My California Delicious Photo Contest

WIN A $100 GIFT CARD! Show us your delicious food photos to win. We’re looking for some jaw-dropping, mouth-watering, sensory overloading photos. California Delicious is not just a state of mind, it is also: The awesome burrito and margarita you enjoyed in San Francisco The first sip of a crisp Cali sauvignon blanc A juicy bite of a sun ripened peach The taste of fresh abalone you dove for off the coast of Mendocino A frosty beer after a long hard day Get out your camera or phone and show us your Delicious! Enter using your favorite Social Network:    Upload via our Facebook Page your photo using the hashtag #mycaliforniadelicious     Instagram Post your photo and caption using the hashtag #mycaliforniadelicious (Make sure your account isn't private)

Visit California Delicious for great gift ideas!

Grilled Corn Salad - MadGreens.com

Content courtesy of MadGreens.com

With Olathe Sweet Corn beginning to make its debut in the

grocery stores we thought we would share a delicious recipe

featuring one of people’s favorite forms of summer produce

- CORN! This new twist to the all time favorite barbeque side

is perfect for the summer. Luckily being from Colorado we

all get to experience the best kind of corn straight from our

local farmers. If this doesn’t seem like enough corn be sure

to check out the Olathe Sweet Corn Festival coming up on

August 3rd.

Click here for festival information

Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes

Yields 4-6 servings

INGREDIENTS:

• 5 ears corn, shucked and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• 1/2 cup fresh basil leaves, chiffonade
• 1/4 cup diced red onion
• Kosher salt and freshly ground black pepper, to taste

For the vinaigrette:

• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside.

In a large bowl of water, soak corn for 30 minutes; drain well.

Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.

In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine.

Serve immediately.

Please visit MadGreens.com for this and more recipes like it!

Chef Richard Rosendale's Siphon Pot

Chef Richard Rosendale CMC is sharing his techniques using one of the tools he used while competing at the International cooking competition in Lyon France, the Bocuse d'Or. This glass Siphon pot can be used for coffee making or, as used for the competition, a fragrant broth for meat also herbal tea blends and just about anything you can think of that needs brewing! Check out comments, information and Chef Richard using the Siphon here:
http://www.facebook.com/RichRosendale
and look into purchasing one of these elegant Siphons for yourself here: 
http://www.rosendales.com/shop.php