Corn

Rainbow Wraps with Cheese and Greek Yogurt Sauce

This recipe was created by one of our kitchen interns, Krysta Landingin, as part of her final project on rainbow nutrition! We filled warm whole wheat flour tortillas with melted cheese, spinach, carrots, tomatoes, cucumbers, onion, cilantro and corn and served with a flavorful Greek yogurt dipping sauce. These wraps were not only colorful, but they were healthy, delicious and easy to make! Enjoy!

Happy Quesadilla

Happy Quesadilla Created by Patty Corona-Morales Makes 10 portions Ingredients 10 homemade corn tortillas 3 cups low-fat mozzarella cheese, shredded variety of vegetables such as red cabbage, kale, onions, carrots, spinach, corn, etc., grated and/or chopped Molcajete salsa (optional) Directions 1. Warm up a corn tortilla in a hot comal or griddle. Add a handful

Homemade Corn Tortillas

Homemade Corn Tortillas Created by Patty Corona-Morales Makes 10 tortillas Ingredients 1 pound ground corn dough (this can be found at any Mexican market) ¼ cup water 1 teaspoon corn oil Directions 1. Wash your hands thoroughly. Pre-heat a comal or skillet to medium heat. 2. In a large plastic bowl, place dough and make

Cowboy Caviar

Cowboy Caviar Created by Kati Christensen Serves 4 Ingredients ½ pint grape tomatoes, sliced in half 1 cup black-eyed peas 1 cup black beans 2 ears of corn, kernels removed from cob 1 red bell pepper, diced ¼ cup red onion, diced 1 jalapeño, seeds removed, diced avocado slices, as a garnish handful of cilantro,

Corn and Zucchini Quesadillas

Corn and Zucchini Quesadillas Adapted from Everyday Recipes and Activities by The Junior League Serves 4 Ingredients 8 mini corn tortillas ½ cup shredded cheese, such as Monterey Jack, cheddar, etc. 2 Tablespoons red onion, finely chopped 2 ears of corn, kernels removed from cob ½ cup zucchini, small dice Directions 1. Preheat oven to

Two Bean and Corn Salad with Balsamic Vinaigrette

Two Bean and Corn Salad with Balsamic Vinaigrette Adapted from Soulful Recipes by Network for a Healthy California Makes 10 (1-cup) servings Ingredients and Directions for Salad 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can cannellini beans, drained and rinsed 3 stalks celery, chopped 4 ears of corn, kernels removed from cob 1

Three Sisters Cornbread Stuffing

Three Sisters Cornbread Stuffing Created by Chef Ricardo Heredia of Alchemy Makes 12 servings Ingredients for Cornbread 1 Tablespoon olive oil, for greasing the pan 2 cups medium-grind yellow cornmeal 2 cups all-purpose flour 2 Tablespoons baking powder ¼ cup sugar 2 ears of corn salt 2 large eggs ½ cup olive oil 2 cups

Tomato, Corn and Avocado Salad

Tomato, Corn and Avocado Salad Serves 4 Ingredients 1 ear corn (husk and silk removed; tip cut off) 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced 2 Tablespoons fresh lime juice 1 Tablespoon vegetable oil, such as safflower coarse salt

Caron’s Garden Gazpacho

Caron’s Garden Gazpacho Created by Caron Golden Serves 8-10 Ingredients 5-8 large tomatoes, quartered 1 large clove of garlic, minced ½ English cucumber, roughly chopped 1 or 2 red peppers, roughly chopped 6-8 green onions, roughly chopped 6-8 radishes, roughly chopped ½ medium onion, peeled and quartered 1 jalapeño pepper, seeded and chopped ½ bunch

Happy Rice

Happy Rice Serves 4-6 Ingredients 1 cup of freshly cooked brown rice 1 cup of seasonal vegetables, finely chopped, such as peas, radishes, squash, bell peppers, corn, etc. 5 cups of greens, torn into smaller pieces, such as kale, swiss chard, collard greens, etc. ¼ cup of chopped onion 2 cloves of garlic, minced 1