Roasting is a great way to prepare tomatoes that have fallen off the vine, are slightly damaged or are late harvest. Add any fresh herbs you have on hand for a verdant contrast to the smoky flavor of the roasted tomatoes.
Salads
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A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
Lemon flavored and honey sweetened, this healthful salad is spring picnic perfection.
The combination of creamy avocado with the crunch of crisp beets and the snap of green beans is a real palate pleaser. The colors are as startling and varied as the tastes. Key to this easy-to-prepare salad is avoiding overcooking the beets; they should still be crunchy. Cook in salty water until your fork just pierces them and the skin is easy to remove.
With crisp vegetables, creamy avocado and sweet shrimp, this cool pasta salad is a meal in itself.
Made with simple ingredients, this sweet and tangy salad is full of Vitamins C and E and beta-carotene- powerful antioxidants that increase the production of infection-fighting cells and antibodies.
There is something so refreshing about a crisp salad on a warm spring day. It feels good to eat a light and refreshing meal after the heavy, hearty dishes of winter. This can either be a starter or a light lunch.
Here, sweet red and golden roasted beets are served alongside tart goat cheese toasts to make for a very elegant first course salad. It'll be just as lovely made it into a main course—just top with a juicy grilled chicken breast.
An Indian condiment made with yogurt, a "raita" can be used as a sauce, dip or dressing. This tasty plum, pecan and baby-greens salad is doubly dressed-with both a spicy raita and a plum dressing.
Here is a fresh and crunchy salad that will add a bright, colorful contrast to your main dish. This lemony dressing is also delicious as a marinade or drizzled over grilled chicken or shrimp.
Israeli (pearl) couscous is such a nice departure from basic couscous. It has much bigger individual "grains" with a creamy texture, and it is so versatile. I try to always keep the regular and whole wheat versions on hand so I can cook with a mixture of both.
The prepared rice mix lets you get a jump start on this satisfying fruit and nut salad. If you can't find fig vinegar, feel free use to use another lighter, sweet variety of vinegar, like raspberry or apple cider.
Here is a perfect side dish to bring to a summer potluck or barbecue. Its bright colors and fresh flavors make this salad hard to resist!
If you haven't tried farro yet, here's a simple, summery recipe to try that you'll revisit again and again. Substitute different proteins and veggie add-ins to make this dish perfect any time of year.
