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Sunday: 10am-4pm


Corn etc

2 large Cucumber

1 ear of Corn, shucked and free of silk

2 cloves Garlic

6 ounces Cherry Tomato, about 1 ½ Cups

1 Tablespoon Grapeseed Oil

2 Tablespoons Butter

¼ Cup loosely packed chopped fresh Dill

Salt & Pepper

Use a sharp knife to remove corn kernels and set aside. Peel cucumbers and remove ends, then cut in half and scoop out seeds using a teaspoon. Slice cucumber into strips 2 x ¼ inches. Heat a sauté pan over medium-high and add oil followed by cucumber and corn. Toss to coat with oil and cook for 3 minutes, stirring often. Add tomatoes & galic and cook for another 2 minutes. Turn off heat and add butter, tossing to coat all ingredients. Cucumber will look pale and limp but actually have a little crunch, and tomatoes should be just starting to wilt. Season well to taste with salt and pepper and sprinkle in fresh chopped dill. Serve with grilled or oven roasted fish and a pasta side.

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