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Grown Up Grilled Cheese w/ Roasted Corn Salad

8 ears sweet corn, roasted in oven with husks & silk removed and brushed with olive oil or grilled in husks until evenly and lightly browned on all sides (Earth Spring or Rex Farm Orchard)

1 yellow and 1 red bell pepper, roasted, peeled, seeded & diced

1 c finely diced sweet onion from Earth Spring or Rex Farm Orchard

8 oz argula (Piney Mtn) or other green (Lark Rise or Earth Spring), rinsed, dried & trimmed 

Cut kernels from roasted or grilled corn into a large bowl with the roasted bell pepper and onion and toss to mix.

For dressing, combine 6 tbsp olive oil, 3 tbsp freshly squeezed lemon juice, 2 tbsp cider vinegar (Yeehaw), 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper. Whisk to blend and season to taste with salt. 

Pour the dressing over the corn mixture and toss to blend. Let sit at room temp for 30 minutes or refrig in advance. Just before serving, plate argula and spoon corn mixture over top.

Grown Up Grilled Cheese

Bread of your choice from Lark Rise

Wallaby Cheese from Keswick Creamery

1/4" thick slices of tomato

Cooked bacon, if desired

Using fresh market ingredients, melt butter in skillet. Top bread with cheese, tomato slices, bacon if desired, more cheese and top with bread. Cook 3 minutes per side or until golden brown & cheese melts.


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