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
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
For corn relish.
Fry bacon in
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.
Place the corn in a large pot with
For the chicken, mix the curry
*black bean corn salad.
Preheat medium to large
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
ore dressing than is needed for the salad, I think, but it
Combine first 6 ingredients.
Spoon into a bowl lined with lettuce leaves.
Serve with a slotted spoon.
Mayonnaise or salad dressing may be substituted for Italian salad dressing.
Combine all ingredients in a bowl.
Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
The corn will place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!
nd let stand for 10 minutes.
Brush the corn with oil
ry in 3-4 batches, for 1-2 mins each, until