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


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