Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015


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

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...

Go Back


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