Farmers Market Cooking – 3 Gorgeous Spring Recipes

CSA Picnic Table 4

Y’all, probably one of the best things I did in 2015 was build a picnic table with my boyfriend! Yes, for reals, we looked up a gazillion plans, went to Home Depot like we knew what we were doing, bought all the supplies and 18 hours later our first picnic table was born! Can you believe it?!? We are such proud parents. Many a wonderful night has been spent sitting around it enjoying long, delicious meals with friends. Bonus points, it is the absolutely most perfect background for showing off my pretty blue and white plates. I just love how they look on this table!

When it came time to shoot the April issue of Austin Woman Magazine, I knew immediately that I wanted my little picnic table to shine! I rounded up three of my most favorite spring recipes for you. Check them out below plus my tips for shopping at the farmers market this spring!

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Black Bean and Corn Salsa

I took this over to our friends’ house for a football watching party this weekend. It’s a great (and healthy!) way to change it up from regular salsa.

1 can of black beans

1 can of corn

1 small red onion

1 small jalapeno

Minced garlic

Cilantro

Lime

Cumin

Salt

Rinse black beans and corn in a colander. Set on paper towel to dry off a little bit.

Wash cilantro and jalapeno and pat dry with paper towel.

Cut stems off of cilantro and chop cilantro.

Cut top off of jalapeno and remove seeds.

Mince jalapeno. I only used half the jalapeno or else you might scare off some guests with the heat.

Chop red onion. Use your own discretion on how much to add.

Mix all together in a bowl. Add a spoonful of minced garlic.

Add a few shakes of cumin and salt to taste.

Squeeze fresh lime juice on top and mix again.

Place the salsa in your favorite serving bowl and serve with tortilla chips! This also goes great as a dressing for tacos and salads. I use the leftovers and make little quesadillas too. Yum!

Roasted Corn

Perfect for a summer to fall transition: Roasted Corn. This is my take on Mexican Street Corn called Elotes. I prefer my elotes on the spicier side but you could tone it down. I use creole seasoning for a Cajun kick to this Mexican favorite.

Corn on the Cob- go fresh from the produce section

Tony Chacere’s Original Creole Seasoning

Butter

Pretty simple: peel corn and make sure to get all the fibers removed. I usually cut the stalk off the end too.

Place in foil and coat all sides of corn with butter.

Sprinkle with Tony Chacere’s (the more you sprinkle the spicier it gets!)

Close foil and make a little gathering at the top so you can easily remove it from the oven later. Makes a tent like shape.

Cook in oven for 30-35min at 375 degrees.

I often use this same method when grilling but instead of roasting corn in the oven put it on the top rack of the grill. I didn’t add cheese this time but many people like to top roasted corn with cotija or parmesan cheese. Enjoy!