Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)
Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.
2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.
3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.
Good Morning Recipes
Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!
Here are a few recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Roasted Fingerling Potatoes, Chile Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Summer Grilling Recipes
Honey Sweet corn to smoky-spicy peppers, this week’s array of local summer treasures invites you to bust out the barbecue and get to grilling. Highlighted by other summery produce such as zucchini, cucumbers, melon, Walla Walla sweet onions and a plethora of sun-ripened heirloom tomatoes, plus fresh focaccia bread, fragrant herbs and edible flowers, this box is fit for lingering on the patio, all the way down to the gourmet s’mores kit to enjoy at night’s end.
Here are a few recipe ideas for the week:
Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.
Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).
Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Grilled Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
The combination of sweet corn and grilled potatoes is a hit here.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Pear Crostata with Blueberries
This rustic tart is fantastic served for dessert—and then breakfast the next day.
Summer Favorites Recipes
Tomatoes! Corn! Peaches! These treasured late-summer favorites have arrived and this week’s box celebrates the trio in all their sun-ripened glory, as well as other new arrivals such as green beans, zucchini and chili peppers, plus yellow Canary melons. Kick off your meal with fried squash blossoms stuffed with our housemade ricotta cheese, then slice up some fresh multigrain bread, uncork a bottle of red wine and get to cookin’ with these summer all-stars.
Here are a few recipe ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
Grilled Lemon Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.
