Thursday, July 21, 2016

{soups-salads-and-salad-dressings} Farmers' Market Corn Toss


Speaking of the Farmer’s Market, I’m going to ours today after my cleaning lady leaves, then to physical therapy, then errands for the store.  We ate a late lunch at Ruby Tuesday’s yesterday and we both had the salad bar and brought home our entrees……bacon cheese burgers to that is tonight’s supper!  We’ll probably have corn on the cob with it.  We’ve sure been getting some fantastic corn!  You all have a great Thursday.  See you tomorrow.



Farmers' Market Corn Toss 

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 6 servings, about 2/3 cup each

This smart skillet recipe celebrates the flavors of fresh seasonal ingredients like corn and zucchini.

1 Tbsp. olive oil

1 small sweet onion, chopped

1 red pepper, chopped

2 ears corn on the cob, kernels removed

1 large zucchini, sliced

1/4 cup chopped fresh parsley

1/4 tsp. black pepper

1/4 cup KRAFT Grated Parmesan Cheese, divided


Make It

Heat oil in large skillet on medium heat. Add onions and red peppers; cook and stir 3 minutes.  Stir in corn and zucchini; cook and stir 5 minutes or until all vegetables are crisp-tender. Remove from heat.

Stir in parsley, black pepper and 2 Tbsp. cheese.

Top with remaining cheese.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.


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Another Great Group of *~ Beth ~*



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