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

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