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


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