Cornucopia Network

Share Your Favorite Recipes for Home-Grown Veggies

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Chipotle Corn Salad:

(Courtesy of Alma Schneider

3 cups corn,steamed for 5 minutes, cooled and cut off the cob (about 5 corn cobs)

1/4 cup chopped cilantro

4 tomatoes , med. sized, seeded and chopped

1 tsp salt

few grinds pepper

Olive oil to taste, start with one TBS to taste

1/4 tsp ground chipotle pepper

juice of 1/2 lime

Mix all above ingredients together in a big bowl. Delicious as a side dish!

Crispy Roasted Kale:

(Courtesy of Alma Schneider

One bunch kale

One tbsp. olive oil or olive oil spray

Sea salt to taste

To cook:

Preheat the oven to 500 degrees F

Wash kale well. Strip the leaves away from the stems (discard the stems) and cut or rip them into pieces. In a mixing bowl, toss with the olive oil (or spray ) to coat the leaves.

Spread the prepared leaves across a baking sheet and sprinkle with the cider vinegar.

Roast 7-10 minutes, then stir to help the leaves brown more evenly. Continue roasting until the kale is crispy (like potato chips) and very lightly browned.

Remove from oven and sprinkle with sea salt. Serve hot.

Colorful Spinach Salad:

(Courtesy of Alma Schneider

A few handfuls of raw spinach, washed

1/4 of a red, orange, green or yellow pepper-or a bit of each, chopped into 1/2" pieces

a few raisins or dried cranberries

a few grapes, sliced in half, red or green

optional sliced almonds,shaved Parmesan Cheese

Dressing of your choice-I suggest my maple soy dressing:

Maple Soy dressing

(Courtesy of Alma Schneider

1/4 cup maple syrup

1/4 cup canola oil

3 TBS soy sauce

1/8 cup rice vinegar

1/2 tsp sesame oil