Sweet Corn, Mango and Black Bean Salsa

Thursday, April 27th, 2017

CornSalsa_Chong-1Recipe courtesy of Chef Michelle Bernstein and

Serves: 6


2 ears Dandy ® Sweet Corn, husked

1 can (19 ounces) black beans, rinsed and drained

1 mango, peeled, pitted and cubed

3 Tablespoons fresh lime juice

1 Tablespoon olive oil

1 thinly sliced green onion

1 teaspoon finely chopped jalapeno pepper

1/4 teaspoon salt


Preheat outdoor grill or broiler.

Grill or broil corn, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Let cool.

Using a sharp knife, cut corn off cobs (makes about 1-1/4 cups).

In a medium-sized bowl, combine corn kernels with black beans, mango, lime juice, olive oil, green onion, jalapeno, and salt.

Roasted Citrus Salmon with Blistered Clementine Salsa

Wednesday, April 19th, 2017

roasted citrus salmon with blistered clementine salsa-012 copyWith a double hint of citrus, this fresh and tangy salmon is perfect for spring or summer dinners.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4



4 salmon fillets (each about 5 to 6 oz)

3 tbsp olive oil, divided

1 tsp salt, divided

1/2 tsp pepper, divided

1 Dandy® Meyer Lemon, thinly sliced

2 Dandy® Clementines, peeled and segmented

1 cup halved cherry tomatoes

2 tbsp finely chopped red onion

1 tbsp finely chopped fresh basil

1 tbsp finely chopped fresh parsley

1 clove garlic, minced

Pinch chili pepper flakes



Preheat oven to 425˚F. Place salmon on parchment paper–lined baking sheet. Brush salmon with 1 tbsp oil; season with 1/2 tsp salt and 1/4 tsp pepper. Place a few Meyer lemon slices over top.

Toss together clementine segments, 1 tbsp oil, 1/4 tsp salt and remaining pepper. Arrange in small baking dish.

Roast salmon for 10 to 12 minutes or until fish just starts to flake. Roast clementines for 8 to 10 minutes or until lightly charred.

Stir together clementines, cherry tomatoes, red onion, basil, parsley, garlic, chili pepper flakes and remaining oil and salt. Spoon over salmon. Garnish with remaining Meyer lemon slices if desired.



  • Substitute grape tomatoes for cherry tomatoes.
  • Roasted Arctic char or halibut can be substituted for the salmon.
  • Serve over sautéed baby spinach if desired.

Radish and Avocado Toast with Poached Eggs

Wednesday, April 19th, 2017

radish avocado toast with poached egg-025 copyLoaded with different textures and flavors, this toast is satisfying for lunch or brunch.

 Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4



2 tsp vinegar

4 eggs

2 ripe avocados, pitted, peeled and mashed

2 tbsp lemon juice

1 tbsp finely chopped fresh cilantro

1/4 tsp each salt and pepper

4 slices whole wheat bread, toasted

1 pkg (3 oz) Dandy® Sliced Radishes

1/4 cup finely crumbled goat cheese (optional)

2 tbsp toasted pumpkin seeds



Fill saucepan with enough water to come 3 inches up side of pan; heat to gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water; repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on paper towel.

Meanwhile, mix together avocados, lemon juice, cilantro, salt and pepper. Spread evenly over each piece of toast. Top with radishes, poached egg, goat cheese (if using) and pumpkin seeds.

Tip: Substitute sunflower seeds, sesame seeds, finely chopped walnuts or almonds for pumpkin seeds if desired.


Tortilla Cups with Dandy Corn Guacamole

Tuesday, April 18th, 2017

tortilla cups with mexican corn guacamole-019These cups are the perfect snack for a girl’s night in or game night with buddies!

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Makes: 24


Dandy Corn Guacamole:

Fresh kernels, from 2 ears Dandy® Corn

1 ripe avocado, peeled, pitted and mashed

1/2 jalapeño pepper, seeded and diced

1 green onion, finely sliced

2 tbsp lemon juice

1 tbsp finely chopped fresh cilantro

1 tsp olive oil

1 clove garlic

1/4 tsp each ground cumin and chili pepper flakes

1/4 tsp dried oregano

1/4 tsp salt

Pinch cayenne pepper

1/4 cup finely crumbled queso fresco

2 tbsp fresh cilantro leaves

3 stalks Dandy® Celery, cut thinly into 2-inch sticks


Tortilla Cups:

5 large flour tortillas

2 tbsp olive oil

1 tsp Tex-Mex seasoning



Dandy Corn Guacamole: Place corn kernels in steamer basket set over saucepan of simmering water. Cover and steam for 8 to 10 minutes or until tender. Alternatively, boil for 2 to 3 minutes and drain well.

Stir together mashed avocado, jalapeño, green onion, lemon juice, cilantro, oil, garlic, cumin, chili pepper flakes, oregano, salt and cayenne; fold in corn kernels and queso fresco. Cover and refrigerate until serving.

Tortilla Cups: Preheat oven to 400˚F. Using 3-inch cookie cutters, cut flour tortillas into 24 rounds. (Fry tortilla scraps to use as a crispy garnish for soups or salads.)

Brush rounds with oil and sprinkle with Tex-Mex seasoning. Fit into 24 mini muffin cups. Bake for 10 to 12 minutes or until crisp and golden brown. Let cool completely and remove from muffin cups.

Divide Dandy Corn Guacamole among tortilla cups. Garnish with cilantro leaves and celery sticks.


  • Alternatively, grill or roast corn on the cob, instead of steaming, and then remove kernels.
  • Substitute crumbled feta cheese for queso fresco if desired.