Black bean & corn salad

Yield: 8 servings

Ingredients:
2 cans (15 oz.) black beans, drained and rinsed
salt & pepper to taste
2 cups of frozen corn, thawed
1 red bell pepper, diced medium
2 Roma tomatoes, diced OR 1 pint of grape tomatoes, sliced in half
1 jalapeño pepper, seeded and diced small
1 bunch of green onions, sliced
1/4 bunch of fresh cilantro, minced

For dressing:
1/3 cup olive oil
5 Tbsp. fresh lime juice
1 Tbsp. red-wine vinegar
1 tsp. salt
1 ½ tsp. ground cumin

Directions:
1. Combine beans, corn, red bell pepper, jalapeño, green onions and cilantro in a large bowl.

2. In a small bowl whisk together olive oil, lime juice, red wine vinegar, salt, and cumin. Drizzle dressing over salad and toss well.

Chef’s Note: Salad may be made 1 day ahead and chilled, covered. For a one-dish dinner, serve salad with cooked quinoa or brown rice, or use as a filling for burritos. Bring salad to room temperature before serving.

Garden Pasta Salad

Yield: 6 servings

Ingredients:

1 pint cherry tomatoes, halved
2 cups of cooked corn kernels
1 cucumber, peeled and sliced
1 lb. whole wheat pasta, pre-cooked & cooled
8 ounces of crumbled feta cheese

Vinaigrette:
½ cup olive oil
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
¼ cup diced sweet onions
¼ cup minced fresh basil
Kosher salt and pepper to taste

Directions:

Toss cooked pasta together with vegetables and feta. Whisk vinaigrette ingredients together in a small bowl, then pour over pasta & toss to combine.

Frittata

Yield: 8 servings

Ingredients:

1½ pounds seasonal vegetables, such as broccoli, carrots, turnips, or bell peppers
2 medium onions
4 ounces low-fat cheddar cheese
12 medium eggs
1 teaspoon dried dill, thyme, or oregano
Non-stick cooking spray
½ teaspoon salt
¼ teaspoon ground black pepper
Optional Ingredients:
8 ounces mushrooms
¼ cup fresh parsley, thyme, or basil leaves

Directions:

1. Preheat oven to 350°F.

2. Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.

3. Grate cheddar cheese.

4. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.

5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.

6. Coat medium skillet with non-stick cooking spray. Heat over medium high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.

7. Coat 9-by-13-inch baking dish with non-stick cooking spray.

8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.

9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.

10. If using, garnish with chopped fresh herbs.

11. Cut into 8 equal-size portions.