Ingredients: 1 1/2 cup blue crab meat (I used leftover meat from steamed crabs) 3 ears’ worth of grilled corn kernels 1 lb asparagus, grilled and cut into bite-sized pieces 1/2 small onion, diced 1/4 teaspoon ghost pepper flakes 3 tablespoon minced chives 2 1/2 tablespoons apple cider vinegar* sea […]
Ingredients: 4 ear’s worth of corn kernels 1 large English seedless cucumber, cubed 1 cubanelle pepper, diced 1 cup diced red onion 5 oz shredded red cabbage 10 oz halved cherry tomatoes vinaigrette: 1/4 cup lime juice 1 habanero pepper, halved 3 tablespoons olive oil sea salt freshly ground black […]
Ingredients: for the salad: 3 ears of corn worth of kernels 1 quart fresh June peas, shelled 1 bunch spring onion, white parts (only) sliced for the vinaigrette: 1/4 cup olive oil 1/3 cup Pinot Grigio vinegar 1 tablespoon tarragon mustard salt freshly ground black pepper Directions: Toss all of […]
Ingredients: 6 ears of corn worth of kernels (cooked and cooled) 6 radishes, thinly sliced 1 cucumber, seeded and diced 1 pint grape tomatoes, halved 1/2 large red onion, diced 1 1/2 large avocados, cubed for the vinaigrette: 5 tablespoons avocado oil 1/3 cup white wine vinegar juice of 1 […]
Ingredients: 1 ear of corn’s worth of kernels 1 cubanelle pepper, diced 4 baby pattypan squash, diced 2 cucumbers, diced 2 cups halved cherry tomatoes dressing 1 small shallot, minced 1 handful basil, minced 3 oz red wine vinegar salt pepper Directions: In a small bowl, whisk together the dressing […]
Ingredients: 2 cups boiled or grilled corn kernals (cooled) 1 1/2 cups chopped red cabbage 1 cup halved cherry or grape tomatoes* 1 cup chopped red onion 1 bunch scallions, diced (green and white parts) dressing: 1/4 cup white wine vinegar 1/3 cup olive oil 1/4 teaspoon Scotch Bonnet hot […]