Fresh Corn and Black Bean Salad

Fresh Corn and Black Bean Salad 

makes about 8 servings

Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 30 minutes

3 ears organic sweet corn

1 organic red pepper, chopped

1 organic red onion, chopped

1 18 oz can black beans, drained and rinsed

1/4 C fresh cilantro leaves

1 C organic grape or cherry tomatoes, halved or whole

juice from one lime

1-2 avocados, cut into small chunks [optional]

1. To prep the corn, shuck each ear, and cut each cob in half.

2. Place the prepped corn cobs in a large pot of boiling water, and boil for 3-5 minutes, or until the corn is tender. [Alternately, you could skip this step and use raw corn kernels.]

3. Remove the corn from the water and let cool until you can safely handle them. (Since I was in no rush, I let the ears cool in the fridge overnight.)

4. After the corn has cooled, use a sharp knife to carefully cut the kernels from each cob.

5. Place the kernels into a large serving bowl.

6. Stir in the chopped red pepper, red onion, and black beans.

7. Add in the tomatoes and stir to combine.

8. Stir in the fresh lime juice.

9. Garnish with fresh cilantro.

10. Place in the fridge and let chill for at least half an hour. Give it a stir before serving.

11. If you want to take it up one more notch, top with chunks of avocado just before serving.

12. Serve the corn and black bean salad by itself or over a bed of quinoa.

Stuffed Bell Peppers with Beans and Rice

The following recipe is adapted from Health Food Lazy People blog.

Stuffed Bell Peppers with Beans and Rice
Ingredients
4 bell peppers
3 cups cooked rice
1 half can black beans
2 ears corn, shucked and kernels cut off the cobs (or can use ¾ cup frozen)
½ onion, finely diced
3 cloves garlic, minced
1¾ cups crushed tomatoes 1
cup cheese (your choice, but cheddar is delicious!)
¼ cup diced jalapenos (optional)
½ cup water
seasoning

Directions
1. Cook rice and set aside.
2. Cut the tops off of the bell peppers and scoop out the seeds. They need to be softened before being stuffed, so either steam them for a few minutes or boil them for about 8 minutes. They should soft but not floppy, able to stand up by themselves and hold their shape, but not crisp.
3. In a small fry pan, sauté the onions and garlic in a little olive oil until the onions become translucent.
4. In a large mixing bowl, combine the cooked rice, sautéed onions, garlic, jalapenos, black beans, corn, seasoning, and a ½ cup of cheese. Mix well.
5. When the peppers are softened, stand them upright in a baking dish and fill them with stuffing mixture and top with the remaining ½ cup of cheese.
6. Pour a ½ cup of water in the bottom of the dish around the peppers.
7. Set the oven to 350 degrees, and bake covered for 20 minutes. Remove cover and bake for an additional 10 minutes, or until the cheese on top is golden brown.

Black Bean Enchiladas with Red Scallions and Cremini Mushrooms

Hi everyone! My name is Susan Bronson and I write a blog called A Less Processed Life. Prior to moving to Philadelphia in January, my husband and I lived in southeastern Wyoming for a few years. I have to admit one of the things I was most looking forward to when moving to the East Coast was the plethora of farmers' markets and fresh produce available from spring to fall. Wyoming's short growing season just doesn't compare!

Joining a CSA was a no-brainer for us, and I'm looking forward to sharing a few of the recipes inspired by our half-veggie share throughout the season. First up -- black bean enchiladas with red scallions and cremini mushrooms (plus several leaves of fresh cilantro from our backyard herb garden). Enjoy!

Black Bean Enchiladas with Red Scallions and Cremini Mushrooms

makes 2-3 servings

olive oil

1 C red scallions, chopped

1 1/2 C cremini mushrooms, chopped

2 cloves garlic, minced

1 can no-salt-added black beans, drained and rinsed

1/3 C salsa (your choice of spiciness, I used medium)

1 small can chopped green chiles

2 T fresh cilantro, chopped

6 corn tortillas

1 small can organic tomato sauce

cumin

chili powder

1 C Monterey jack cheese

1. Preheat the oven to 400 degrees.

2. Place 2 T olive oil in the bottom of a thick pot over medium heat. Saute the minced garlic until fragrant, about 30 seconds. Add in the mushrooms and saute until softened and lightly browned, about two minutes. Stir in the chopped red scallions and cook for an additional two minutes.

3. Stir in the black beans, salsa, and chopped green chiles. Simmer over low heat for about 5 minutes.

4. Remove the black bean mixture from the heat and stir in the cilantro. Set aside.

5. Meanwhile, add 1-2 T of olive oil to a skillet over medium heat. Add in a pinch of cumin and a pinch of chili pepper. (Alternately, you can use a prepared taco seasoning.) Mix in 3 T of tomato sauce. Soften one tortilla at a time in the tomato mixture, cooking for about 10-20 seconds on each side. Move the tortillas to a flat surface after softened.

6. To put together the enchiladas, place several spoonfuls of the black bean mixture into the middle of each tortilla, and roll. Place the enchiladas seam-side down in a shallow baking dish.

7. Cover each enchilada with an equal amount of the shredded Monterey jack cheese.

8. Bake in the pre-heated oven for about 15 minutes, or until the cheese is golden and bubbly.

9. Allow to cool for a few minutes on a wire rack.

10. Garnish with fresh cilantro before serving.

Happy New Year from Lancaster Farm Fresh Cooperative! (And Winter Chili Recipe)

Happy New Year! Here at Lancaster Farm Fresh, we're looking forward to another great season in 2011. Fulfill your New Year's resolution to eat healthy and nutrient-dense produce in 2011 by purchasing a CSA share! Not only does your purchase support local and small-scale family farms, but you'll also receive 25 weeks of Certified Organic produce, chock-full of nutrients that only Lancaster County soil can supply. 2011 CSA Membership Applications are available on our website, www.lancasterfarmfresh.com. Don't forget to postmark your application and payment for a 2011 CSA share by January 15th in order to qualify for a $30 early sign-up discount!

Now to the recipes! Although we are currently between seasons, be sure to check back for weekly updates for recipes that LFFC farmers and staff are enjoying over the winter, using canned and frozen vegetables from our 2010 CSA shares. Below is a winter chili recipe that I made last night with tomatoes that I canned this summer from LFFC member farm Green Valley Organics. Delicious!

Winter Chili

Serves 3 to 4

Ingredients

3 tablespoons butter

4 cloves garlic, minced

2 to 3 onions, roughly chopped
2 cups chicken or vegetable broth

2 24-ounce cans canned tomatoes

1 can kidney beans, drained

1 can black beans, drained
4 cups frozen corn

3 tablespoons chili powder

1 tablespoon sweet paprika

1 to 2 teaspoons cayenne pepper

2 tablespoons ground cumin

3 tablespoons brown sugar

salt and pepper to taste

grated cheddar cheese

Directions

1. Melt butter in a large pot over medium heat. Add onions and garlic, stirring until onions are translucent.
2. Turn down heat slightly, and add chili powder, paprika, cayenne pepper, and cumin. Working quickly to avoid burning the spice mixture, add chicken or vegetable broth, canned tomatoes, brown sugar, and salt and pepper to taste. Bring to boil and turn down to a simmer. Simmer for 20 minutes, or until tomatoes begin to break down and chili has a thick consistency.
3. Add beans and corn and allow to heat, taking care not to overcook. Adjust spices as needed. Serve hot, topped with grated cheddar cheese and cornbread on the side. Enjoy!

Butternut Squash Enchiladas

This recipe comes recommended by our CSA manager, Evan, from The Vegetarian Environmentalist (http://vegetarianenvironmentalist.weebly.com/).

Butternut Squash Enchiladas
Ingredients
1 cup cooked quinoa
1½ cups cooked black beans
½ baked butternut squash, flesh scooped out and diced
1 small onion, diced
1 bell pepper, cored and diced
14 oz. can diced green chilies, drained
1 cup cilantro, chopped
8 oz. cheddar cheese, grated and divided
salt, to taste
16 oz. red enchilada sauce
2 dozen fresh corn tortillas, fresh if possible
2 15 oz. cans green enchilada sauce

Directions
1. Preheat oven to 350 degrees. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and half of the cheese in a large mixing bowl. Season with salt and mix well.
2. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce.
3. Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately.