efrigerator and allow to marinate for minimum of 30 minutes (overnight
FOR THE CHIPOTLE: In a small
edium heat. Cook the lamb for 3-5 mins, turning, until
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas
ubes. Marinate in the refrigerator for 1 hour, turning bag occasionally
igh heat). Grill corn and bell pepper until corn is tender and
usks and silks from the corn.
Rub the canola oil
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Steam corn if using.
Drain well.
Dice vegetables and add to the corn.
Add remaining ingredients and mix well.
Chill for 30 minutes before serving.
Pour corn in bowl and stir; then add finely diced onions, bell pepper and celery.
Salt and pepper.
Mix in diced tomato.
Add mayonnaise to taste or liking.
Chill and serve as a vegetable. May want to triple recipe for large group.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
Cut corn from cob, then chop enough cabbage to measure same as amount of corn.
Chop onions, peppers and tomatoes.
Mix all ingredients together in a large pot and boil slowly, about 30 or 40 minutes.
Pour into hot jars and seal to store or make small part of recipe for immediate serving.
Goes great with dried beans or meat.
For corn relish.
Fry bacon in
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Mix the ingredients for the salad in a bowl.
Mix the ingredients for the dressing in a separate bowl.
Pour the dressing on the salad and mix well.
Add salt and pepper to your liking.
Refrigerate the salad at least 4 hours, overnight is best.
For the cashews: Heat the oven
Place the corn in a large pot with
For the chicken, mix the curry
ntil shrimp is cooked.
For each salad place 1 cup of
*black bean corn salad.
Preheat medium to large