Edamame Bean Salad *

16 oz corn, frozen or canned
1 sweet onion, diced
1 (16 oz) package shelled edamame
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 (12 oz) jar roasted red peppers, drained and chopped
1 tsp sea salt
1 tsp ground cumin
1/4 cup chopped fresh cilantro or 2 Tbsp dried cilantro
2 Tbsp freshly squeezed lime juice

Heat corn in large skillet; cook and stir for 2 minutes.  Stir in diced onion; cook and stir until onion has softened and turned translucent, about 3-4 minutes.  Stir in shelled edamame, black beans, garbanzo beans, roasted red peppers, sea salt and cumin.  Cook and stir until heated through, about 3-5 minutes.  Remove from heat.  Add cilantro and lime juice; toss to combine.  Serve warm or cold. 

Serves 12

Pear Pockets *

1 (8 oz) pkg refrigerated crescent rolls
1/4 cup peanut butter
1 pear, chopped and divided
1/2 tsp ground cinnamon
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees.  Spray baking sheet with nonstick spray.  Combine 2 crescent roll triangles by overlapping the seams, creating a square.  Repeat with remaining dough to form 4 squares total.  Spread 1 Tbsp peanut butter in the center of each square; top with pieces of pear.  Sprinkle 1/8 tsp cinnamon over pear pieces; top with cheddar.  Fold one corner of a square over to completely cover filling, creating a triangle.  Seal edges together.  Repeat with remaining squares.  Arrange pear pockets on baking sheet.  Bake until dough is lightly browned, about 10-15 minutes.

Serves 4

Quick Blackberry Cobbler *

3/4 stick butter
1 cup flour
1 1/4 cups sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 1/2 cups blackberries

Melt butter in microwave in 9x9 dish.  In bowl, mix flour, 1 cup sugar, baking powder, salt and milk.  Pour into the 9x9 dish (on top of the butter)....no need to stir.  Put blackberries on top of batter.  Sprinkle with remaining 1/4 cup sugar.  Bake at 350 degrees for 35-45 minutes.

Overnight Blueberry French Toast *

12 slices day old bread, cut into 1 inch cubes
2 (8 oz) packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 Tbsp butter
1/2 tsp lemon juice

Lightly grease 9x13 dish.  Arrange half the bread cubes in the dish and top with cream cheese cubes.  Sprinkle 1 cup of the blueberries over cream cheese and top with remaining bread cubes.  In a large bowl, mix eggs, milk, vanilla, and maple syrup.  Pour over bread cubes.  Cover and refrigerate overnight.  Remove bread cube mixture from refrigerator about 30 minutes before baking.  Preheat oven to 350.  Cover and bake 30 minutes.  Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.  In a medium saucepan, mix sugar, cornstarch, and water.  Bring to a boil, stirring constantly.  Cook 3-4 minutes or until it begins to thicken.  Mix in remaining 1 cup blueberries.  Reduce heat and simmer 10 minutes, until blueberries burst.  Stir in butter and lemon juice until butter melts.  Pour over baked French toast.