantly so liquid doesn’t curdle. The natural starch in the juice will thicken it to the consistency of a sauce. If the soup is too thick, thin it with a little water or lemon juice. Remove from heat.

4. Fish out the vanilla bean (if using) and, with the tip of a small knife, scrape the seeds from the bean into the soup; discard the pod. Blend the soup in a blender at medium speed for a silky-smooth consistency. Return soup to the pot.

5. Put the roasted corn kernels, beans, and potato in a medium sauté pan or skillet with the water. Bring to a simmer over a medium heat and season with salt and pepper. Simmer for a few minutes until the vegetables are hot. Pour off the water and add the vegetables to the soup. Stir in the shredded spinach or other greens, the lemon zest, lemon juice, salt, and pepper.

Note: If the corn juice curdles during cooking, don’t worry. Beat the curdled liquid with an electric mixer set on medium speed until smooth before you add the rest of the vegetables.

Yield: 8 servings

Nutritional Information:

Per serving: 305 calories, 10 g protein, 70 g carbohydrate, 3 g fat, 0.5g saturated fat, 0 mg cholesterol, 19 g fiber, 53 mg sodium. Calories from fat: 8%.

Black Beans with Corn and Tomatoes

WebMD Recipe from the WebMD

Ingredients:

· 1 15-ounce can low-sodium, no fat added black beans

· 1 cup cut tomatoes, fresh or canned

· 1 teaspoon fresh parsley, chopped

· 1/2 teaspoon chili powder

· 1 cup frozen corn, thawed

· 1 clove garlic, pureed or roasted

· 1/8 teaspoon cayenne pepper or more to taste

Preparation:

1. Drain and rinse beans.
2. In a bowl, combine beans, corn, tomatoes, and garlic.
3. Add parsley, pepper, and chili powder.
4. Combine and serve.

Yield: 4 servings

Nutritional Information:

Per serving: Calories 260, fat 2 g, calories from fat 7%, cholesterol 0 mg, fiber 8 g, sodium 430 mg, protein 10

Rice & Corn Cakes with Spicy Black Beans

WebMD Recipe from EatingWell.com

These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions.

Yield: 4 servings

Total Time: 50 minutes

Prep Time: 35 minutes (including rice-cooking time)

Recipe Ingredients:

1. 1 cup instant brown rice

2. 6 scallions, trimmed and sliced

3. 2 teaspoons minced garlic

4. 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed

5. 1 cup frozen corn

6. 1 cup fresh whole-wheat breadcrumbs (see Tip)

7. 1/2 teaspoon salt

8. 1/4 teaspoon freshly ground pepper

9. 2 large eggs

10. 4 teaspoons extra-virgin olive oil, divided

11. 1 15-ounce can black beans, rinsed

12. 1 cup tomato salsa, mild, medium or hot

Recipe Steps:

1. Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

2. Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.

3. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.

4. Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.

Recipe Tips & Notes:

Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Recipe Nutrition: Per serving: 354 calories; 14 g fat (2 g saturated fat, 6 g mono unsaturated fat); 106 mg cholesterol; 50 g carbohydrates; 17 g protein; 12 g fiber; 650 mg sodium; 585 mg potassium

Grilled Corn Confetti Slaw

Makes 8 servings

Ingredients

6 ears of corn

1 red pepper

2 jalapeño peppers

cooking spray

1 tsp olive oil

1 bunch (about six stalks) green onions, chopped

1 tbsp fresh lime juice

2 tbsp fresh thyme or chopped basil or cilantro

1 tsp salt

pepper to taste

Directions

1. Prepare grill.

2. Shuck, wash, and dry corn and coat with cooking spray. Wash peppers, slice into quarters, and coat with cooking spray.

3. Place corn and peppers on the grill for about 10 to 15 minutes, turning frequently, until corn is lightly browned.

4. Cut kernels off the corn cobs and chop peppers in size similar to corn kernels.

5. Combine corn, peppers, and remaining ingredients. Season with salt and pepper and toss well. Chill for 1–2 hours.

6. Serve chilled or at room temperature on top of grilled fish, in soft corn tortillas with meat or fish, as a dip with baked pita chips, or as a colorful side dish.

Per serving: 107 calories, 3 g protein, 24 g carbohydrate, 1 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 3 g fiber, 297 mg sodium. Calories from fat: 11%.

Grilled Corn with Cilantro Butter

WebMD Recipe from the WebMD Weight Loss Clinic

Ingredients:

· 6 large ears of corn, husks removed

· 2 tablespoons whipped butter

· 1 tablespoon finely chopped fresh cilantro

Preparation:

1. Preheat barbecue to medium-high heat. Coat ears lightly with canola cooking spray.

2. Grill corn until tender and charred in spots (about 10 minutes).

3. Add the cilantro and whipped butter to a small cup and stir with fork to blend well.

4. When corn is ready, remove the ears from grill and spread a teaspoon of cilantro butter all over the outside of each ear.

Yield: 6 servings

Nutritional Information:

Per serving: 156 calories, 4 g protein, 30 g carbohydrate, 4 g fat, 1.8 g saturated fat, 1.2 g monounsaturated fat, 1 g polyunsaturated fat, 7 mg cholesterol, 3.5 g fiber, 47 mg sodium. Calories from fat: 21%.

Eggplant, Tomato and Mozzarella Salad

Ingredients

Serves 6

•· 6 tablespoons extra-virgin olive oil

•· 1 medium eggplant, cut crosswise into 1/4-inch-thick slices

•· Coarse salt and ground pepper

•· 1 pound fresh mozzarella, sliced

•· 1 pound sliced tomatoes

•· 1/4 cup loosely packed fresh basil leaves, torn

•· 2 tablespoons balsamic vinegar

Directions

•1. Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

•2. On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

•3. This salad also tastes great with grilled chicken added.

Peach and Blueberry Cobbler

Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

Ingredients

Serves 4

3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
1 cup blueberries
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
1 large egg
3 tablespoons unsalted butter, melted and cooled
1/4 cup heavy cream
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of table salt
1 teaspoon baking powder
Vanilla ice cream (optional)

Directions

Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.

Tomatoes Stuffed with Grilled-Corn Salad

Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.

Prep: 40 minutes
Total: 40 minutes

Ingredients

Serves 4

3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)

Directions

Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.