Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking 

Tomato Corn Pie

Thursday, February 11, 2016

Adapted from


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish

Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

​Corn and Nectarine Salad with Basil

Friday, August 21, 2015

Courtesy:  Alana Chernila


​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1 egg
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil

Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.

Cut corn off the cob. Add corn and scallions to the batter and fold in.

Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.

Serve immediately!

Makes approximately 8 corn fritters.

​Cucumber and Corn Salad with Cilantro Vinaigrette

Friday, July 17, 2015

Courtesy:  Darlene Kelbach

6 ears of cooked corn, cut off the cob in chunks (approx. 3 cups)*
1 medium seedless cucumber, peeled and sliced in quarters
1 sweet pepper (purple, green or red), seeded and chopped finely
1/2 sweet onion, chopped finely
1 tomato, chopped coarsely (optional)

1/2 C olive oil
3 T balsamic vinegar
2 T finely chopped fresh cilantro
1 T water
Salt & pepper to taste

Place dressing ingredients into an old jelly jar & shake until blended.  For salad, combine corn*, cucumber, pepper & onion in a large bowl.  Drizzle the dressing over the salad mix & toss until coated well.  Extra dressing can be stored in the refrigerator for use later.

*Cook corn the night before and chill in the refrigerator. Boil corn in water for 15-20 minutes until kernels start to soften but yet remain firm. Read More...

Corn, Shitake Mushroom and Tomato Salsa

Friday, July 17, 2015

Courtesy:  Sidekicks Salsa

1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 cup)
2 zebra tomatoes, diced
1 cup white onion, chopped
1 stalk scallions, chopped
2 tbsp jalapeno pepper, chopped
1 tbsp honey
Juice of 1 lime
Juice of 2 oranges and 1 grapefruit

In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste. Read More...

Go Back


pears strawberries vegetarian mustard greens gruyere frittata beets autumn plum pepper turnip dilly habanero carrot fronds Spinach almonds swiss pork poblano Tomatillos kirsch plums Red Onion shiitake sauce strawberry sour chili peppers scapes feta chili thai beer honey Chevre snow peas crepes chipotle gouda maple syrup cake bread pudding peas fennel seeds cilantro bbq celery hearts steak knots kalamata sour cream asparagus spelt Poblano Chili Tomatoes jack Dressing spiced winter squash Salsa sunchokes dill pine nuts peach arugula gorgonzola cockaigne shallots paste jack cheese Corn pecans pumpkin cheese sherry Jerusalem artichoke crisp mint curry green beans cucumber coriander scallions garlic shrunken heads Drinks Farmers' Market parmigiano chocolate zucchini bok choy strata kluski pecan bell pepper radish coeur apples cornmeal yellow onion celeriac Salad anise beet greens yogurt Eggplant green pepper cream cheese vanilla wafers parmesan tostadas carrot tops pork chop peppers Recipes prosciutto Beans chorizo panzanella baguette Cranberry Beans tortillas berry bulgar wheat absinthe lettuce cauliflower gratin vegetable blueberry watercress fritter collins tuscan egg casserole compote onions verde egg noodles bruschetta bayeldi fondue Spread celebration kohlrabi flank bulgar Butternut anchovy basil oats tenderloin chiles pickled wrap gazpacho goat Cheese beef rouille barley syrup blue cheese pudding shelling sandwiches olives stuffing okra polenta Swiss Chard nectarine Potato walnuts biscuits imam pancake celery root fennel creme chilies sweet potato cantaloupe gin carrots tomato maple white beans wasabi potatoes chives eggs vinaigrette almond milk artichoke Soup roasted hazelnuts daisy latkes muffins tomatoe melon brown sugar tart Leek hickory leeks meatballs bean caesar heavy whipping cream lemon grass remoulade reggiano currants radishes Shitake Mushrooms mushrooms ramps chicken dinner salad pineapple shitake Greens pesto fritters wheat flour Vegan flank steak fraiche baby bok choy walnut oil cointreau slaw Squash fennel bulb sausage chimichurri carrot top rhubarb beet butter jam coconut milk Rice wine vinegar Side Cider pie Apple capers onion sweet chicken bloody mary chimmichurri buttermilk sandwich mushroom conserve cream bosc bacon Kale tomato juice buckwheat couscous turnips spring cranberry dijon tomato corn pie plum tomatoes coeur a la creme Bread pasta sesame