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


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