Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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appetizer, Pasta, Salads, Sides John Morgan appetizer, Pasta, Salads, Sides John Morgan

TexMex Pasta Salad

Try this southwestern twist on a summer favorite at you next cookout.

Try this southwestern twist on a summer favorite at you next cookout.

Ingredients

  • ½ (16 ounce) package rotini pasta

  • ⅓ cup vegetable oil

  • ¼ cup fresh lime juice

  • 2 tablespoons chili powder, or to taste

  • 2 teaspoons ground cumin

  • ½ teaspoon salt

  • 2 cloves garlic, crushed

  • 1 ½ cups whole kernel corn

  • 1 (15 ounce) can black beans, drained and rinsed

  • ½ cup diced green bell pepper

  • ½ cup diced red bell pepper

  • ½ cup fresh cilantro leaves

  • 1 cup chopped roma (plum) tomatoes

Directions

  • Step 1

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Step 2

    In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

  • Step 3

    Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

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Salads, Pasta, Sides John Morgan Salads, Pasta, Sides John Morgan

Bacon Ranch Pasta Salad

This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.

Ingredients

  • 1 (12 ounce) package uncooked tri-color rotini pasta
  • 10 slices bacon
  • 1 cup mayonnaise
  • 3 tablespoons dry ranch salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk, or as needed
  • 1 large tomato, chopped
  • 1 (4.25 ounce) can sliced black olives
  • 1 cup shredded sharp Cheddar cheese

Directions

  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
  3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
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