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Grilled Sweet Corn Salad with Honey Lime Vinaigrette

Serves 14 to 16

5 ears sweet corn

2 bell peppers, 1 red and 1 yellow, chopped

2 jalapeno peppers, finely chopped

1/2 red onion, small, finely chopped

1 bunch green onions, sliced

1/2 cup fresh cilantro, chopped

15 ounces black beans, canned, drained and rinsed

15 ounces black eyed peas, canned, drained and rinsed

3/4 cup olive oil, plus 2 tablespoons for brushing

1/4 cup white vinegar

1 tablespoon honey

1 lime, juiced and zested

First remove all husk and silk from sweet corn. Preheat grill to medium high heat.

Brush sweet corn with olive oil and grill until tender. After corn has cooled, use a knife to remove all kernels from cob.

In a large bowl, combine all corn with vegetables and cilantro.

Add black eye peas and black beans to vegetables and toss gently.

In a separate bowl whisk together vinegar, olive oil, honey, lime juice and 1/2 teaspoon of lime zest.

Pour vinaigrette over vegetables and toss to coat evenly. May be served alone or with tortilla chips.

Submitted by Bethany Hoffman, Richfield

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Fried Cabbage with Bacon

Serves 6

12 ounces egg noodles

1/2 pound bacon, diced

6 tablespoons butter

2 cloves garlic, fresh

16 ounces mushrooms, sliced

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 head cabbage, medium, chopped

2 tablespoons cider vinegar

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper, ground

Cook noodles according to package. Drain and set aside. Place bacon in a large, deep skillet. Cook over medium heat until crisp and crumbly, then drain off fat. Add butter, garlic, mushrooms, onion and green pepper to pan. Continue stirring over medium heat for 5 minutes. Gently stir in chopped cabbage, vinegar, salt, red pepper flakes and black pepper. Cover pan and steam vegetables for 15 to 20 minutes, stirring every 5 minutes. Serve warm cabbage mixture over cooked egg noodles.

Submitted by Deb Lyon, Bangor

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Sesame Green Beans and Potatoes with Orange Glazed Ham

2 cups green beans, trimmed into 2-inch to 3-inch pieces

8 red potatoes, small, new

Salt

1/4 cup olive oil

2 tablespoons rice vinegar

4 scallions, sliced across

Parsley, fresh

Chives, fresh

1 tablespoon sesame seeds

Sesame oil

2 tablespoons orange marmalade

1/2 pound cooked ham

Black pepper

Cook beans in boiling water or steam for about 4 minutes. Beans should be bright green but slightly flexible. Drain and spray with cold water.

Meanwhile cook potatoes in salted water. When tender, remove from pot and cool to barely warm then cut into bite-sized pieces and salt lightly.

Toss in a large shallow bowl with 3 tablespoons of olive oil and 1 tablespoon of vinegar, half the scallions and the herbs. In a heavy skillet, toast sesame seeds. Add sesame oil and beans and stir to coat. Remove from heat.

Sprinkle beans and all the sesame seeds over the potatoes. Warm marmalade in a saucepan, add some water if needed to make glaze-like, then toss slivers of ham in the marmalade. Pour ham and glaze over the beans and potatoes.

Combine the remaining olive oil and vinegar with a dash of salt, remaining scallions and herbs, and drizzle over all. Grind fresh black pepper over the salad and serve.

Submitted by Debra Deis, Harrisburg

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Spinach-Chicken Farfalla

Serves 4

8 ounces farfalla pasta

1 chicken breast or 2 cups white meat chicken chopped into bite sized pieces

3 tablespoons olive oil

2 cloves garlic, chopped fine

1/2 cup mushrooms, sliced

Salt and pepper to taste

1/4 cup chicken broth

6 ounces spinach, or 3 cups fresh, washed and drained

4 ounces feta cheese

Parmesan cheese, grated, to taste

Cook farfalla according to box directions to al dente stage. Drain and set aside.

Saute chicken in oil until cooked through and juices run clear. Remove chicken from pan.

If using whole breast; cut into bite-sized pieces when cooked. Add garlic and sliced mushrooms to pan used to cook chicken.

Saute lightly being careful not to brown garlic. Add a small amount of oil if necessary to keep from sticking. When mushrooms are soft and golden, add washed spinach, salt and pepper.

Return chicken and pasta to pan. Add 1/4 cup broth. Cover and cook on medium heat until spinach is wilted, about 3 to 4 minutes.

Pour any remaining olive oil over hot pasta.

Add feta cheese over top and serve (cheese will soften and melt in). If desired, sprinkle with Parmesan cheese.

Submitted by Kay Kahle, Seneca