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Cantaloupe Salsa

Cantaloupe Salsa
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Cantaloupe Salsa
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Ingredients
Servings:
Instructions
  1. Combine cantaloupe, red onion, jalapenos, cilantro, and lime juice in a medium bowl. Stir to combine. Season to taste with salt. Cover and refrigerate until ready to serve.
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Gazpacho

Gazpacho
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Servings
8 servings
Servings
8 servings
Gazpacho
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Chop all veggies into large chunks and add to the bowl. Add olive oil, vinegar, salt, and pepper, and puree the mixture.
  2. For a smoother texture, strain soup through a sieve. For a chunkier version, dice the vegetables and forgo pureeing, just stir so that the tomatoes liquefy slightly.
  3. Refrigerate until cold. Serve with a dollop of sour cream or plain yogurt.
Recipe Notes

Recipe Courtesy of Bronxville Farmers Market

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Grilled Corn Salad

Grilled Corn Salad
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Grilled Corn Salad
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Ingredients
Servings:
Instructions
  1. Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place corn (still in their husks) and red bell pepper directly on grill grates. Cover grill.
  2. Turn corn occasionally, so that every part of the husk is blackened. Turn red bell pepper occasionally until the skin has blistered up all around – about 15 – 20 minutes.
  3. For the last 4 minutes, rub olive oil over the zucchini pieces and place them directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
  4. Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob as you work your way around the cob.
  5. Once the bell pepper has cooled, remove the outer peel. Cut open the pepper and remove the seeds and stem. Chop the bell pepper into small pieces. Slice the slightly browned zucchini again, lengthwise, and chop into small pieces.
  6. Place grilled corn, bell pepper, zucchini, red onion, cilantro, and Serrano pepper into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and cheese. Mix gently. Salt and pepper to taste.
Recipe Notes
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Red Onion & Snap Pea Salad

Red Onion & Snap Pea Salad
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Red Onion & Snap Pea Salad
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Ingredients
Servings:
Instructions
  1. Place lettuce, bok choy, peas, onions and cheese in a large bowl. Toss to mix.
  2. Place oil, vinegar, juice, pepper sauce and salt in a jar with tight fitting lid. Shake well.
  3. Pour dressing over salad. Toss and serve immediately
Recipe Notes

Recipe Courtesy of Farm Fresh Recipes, by Janet Majure, Growing for Market

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Spinach Salad with Mandarin Oranges

Spinach Salad with Mandarin Oranges
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Spinach Salad with Mandarin Oranges
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Ingredients
Servings:
Instructions
  1. Mix spinach, mandarin oranges, onions and nuts in a bowl.
  2. Mix remaining ingredients in a separate bowl.
  3. Whisk until salt and sugar dissolves.
  4. Pour over salad and toss just before serving.
Recipe Notes
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