Missouri State Fair recipes

Lorin Fahrmeier and Larry Roberts doing live cooking demonstration

Eat Smart on the Go cooking demonstrations at the Missouri State Fair will showcase simple recipes featuring fresh produce and Missouri-grown products. Catch the live cooking demos at the Missouri State Fair:

  • In the Missouri Ag Theatre
  • Daily at 10 a.m., 12 p.m., 2 p.m. and 4 p.m.

All recipes will be posted here after the live demonstrations so be sure to return to this page to collect your favorite new recipes.

Thursday, August 12, 2021

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    Roasted Corn Salsa

    4 servings

    Ingredients:

    • 4 large ears yellow sweet corn on the cob to yield 2 1/2 cups cut corn
    • 1/2 cup finely chopped red onion
    • 1 1/2 cups finely chopped ripe tomato
    • 1 1/2 jalapeno pepper, seeds removed and finely chopped
    • 1/4 cup finely chopped cilantro
    • 1 tablespoon olive oil
    • 1 tablespoon fresh lime juice
    • 1/2 to 1 teaspoon ground cumin
    • 1/8 teaspoon salt

    Instructions:

    • Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk.
    • Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375 degree F oven for 45 to 55 minutes.
    • Once corn is roasted, remove baking sheet and allow corn to cool.
    • Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored.
    • Cool completely and cut kernels from ear. Corn should measure at least 2 1/2 cups.
    • Combine corn with chopped onion, tomato, jalapeno pepper, and cilantro.
    • Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper.
    • Cover and chill, allowing flavor to blend for about 15 minutes, or more

    For nutrition information, see the original recipe: Roasted Corn Salsa.

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    Roasted Tomato and Spinach Pasta

    Ingredients:

    • 2 cups cherry tomatoes (about 10 ounces)
    • 4 tablespoons oil (canola or vegetable), divided
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • 3 cups fresh spinach or 1 package (10 ounces) frozen chopped spinach, thawed
    • 8 ounces whole wheat spaghetti
    • 1 teaspoon Italian seasoning
    • 5 tablespoons Parmesan cheese

    Instructions:

    • Heat oven to 400°F.
    • Rinse the tomatoes under running water. Cut in half. Spread on greased baking pan.
    • Sprinkle oil (2 tablespoons), salt, pepper, and garlic powder on tomatoes. Stir to coat.
    • Bake for 15-20 minutes. Prepare spinach and spaghetti as tomatoes bake.
    • Slice spinach in strips. Or thaw, drain, and pat dry the frozen spinach. Set aside.
    • Follow package directions to cook spaghetti. Drain.
    • Add remaining 2 tablespoons oil, Italian seasoning, spinach, and baked tomatoes to the spaghetti. Stir until heated through. Serve with Parmesan cheese.

    For nutrition information, see the original recipe: Roasted Tomato and Spinach Pasta.


Friday, August 13, 2021

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    Dill Pickle Pasta Salad

    Servings: 16
    Serving Size: 1/2 cup

    Ingredients:

    • 8 ounces dry whole-wheat shell pasta (about 3 cups)
    • 3/4 cup sliced pickles
    • 2/3 cup cheddar cheese, cubed
    • 3 Tbsp. white onion, finely diced (optional)
    • 2 Tbsp. fresh dill
    • 1/2 cup pickle juice

    Dressing Ingredients:

    • 2/3 cup mayonnaise
    • 1/3 cup Greek yogurt, plain
    • 1/8 tsp. cayenne pepper (or to taste)
    • 4 Tbsp. pickle juice
    • Salt and black pepper to taste

    Instructions:

    Cook pasta according to the package directions. Drain and rinse with cold water. Toss pasta with 1/2 cup pickle juice and set aside for five minutes. Combine all dressing ingredients in a small bowl and mix well. Drain pasta and discard any remaining pickle juice. Add pickles, cheese, onions and dill to pasta. Top with dressing and stir to combine. Chill for at least an hour before serving.

    This recipe comes from North Dakota State University (NDSU) Extension. For nutrition information, see the original recipe: Dill Pickle Pasta Salad.

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    Greek Zoodle Salad

    Servings: 4

    Ingredients:

    • 2 zucchini
    • 1/4 cup red onion, diced
    • 1/4 English cucumber, sliced
    • 10 cherry tomatoes, halved
    • 10 Kalamata olives, pitted & sliced
    • 1/4 cup Greek dressing
    • Salt and pepper to taste

    Instructions:

    Cut zucchini with spiralizer tool. A peeler may be used if necessary. Place zoodles in a bowl. Add onion, cucumber, tomatoes and olives. Pour dressing over salad and toss to combine. Season as needed.

    This recipe comes from North Dakota State University (NDSU) Extension. For nutrition information, see the original recipe: Greek Zoodle Salad.


Saturday, August 14, 2021 and Friday, August 20, 2021

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    Garden Pork Saute

    Ingredients:

    • 1/2 teaspoon oil (olive or vegetable)
    • 1 pound pork, uncooked (trim fat and cut into 3/4 inch cubes)
    • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
    • 2 cups carrots, sliced
    • 1 cup water
    • 1 package (3 ounces) ramen noodles with soup mix
    • 2 teaspoons dried Italian seasoning or oregano
    • 2 cups zucchini, sliced

    Instructions:

    • Heat oil in large nonstick skillet over medium high heat until hot. Add pork and minced garlic (if using). Cook and stir 3-4 minutes.
    • Add carrots, water, seasoning packet from soup mix, Italian seasoning or oregano, and garlic powder (if using). Bring to a boil. Reduce heat. Cover and cook 6-7 minutes or until carrots are crisp tender.
    • Gently break the block of noodles in half. Add noodles and zucchini to skillet. Bring to a boil. Boil (uncovered) 4-5 minutes or until zucchini is tender and noodles are cooked. Separate the noodles gently as they soften.

    For nutrition information, see the original recipe: Garden Pork Saute.

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    Ravioli with Zucchini

    Yield: 4 servings

    Ingredients:

    • 1 pound cheese ravioli (fresh or frozen)
    • 2 tablespoons olive oil
    • 3 small zucchini, diced
    • 2 cloves garlic, sliced thin
    • 1/2 cup Parmesan cheese, grated

    Instructions:

    Cook the ravioli according to the package directions. Drain and return to the pot. In a large skillet over medium heat, heat the oil. Add the zucchini and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes. Add the zucchini mixture and 1/4 cup of cheese to the ravioli and toss gently to combine. Serve with the remaining cheese.

    For nutrition information, see the original recipe: Ravioli with Zucchini.


Sunday, August 15, 2021 and Saturday, August 21, 2021

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    Yellow Squash with Couscous

    8 servings

    Ingredients:

    • 2 cups chicken broth
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1 cup couscous
    • 1 cup zucchini, diced
    • 1 cup yellow summer squash, diced
    • 1 cup basil, slivered
    • 1/4 cup almonds, toasted and sliced

    Instructions:

    • In a medium saucepan, bring the chicken broth and 1 tablespoon of olive oil to a boil. Stir in salt and couscous, then remove from heat. Let stand covered for 5 minutes.
    • Saute the zucchini and yellow summer squash in the remaining oil.
    • Add vegetables, almonds and basil to couscous, mix well.

    Another option for this recipe is to carve out the centers of the zucchini or yellow summer squash and steam the shells. Fill shells with couscous and sprinkle with toasted almonds.

    For nutrition information, see the original recipe: Yellow Squash with Couscous.

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    Yellow Summer Squash and Corn

    8 servings

    Ingredients:

    • 1 1/2 tablespoons light olive oil
    • 1 large red bell pepper, diced
    • 2 medium yellow summer squash, halved lengthwise and sliced 1/4-inch
    • 1 cup fresh corn kernels
    • 2 medium tomatoes, diced

    Instructions:

    • In large skillet, heat olive oil. Saute bell peppers over medium heat for 2 minutes.
    • Add the squash and corn. Saute until all vegetables are tender and crisp.
    • Add tomatoes and saute for 1 minute.

    For nutrition information, see the original recipe: Yellow Summer Squash and Corn.


Monday, August 16, 2021

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    Watermelon, Cucumber and Tomato Salad

    4 servings

    Ingredients:

    • 2 cups watermelon, seeded and diced
    • 4 small tomatoes, each cut into 8 pieces
    • 1 cucumber, peeled, halved lengthwise and cut into 1/2-inch pieces
    • 2 tablespoons olive oil
    • 1/4 cup fresh basil leaves, slivered

    Instructions:

    In a colander, drain the watermelon, tomatoes and cucumber. Place in bowl and toss with the olive oil and basil.

    For nutrition information, see the original recipe: Watermelon, Cucumber and Tomato Salad.

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    Green Beans with Tomatoes and Garlic

    6 servings

    Ingredients:

    • 1 pound fresh green beans, strings and ends removed
    • 1/2 cup onions, chopped
    • 4 cloves fresh garlic, crushed
    • 4 tablespoons butter or margarine
    • 1 cup tomatoes, chopped
    • 1 teaspoon sweet basil
    • 1/4 cup water

    Instructions:

    Saute onions and garlic in butter. Add tomatoes and basil. Place green beans over onions and garlic, add water. Cover until cooked, about 15 to 20 minutes.

    For nutrition information, see the original recipe: Green Beans with Tomatoes and Garlic.


Tuesday, August 17, 2021

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    Blackberries with Balsamic Sauce

    2 servings

    Ingredients:

    • 1 cup blackberries
    • 1/4 cup balsamic vinegar
    • 1/4 cup sugar
    • 3 drops vanilla extract
    • 1/4 cup plain, nonfat yogurt

    Instructions:

    In a small saucepan, combine vinegar and sugar and bring to a boil. Boil for 4 minutes, stirring often. Remove from heat and add vanilla. Slowly whisk in yogurt. Toss with berries and serve.

    For nutrition information, see the original recipe: Blackberries with Balsamic Vinegar Sauce.

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    Peach Salsa

    Makes 2 cups

    Ingredients:

    • 1 cup chopped peaches, canned or fresh (about 1.5 to 2 medium fresh)
    • 1 large tomato, chopped
    • 1 bell pepper, seeded and chopped
    • 1/2 cup chopped onion (1/2 medium onion)
    • 1/2 cup chopped cilantro
    • 1 Tablespoon lime juice
    • 1/4 teaspoon each salt and pepper

    Instructions:

    Combine peaches, tomato, bell pepper, onion and cilantro in a large bowl. Add lime juice, salt and pepper and gently stir to mix. Cover and refrigerate until ready to serve. Refrigerate leftovers within 2 hours.

    For nutrition information and additional notes, see the original recipe from Oregon State University: Peach Salsa.


Wednesday, August 18, 2021

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    Cabbage Roll Casserole

    8 servings

    Ingredients:

    • 1/2 pound ground beef (90% lean)
    • 1 onion (chopped)
    • 1 garlic clove (minced)
    • 1 can diced tomatoes, low-sodium (16 ounces)
    • 1 cup tomato sauce (or tomato juice)
    • 1 1/2 cups water
    • 1/4 cup minute rice
    • 1 cabbage head (small to medium, chopped in bite-sized pieces)

    Instructions:

    Brown ground beef in a skillet with onion and garlic. Drain off any fat. Place meat in a large pot and add water, tomatoes, tomato sauce (or juice), and cabbage. Cook until cabbage is almost tender. Add minute rice and cook five minutes longer. Serve.

    For nutrition information, see the original recipe: Cabbage Roll Casserole.

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    Easy Peasy Pasta

    6 servings

    Ingredients:

    • 2 cups fresh peas (or 2 cups frozen peas, thawed)
    • 1 pound whole wheat pasta
    • 1 cup part-skim ricotta cheese
    • 1/4 cup (loosely packed) fresh parsley leaves (chopped)
    • 1/4 cup Parmesan cheese
    • 1 lemon zest (grated)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 teaspoons olive oil
    • 2 cups grape tomatoes

    Instructions:

    • Heat large covered saucepot of water to boiling over high heat. Add pasta to boiling water and cook as label directs.
    • Add fresh peas to saucepot when pasta has 2 minutes cooking time remaining.
    • While pasta is cooking, in medium bowl, combine ricotta, parsley, Parmesan, lemon peel, salt and pepper; set aside.
    • In a 12-inch skillet, heat oil over medium-high heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat.
    • Remove 1/2 cup pasta cooking water, set aside.
    • Drain pasta and peas.
    • To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine.
    • Spoon into 6 bowls and top with ricotta mixture.

    For nutrition information, see the original recipe: Easy Peasy Pasta.


Thursday, August 19, 2021

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    Watermelon Fire and Ice Salsa

    6 servings

    Ingredients:

    • 3 Tablespoons freshly squeezed lime juice
    • 3 Tablespoons chopped fresh cilantro
    • 2 Tablespoons chopped green onion
    • 1 1/2 Tablespoons chopped fresh jalapeno
    • 1/4 teaspoon salt
    • 1/2 cup 1/4-inch diced green bell pepper
    • 3 cups 1/2-inch diced seedless watermelon

    Instructions:

    Combine lime juice, cilantro, green onion, jalapenos and salt in a small glass bowl and stir to mix. Add bell pepper and watermelon and stir gently. Cover and refrigerate until ready to serve.

    For nutrition information, see the original recipe: Watermelon Fire and Ice Salsa.

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    Blueberry Watermelon Salad

    4 servings

    Ingredients:

    • 1/4 cup lime juice
    • 1/4 cup olive oil
    • 2 Tablespoons honey
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 cups seedless watermelon, cubed
    • 1 cup fresh blueberries
    • 1 cup California walnuts, chopped
    • 1 yellow bell pepper, cut in bite-size pieces
    • 6 cups mixed baby greens
    • 4 skinless, boneless chicken breast halves (about 6 ounces each), grilled or sautéed until cooked through

    Instructions:

    • Preheat oven to 350 degrees F and spread walnuts in one layer on baking sheet.
    • Bake until just toasted and aromatic, about 8 minutes; remove and let cool.
    • To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
    • For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat.
    • In a large bowl, toss greens with remaining vinaigrette.
    • Divide greens among 4 plates; top with fruit and walnut mixture.
    • Slice each chicken breast diagonally and serve with the salad.

    For nutrition information, see the original recipe: Blueberry Watermelon Salad.