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Recipes

Welcome to Our Recipe Corner

At Muncie Food Hub Partnership, we believe that healthy eating begins with fresh, local ingredients. What better way to enjoy them than through simple, nourishing meals you can make at home? In this section, you will find a variety of seasonal recipes created with produce from our farmers and community partners. Whether you are an experienced cook or just getting started, these recipes are here to inspire and support your journey toward wholesome, sustainable eating.

Mexican Street Corn Salad

Adapted from Not Enough Cinnamon by Marie
notenoughcinnamon.com

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Produce Featured:
Corn, Red Onion, Cilantro, Lime

Ingredients:

  • 6 fresh ears of corn
  • 1 tablespoon avocado oil (or olive oil)
  • ⅓ cup plain Greek yogurt
  • ¼ cup Cotija cheese or feta
  • ⅓ cup finely chopped red onion
  • ⅓ cup chopped cilantro (plus more for garnish)
  • 2 tablespoons fresh lime juice
  • ½ teaspoon chili powder (or more to taste)
  • ¼ teaspoon salt

Directions:

  1. Shuck the corn and remove all silk. Cut the kernels off the cob by holding it vertically and slicing downward.
  2. Heat oil in a large skillet over medium-high heat. Add corn kernels and cook for 8–10 minutes, stirring every 2 minutes, until nicely charred. If needed, cook in two batches.
  3. Let the corn cool slightly, then transfer to a large bowl.
  4. Stir in Greek yogurt, half the cheese, red onion, cilantro, lime juice, chili powder, and salt.
  5. Mix well, taste, and adjust seasoning as needed.
  6. Serve in a bowl or dish, topped with remaining cheese and extra cilantro.

Garlic Herb Roasted Veggies

Crispy, caramelized, and packed with flavor—this side dish is a crowd favorite

Serves: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Produce Featured:
Potatoes, Carrots, Green Beans, Garlic

Ingredients:

  • 1 lb potatoes (red or gold), halved
  • 1 cup baby carrots (or sliced regular carrots)
  • 1 cup fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions:

  1. Preheat oven to 425°F (220°C).
  2. In a large mixing bowl, combine potatoes, carrots, and green beans.
  3. Drizzle with olive oil and add garlic, Italian seasoning, paprika, salt, and pepper. Toss until well coated.
  4. Spread vegetables in a single layer on a baking sheet lined with parchment paper.
  5. Roast for 25–30 minutes, flipping halfway through, until veggies are tender and edges are caramelized.
  6. Remove from oven and serve hot. Garnish with fresh herbs if desired.

Baked Feta Potatoes

Adapted from By The Forkful
bytheforkful.com

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Produce Featured:
Potatoes, Garlic, Red Onion

Ingredients:

  • 3–4 medium potatoes, chopped into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes (optional)
  • Salt and pepper, to taste
  • 100g (about ⅔ cup) feta cheese, crumbled
  • Fresh parsley, chopped (for garnish)

Directions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss chopped potatoes with olive oil, onion, garlic, oregano, chili flakes (if using), salt, and pepper.
  3. Spread the mixture on a baking tray lined with parchment paper.
  4. Bake for 35–40 minutes, tossing halfway through, until golden and crispy.
  5. Remove from oven, crumble feta on top while warm.
  6. Garnish with fresh parsley and serve hot.

Green Tomato Jalapeño Salsa

Adapted from The Creekside Cook
thecreeksidecook.com

Serves: Approx. 6–8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: ~25 minutes

Produce Featured:
Green Tomatoes, Jalapeños, Garlic, Onion, Cilantro

Ingredients:

  • 3 large green tomatoes, roughly chopped
  • 2 pounds fresh jalapeños, stemmed
  • 1 large onion, roughly chopped
  • 2 heads garlic, peeled
  • 1 bunch fresh cilantro
  • Juice of 2–4 limes (to taste)
  • 3 teaspoons salt
  • Freshly ground black pepper, to taste
  • ½ cup water
  • 1½ cups white or apple cider vinegar

Directions:

  1. In a food processor or blender, pulse the green tomatoes, jalapeños, onion, garlic, and cilantro until chunky or smooth (based on your preference).
  2. Transfer the mixture to a large bowl.
  3. Add the lime juice, salt, pepper, water, and vinegar. Stir well to combine.
  4. Taste and adjust lime, salt, or spice level to your liking.
  5. Store in jars or airtight containers in the fridge. Flavor improves after chilling.

Sweet Pickled Banana Peppers

Adapted from Food.com
food.com

Serves: ~4 pints
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Produce Featured:
Banana Peppers

Ingredients:

  • 20 fresh banana peppers, sliced into rings
  • 2 cups white sugar
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric
  • 2 cups white vinegar
  • 1 cup water

Directions:

  1. Wash banana peppers thoroughly and slice into ¼-inch rings.
  2. In a saucepan, combine sugar, mustard seed, celery seed, turmeric, vinegar, and water. Bring to a boil.
  3. Pack the sliced peppers into sterilized jars.
  4. Carefully pour the hot vinegar mixture over the peppers, leaving ½ inch of headspace.
  5. Seal jars with lids. Let cool at room temperature.
  6. Refrigerate or water-bath can them according to preference.
  7. Let sit for at least 1 week before eating for best flavor.