Grilled Corn Salad with Sweet Peppers

This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.

Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper

Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.

2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.

3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.

Father’s Day Cookout Recipes

Fire up the barbecue and gather round to celebrate dear old dad this week with a summery menu highlighted by our smoky housemade BBQ beans, spicy pickled okra and corn muffins from Snohomish Bakery, plus locally-made, small-batch BBQ dippin’ sauce and house-blend dry rub to accent whatever you decide to throw on the grill. These American classics are also accented by a bevy of beautiful summer greens, ripe local strawberries and other fresh produce like baby red potatoes, Shiitake mushrooms, sugar snap peas and baby golden beets.

Here are some recipe ideas for the week:

Golden Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Oven-Roasted Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.

Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Strawberry-Rhubarb Coffee Cake
A fitting dessert after a meal honoring dad!

Roasted Golden Beets

Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm salad.

Ingredients:
3-4 golden beets
½ tablespoon oil
½ cup water
Sea salt
Fresh ground black pepper

Method:
1. Preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt, and freshly ground black pepper.

2. Add the water to the pan and cover with foil. Put the pan in the oven.

3. Roast the beets until they are tender, approximately 45 minutes to 1 hour, larger beets may take a bit longer. They are done when you can easily insert a paring knife into the center and meet only a little resistance.

4. Let them cool slightly, then use a towel to gently rub off the skin (this is much easier when they are still warm).

5. Slice into bite-sized pieces.

Roasted Golden Beets & Carrots with White Balsamic Dressing

This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.

Ingredients:
6 golden beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
Sea salt and fresh ground pepper
2 tablespoons freshly chopped green herbs, such as parsley and mint

For dressing:
½ cup olive oil
¼ cup white balsamic vinegar
1-2 tablespoons honey
1 finely-minced garlic scape
Sea salt and fresh ground pepper


Method:

1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.

2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.

3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.

4. To make the vinaigrette, whisk olive oil, white balsamic vinegar, honey, salt, pepper, and garlic scapes together in a bowl until smooth.

5. Transfer carrots and beets to a serving platter and drizzle with the vinaigrette, seasoning with salt and pepper if needed. Garnish with freshly-chopped herbs; can be served either warm or at room temperature.

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