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
Roasted Corn Salsa
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
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
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
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
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.
Greek Zoodle Salad
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
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
Garden Pork Saute
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
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.
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.
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
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
Cabbage Roll Casserole
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)
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.