Spicy Edamame Pesto

– From the kitchen of Phillip Canada (junior, culinary science) (Created for the Soyfoods Council by Phillip Canada Angie Gutierrez)

Ingredients:

½ cup edamame

¼ cup fresh basil leaves

¼ cup spinach

2 garlic cloves

¼ cup chopped walnuts

¼ cup oilve oil

2 teaspoons Tabasco sauce

½ teaspoon salt

¼ teaspoon pepper

¼ cup Parmesan cheese

Directions:

Wash basil and spinach to remove any excess dirt.  Place basil, spinach, edamame, garlic, walnuts, Tabasco sauce, salt, pepper, and parmesan cheese in a food processor or blender and pulse five to seven times or until combined.  Turn processor or blender on full speed and slowly pour all the oil in a steady stream into the mixture. Serves 12 (½-ounce portions).

Back to story: http://www.ag.iastate.edu/stories/2011/11/interest-in-culinary-science-heats-up/

Roasted Corn Salsa

–From the kitchen of Jesse Deardorff, (senior, agricultural studies)

Ingredients:

4 roasting ears corn, freshest available

Juice from 2 limes

4 tomatoes, seeded and diced

2 red onions, finely chopped

1 to 2 Jalapeños, finely chopped

4 tablespoons chopped fresh cilantro

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Directions:

Roast the corn on the grill. Let cool slightly, then peel back the husk and silks.  Using a large, heavy knife, slice down the cobs to remove the kernels. Place the corn kernels in a bowl with tomatoes, red onions, Jalapeños, and cilantro. (The Jalapeños maybe omitted if you want a mild corn salsa.) Add chilies to taste.  Whisk together the olive oil and remaining lime juice.  Season to taste and pour over the salsa.  Toss well to mix.  Serve while still slightly warm, or leave to cool, cover, and chill for up to two hours.

Refrigerator Pickles

— From the kitchen of Craig Chase (’80 MS agricultural economics, ’94 PHD rural sociology), extension farm management specialist and coordinator Iowa Local Food and Farm Initiative (courtesy his Great Aunt Loretta)

Ingredients:

7 cups sliced unpeeled cucumbers

2 cups sugar

1 cup vinegar

1 cup sliced onion (1 small onion in rings)

1 pepper sliced in long strips

1 tablespoon non-iodized pickling salt

1 teaspoon celery seed

Directions: Put all ingredients together, let set, and stir occasionally.  Then refrigerate.

Back to story: http://www.ag.iastate.edu/stories/2011/11/teaming-up-to-support-local-food-production/

Salmon Dip

– From the kitchen of Brian Meyer, director college relations, STORIES writer

Ingredients:

1 pound red salmon (drained and skin and bones removed)

8 ounces cream cheese (softened)

1 tablespoon lemon juice

2 teaspoon grated onion

1 teaspoon horseradish

¼ teaspoon salt

¼ teaspoon liquid smoke

Directions: Mix ingredients well and serve with Sociable crackers.