One of the hardest things about the Eat Local challenge is figuring out what to make, so I thought I would post some casual recipe ideas to help keep things exciting.  Most of the ideas focus on just a few items; when one or more of the main ingredients can be found locally grown or in season near you, give it a try.  Tweak each one to your personal taste or pantry.  Most will serve 4-6 people.

Sweet Summer Corn Salad

You will need: Corn, red and green peppers, leeks or onions, cilantro, garlic, cumin and cider vinegar.

Mix 3 cups cooked, locally grown corn kernels (stripped from the cob), with 1 cup diced garden fresh red and green peppers and 1/2 cup of sliced leeks or diced onions.  Make a dressing of 1/4 cup cider vinegar, 1 clove of chopped garlic, 1 tablespoon of chopped fresh cilantro, 1/4 teaspoon of ground cumin, and some salt and pepper.  Dress the vegetables and let marinate one hour at room temperature.  Serve with locally raised BBQ chicken.