Corn Fritters & Tomato Salad with Red Chile Crème Fraîche

Posted by in Shared Member Recipes

The flavors of the tomatoes are developed by marinating in a fresh, mixed herb dressing and then further enhanced with a drizzle of chile-flavored crème fraîche.  A crispy outside and a tender interior makes the corn fritters delectable on their own, but when used to sop up the tomato juices on your plate they become nothing less than completely addictive.


Raw Corn Salad with Tomatoes, Feta, and Herbs

Posted by in Shared Member Recipes

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.


Apple and Quinoa Salad

Posted by in Shared Member Recipes

This is a recipe from the Washington Local and Seasonal Cookbook – that was given to me by my sister for my 49th bday. It features recipes using local ingredients of Washington state, by season. This is a Fall salad – that has lots of different flavors and great crunch going on with the combo of crisp apples, fresh corn kernels, dried cranberries, toasted pecans and fresh herbs.


Flounder with Elote Salad

Posted by in Shared Member Recipes

Elote, a typical Mexican street food, is grilled corn on the cob coated with mayonnaise and other toppings. Here, those ingredients become a salad for fish (it would also taste great with steak, pork, or chicken).


Pork Fajitas with Pan Roasted Corn and Pineapple Salsa

Posted by in Shared Member Recipes

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. packed brown sugar

Kosher salt and freshly ground black pepper

1-1/4 lb. pork tenderloin, cut in 2-1/2×1/4×1/4-inch strips

3 Tbs. olive oil

2 cups fresh or thawed frozen corn kernels

1 cup small-diced fresh pineapple

1/4 cup minced shallot (1 medium)

3 Tbs. chopped fresh cilantro leaves

3 Tbs. fresh lime juice

12 6-inch corn or flour tortillas