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Tag Archives | Cilantro

Raw Corn Zucchini Salad

Raw Corn Zucchini Salad is a crunchy fresh dish with raw corn and sliced zucchini dressed in lime cilantro sauce.

The Sauce: Lime Cilantro Dressing – Citrusy lime juice and cilantro combined with fruity olive oil and seasoned with a dash of salt and freshly ground pepper. It’s light and fresh.

‘Great Sauces Transform Good Food into Gourmet’ 

Cool and crisp

“Like taking a drink of cool refreshing water with a little crunch, Raw Corn Zucchini Salad hits the spot on a hot summer day,” said my dinner guest. Love the freshness and soft, end-of-season colors and textures of raw corn kernels and zucchini Corn and Zucchinislices. This no-mayo salad also travels well on a canyon or park picnic. But don’t hesitate to let it grace your patio table laden with BBQ ribs, steaks, burgers or chicken. Serving this Raw Corn Zucchini Salad also means you don’t have to heat up the stove. Make a double batch and nosh on it for lunch the next day or two. It can be made a few days in advance without sacrificing any reduction in crunch or flavor. Are dinner guests coming on Friday?

You might also enjoy Pomegranate Feta Salad, Salade Nicoise dans un Pot, Mediterranean Quinoa Salad, Taco Salad Kit, Quinoa under Stained Glass, Watermelon with Lime, Bacon and Egg Spinach Salad, Coleslaw, Tomato Wedge Salad and Fiesta Bean Salad.

4 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 2 Pickled Corn Coblets, and Part 3 Indiana Succotash. More on Corn. How to remove corn kernels from the cob.

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Recipe: Raw Corn Zucchini Salad

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 4-6 Servings | Level: Easy

Corn Cob and Zucchini

  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chopped cilantro
  • dash salt
  • dash freshly ground pepper
  • 3 ears corn on the cob, shucked and kernels removed
  • 2 medium zucchini, very thinly sliced

Lime Cilantro Dressing1 In the bottom of a medium bowl whisk olive oil, lime juice, cilantro, salt and pepper.

2 Add corn kernels and zucchini. Gently toss.

Corn KernelsAdd Corn and ZucchiniInformation
Click here for some easy ways to remove corn kernels from the cob.

Serve this dish immediately. You can also stow it in the fridge for several days for a dinner party later in the week.



Dish Designer

  • Exchange cilantro for parsley.

Inspiration – Martha Stewart’s recipe
Cook with Sauces
Raw Corn Zucchini Salad
Written by
Photographs by Helen Horton
Updated: August 24, 2013

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Baja Pico de Gallo

3 of 3 part series ”Flash Fresh Tomatoes”. Click here for BLAT on Wheat, click here for Caprese Salad.

Fresh hand cut tomatoes, peppers, onion with cilantro and lime.

The six

It’s all in the small even dicing. It really makes a difference when the vegetables are hand cut. A spin in a food processor yields salsa. Without a recipe you can stop by your local farmers market and buy your ‘six’: tomato, sweet pepper, hot pepper, onion, cilantro and lime. Use what they have today by interchanging heirlooms for tomatoes; red, orange or yellow for green sweet peppers; Baja-Pico-de-Gallo-with-Tortillas-ChipsAnaheim’s for jalapenos; Vidalia’s or Walla Walla’s for red onion; parsley for cilantro; and even lemon for limes. Be creative here because there’s more than one way to make a fabulous fresh Pico de Gallo.

One of my favorite ways to serve Pico de Gallo is with some sturdy tortilla chips for a party starter. But I also serve it table side with south of the border fare like tacos, burritos, enchiladas and quesadillas. A favorite of mine is to crown a plate of nachos with Pico de Gallo and let the miniature vegetable dice run into all the chip crevices so there’s flavor in every bite. Crispy, cheesy, spicy appetizer or movie treat.

For more information on tomatoes chick here and here.

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Recipe: Baja Pico de Gallo

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 2 Cups | Level: Easy


  • 2 tomatoes, finely diced
  • 1/2 green pepper, finely diced
  • 1 jalapeno pepper, very finely diced
  • 1/2 red onion, finely diced
  • 1/4 cup cilantro leaves, chopped
  • Juice of one lime
  • Sturdy chips

1 Combine the tomatoes, peppers, onion, cilantro and lime juice in medium bowl. Serve with chips.

To remember all the ingredients when out shopping without a recipe think of pickle pot. The acronym is pclpot (sweet pepper, cilantro, lime, hot pepper, onion, and tomato).

The Baja peninsula of Mexico raises more tomatoes than any other place in Mexico. This south of the border dish is named for this region.

Serve with tacos, burritos, enchiladas, and quesadillas.

Scoop over the top of nachos.

Dish Designer

  • Exchange red tomatoes for heirlooms.
  • Exchange green for red, orange or yellow peppers.
  • Exchange jalapenos for Anaheim or other hot pepper.
  • Exchange red for sweet onions.
  • Exchange cilantro for parsley.
  • Exchange lime for lemon juice.

Pico-de-GalloInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 23, 2012

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Taco Salad with Creamy Tomatillo Sauce

Tomatillos are green tomato-styled fruits encased in a Japanese washi-like paper. On their own? Not so much. But, their tartness paired with other ingredients in salsas and sauces? Now were talking. Salsa Verde or green sauce adorns Mexican dishes like enchiladas, burritos, quesadillas and more. Go green at your local Sauce and Salsa bar when dressing your next south of the border order.
Here’s another way to enjoy this unusual produce pick. A creamy tomatillo sauce, it’s seasoned with ranch dressing mix, a boat load of garlic and a pinch of cayenne. When you savor this salad, first taste the cool creaminess and then feel the back heat of its complex sauce.

You might also enjoy Taco Salad Kit and Taco Seasoning Mix.



Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 1 1/2 cups of sauce | Difficulty: Easy

The Sauce
1 1/2 Tbsps Buttermilk Ranch Dressing Powder ;)
2 small Tomatillos, cut in chunks
1/2 cup Buttermilk ;)
1/2 cup Mayo
1/4 cup Half and Half
2 small cloves Garlic
1/2 cup Cilantro leaves
1/8 tsp Cayenne Pepper
1/4 tsp Salt
Dash Pepper

The Rest
Taco Meat, Chicken or Beef
Shredded Lettuce
Diced Tomatoes
Grated Sharp Cheddar
Tortillas Chips

Preparation Instructions
1.  In a food processor, combine all the sauce ingredients and process until smooth.

2.  Line taco salad ingredients in a bowl or on a plate and generously drizzle with tomatillo sauce.

;) Ranch Dressing—1 1/2 tablespoons of powder is 1/2 pkg dressing mix.

;) Buttermilk—In a 1 cup liquid measurer, pour in the 1/2 cup buttermilk and then add mayo until the buttermilk reaches the 1 cup mark.

Dish Designer
• Dress this salad in a crisp tortilla bowl.
• Add your favorite taco salad ingredients; chopped onions, diced olives, sliced avocado or black beans.
sauces over under and through

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Fiesta Bean Salad

New fangled bean salad with a little fiesta flair

Summer Picnic Perfect

As a kid I thought beans were just OK but it was mostly a texture thing.  I am not sure when I acquired a taste for beans but I love them now. I think it was when I was a teenager and Aunt Lorraine brought her Three Bean Salad to our family reunion buffet. She used green beans, kidney beans, and wax beans. It tasted really yummy marinated in the sauce.  This festive version of her dish is loaded with legumes minus vegetable beans. The addition of some tomatoes and corn plus cilantro make it gourmet. It goes really great as a side with hamburgers, oven fried chicken or Sloppy Joes and even barbecued Beef or Pork.

Fiesta-Bean-SaladWhat I love about this salad is that most of the ingredients are naturally the right size. Store everything in your pantry except a couple of fresh items. When you have a half bunch of cilantro leftover it’s a great time to make up this salad.  It’s very healthy, loaded with nutrients and low in calories.  Make up a batch and nosh on it for the next few days, first as a side dish, then for lunch, and finally as a snack. The vinegary sauce soaks into the beans and gets better with time.  Perfect for a summer reunion buffet as it keeps well without refrigeration.

Recipe: Fiesta Bean Salad

Prep Time: 12 Minutes | Cook Time: 0 Minutes | Yield: 12 servings | Level: Easy


  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1 15-ounce can light Red kidney beans, drained and rinsed
  • 2 small or 1 large tomato, diced the size of kidney beans
  • 1/2 large red onion, rough diced
  • 1 cup fresh or frozen Corn
  • 1/2 cup chopped cilantro

Oil and Vinegar Dressing

  • 1/3 cup white balsamic vinegar
  • 1/3 cup sugar
  • 1/2 tsp cumin
  • 1/4 cup extra virgin olive oil

1. In a large bowl, combine the sugar, vinegar, cumin and oil and whisk until the sugar is mostly dissolved.

2. Add the beans, tomatoes, onion, corn and cilantro. Give it a gentle stir to combine.

3. Served right away for a fresh and bright flavor.  Marinate for couple hours or even overnight to marry sauce with the legumes.

Dish Designer

  • Exchange white balsamic for regular white vinegar.
  • Use any combination of beans you like. Choose beans that have contrasting colors. Other options are navy, cannellini, black eyed peas or pinto.
  • Exchange tomatoes for red pepper.

Inspiration – Aunt Lorraine Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

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