Eggplant Picnic Cake Recipe – Chefs’ Choir
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Go Back
September Food Festival Recipe: Corn
CORN AND OYSTER MUSHROOM SALAD
Each month, our Great Performances menus feature seasonal ingredients. This month for the September Food Festival Recipe, we chose to celebrate corn with this Easy Seasonal Corn and Oyster Mushroom Salad Recipe.
It’s our way of celebrating the earth and bringing our special touch to every menu.
To get more seasonal ingredient tips, check out more recipes at Katchkie Farm.
Katchkie farm is a NOFA-certified organic farm in Kinderhook, New York, dedicated to building connections between consumers, food professionals and families and healthy, delicious local food.
INGREDIENTS
PROCEDURE
¼ small red onion, thinly sliced
2 tbsp sherry vinegar
¼ tsp sugar
4 tbsp olive oil, divided
Paprika
10 oz cooked corn, cut from the cob (cook on cob in salted boiling water for 3 minutes)
2 oz cooked wild rice (cook in salted water or vegetable stock until just al dente)
10 oz oyster or shiitake mushrooms, sliced
2 oz arugula
Salt and pepper
1 pound pasta, shape of choice
Dissolve sugar and a pinch of salt in sherry vinegar in a medium bowl.
Add thinly sliced onion and combine.
Set aside for 1-2 hours to pickle the onion.
Heat 2 tbsp olive oil in small skillet.
Add mushrooms, tossing until browned.
Season with salt and pepper and remove from heat.
Let cool.
Add a pinch of paprika and remaining 2 tbsp olive oil to pickled onion and combine.
Add corn, wild rice, mushrooms and arugula and toss gently.
Season with additional salt and pepper and serve.
To Serve garnish the top with a few pieces pickled onion and arugula.
EMBRACE WELLNESS TIP
Corn is rich in prebiotics, a type of fiber that acts as food for our good gut bacteria.
Keep your gut happy and healthy by including corn in your way of eating!
More Recipes
Too Hot to Cook: Chef-Parents Share No-Cook Summer Recipes and Baby-Friendly Tips
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Basil Salt: A Simple, Stunning Finishing Touch
Jump to Recipe Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also
Garlic Scape Marinade: Peak Season Intensity in Every Spoonful
Jump to Recipe Garlic scapes—those vibrant green stalks that curl from the tops of garlic bulbs—are one of early summer’s most unique and flavorful offerings.
Smoked Garlic Scape Vinegar: Wood-Fired Brightness in a Bottle
Jump to Recipe Smoked Garlic Scape Vinegar is a bold, tangy infusion that captures the complexity of early summer and the warmth of an open
Garlic Scape Confit: A Soft, Savory Spread of Summer
Jump to Recipe Garlic scapes don’t just bring flavor—they bring presence. This garlic scape confit turns early summer’s most striking ingredient into a velvety, deeply
Ramp Hot Sauce: Spring’s Boldest Flavor, Bottled
Jump to Recipe Ramps are among the first wild foods to emerge in spring, and their season is as short as it is celebrated. With
GP Bronx BBQ Sauce: A Bold Tribute to Our Home
Jump to Recipe This bold, smoky sauce is our love letter to the Bronx—a place that’s welcomed us with open arms and inspired this latest
Related Posts
No records found for the
search criteria entered.
-
Eggplant Picnic Cake Recipe - Chefs' Choir
CORN AND OYSTER MUSHROOM SALAD Each month, our Great Performan...
-
Too Hot to Cook: Chef-Parents Share No-Cook Summer Recipes and Baby-Friendly Tips
CORN AND OYSTER MUSHROOM SALAD Each month, our Great Performan...
-
Basil Salt: A Simple, Stunning Finishing Touch
CORN AND OYSTER MUSHROOM SALAD Each month, our Great Performan...
