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


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