These recipes are courtesy of Chef Keri Winne from Western Market
Grilled Corn Salad
4- ears of corn
2- orange peppers
1- red onion
1- pint cherry tomatoes (sliced in half)
1- bunch cilantro
4 oz. lime juice
Start by cutting the edges off the peppers and place in a bowl, then cut jalapeno in half and remove seeds and membranes. Place corn and jalapenos in bowl and toss with olive oil.
Grill all the above items till you see a nice char remove from grill to cool.
Dice red onion, slice tomatoes in half, and roughly chop cilantro. Dice jalapeno and immediately drench in lime juice to prevent browning.
Once veggies have cooled start cutting the corn off the husk dice the peppers and jalapenos. Mix everything in a bowl squeeze lime juice over add salt and pepper to taste.
Loaded Cauliflower Roast
1- head cauliflower cut in bite size pieces
8 slices of bacon cooked and diced
1 bunch of chives chopped
1c. fage yogurt
2c. Monterrey jack cheese
1c. sliced mushrooms
1 T. seasoning salt or Cajun seasoning
Cook bacon crumble and set to the side
Chop cauliflower and mushrooms toss in olive oil and salt and pepper spread out on a sheet pan and roast 350 15 min.
In a bowl mix yogurt, milk and spices. When cauliflower and mushrooms have slightly cooled toss in yogurt and place in serving dish that is oven proof. Top with bacon and cheese bake for another 10 min until cheese is melted. Garnish with chives and serve hot.
Grilled Fruit with yogurt dipping sauce
Cut and prepare fruit for grilling
Make simple syrup 1 part water 1 sugar bring to a boil then cool add chili flakes for a little heat.
In a separate bowl mix yogurt, honey and orange blossom let this sit so the flavors can develop. Grill fruit until they caramelize and have nice grill marks. Immediately brush on the syrup. Arrange on a plate and serve with yogurt dipping sauce.