Summer GTC Recipes for Salad, Corn & Black Bean Dishes

Try This At Home!

By popular request, here are the recipes the GTC Team served up at our summer harvest celebration.

Arugula, Kale & Spinach Salad with Shredded Carrots and a Chervil Vinaigrette

Tear leafy greens into bite-sized pieces. Set aside.

Combine garlic, chervil, garlic, salt and pepper in a food processor.

Add apple cider vinegar. Adjust to taste.

Roasted Corn with Garlic & Cilantro
In a food processor, puree cilantro, garlic and oil.

Marinate overnight.

Roast corn in 350-degree oven for 20-25 minutes.

Serve warm.

Black Beans With Vine Tomatoes, Red Onions & Garlic-Cilantro Dressing

Cook beans in vegetable broth.

Cool. Set aside.

Cut tomatoes and sauté with red onion and garlic in oil. Add cilantro; let sit overnight.

Combine tomatoes with beans and serve.

More great recipes!

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