Chili Oil Vinaigrette

Friday, September 18, 2015

Courtesyof:  Sage Culley 

​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


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