FIESTA BLACK BEAN, CORN & PEPPER SALAD 2 teaspoons minced fresh garlic ½ cup diced red onion 2 tablespoons corn oil 1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon salt 1 cup diced red sweet pepper 1 cup diced zucchini 2 15-oz cans reduced-sodium black beans, drained/rinsed 2 cups frozen corn ½ cup salsa 1 lime, cut into wedges 1½ tablespoons finely minced fresh cilantro
Directions: Cook and stir garlic and onion in hot oil over medium heat in a large skillet until slightly softened. Add cumin, chili powder, salt, diced pepper, and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa. Transfer to a serving dish; squeeze 2 lime wedges (1 tablespoon juice) over mixture and stir. Garnish with remaining lime and cilantro. Serve warm or chilled. Makes about 18 servings. Recipe from Mazola. *See more recipes in our vegetables collection
	BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE DIPPING SAUCE: 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 7-ounce jars roasted red peppers, rinsed, drained, and finely chopped ½ cup dry white wine 2 tablespoons tomato paste ¾ teaspoon dried thyme leaves, crushed, or 2 teaspoons minced fresh thyme 1 cup ready-to-serve beef broth 2 teaspoons cornstarch KABOBS: 1½ pounds boneless beef top sirloin steak, cut 1 inch thick 2 teaspoons coarsely ground black pepper ¾ teaspoon salt ¾ teaspoon sweet paprika 2 cloves garlic, minced
Directions: For dipping sauce, heat oil in a large skillet over medium heat until hot. Add onion and 3 cloves minced garlic; cook and stir 2 to 3 minutes or until onion is tender. Add roasted peppers, wine, tomato paste, and thyme, stirring until blended. Combine broth and cornstarch in a small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. Meanwhile, cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine black pepper, salt, paprika, and 2 cloves minced garlic in a large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving a small space between pieces. Place kabobs on grill over ash-covered medium coals. Grill, covered, 5 to 7 minutes (for a preheated gas grill, 7 to 9 minutes over medium heat) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Makes 6 servings. Recipe from Cattlemen’s Beef Board and National Cattlemen’s Beef Association. *See more recipes in our meat collection
	Grilled Salmon and Cucumber Radish Relish RELISH: ½ cup diced cucumber ¼ cup julienne-cut radish 2 tablespoons lemon juice Chopped scallion to taste Chopped dill or parsley to taste Salt and pepper to taste SALMON: 4 (8-ounce) salmon fillets 2 tablespoons lemon juice Salt and pepper 1 package (5.2 ounces) Boursin Shallot & Chive
Directions: For relish: In medium bowl, combine cucumber, radish, lemon juice, scallion and dill. Season with salt and pepper. For salmon: Heat grill or broiler on high. Sprinkle salmon fillets with lemon juice, salt and pepper. Grill or broil salmon for about 8 minutes. Spoon about 3 tablespoons Boursin on top of each fillet; continue cooking for another 2 minutes, until salmon is cooked through and Boursin has softened. Serve with Cucumber Radish Relish. Makes 4 servings. Recipe from Boursin Cheese. *See more recipes in our seafood collection
	GRILLED PORK PARMESAN DRY RUB: 4½ tablespoons finely grated Parmesan cheese 1 tablespoon paprika 1 tablespoon granulated sugar 1 tablespoon garlic salt 1½ teaspoons onion salt 1½ teaspoons black pepper 1¼ teaspoons dried basil 1¼ teaspoons dried oregano EGG WASH: 2 eggs 2 tablespoons milk CHOPS: 2 cups panko bread crumbs 6 boneless butterflied pork chops, cut ¼ to ½ inch thick Prepared spaghetti noodles Favorite pasta sauce
Directions: Prepare a charcoal fire for direct grilling and preheat to about 450°F. While grill heats, combine dry rub ingredients in small bowl and mix well. In a separate bowl whisk eggs and stir in milk to create an egg wash. On a large plate make a bed of panko bread crumbs. Season each pork chop heavily with the rub and press the seasoning into the chops. Then dip each chop in the egg wash and cover both sides evenly with bread crumbs. Grill chops directly over the hot coals for 3 to 3½ minutes on each side or until internal temperature is 145°F. Remove pork chops from grill and serve over a bed of spaghetti noodles and topped with your favorite pasta sauce. Makes 6 servings. Recipe from National Pork Board. *See more recipes in our meat collection
	 RASPBERRY CREAM CUPCAKES WITH CREAM CHEESE FROSTING CUPCAKES: 2½ cups all-purpose flour 2 teaspoons baking powder 2 cups granulated sugar 4 eggs 1 cup milk ¾ cup canola oil 1 teaspoon vanilla 2 cups raspberries, fresh or frozen CREAM CHEESE FROSTING: 2 8-ounce packages cream cheese, at room temperature 1½ cups powdered sugar, sifted 1 teaspoon vanilla extract
Directions: Preheat oven to 350°F. Line two muffin tins with cupcake liners. In a small bowl combine flour and baking powder. In a medium bowl combine granulated sugar and eggs. Using an electric mixer, beat about 1 minute or until mixture thickens. Add milk, oil, and vanilla. Continue to mix. Slowly add flour mixture until fully combined, scraping sides of bowl with spatula to get out all lumps. Remove bowl from mixer. Add 1 cup raspberries. Gently mix in raspberries by hand. Spoon mixture into muffin cups until about two-thirds full. Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool completely. For frosting, in a medium bowl mix cream cheese with an electric mixer on medium until smooth. Slowly add powdered sugar and vanilla until fully combined. Spoon cream cheese frosting into a pastry bag with medium round tip; pipe on top of cupcakes. Top each cupcake with a raspberry. Serve immediately or refrigerate until serving. Makes 24 cupcakes. Recipe from Canolainfo. *See more recipes in our desserts collection
	 PEANUT BUTTER AND JELLY PARFAITS ½ cup grape jelly or strawberry spread 1¼ cups nonfat vanilla yogurt ½ cup chunky or creamy peanut butter 1 cup crunchy granola cereal 1 medium banana, sliced 1 cup sliced strawberries or raspberries Fresh mint leaves (optional)
Directions: Microwave jelly in a microwave-safe bowl on high for 30 seconds or until melted. Drizzle 1 tablespoon down the sides of each of two parfait glasses; set aside. Combine yogurt and peanut butter in a medium bowl. Spoon one-fourth of peanut butter mixture into each parfait glass. Top each with 2 tablespoons cereal, then one-fourth of the fruit; repeat. Drizzle with remaining jelly. If desired, garnish with mint leaves. Makes 2 servings. Recipe from Welch’s Foods. *See more recipes in our desserts collection