Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam#SundayFunday

These Homemade Pop Tarts are filled with Homemade Indian Blackberry Chia Jam and are the perfect treat! The jam in it is delicious, but you can substitute it for any jam you would like! You will love this recipe, because the buttery flaky pie crust with my favorite Indian Blackberry Chia Jam is so amazing!
Ingredients
For The Crust
310 Grams All Purpose Flour
50 Grams Icing Sugar
200 Grams Cold Salted Butter- cubed
1 Teaspoon Vanilla Extract
2 Tablespoon Ice Cold Water - or as required
Other Ingredients
Homemade Indian Blackberry(Jamun) Chia Jam 
Sprinkles as required

For The Glaze
1/3 Cup Icing Sugar - sieved
1 +- Teaspoon Water
Method
To Make The Crust

Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
Add in the cubed cold butter and pulse until the butter is like pea sized. Add the water and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist.
Take the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour or you can keep this in refrigerator for 5 days or freeze it up to three months.
To Assemble The Pop Tarts
Roll out the doughs into about a 10 x 14 sheets.

Using a rectangle cookie cutter, or a rectangle stencil, cut out 6 pieces out of each layer, 12 rectangles in total. 

Place half of the pieces on a lined baking sheet and add 1 tablespoon of the jam. 

Dip your finger in a bit of water and run it around the outline of the rectangle (this will help it stick to top layer).
Place the other piece on top and seal using a fork to push down around the border. Poke a few holes in the dough for the steam to release.

Repeat with the remaining rectangles. Refrigerate this for at least 30 minutes . I placed the tray in the freezer 15 minutes. Preheat the oven at 180°C , bake the pop tarts for about 18 to 20 minutes or until the edges are light brown. Let them cool till the come to room temperature.

To Make The Glaze

Take a bowl add the sieved icing sugar add a teaspoon of water at a time and make it into a thick pouring consistency glaze.
Pour a tablespoon of glaze on each pop tart and place the sprinkles on top. 

Enjoy them with your favorite cup of coffee or tea.
My Notes 

Use cold or frozen butter. Cold butter helps create air pockets in the dough, which helps creates flakey layers. Room temp butter will thoroughly blend into the dough and not create those layers.
Labels: Pie, Homemade, Jam, Baked, International Cuisine, Sunday Funday, Tart 

For Sunday we sharing "Pop Tarts Recipes"

• Ghostly Pop Tarts by A Day in the Life on the Farm
• Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam by Sneha's Recipe
• Homemade Pepperoni Hot Pockets by Amy's Cooking Adventures 
• Giant Nutella Pop Tarts by Karen’s Kitchen Stories 
• POG Tarts by Culinary Cam 
• Sloppy Joe Pop Tarts by Our Good Life 

Pumpkin Soup For Two#SundayFunday

This Pumpkin Soup is one of my favorite soups, it's easy to make and can be ready in minutes! It's an absolutely delicious soup and is the perfect soup to enjoy for lunch or dinner.
Serves Two
Ingredients
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Minced Garlic
1½ Cups Pumpkin Puree
2 - 3 Sprigs Fresh Thyme leaves
½ Teaspoon Pink Himalayan Salt
½ Cup Vegetable Broth
2 Tablespoons Fresh cream
Method

Heat the olive oil in pot, add the garlic fry it stirring occasionally, a minute. Add the pumpkin purée, thyme, salt, and cook it low flame, stirring occasionally for 2 - 3 minutes.
Add the broth and bring this to a boil, cook stirring in between for about 3 to 4 minutes.

Remove from the heat and stir in black pepper powder and cream. Serve warm, garnished with fresh cream.
Labels: Soup, Gluten free, Keto, Sunday Funday, Serves Two, Red Pumpkin, Healthy, International Cuisine, Vegetarian

For Sunday Funday we are sharing recipes with "Squash" 

• Mayuri's Jikoni: Apple & Butternut Squash Salad 
• Sid's Sea Palm Cooking: Baked Acorn Squash with Butter and Brown Sugar
• A Day in the Life on the Farm: Butternut Squash Cake 
• Amy's Cooking Adventures: Creamy Sausage, Tomato, & Squash Pasta 
• A Messy Kitchen: Gnocchi with Roasted Squash and Sausage
• Karen's Kitchen Stories: Parmesan and Thyme Honeynut Squash 
• Culinary Cam: Pumpkin-Filled Flat White Pumpkin 
• Sneha's Recipe: Pumpkin Soup For Two 
• Food Lust People Love: Roasted Butternut Squash Lentil Vegetable Soup 

Varicha Bhat#SundayFunday

This simple Varicha Bhaat (also known as Bhagar, Varai / Sama Rice or Barnyard Millet Khichdi) is light, wholesome, filling and perfect comfort food for fasting. I have made a Farali / Vrat Thali ( see below all recipes will be posted soon).

Ingredients
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Green Chilly - cut into 3 pieces
½ Cup Bhagar / Varai / Samo Rice /
1½ Cup Hot boiling water
Sendhav Namak to taste
Method

Rinse bhagar 2 to 3 times well in cold water and drain off.
Heat desi ghee, add cumin seeds, green chillies, mix.
Add bhagar and fry over medium heat for 2 minutes. .
Add hot boiling water, salt to taste.

Bring this to a rolling boil then reduce the flame to medium and let is cook for about 4 -5 minutes. Then reduce the flame to low, cover the pot with a lid and and let it cook for another 4- 5 minutes. Once the rice is cooked. Switch off the flame and let the lid remain on the pot for another 10 to 12 minutes so rice will absorb all the moisture and it will become fluffy.
Varaicha bhat is ready to be served!

Labels: Barnyard Millet,Sunday Funday,Vrat, Bhagar, Indian, Maharastrian Cuisine, Thali

This is my Vrat Thali 

For Sunday Funday we are sharing "Rice Recipes"

Arroz de Pato by Culinary Cam

Bhuga Chawal by Mayuri's Jikoni 

Cheesy Rice by Amy's Cooking Adventures 

Crab Sushi Bowl by A Day in the Life on the Farm

Crispy Rice Cereal Brittle by A Messy Kitchen

Fried Rice with Crab and Peas by Karen's Kitchen Stories

Hubble Bubble Pumpkin Rice Pot by Food Lust People Love 

Varicha Bhat by Sneha's Recipe

Vrat Kacche Kele Ke Seekh Kebab#SundayFunday

Raw Banana (Kaccha Kela) are excellent sources of fibre and vitamins. Their starch content not only helps digestion but gives an excellent texture to dishes. These seekh kebabs are excellent, awesome, delicious and very healthy , gluten-free, vegan with plant-based ingredients , perfect for vrat and serving as starters or as a side dish.
Ingredients
3 large Raw Banana's - boiled and peeled
3 Tablespoon Rajgira atta
A Pinch Ajwain
1 Teaspoon Roasted Cumin Powder
3 - 4 Green Chilies - finely chopped
½ Inch Ginger - finely chopped
½ Teaspoon Chaat Masala - optional
¼ Teaspoon Sendha Namak or to taste
2 Tablespoons Coriander Leaves - chopped
Method

Pressure cook the raw bananas. Peel and mash them.
Combine mashed banana, Rajgira atta, ajwain, cumin powder, green chilies, ginger, chaat masala, chopped coriander and namak, mix well.
Divide the mixture into equal portions. Grease hands with oil and roll each one on skewers and shape it.
Heat oil in a pan on medium high flame. Shallow fry the kebab from both the sides.

Serve hot with Walnut Chutney.
Labels: Vrat, Raw Banana, Rajgira, Kebabs, Indian, Sunday Funday

For Sunday Funday we are sharing recipes made using "Banana"

• Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
• Banana Daquiri by A Day in the Life on the Farm
• Banana Oat Muffins by Amy's Cooking Adventures
• Extra Banana Banana Bread by Food Lust People Love
• High Protein Banana Muffins by Our Good Life
• Protein Rich Banana Smoothie by Mayuri's Jikoni
• Sugarfree Wholewheat Banana Bread by Sizzling Tastebuds
• Using Banana Leaves + Cochinita Pibil by Culinary Cam
• Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe

Vrat Shengdanyachi Amti#SundayFunday

Shengdanyachi Amti(Danyachi Amti, Peanut Curry) is a Maharashtrian vrat dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This protein rich vrat peanut curry usually add Bhagar Rice ( recipe coming). It is made especially for vrat/fasting in Maharashtra. This is a very easy delicious and unusual recipe that gets ready in no time.
Ingredients
1 Teaspoon Desi Ghee
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped1 Tablespoon Freshly Grated Coconut
3 Pieces Kokum
1½ Cup Water
1 Tablespoon Jaggery or Sugar
Sendhav Namak to taste
Grind To Fine Paste
½ Cup Roasted Peanuts
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped
Method
Dry roast whole peanuts until it changes its color. Remove its peels. Grind the peanuts along with cumin seeds & green chillies along with water to a fine paste.

Heat desi ghee in a pot, add cumin seeds, green chillies, fresh coconut and fry well add the ground paste and wash the mixer with water add that too.  Add sendhav namak to taste and sugar or jaggery and mix again, then add more water to make a gravy consistency.   Add kokum  and cover and cook for 10 minutes on low flame, keep stirring in between so that it does not burn at the bottom of the pan.

Vrat Shengdanyachi Amti is ready to be served!  Garnish with coriander leaves ( this is optional, if you have it in fasting)
Labels: Gluten free, Vrat, Vegan, Peanuts, Maharastrian Cuisine, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Peanuts"

• Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
• Frozen Chocolate Peanut Butter Truffles by Karen's kitchen Stories
• Homemade Butterfingers by Amy’s Cooking Adventures
• Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
• Peanut Butter Muffins by Mayuri's Jikoni
• Skrewball Brownies by A Messy Kitchen
• Thai Chicken Pasta Salad by A Day in the Life on the Farm
• Vrat Shengdanyachi Amti by Sneha's Recipe
• Warm Peanut Butter Sauce for Dipping by Our Good Life

Sourdough Crackers Made From Sourdough Discard#SundayFunday

Sourdough Crackers made 2 flavors. You can add whatever seasoning you want. This recipe is so easy to follow and the crackers are so addictive. You can't stop eating them that's for sure. Took these for our munching while travelling train and all of them finished it off. Each tray is 227 grams of 100% Hydration Sourdough Discard 

Ingredients
227 Grams 100% Hydration Sourdough Discard
2 Tablespoon Melted Butter
2 Tablespoons Water
¼ Teaspoon Pink Himalayan Salt
For The Two Flavorings
1 Teaspoon Heaped Everything Bagel Seasoning
1 Teaspoon Heaped Herbes De Provence
Method
Line and oil a tray (9" X 13").

In a bowl add all the ingredients and whisk the batter well till all is incorporated. Then add the flavoring of your choice. Spread this thinly on the tray Bake in a preheated oven @ 180°C for 15 minutes. Take the tray out and with a pizza cutter cut shape and size of your choice again bake for 20 minutes. After that flip the crackers and again bake for another 10 minutes ( flipping the crackers makes them crispy and evenly browned on top). The edges will be crispy and browned so remove those and then flip. Cool them on a wire rack completely. Store in a airtight container. 

Enjoy these crispy crunchy crackers using sourdough discard.

Labels: Sourdough Discard, Crackers,International Cuisine, Sunday Funday, Snacks
For Sunday Funday we are sharing "Sourdough Recipes". 

• Mayuri's Jikoni: Apple Cinnamon Sourdough Scones 
• Karen's Kitchen Stories: Easy Sourdough Breakfast Bread (and Avocado Toast) 
• Our Good Life: Italian Sourdough Apple Cake 
• Amy's Cooking Adventures: Same Day Sourdough Bread 
• A Day in the Life on the Farm: Sourdough Corn Fritters 
• Sneha's Recipe: Sourdough Crackers Made From Sourdough Discard 
• A Messy Kitchen: Unfed Sourdough Rye Mixer Bread

Ragi Nankatai#SundayFunday

Ragi Nankhatai or Finger Millet Cookies are crispy yet soft, light and crumbly melt in mouth cookies with delightful cardamom nutmeg flavor.
Ingredients
130 Grams Ragi Flour
30 Grams All Purpose Flour
5 Grams Whole Wheat Flour
100 Gram Granulated Sugar - powdered
85 Grams Vegetable Shortening
15 Grams Salted Butter
¼ Teaspoon Baking Powder
¼ Teaspoon Cardamom Powder
¼ Teaspoon Nutmeg Powder
Method

Beat well the vegetable shortening, butter and sugar well till light and fluffy. Then add all the flours , baking powder, cardamom nut & meg powder, mix well lightly with a spatula to form a dough. Take this on to work surface and bring it together to form a soft dough. Form into small nankatai's place chopped nuts on top. Arrange them in baking tray. Bake in the preheat oven at 160°C with both the elements on for 18 to 20 minutes.

These cookies will stay good for 2 - 3 months in a airtight container in the pantry shelf.

Labels: Ragi, Millets, Cookies, Sunday Funday

For Sunday Funday we are sharing "Cookie Recipes" 

• Candied Orange Peel Chocolate Chip Cookies from Amy’s Cooking Adventures 
• Cottage Cheese Chocolate Chip Cookies from A Good Life
• Eggless Wholewheat Custard Powder Coconut Cookies from Sizzling Tastebuds 
• Fig Newton Swirl Cookies from A Messy Kitchen 
• Frosted Cake Cookies from Karen’s Kitchen Stories  
• Marbled Tahini Cookies from Culinary Cam 
• Peaches and Cream Rustic Thumbprint Cookies from Faith Hope Luck and Love Despite a Whiskered Accomplice 
• Ragi Nankatai from Sneha’s Recipe 
• Strawberry Cake Mix Chocolate Chip Cookies from A Day in the Life on the Farm 
• Thandai Cookies from Mayuri’s Jikoni 
• Tropical Treat Gluten Free Cookies from Sid’s Sea Palm Cookies
• Vintage Pecan Icebox Cookies from Food Lust People Love 

Lime Sponge Cake#SundayFunday

This Lime Sponge Cake is easy to make with a refreshing zesty lime flavour. Topped with a drizzle or lime flavoured glace icing. Made this simple cake for a friends birthday since he does not like icing decided to a simple lime glaze icing.

Makes 6" round cake
Ingredients
1 Teaspoon Lime zest
30 Ml Lime juice
30 Grams Vegetable Oil
1 Teaspoon Vanilla extract
3 Large Eggs - seperate - the whites & yolks whites
1 Teaspoon Lime juice
70 Grams Sugar
80 Grams Cake flour
For The Lime Sugar Glaze
Lime Juice - as required
1 Cup Icing sugar
Method

Zest the lime and then squeeze out the juice. Measure the lime juice in the bowl add the zest, vanilla essence and vegetable oil, mix well, keep aside.
In another large bowl add in the egg white add a teaspoon of lime juice and beat till light and fluffy, then add in the sugar a little at a time till it form soft stiff peaks. In add in the egg yolk one at time and lightly beat till all the yolks are incorporated. Now add in the sieved cake flour and fold it lightly with a spatula till no dry flour is seen. Then in the oil lime mixture 2 tablespoons of cake batter and mix well till incorporated. Now mix this into the cake batter folding lightly till incorporated. Pour this into a greased and lined 6" inch /15 cm round cake pan. Tap the pan on the work surface twice to remove any air bubbles.

Bake in a preheated oven at 180°C for 30 -35 minutes or until a toothpick inserted comes out clean. Cool completely then removed it from the pan.
For The Lime Glaze

Mix the icing sugar with enough lime juice to make icing that is firm enough to be drizzled over the top of the cake without it pouring off. Use a blunt knife to drizzle the icing over the cake. Leave for an hour for the icing to set.The texture of this sponge cake is light and moist and soft. 

You will love the zesty flavor of the lime in this cake. Enjoy!!
Labels: Cake, Egg, Lime, Sunday Funday

For Sunday Funday we are sharing "Sponge Cake Recipes"

Blueberry Swiss Roll from A Day in the Life on the Farm 

 Busy Woman's Sponge Cake from Our Good Life 

 Genoise Madeleines from Karen's Kitchen Stories

 Lime Sponge Cake from Sneha's Recipe

 Mini Victoria Sponge Cakes from Amy's Cooking Adventures 

 Mixed Berry Sponge Cake from Mayuri's Jikoni

Appe Batata Vada#SundayFunday

Batata Vada and Vada Pav, often called Mumbai's burger, is a street food of India, its simple yet satisfying combination of spiced potato filling & has a crispy exterior. This is traditionally deep fried and is unhealthy. The appe pan, a cast iron or non-stick pan is perfect to make these healthy Appe Batata Vada.

Ingredients
4 Medium Potatoes -boiled, peeled and mashed
4 Cloves Garlic - minced
½" Piece Ginger - minced
2 Green Chilies
2 Tablespoon Coriander leaves
Salt to taste 
For The Batter 

1 Cup Besan
1 Tablespoon Rice flour
1 Tablespoon Semolina (Rawa)
½ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Eno Fruit Salt
Water as required
Method 

Mash the potatoes well. Grind the ginger, garlic, green chilies and coriander to a fine paste. Add it to the potatoes, salt to taste and mix well. Make small equal size balls and keep aside. See to it that they fit into the well of the appe pan. 

Mix the ingredients of the batter and make a thick batter so that it can coat the vada's well. Add less salt in the batter, since the vada's already have salt, add 1 tsp oil into each well of the appe pan, let it heat up. 

Dip the vadas into the batter and then drop it into the well of the pan.   

Let it brown on the underside before you turn it. It should take about 5 minutes for the vada to be done perfectly. Keep turning, so that it cooks well on all sides. And when frying for the next batch, put some more oil in the wells, let it heat up and then add the rest of the vada's to cook.  

Serve them hot with sauce.

Labels: Breakfast, Healthy snacks, Kids delight, Vegan

For Sunday Funday we are sharing recipes made using "Potato"

• Appe Batata Vada by Sneha's Recipe
• Baked Herby Potato Wedges by Sizzling Tastebuds
• Baked Potato Soup by Sid's Sea Palm Cooking
• Budget-Friendly Potato Soup with Fresh Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Campfire Potatoes by A Day in the Life on the Farm
• Copycat Baked Arby's Curly Fries by Amy's Cooking Adventures
• Creamy Mashed Potatoes Without Butter or Cream - Yes! by Culinary Cam
• Jacket Potatoes by Mayuri's Jikoni
• Marmite Roast New Potatoes with Sausage and Butter Beans by Food Lust People Love
• Three-Color Potato Salad with Vegetables by Karen's Kitchen Stories
• Warm Potato Salad by A Messy Kitchen 

Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian, Keto

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Corn Patties /Corn Potato Chops#SundayFunday

Corn Potato Chops (patties) are crispy, delicious melt in the mouth savory snack. These are coated in breadcrumbs and pan-fried until golden.
Maks 13 Chops
Ingredients
For The Covering / Shell
½ Kg Potatoes - boiled & mashed
1 Teaspoon Salt
4 Medium Bread Slices - Lightly soaked and mashed
3 Tablespoons Corn Flour
For The Corn Filling
2 Cups Sweet Corn - boiled
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Medium Onion - finely chopped
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Chaat Masala
1 Tablespoon Lemon juice
Salt To Taste
2 Tablespoons Coriander leaves
4 Green chillies
4 Cloves Garlic
Method
For The Corn Filling

Coarsely grind together the coriander leaves, green chillies and garlic along with a cup of sweet corn to a coarse paste. Add this mixture to whole corn and mix well and keep aside.
In a pan heat oil, add cumin seeds when they sizzle, add the onions and saute until translucent, then add the corn mixture along with spices, salt and fry for a few minutes, then cover and cook for another 2 minutes. Stirring in between. Switch off the flame, let this mixture cool completely. 
For The Covering / Shell

In a large plate peel the boiled potatoes and then grate them when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.

Once cooled add the rest of the ingredients well. Form it into a dough. Divide into 13 equal balls, keep aside covered

Making Corn Potato Chops

Grease your palm with oil, flatten one ball of potato mixture, place a tablespoon or more of the corn filling.Bring the edges in the center and cover the stuffing. 

Shape with your palms by rolling it firmly to make around pattice. Make all the rest of the chops.

Roll in crumbs and keep aside.

Heat 2 tablespoons of oil in a griddle or broad frying pan on medium high flame. Place the stuffed Corn Potato Chops by leaving sufficient space in between so that you flip them easily. Do not over crowd the pan or else they will break. When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side. Fry the second side till crispy golden and turn over again. Flip a couple of times if needed to get an even golden color and crisp texture. Remove them on a paper kitchen towels to remove excess oil.

Serve with ketchup or chutney.
Labels: Corn kernels, Potato Chops, Vegetarian, Starters, Appetizer, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Corn"

• Culinary Cam: All the Summer's Darlings Salad 
• Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes 
• Sneha's Recipe: Corn Patties /Corn Potato Chops 
• Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn 
• Sid's Sea Palm Cooking: Fresh Corn Relish Salad 
• Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash 
• Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
• A Day in the Life on the Farm: Succotash Salad