Roasted Corn Quesadillas: Directions

Roasted Corn Quesadillas
Directions
Preheat grill to high. Preheat oven to 375 degrees F. Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour. Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob. In saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas. Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.
1/4 cup chipotle peppers minced 1/2 lime, juiced 1 cup sour cream 3 ears corn on the cob 2 T olive oil 1 jalapeno, minced 1/4 red onion, diced 1/2 cup black beans 2 Roma tomatoes, diced 2 T diced roasted red
Ingredients
bell peppers 1/2 t sea salt 1/2 t freshly ground black pepper 1/2 t ground cumin 6 T freshly chopped cilantro, divided 6 oz Jack cheese, shredded 6 oz Cheddar, shredded 8 medium flour tortillas 5 T sliced scallions
From Brian, Community Partnerships
R 1-2011
Farmers Market Tart

Directions
Preheat oven to 400. Line cookie sheet with parchment paper and sprinkle with cornmeal (about 1 tsp.) Spread pizza crust and top (leaving 1 inch margin) with vegetables. Sprinkle with salt and pepper to taste. Fold edges of crust over to form tart. Bake for 15 minutes or until crust beginning to turn golden brown. Add slices of mozzarella and bake 5 more minutes. Remove from oven, top with torn basil leaves, drizzle with olive oil. Let cool on wire rack for 10 minutes. Can substitute other vegetables for zucchini (or add additional veggies). Also great with pepperoni or Italian sausage.
1 can refrigerated pizza crust Fresh mozzarella cheese Fresh basil Roma tomatoes (about 4) sliced and seeded Zucchini cut into thin rounds Cornmeal Olive oil Salt and pepper
Ingredients
From Amy, Community Partnerships
R 2-2011
Find these and other great resources at the Appleton Public Library Title: Farmers market desserts : gorgeous fruit recipes from first prize peach pie to chocolate cherry cupcakes Author: Schacht, Jennie Title: Farmers market cookbook : a fresh look at local flavor Title: Cooking from the farmers market Title: Best of the best cookbook recipes : the best recipes from the 25 best cookbooks of the year Title: Best of the best from Wisconsin : selected recipes from Wisconsins favorite cookbooks Title: Family vegetarian cookbook : 225 recipes everyone will love
Faux Mashed Potatoes

Directions
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done.
1 head cauliflower 1/3 package cream cheese, softened 1/2 teaspoon minced garlic (or to taste) 1/4 cup shredded cheese 1/4 cup milk
Ingredients
Drain well; do not let cool Puree the hot cauliflower with the cream cheese, shredded cheese, milk and garlic until almost smooth. (If you like a thicker consistency, add 1/4 cup instant mashed potatoes)
From Jeanette, Public Services
R 3-2011
Fruit Crisp
Directions
Mix fruit, sugar, and cinnamon and place in the bottom of a lightly greased square or rectangular pan.
6 apples (or other fruit) sliced 1 cup sugar 1 tablespoon cinnamon 2 cups brown sugar 1 cup flour cup butter Whip cream
Ingredients
Mix brown sugar, flour, and butter. Put on top. Bake at 350 degrees for 30-35 minutes. Let cool and serve with whip cream.
From Elizabeth, Community Partnerships
R 4-2011
Bean Salsa
Directions
Heat oil, vinegar and sugar in small pan to boiling. Stir to mix. Let cool.
2 cups pinto beans 2 cups black eyed peas 2 cups shoepeg corn (or fresh, from farmers market) 1 jalapeno pepper 1 sweet pepper (any color) 1 onion cup canola oil cup cider vinegar cup sugar
Ingredients
Rinse beans, peas and corn and mix in medium bowl. Chop peppers and onion and add to bowl. Pour oil, vinegar and sugar mixture over all and mix. Add salt and pepper to taste. Chill in refrigerator overnight.
From Melody, Public Services
R 5-2011
Texas Caviar
Directions
Dressing: Boil gently in saucepan, stirring till sugar dissolves. Cool, then pour over the vegetables. Caviar: Mix with dressing. Let marinate at least 2 hours. Store in refrigerator.
Dressing: cup white vinegar cup granulated sugar 1/3 cup vegetable oil
Ingredients
Caviar: 1 can black beans, drained & rinsed 1 can pinto beans, drained & rinsed 1 can white shoepeg corn, drained
1 small jar red pimento, diced cup red or Vidalia onion, chopped 1 bell pepper (any color), chopped 1 cucumber, diced Jalapeno peppers, chopped (optional, to taste)
From Diana, Community Partnerships
R 6-2011
Potato Salad Frizzell

Directions
Mix dressing, then add to the eggs and potatoes and stir to coat. Chill before serving. 1 1/2 pound small red potatoes (steamed or boiled then cooled)--cut in 1 inch cubes 3 or 4 eggs, hardboiled then chopped Dressing: 1/2 cup mayo 1/2 cup Miracle Whip 1/4 cup Thousand Island dressing
Ingredients
1/4 cup celery, diced finely 2 Tbsp. onion, diced finely season with salt & pepper
From Diana, Community Partnerships
R 7-2011
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Roasted Corn Quesadillas: Directions

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Roasted Corn Quesadillas: Directions

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Roasted Corn Quesadillas

From Brian, Community Partnerships

Farmers Market Tart

From Amy, Community Partnerships

Faux Mashed Potatoes

From Jeanette, Public Services

From Elizabeth, Community Partnerships

From Melody, Public Services

From Diana, Community Partnerships

Potato Salad Frizzell

From Diana, Community Partnerships

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