Farmers' Market Salad - Sunset's Kitchen Cabinet

Sunset, August, 1996

Mary Adams Kuyper, Sacramento

Mary Adams Kuyper enjoys shopping at her local farmers' market, where the produce she selects is usually picked the morning she buys it. She especially likes talking to the growers and exchanging cooking suggestions, and says, "That's half the fun." She created this salad after an inspiring visit.

Prep and cook time: About 45 minutes

Makes: 8 servings

4 ears corn on the cob (about 2 1/2 lb. total), husks and silk removed

1/3 cup cider vinegar

2 tablespoons olive oil

1 tablespoon each Dijon mustard and honey

1 teaspoon each chili powder and ground cumin

1/4 teaspoon pepper

1 cucumber (about 3/4 lb.), peeled and cubed

1 red bell pepper (about 6 oz.), cored, seeded, and sliced

1 cup matchstick-size pieces peeled jicama

1/3 cup minced red onion

1/3 cup minced fresh cilantro

1 1/2 to 2 pounds red leaf lettuce

3 firm-ripe tomatoes (about 1 1/3 lb. total), cored and sliced

Salt

1. In a 5- to 6-quart pan, bring about 3 quarts water to a boil; cook corn just until hot, about 4 minutes. Cool corn.

2. Mix vinegar, oil, mustard, honey, chili powder, cumin, and pepper in a large bowl. Cut corn kernels from cob. Add corn to dressing in bowl, along with cucumber, bell pepper, jicama, red onion, and cilantro; stir. Cover and chill at least 10 minutes or up to 4 hours.

3. Reserve 8 large lettuce leaves. Tear enough of remaining leaves to make 2 quarts. Line a large platter or 8 salad plates with whole lettuce leaves; top with torn lettuce. Along one side of platter or plates, arrange tomato slices over lettuce, then spoon corn mixture beside tomatoes. Add salt to taste.

Per serving: 133 cal., 31% (41 cal.) from fat; 3.8 g protein; 4.6 g fat (0.6 g sat.); 23 g carbo.; 140 mg sodium; 0 mg chol.

Umpqua Ribs Wayne Misco, Roseville, California

When on vacation in Sunriver, Oregon, Wayne Misco and his two sons-in-law - each with a different cooking philosophy - worked together to bake and grill these sensational barbecued ribs.

Prep and cook time: About 1 3/4 hours

Makes: 6 to 8 servings

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1/3 cup garlic cloves

1/4 cup fresh basil leaves

2 jalapeno chilies, stemmed, seeded, and cut into chunks

1/4 cup firmly packed brown sugar

3/4 cup reduced-sodium soy sauce

1 can (12 oz.) beer

2 slabs (2 to 3 lb. total) back pork ribs

1 cup prepared spicy barbecue sauce

1/4 cup maple syrup

1. In a food processor or blender, combine bell pepper, onion, garlic, basil, jalapenos, sugar, and soy. Whirl until pureed; pour into an 11- by 17-inch roasting pan and mix in beer. Set aside 1 cup of this marinade; cover and chill if held more than 1 hour.

2. Trim and discard excess fat from ribs. Add ribs to pan with soy mixture, turning to coat all sides. Cover and chill, turning occasionally, at least 30 minutes or up to next day.

3. Lift ribs from marinade and drain briefly; discard marinade. Arrange ribs in the roasting pan. Bake, uncovered, in a 350 [degrees] oven for 50 minutes; turn over after 30 minutes.

4. Meanwhile, mix the 1 cup reserved marinade with spicy barbecue sauce and maple syrup; set aside.

5. Arrange ribs on a grill over a solid bed of medium-low coals or gas grill on medium-low (you can hold your hand at grill level only 5 to 6 seconds). Cover grill, and open vents. Cook, turning to brown evenly, about 15 minutes.

6. Baste ribs heavily on 1 side with marinade-barbecue sauce mixture; turn and baste remaining side. Continue to cook until sauce is sticky and sticks to ribs, about 6 minutes.

7. Transfer ribs to a large platter or carving board; keep warm. Heat remaining barbecue sauce until bubbly; pour into a serving bowl. Cut between ribs to make individual portions or individual ribs; accompany with sauce.

Per serving: 276 cal., 55% (153 cal.) from fat; 14 g protein; 17 g fat (6.1 g sat.); 15 g carbo.; 613 mg sodium; 64 mg chol.