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


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