Brad’s Produce Recipe Blog

Ingredients

• 4 cups cooked corn (Fresh or canned - if using canned saute in oil until tender)
• 2-3 ripe diced avacados
• 1 red pepper, chopped (can use yellow or orange)
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro
• 1/2 jalapeno pepper, seeded and chopped
• 1/2 tsp. pepper
• 2 tbs. vegetable oil
• 1/4 cup lime juice
• 2 tbs orange juice
• 3/4 tsp salt

Directions 1.  Combine vegetables 2.  Combine last 5 ingredients and add to vegetables 3.  Chill and serve with tortilla chips

8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips

15 jalapeno peppers, halved lengthwise and seeded

1/4 cup dry bread crumbs

1/4 cup real bacon bits

 

Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon. Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 2-1/2 dozen.

My favorite way to enjoy asparagus is to blanch it and serve it cold on a veggie tray with ranch dip.  Drop the cleaned and trimmed asparagus in boiling water.  Set your timer for 1 and 1/2 minutes.  Drain and immediately plunge asparagus into a bowl of ice water to stop the cooking process.  When asparagus are cool, dry and place on veggie tray.  The spears should be bright green and firm and delicious!

Ingredients:

• 1 8 oz. package cream cheese
• 1/3 cup mayonnaise
• 1 medium cucumber peeled, seeded and chopped
• 1/4 tsp. garlic powder
• dash salt
• 1/2 tsp. chopped fresh dill
• Crackers

Directions:

• Combine cream cheese, mayonnaise, salt and garlic powder until smooth
• Add dill and cucumber

Best if prepared a day ahead 

Fresh Salsa
3 ripe tomatoes, diced
1⁄2 cup diced sweet onion
1-2 ripe avocados cubed/diced
1 can black beans drained and washed
1 can Mexicorn
1⁄4 cup red wine vinegar
1⁄2 cup vegetable oil or olive oil
2 Tbsp hot sauce
lots of black pepper
salt to taste
chopped fresh cilantro to taste (approx. 1⁄4 cup)

Combine all ingredients. Let chill in the refrigerator for a few hours before serving.