​Summer is upon us and that mean we get to go crazy with salads! Veggies and fruits are at their peak of perfection, and bursting with fresh flavor, so let them shine. When we make salads we are always thinking about how to combine crunchy, spicy, sweet, raw, cooked, tang...layers of flavors.  This salad gets sweetness from the peas and corn, crunch from the peas, and spice from the radish. The dressing gives it that earthy, acidic punch and if you are keeping the seeds on from the jalapeño, you get another layer of spice. You can dress this salad ahead of time and let it sit, and it does well overnight, so if you have extras don't fret, just re-serve!!! ​

*One other tip for summer, buy yourself a mandolin. Yes, they can be dangerous and mom is not allowed to use one anymore, but, if you can carefully master one, you can create a new salad just by slicing the veggies thin or in a new direction. 



Corn, Snap Pea and Radish Salad with Cilantro Lime Vinaigrette
Serves 6
 
1 Cup cilantro, stems included
2 scallions
1/3 of a jalapeno, deseeded (if you like heat leave in seeds)
2 limes, juiced and zested
¼ cup water
¼ tsp. salt
1-cup olive oil
3 stalks of corn, boiled, cooled and kernels cut from stalk
3 large radishes, like watermelon radish, French radish or purple ninja, thinly sliced
1 cup of snap peas, diced
 
In a blender, add water, cilantro, scallions, jalapeno, the limejuice and zest, salt and olive oil and blend until smooth. Set aside.
 
In a bowl add the corn and snap peas and mix together. Add radishes and mix. Just before serving top with dressing and toss. 

This weekend is for relaxing, or trying to relax and welcome in the summer months. For us that means we are trying to round up one or two bbq's with friends as there is beer to be shared and basketball to be watched. A great salad is a win at any pot luck as it can be the balance to all the crunchy, salty, meaty things happening on a grill. Sometimes its fun to play with herbs and flavors to bring something a little special.
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This dressing does just that for us, it adds that extra something something. Its a twist on our usual lemon and olive oil classic with the addition of the tarragon and basil. Tarragon is a herb we are just beginning to explore as it has a powerful and specific flavor sort of like licorice, that can easily over shadow. However, in this dressing, that flavor it is nicely balanced with the Dijon mustard and basil and provides the salad, or any salad, with a floral and herbaceous note. The kids love it for dipping carrots, we always keep a little on the side for their "cruditès" and we liked it especially with a grilled chicken breast or two. Try it this weekend and let us know!


Fresh Herb and Mustard Vinaigrette
Makes about ¾ of a cup of dressing
 
2 cloves of garlic, peeled
Zest and juice of 1 medium lemon
1 tablespoon of water
½ tsp. salt
1/3-cup fresh tarragon
1/3-cup fresh basil
2 tablespoons of Dijon Mustard
2/3 cup Olive Oil
 
*Can sub in flat leaf parley for any of the herbs, or add to the mix
 
Place all ingredients except the Olive oil into a blender. Pulse until garlic and herbs begin to break down and then stream in oil, blending dressing until smooth and creamy. Taste and adjust seasoning. You may need a bit more oil, or salt.
 
Serve with any salad, or as a dip for crudité. It holds up well to hearty lettuces like romaine and grilled vegetables or chicken.

 *If you are looking for hostess gifts for the upcoming holidays, be sure to check out our greeting and note cards and our prints on our Etsy site! 


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Not everyone loves brussels sprouts, but we do and this side dish will be your new favorite. It marries the earthy flavor of the sprout with the tart acidic sweetness of the pomegranate vinegar and maple syrup and the combo is ideal to pair with any roasted holiday meat. The unexpected flavor of the caraway seeds and the pop of the fresh pomegranate creates layers of flavor: sweet, vegetal, tart, spicy from the hint of mustard.  Try it for a twist on the basic roasted brussels sprouts for Thanksgiving! 

Roasted Brussels Sprouts with Maple Pomegranate Vinaigrette
Serves 6 as a side dish
Dressing makes about 1 cup
 
5 cups Brussels sprouts, halved
½ teaspoon salt plus more for seasoning
¼ teaspoon caraway seeds
3 tablespoons pomegranate vinegar
1 teaspoon Dijon mustard
2 teaspoons maple syrup
2/3-cup olive oil plus 2 tablespoons
Fresh pomegranate seeds for garnish
 
Preheat oven to 375 and place baking sheet in oven to get hot.
 
Toss brussels sprouts with 2 tablespoons of olive and season with salt. Pour onto hot sheet pan, carefully and roast until brown and crispy. About 20 minutes.
 
While the sprouts are roasting make your dressing.
 
Whisk together remaining olive oil, salt, caraway seeds, vinegar, mustard and maple syrup. Taste and adjust seasoning as needed.
 
Toss warm brussels spouts with about 1/3 to ½ of the dressing. Sprinkle with fresh pomegranate seeds.
 
 

In our family Benihana is where we celebrate birthdays. Its our special occasion restaurant. The kids love the spectacle and it brings all of us back to our youth. Their salad dressing is a favorite, so we decided to try and emulate it. This dressing is sweet, flavorful, and tangy and has all the kids asking for seconds! It does not keep very well, so just make enough for the night or use the next day.  

​Our Benihana Salad Dressing
Serves 6
 
¼ cup chopped onion
¼ cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon water
1 tablespoon ginger
1 tablespoon chopped cucumber
1 tablespoon soy sauce
1 ½ teaspoon tomato paste
1 ½ teaspoon sugar
1 teaspoon lemon juice
1 teaspoon salt
 
Place all ingredients in blender and blend until smooth.

Another great dressing is our classic Caesar Salad recipe and you can now get that recipe and more in our set of NEW GREETING CARDS! Check out our Etsy store and order now! 

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Summertime equals salads as there is no better season to relish in the bounty that nature provides. With minimal prep and tweaking, simple ingredients shine and taste epic. We have been playing around with the addition of fruit into some of our favorites, and the addition of these juicy strawberries from our garden into a traditional Caprese was a game changer. The sweetness of the fruit paired with the Meyer lemon dressing invented by the seven year old was a tangy counterpoint to the creamy cheese and acidic tomatoes. Sometimes, just a little fruit goes a long way! 


Strawberry, Mozzarella, Tomato Caprese Salad
Serves 6-8
 
1 cup strawberries, sliced in half or quarters depending on size
3 tomatoes, diced
2 balls fresh mozzarella, diced
1 tablespoon basil, sliced into thin strips
¼ cup Olive Oil
½ Meyer Lemon,  zested and juiced
2 tsp. honey
¼ tsp. salt
 
In a small jar make the dressing by first adding the lemon juice and salt. Shake. Add olive oil and honey and shake again. Set aside. Add the rest of the ingredients except the basil to a bowl, toss with dressing then sprinkle with basil.

We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! From Cherry Cream Pie to Bacon and Eggplant Pasta, we are sharing some of our favorites! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20.  Check out our Etsy store to order! ​

​This is a tasty side salad that goes with any grilled summer meat. The dressing is creamy and rich without being overbearing, and the addition of dill gives it an herby kick. Avocado is a nice way to get that luxurious creamy texture without having to add mayo or sour cream to a dressing. Feel free to omit the Arugula (although the spicy greens add a nice counterpoint to the dressing,) and just go with the green beans and tomatoes. 

Green Bean Salad
Serves 4-6
 
1/2 a basket of cherry tomatoes, sliced in half
1/2  pound green beans, trimmed
1 pound arugula
 
Avocado Dill Dressing
8 cloves garlic
1 shallot
¼ avocado
2 tablespoons of white balsamic vinegar
1 tablespoon of balsamic vinegar
1 tablespoon fresh dill
1/2-1 cup Olive Oil
1 teaspoon salt
 
 
Preheat oven to 350.  Quarter shallot.  Wrap garlic in aluminum foil to make a small packet. Place shallot and garlic on baking sheet and bake for 20-30 minutes until soft and beginning to caramelize.
 
Prep green beans by removing tips and steam until just tender but still having a bite.  Shock in cold water to stop the cooking and set aside.
 
Dressing: Peel garlic and place in blender with the rest of the dressing ingredients. Blend until creamy, adding more olive oil if needed.
 
Toss green beans, tomatoes, and arugula with dressing and serve.
 
 
We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20.  Check out our Etsy store to order! 

This is a very hearty and tasty salad that can easily charm any dinner guest as it has all the components that make for a great dish, savory, sweet, nutty and green. You could add a cup of cooked quinoa and it easily can be a main dish for a vegetarian. By having some vegetables roasted and some raw you get the balance of char and earth and the tahini dressing is a favorite even of my six year old. 

​Kale and Roasted Broccoli Cauliflower Salad
 
½ cup toasted sliced almonds
1 small head cauliflower (about 1 ½ lbs.) broken in florets
1 small head of broccoli (about 1 ½ lbs.) broken in florets
¼ tsp. of cayenne pepper
¼ cup olive oil
1 teaspoon Kosher salt
½ teaspoon salt
¼ cup tahini
3 tbsp. fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
½ cup pomegranate seeds
2 cloves of minced garlic
1 teaspoon agave
1-2 tablespoons of water to thin out
 
 
Heat oven to 450° F.  On a rimmed baking sheet, toss the cauliflower & broccoli with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt. Roast, tossing once, until golden and tender, 20 to 25 minutes.  Meanwhile, whisk together the tahini, lemon juice, 2 tablespoons of oil, water, and ½ teaspoon salt and agave (adding more water if necessary, to achieve the consistency of heavy cream).  Toss the kale, almonds, veggies, and pomegranate seeds with dressing and serve. 

We are always experimenting, trying to find new ways to spice up a salad. Lately, we have been obsessed with grilling some of the vegetables and combining them with raw. It gives the salad a nice combination and texture of soft versus crunchy and the char on the grilled veggies imparts a nice smoky flavor. What really though turns this salad on in the vinaigrette. Sweet, floral, spicy, tart, and tangy. It hits all the right umami notes. Try leftovers in a rice bowl with some steamed spinach and baked salmon. 

​Kale, Grilled Vegetable and Grilled Chicken salad with Coconut Lime vinaigrette
Serves 4-6
 
3 cups kale, stemmed and sliced fine
2 cups red leaf lettuce sliced or shredded into bite sized pieces
1 small eggplant sliced into ¼ inch rings
5 scallions with tips removed
1 zucchini sliced long ways into ¼ inch thick pieces
1 yellow squash sliced long ways into ¼ inch thick pieces
1 firm stone fruit, diced (can be plums or peaches)
¼ cup radishes thinly sliced
2 Persian cucumbers, diced
1 chicken breast  
½ -1 cup coconut lime vinaigrette
½ teaspoon salt
½ teaspoon pepper
 
 
On the grill or in a grill pan, grill eggplant, squash, zucchini and scallions until tender, then dice. Set aside.
 
Season chicken breast with salt and pepper and grill in pan or on grill. (About 5 minutes per side.) Remove from heat and dice.
 
Dress kale with ½ cup dressing and massage. Let kale sit for at least five minutes.
 
Toss all ingredients together and add more dressing to your liking.
 
 
Coconut lime Vinaigrette
Makes about 2 cups
 
Juice of 3 limes
Zest of 3 limes
6 tablespoons fish sauce
3 tablespoons of fresh mint, minced
1/3 cup fresh cilantro, minced
1-cup full fat coconut milk
3 cloves garlic minced
1 Serrano pepper, seeded and minced
3 tablespoons brown sugar
 
Whisk together the lime juice, fish sauce, garlic and brown sugar until sugar dissolves. Add the rest of the ingredients and whisk until mixed.
 
Serve with rice bowls or as dressing for any salad including the Kale, Grilled Vegetable and Grilled Chicken salad.
 

We may be sliding into fall, and 4th of July has become but a memory, but this condiment is great all year round. My mother, sister-in-law and I all make this a bit differently, but the outcome is same: a spicy, herby and garlicky side to jazz up any basic protein. I like adding oregano, my sister-in-law adds a bit more heat, and my mother makes the below. Once you have the basics, throw in whatever herbs you have on hand and have fun!


4th of July Parsley Chimichurri
 
6 cloves of garlic, chopped
2 bunches of flat leaf parsley, chopped
1 teaspoons salt
1 teaspoon of red pepper flakes
¾ cup olive oil
2 tablespoon lemon juice
 
Mix all ingredients together, let sit with thin layer of olive oil on top. Can be refrigerated for 3-4 days.
 
Serve with Roasted meats, fish or vegetables.
 
To make a salad dressing: Place 2 tablespoons Chimichurri, 1 tablespoon mayonnaise and 1 tablespoon white wine vinegar in a small bowl and whisk.
 
 

This is a light salad that is redolent with freshness. The grapefruit and fennel are a classic combination as the sweetness of the fennel pairs with the tang of the citrus, The cheese gives the salad a salty component to balance the spicy Arugula. It is great paired with fish. We only had yellow grapefruit for this, but pink grapefruit would be an even better choice. Play around with the citrus. 


Grapefruit and Fennel Salad with Arugula
Serves 6-8
 
3 medium to large bulbs of fennel
1 pound of Arugula
1 cup of Parmesan, shaved
2 pink grapefruits, zested, segmented, then juiced
 
Dressing
Juice from grapefruits
½ teaspoon salt
½ teaspoon honey
1 teaspoon minced parsley
2 tablespoon lemon juice
½ cup olive oil
zest from grapefruits
 
 
For dressing add salt, zest, parsley, and citrus juices to bowl and whisk until salt dissolves. Add honey and olive oil and whisk until combined.
 
Slice fennel bulbs with a mandolin into thin slices then toss with remaining ingredients and dressing. Serve immediately.
 
 
Tip- to prepare grapefruits. First zest, then carefully slice off rind exposing pink flesh and leaving no white pith. With a sharp paring knife cut along thin white pith between segments. Once all are done, squeeze the leftover to use juice.
 

This dish is inspired by one of our friends, Lisa,  based on a recipe from a popular British restaurant. It has worked its way into heavy rotation as its both savory and sweet, with a layer of spice not usually found in a simple vegetable side dish. The cumin beefs up the flavor, and we never have any left at the end of a meal. Sometimes we serve it sliced on angles into bite sized pieces, and sometimes we leave the carrots long, just sliced in half for variety. 

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​Carrot and Cumin Salad with Cilantro
 
3 cups rainbow carrots
2/3 tsp. cumin seeds (if you don’t have a small spice grinder, you can use ground cumin, just omit the roasting portion of recipe.)
1 garlic clove
2 tablespoons lemon juice
1/3 tsp. sugar
½ cup olive oil
¼ cup fresh cilantro, roughly chopped
½ tsp Sea salt
 
Peel carrots and boil whole in salted water until just tender.  Remove and shock in ice water, then let dry.  Roast cumin seeds in small skillet over medium heat until fragrant and color darkens, 2 minutes.  Grind cumin in mortar and pestle or in small spice grinder and add garlic and 1/2 tsp. salt. Pound.  Mix in lemon juice, sugar, and olive oil with garlic.  Toss carrots in cumin dressing and sprinkle with chopped cilantro and serve at room temperature.

 
 

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Classic Caesar Salad
Serves 4-6

​Dressing
8 Anchovy Fillets
1 small garlic clove
½ teaspoon of kosher salt
3 tablespoons fresh lemon juice
2 egg yolks cooked for two minutes in boiling water
1 tablespoon of Dijon mustard
4 tablespoon of finely grated Parmesan
½- 1 cup of olive oil
1 cup croutons
2 heads of Romaine Lettuce, roughly chopped
 
Chop together anchovy fillets, garlic clove, and Kosher salt into a paste, then scrape into a medium bowl.  Whisk in egg yolks and Dijon mustard.  Add lemon juice, then add olive oil drop by drop to start, gradually whisking in the rest. Then add Parmesan.  Season with more lemon juice, if desired.  

Toss lettuce, croutons, and dressing together and serve immediately. You can add a little more Parmesan cheese if desired. 
 

​Greek Salad
 
1 pint cherry tomatoes halved
2 bunches of romaine lettuce, rinsed and chopped perpendicularly to stalk in about 1 inch slices
1 small red onion thinly sliced
1 large cucumber, peeled and sliced into half moons
1 cup pitted kalmatta olives roughly chopped
1 cup feta cheese, crumbled
1 tablespoon fresh oregano minced
 
Oregano dressing
3 cloves garlic, minced finely
1 cup olive oil
1 tablespoon dried oregano
1 teaspoon sea salt
½ teaspoon pepper
¼ cup red wine vinegar.
3 tablespoons lemon juice
 
 
Add salt, lemon juice and vinegar to a medium jar or lidded plastic container. Cover and shake until salt dissolves.  Then add the remaining ingredients, shake and set aside. 

Place onions in one cup of cold water and set aside. 

​In a large bowl add tomatoes, cucumbers, olives and oregano. Dress with half of the dressing and set aside. When ready to serve, toss lettuce, onions and tomato mixture. Add dressing as needed, then sprinkle with feta cheese.