Food & Fellowship: Issue VII

Aug 18, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

Corn! One of the most beloved summer crops. I, for one, wait all year for that first taste of corn on the cob. If you ever get bored of eating it off the cob, here are a couple of recipes to try.

Roasted Corn Salad

Servings per Recipe: 4

Green Acre used to serve this salad with pickled onions, black beans, rice and pulled pork. Summer at its best!

Roasted Corn Salad recipe from the Green Acre Kitchen


5 ears of corn, kernels cut off the cob
2 teaspoons olive oil (for roasting)
1 teaspoon ground cumin
Salt & freshly ground pepper, for seasoning the corn
½ cup diced Roma tomatoes (½” dice)
¼ cup diced red peppers (½” dice)
¼ cup diced yellow peppers (½” dice)
¼ cup finely minced red onion
1 jalapeno finely minced (optional)
¾ cup chopped cilantro (or less to taste)
3 tablespoons olive oil
3 tablespoons freshly squeezed lime juice
½ teaspoon salt
½ teaspoon pepper
Cilantro for garnish


Preheat oven to 425F and line a sheet pan with parchment paper.

In a bowl, combine corn kernels, 2 teaspoons of olive oil and cumin and mix until the cumin is evenly distributed. Spread the corn on the lined sheet pan and season with salt and pepper. Bake in the oven† for 20-25 minutes or until the corn is just starting to brown. Stir the corn every five minutes. When the corn is done, remove from the oven and cool.

In a bowl combine the corn with all the remaining ingredients and cool for at least one hour before serving. Garnish with cilantro.

This is a very versatile recipe. Try adding black beans and diced avocados for a more complete dish.

During the winter months when fresh corn is not available, frozen corn works as well. You can also substitute the oven roasting process by roasting your seasoned corn on the cob on the outdoor grill.

Corn and Cauliflower Chowder

Corn & Cauliflower Chowder


¼ cup coconut oil (or olive oil)
2 carrots, diced small
2 stalks celery, diced small
1 head cauliflower, small florets
¼ cup flour
4 cups vegetable broth
1 can coconut milk
1 cup corn (fresh if available)
⅛ teaspoon pepper
¼ teaspoon salt


Sauté the carrots and celery in coconut oil in a large saucepan for about 5 minutes over medium heat. Add the cauliflower and continue cooking for 10 minutes. Sprinkle in the flour and stir for 2 minutes. Add the vegetable broth and let simmer for 15 minutes. Add the coconut milk, corn, pepper, and salt and let it simmer for 5 more minutes. Garnish with fresh parsley or chives.

Recipes from the Green Acre Kitchen Archive

Green Acre Archive: Cornbread (New England Style)

Servings per Recipe: 8-10

What is the difference between New England and Southern cornbread? There are lots of views out there, but basically New England cornbread has more sugar and the addition of white flour. For those purists out there, Southern corn bread is the way to go. For Green Acre, it’s New England all the way!


1 cup stone ground corn meal
1 cup all-purpose flour
½ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk or plant-based milk
2 large eggs (for flax eggs substitute see below)
½ cup canola or coconut oil


Preheat oven to 425F. Grease a 9” square pan and set aside.

Combine corn meal, flour, sugar, baking powder and salt in a bowl. In a separate bowl combine the milk, eggs (prepare the flax eggs in advance) and oil.

Combine the wet and dry ingredients and mix until just combined.

Bake for 20-25 minutes or until golden brown. Serve warm with butter and honey or for something different, try serving it topped with hot chili and all the fixings.