Recipes

Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015


 Read More...


Cucumber Collins

Tuesday, July 28, 2015

This recipe is from a Craft Cocktails at the Market class series that showcases local produce in delicious summer drinks. Read More...


​Cucumber and Corn Salad with Cilantro Vinaigrette

Friday, July 17, 2015


Courtesy:  Darlene Kelbach


Ingredients
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)

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


Directions
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...



Go Back


Tags

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