Greensboro, NC -- You can help hungry children just by going out to eat.
"Dine Out For No Kid Hungry" runs through Saturday the 22nd. Restaurants across the country are participating to raise money for Share Our Strength's No Kid Hungry campaign.
To find a list of participating restaurants in your area, click here.
Marc Murphy, who is a restaurant owner, chef, and judge on Food Network's "Chopped," spoke about the program and shared one of his recipes on the Good Morning Show Monday.
To watch the segments, click the video player in this story.
Roasted Corn Salad with Charred Corn, Grilled Asparagus, Scallions and a Red Onion and Sherry Vinaigrette
Serves 6 people
By Chef Marc Murphy
6 ears of corn
1 bunch of scallions
1 bunch of asparagus
10 leaves of basil (torn)
2 tablespoon chopped parsley
1 teaspoon chili flakes
½ cup vinaigrette
kosher salt and fresh pepper
Place the corn, in their husks, on a medium grill, char the outside of the husks on all sides, set aside and let cool. Season the scallions and asparagus with olive oil, salt and pepper and place on grill. Cook scallions for about one minute on each side, asparagus 2 minutes on each side. Take off grill and cut into 1 ½ inch pieces and place in mixing bowl. Shuck the corn, using a knife take of the corn from the cobb and place in mixing bowl. Season with herbs, chili flakes, salt, pepper and dress with the red onion sherry vinaigrette.
Red Onion and Sherry vinaigrette
1 red onion
1 teaspoon Dijon mustard
½ cup sherry vinegar
1 ½ cup olive oil
1 tablespoon roasted garlic
¼ cup water
salt and pepper
Slice the red onion into ¼ inch slices, season with olive oil, salt and pepper and place on grill. Cook for about 2-3 minutes on each side. Cool down red onions and place them in a blender with the water, sherry vinegar, mustard, and roasted garlic. Turn blender on medium high and blend all ingredients together, slowly add the olive oil until incorporated and season with salt and pepper.