Sensible Recipes

 
Salad

Fresh Mango Corn Salsa

This colorful salad will spice up any meal. Top your tacos with it, serve over a salad, or even use as a dip for chips

You will need:

  • ½ cup Sensible Foods Natural Sweet Corn
  • ¼ cup chopped red onion
  • 1 cup fresh diced tomatoes
  • ½ cup chopped red bell peppers
  • 2 Serrano peppers, minced
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon salt
  • ¼ cup cilantro

How to make it:
Mix corn, onion, tomato, peppers, and cilantro in a large bowl
Sprinkle lime juice over mixture, and stir
Garnish with cilantro
Serve and enjoy!

Pizza

BBQ Chicken Pizza

Prep time: 25 min
Cook time: 10 min
Serves: 4-6

You will need:

  • 1 cup Sensible Foods Natural Sweet Corn
  • 1 premade pizza crust
  • 1 cup BBQ Sauce
  • 1 cup sliced chicken breast (substitute tofu for a vegetarian-friendly recipe)
  • ½ cup finely chopped cilantro
  • 1 cup chopped red onion
  • 2 cups shredded Mozzarella cheese

How to make it:
Preheat oven to 410 degrees
Place crust on baking sheet
Spread BBQ sauce evenly over crust
Top with Sweet Corn, chicken, cilantro, red onion, and cheese
Bake in oven for 10 minutes, or until cheese begins to bubble
Garnish with additional sweet corn
Serve and enjoy!

Soup

Hearty Black Bean Soup

Prep time: 10 min
Cook time: 15 min
Serves: 4

You will need:

  • 1 cup Sensible Foods Natural Sweet Corn Crunch Dried Snacks
  • 3 tablespoons olive oil
  • ½ red onion, finely chopped
  • 1 tablespoon ground cumin
  • 3-4 cloves garlic, chopped
  • 2 cans black beans
  • 2 cups vegetable stock
  • ¼ teaspoon black pepper
  • ¼ cup chopped cilantro

How to make it:

Heat olive oil in a medium saucepan over medium heat
Add onion and garlic and cook until golden
Stir in ground cumin
Add black beans and soup stock
Bring to a simmer, stirring occasionally
Mix in cilantro and Sensible Foods Natural Sweet Corn
Garnish with additional cilantro and sweet corn
Serve and enjoy!

corn salsa 01

Sweet Corn Salsa

  • ½ cup Sensible Foods Natural Sweet Corn Crunch Dried Snacks
  • ½ cup warm water
  • ¼ cup chopped onions
  • 1 Can diced tomatoes
  • ½ cup chopped bell peppers
  • ½ teaspoon cumin
  • 1 ¼ tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ¼ cup cilantro
  • Hot Sauce to taste

Mix in large bowl for at least 30 seconds. Refrigerate for 2-3 hours

Sensible Foods Sweet Corn Turkey Tacos

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

You will need:

  • ½ cup Sensible Foods Natural Sweet Corn
  • 12 oz lean ground turkey
  • 2 tablespoons olive oil
  • ¼ cup diced red onion
  • 1 tablespoon of chili powder
  • 1 teaspoon paprika
  • ¼ teaspoon fresh ground black pepper
  • dash of salt

How to make it:
In a large skillet, heat 2 tablespoons of olive oil over medium heat Add the turkey and cook until browned, carefully breaking Stir in the onion, garlic, and Sensible Foods Sweet Corn Sprinkle meat with chili powder, paprika, and pepper to taste
Stir well
Serve meat in a taco shell, or over a bed of lettuce for a low-carb option. Top with cilantro and Sweet Mango Corn Salsa, if desired.
Enjoy!

Vegetarian option: substitute firm tofu for ground turkey and brown over medium-low heat breaking up the tofu with a wooden spoon.

Cheesy Sweet Corn Polenta

  • 1½ cups coarse cornmeal
  • 1 cup milk
  • 4 tablespoons Sensible Foods Sweet Corn (2 crushed and 2 left whole)
  • Salt and black pepper
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter

Put the cornmeal, milk, 2 tablespoons of crushed Sensible Foods Sweet Corn and 2½ cups water in a small pot over medium heat; season with salt and pepper.

Cook, whisking more or less constantly, until the polenta has absorbed all the liquid and thickened, about 10 minutes.

Turn off the heat, and stir in the 2 tablespoons of Sensible Foods Sweet Corn, Parmesan and Butter.

Taste, season to taste and serve warm.

Sweet Corn Ice Cream

  • 2 tablespoons crushed into Powder, Sensible Foods Sweet Corn
  • 3 cups heavy cream
  • ½ cup brown sugar
  • 4 large egg yolks
  • Salt
  • 1 tablespoon vanilla extract

Put 2 cups of the cream in a medium saucepan over medium-low heat. Cook until it begins to steam, about 5 minutes. Meanwhile, whisk the brown sugar, egg yolks, Sensible Foods Corn powder, and a pinch of salt until thick and pale, 1 to 2 minutes.

Gradually whisk the hot cream into the eggs and sugar, then return the mixture to the saucepan and continue to cook, whisking constantly, until slightly thickened, 5 to 7 minutes.

Stir in the vanilla extract and cool.

Meanwhile, whip the remaining 1 cup cream with the whisk attachment of a stand mixer (or a handheld electric mixer) until stiff peaks form.

Fold the whipped cream into the cooled custard.

Freeze in an ice cream maker according to the manufacturer’s instructions. Serve immediately, or transfer to an airtight container and freeze for up to one month.

chocolate tropical fruit bark 01

Chocolate Tropical Fruit Bark

  • 2 cups chocolate chips
  • 2 cups Sensible Foods Tropical Crunch Dried Snacks

Line large baking sheet with parchment paper or foil.

Melt chocolate in the microwave for 30 seconds at ½ power repeat as necessary. Stir after 30 second and repeat until chocolate is melted.

Spread chocolate ¼ inch think.

Sprinkle Sensible Foods Tropical Mix over the chocolate.

Press toppings lightly into the chocolate.

Chill for 30 minutes.

Break into pieces and store in an air tight container.

Tropical Oats (2)

Tropical Blend Overnight Oats

Serves: 1
Prep time: 5 minutes
“Cook” time: chill overnight

  • 1 Package Sensible Foods Tropical Blend
  • 1 cup Rolled Oats
  • 1 cup Greek Yogurt
  • 2-3 Tbsp Milk
  • 1 Tbsp Chia Seeds
  • 1 tsp Ground Cinnamon

How to make it:

Combine Oats, yogurt, milk, chia seeds, and cinnamon in a small bowl

Refrigerate overnight

Remove bowl from refrigerator

Stir in Sensible Foods Tropical Blend

Enjoy!

Corn Poblano Soup 2

Sweet Corn and Roast Poblano Soup

Serves: 6
Prep Time: 65 min
Cook Time: 60 min

You will need:

  • 8 cups of Sensible Foods Sweet Corn
  • 6 or 7 large poblano chilies
  • 8 cups milk
  • 2 Tbs. cumin seeds
  • 1 or 2 chipotle chilies
  • 2 bay leaves
  • 1 large fresh rosemary sprig or 1/2 tsp. dried rosemary
  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 2 large yellow onions, diced
  • 2 tsp. salt
  • 4 to 6 garlic cloves, minced
  • 2 tsp. ground cumin
  • 6 green onions, including about 2 inches of green portions, finely chopped

How to make it:

Preheat a broiler. Place the poblano chilies on a baking sheet. Broil, turning as needed, until the skins blacken and blister. Remove from the broiler, cover the chilies loosely with aluminum foil and let cool for 10 to 15 minutes. Working under cold running water, peel away the skins. Slit lengthwise and remove the stems, seeds and ribs. Pat the chilies dry and then dice them. Set aside.

Pour the milk into a heavy saucepan. In a small, dry fry pan over high heat, toast the cumin seeds, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes. Remove from the heat and immediately add to the milk. Add the chipotle chilies, bay leaves and rosemary and place over low heat. Cover and bring to a gentle simmer; do not allow to boil. Remove from the heat and let stand, covered, for 20 minutes.

Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil. Add the onions and salt and sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes. Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes. Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes. Using a chinois or other fine-mesh sieve, strain the milk into the corn mixture. Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes. Remove from the heat and let cool for a few minutes.

In a food processor, puree one-third of the soup. Return the puree to the stockpot, stirring well. If necessary, place over low heat to reheat gently. Taste and adjust the seasonings.

Garnish with the green onions and additional Sensible Foods Sweet Corn and serve.

Enjoy.

Corn Macaroni

Sweet and Spicy Corn Macaroni Casserole

Serves: 10
Prep Time: 15 min
Cook Time: 30 min

You will need:

  • 2 cups Sensible Foods Sweet Corn
  • 1 cup uncooked elbow macaroni
  • 2 pounds lean ground beef (sub tofu for vegetarian option)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1-1/2 teaspoons salt
  • 3 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp pepper
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

How to make it:

Cook macaroni according to package directions.

Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.

Stir in the tomatoes, Sensible Foods Sweet Corn, tomato paste, and seasonings.

Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Cover and bake at 375° for 25-30 minutes or until bubbly.

Uncover; sprinkle with cheese and top with additional Sensible Foods Sweet Corn. Bake 5-8 minutes longer or until cheese is melted.

Fuji Apple Oatmeal Breakfast Bars

Serves: 10
Prep Time: 10 min
Cook Time: 15 min

You will need:

  • 1/2 cup Sensible Foods Fuji Apple
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 2/3 cup packed dark-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rolled oats

How to make it:

Preheat oven to 350 degrees.

In a medium bowl, whisk together flours and baking powder; set aside.

In a large bowl, whisk together oil, sugar, egg, and vanilla.

Add flour mixture, and stir to combine; mix in oats and Sensible Foods Crunchy Apple.

Evenly distribute dough in 9 x 13” baking dish and bake for 17-20 minutes

Cool for 30 minutes, cut into bars and enjoy

Store in an airtight container

Cherry Berry Pancakes

Serves: 4
Prep Time: 5 min
Cook Time: 20 min

You will need:

  • ½ cup Sensible Foods Cherry Berry
  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil

How to make it:

In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture. Fold in Sensible Foods Cherry Berry

Heat a large skillet over medium heat. Spread vegetable oil on pan to prevent sticking.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter.

Serve warm, garnish with additional Sensible Foods Cherry Berry Blend

Enjoy!

Roasted Edamame Salad

Serves: 4
Prep Time: 20 min
Cook Time: 15 min

You will need:

  • 2 cups Sensible Foods Roasted
  • 1/4 cup finely diced scallion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped tomato
  • 1/4 cup chopped basil leaves
  • 1 tablespoon red wine vinegar

How to make it:

Preheat the oven to 400 degrees F.

Place the scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Roast for 10 to 15 minutes, just until the scallion turns translucent and garlic becomes golden. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add Sensible Foods Roasted Edamame, tomato, basil and vinegar to the mixture and toss to combine.

Taste and adjust seasoning, as desired.

Enjoy chilled, or at room temperature.

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Edamame Nut and Seed Bars

Serves: 8
Prep Time: 5 min
Cook Time: 18 min

You will need:

  • 2 packages Sensible Foods Roasted Edamame
  • 1 cup toasted or raw nuts
  • 1/2 cup seeds of your choice (pumpkin seeds, pepitas, sunflower seeds, sesame seeds, etc)
  • 1/8 tsp sea salt
  • ¼ cup brown rice syrup

How to make it:

Preheat oven to 325 F

Line 8-inch square baking pan with foil and lightly spray

Coarsely chop nuts

In a bowl, combine Sensible Foods Roasted Edamame, nuts, and seeds

Sprinkle salt over mixture

Mix in syrup making sure to coat ingredients evenly

Add mixture to pan and spread evenly

Bake for 18 minutes

Cool for 15 minutes

Cut into 8 bars

Cool for additional 15-20 minutes or until bars are set

Bars will lift right off the foil, serve and enjoy

Store in airtight container, up to two weeks

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Orchard Blend, Nut, and Sea Salt Bars

Serves: 8
Prep Time: 5 min
Cook Time: 18 min

You will need:

  • 2 packages Sensible Foods Orchard Blend
  • 1 1/3 cup toasted or raw nuts
  • ¼ cup puffed millet cereal
  • 1/8 tsp sea salt
  • ¼ cup brown rice syrup

How to make it:

Preheat oven to 325 F

Line 8-inch square baking pan with foil and lightly spray

Coarsely chop nuts

In a bowl, combine Sensible Foods Orchard Blend, nuts, and cereal Sprinkle salt over mixture

Sprinkle salt over mixture

Mix in syrup making sure to coat ingredients evenly

Add mixture to pan and spread evenly

Bake for 18 minutes

Cool for 15 minutes

Cut into 8 bars

Cool for additional 15-20 minutes or until bars are set

Bars will lift right off the foil, serve and enjoy

Store in airtight container, up to two weeks