Sweet corn salad with shiitake mushrooms and roasted walnuts

This salad is all about the deliciousness of sweet summer corn

But it also builds a bridge towards the fall season. Here the sweet corn is tossed with deeply flavorful, almost meaty mushrooms. We’ll also add roasted walnuts for another layer of savory flavor, in addition to their nuttiness.

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Fresh fig and melon salad with mizuna and smoky cashews

Mizuna is one of my favorite salad greens: the delicate, lacy leaves are not only beautiful; they also have a mild peppery bite that makes them a wonderful substitute for arugula.

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Watermelon salad with pan-roasted shishito peppers and feta

Sweet, cool watermelon and salty feta is a winning combination… but add roasted shishito peppers (a Japanese heirloom pepper) to the mix, and you’ve got a positively addictive salad. Plus, the colorful salad is drizzled with a tangy lime vinaigrette that keeps all the flavors in check. It’s then garnished with tender, aromatic fennel fronds.

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Classic coleslaw with black mustard seeds and Greek yogurt dressing
Here’s a coleslaw that’s made with the classic ingredients: cabbage, carrots and scallions. But the addition of the black mustard seeds and the super-light Greek yogurt dressing make it a keeper. A perfect side for all your favorite summer foods… like sandwiches and burgers!

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Summer chopped salad with cilantro-lime vinaigrette and crispy chickpea croutons

With the blistering heat of summer days, eating light becomes a necessity… and one-stop salads are the answer! Today’s chopped salad is a perfect example of the kind of meal I love to serve during the summer months – flavor-packed, refreshing and easy to digest, yet hearty enough to leave you entirely satisfied.

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