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


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