Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking 

Tomato Corn Pie

Thursday, February 11, 2016

Adapted from


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish

Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


Sweet Potato and Corn Tostadas

Wednesday, October 14, 2015

Courtesy of:  Beth Knorr

​Corn and Nectarine Salad with Basil

Friday, August 21, 2015

Courtesy:  Alana Chernila


​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1 egg
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil

Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.

Cut corn off the cob. Add corn and scallions to the batter and fold in.

Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.

Serve immediately!

Makes approximately 8 corn fritters.

​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...

Corn, Shitake Mushroom and Tomato Salsa

Friday, July 17, 2015

Courtesy:  Sidekicks Salsa

1 lb Shitake Mushrooms, cleaned and diced slightly larger than corn kernels
2 ears of corn (1 cup)
2 zebra tomatoes, diced
1 cup white onion, chopped
1 stalk scallions, chopped
2 tbsp jalapeno pepper, chopped
1 tbsp honey
Juice of 1 lime
Juice of 2 oranges and 1 grapefruit

In a sauce pot reduce orange and grapefruit juices (approximately 10 minutes). Heat sauté pan on high, add 1 Tbsp olive oil, cook mushrooms down approx. 3 minutes, add corn and cook additional 5 minutes. In a bowl combine all ingredients and reduction, salt and pepper to taste. Read More...

Go Back


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