Dressing:
2 ounces Extra Sharp Cheddar, grated (about 1/2 cup)
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
2 cloves garlic
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Salad:
6 large ears fresh corn, husks and silk removed
2 tablespoons extra-virgin olive oil
1 large or 2 medium red bell peppers
4 green onions, green and white parts, sliced

To make dressing:
Combine all ingredients in blender; blend until pureed.

To make salad:
Rub corn lightly with oil. Place on grill, turning occasionally, until charred in spots on all sides, 10 to 15 minutes. Grill red peppers as well, rotating as skin becomes completely blackened, about 15 minutes as well. Remove corn and peppers from grill, covering peppers with plastic wrap.

When corn is cool enough to handle, stand each ear up in large bowl. Slice off kernels from all sides into bowl with sharp knife.

When peppers have cooled, cut in half lengthwise. Rub off and discard blackened skins (some bits can remain). Remove stem and seeds. Cut peppers into approximate 1/2-inch pieces.

Add peppers and green onions to corn. Add dressing and toss to combine. Serve at room temperature.

Source: Cabot Cheese

3 tablespoons olive oil
14 oz. chicken breast cubed
1/4 cup onions, chopped
1 head of broccoli florets
1/4 cup sliced black olives
1/2 cup white wine
5 oz. cheese tortellini
12 cherry tomatoes, quartered
6 oz. fancy shredded colby/jack cheese
1/2 cup italian salad dressing
salt and pepper to taste

Heat skillet with olive oil on medium high heat. Add chicken and cook till done, add onion, broccoli and olives. Cook an additional 2-3 minutes. Add white wine and cook until wine is reduced to half of the original amount. Salt and pepper to taste.

Serve chilled or at room temperature.

Submitted by Jaci Stiffler Moore