​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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This carrot salad is a healthier version of the classic carrot and raisin salad. We switched out the mayo and used the greek yoghurt​ instead. You get the same creamy consistency without some of the fat. You can use whatever carrots you have on hand, but we have a fondness for the the rainbow ones as the kids love eating the rainbow! We made the recipe with this lovely JUST DATE SYRUP we got in the mail, which is just that, date syrup, an alternative sweetener that is a healthier low-glycemic index sweetener. Certainly worth a try, however, use whatever you have on hand. Agave and maple syrup will do. The salad gets better over time, so be sure to let it sit for the 3 hours in the fridge. 


Rainbow Carrot Raisin Salad
makes about 3 cups
 
3 cups shredded carrots, about 6 large carrots
¼ cup plus 1 tbsp. of Greek Yoghurt
½ cup raisins
2 teaspoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon of salt
1 teaspoon date syrup, agave, or maple syrup
 
Place raisins in hot water to rehydrate, drain.  Mix lemon juice, apple cider vinegar, greek yoghurt, salt and sweetener in a medium bowl.  Add shredded carrots and raisins and stir.   Refrigerate 2-3 hours prior to serving.

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! ​

We are still loving all things stone fruit this summer. There is no better time then now to enjoy the tangy sweetness of these delicious fruits. Throwing it back to our amazing collaboration in June with over 60 other food lovers and bloggers #summerlovespeaches this salad is a new twist on a classic. Adding in peaches and nectarines to your favorite Caprese salad, brightens up a much loved dish. The sweetness of the fruit pairs nicely with the acidity of the tomatoes and the burrata, oh the burrata, brings it all together with its luscious creaminess. 

Nectarine, Peach, Tomato and Burrata Salad
Serves 6-8
 
2 ripe peach, sliced into wedges
1 ripe nectarine, sliced into wedges
2 large heirloom tomatoes, your choice, sliced into wedges
1 pint of cherry tomatoes, halved
2 balls of Burrata
1-tablespoon balsamic vinegar
1-2 tablespoons olive oil
1-tablespoon fresh basil, diced or torn
Salt and pepper to taste
 
On a platter, arrange the tomatoes, peaches and nectarines. Sprinkle with salt and pepper. Drizzle olive oil and vinegar over. Tear cheese into bite-sized pieces and scatter over the tomatoes and fruit, and then sprinkle with basil.

​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 side dish has been a summer staple for as long as we have been cooking. While a traditional creamy coleslaw is a tasty addition to any bbq plate or turkey sandwich, Aunt Rose's coleslaw is a lighter alternative to any summer meal. The vinegar base gives just enough punch to cut though the fat of a pulled pork, or skirt steak, and the addition of celery seeds and dried mustard lends a spicy herbal note to the cabbage. This dish travels well, and can be doctored with whatever peppers you have in the fridge. 

Aunt Rose’s Coleslaw
Serves 8-10
 
Medium head of white or red cabbage or a mix of half and half
1 small onion
¾ cup Vegetable oil
¾ cup sugar
1 cup white vinegar
1 small green pepper, seeded and shredded
3,4 carrots, peeled and shredded
1 teaspoon dried mustard
1 teaspoon celery seed
1 teaspoon salt
 
Shred cabbage and onion in food processor and then sprinkle with salt and let stand for 1 hour.  Then add dry mustard and celery seed to vegetables and set aside.
 
Cook on low the oil, sugar and vinegar until the sugar dissolves and let cool.  Pour liquid over cabbage.  Top with carrots and green peppers.  Do not mix.  Cover and refrigerate overnight.  Mix next day and serve.
 

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.
 

This dish is a great summer into fall side dish as it takes advantage of green beans still in season but captures the richer, toastier vibe of fall. The balsamic and thyme start the palate thinking about the flavors to come. 

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​Green Beans with Balsamic Glazed Onions
Serves 4-6
 
1 lbs fresh pearl onions
1/4 cup balsamic vinegar
1 tablespoons unsalted butter
1 tablespoon oil
1 teaspoon ground pepper
½  teaspoon salt
½ teaspoon finely chopped fresh thyme,
½ lbs fresh trimmed green beans
¼ cup olive oil
½  tablespoon Dijon
 
Blanch onions in large pan of boiling water.  Drain & refresh under cold water.  Trim the root ends and slip off the skins. 

Preheat the oven to 400 F.  In a small saucepan, combine ¼ cup of balsamic, butter, vegetable oil, thyme, 1 tsp of the pepper and ½ tsp of the salt and stir over moderately low heat until butter is melted.  In a bowl, toss the onions with the vinegar mixture to coat.  Spread the single layer on a baking sheet and roast for 35 - 40 min, stirring often, until evenly browned. 

Meanwhile blanch green beans until tender in boiling salted water- about 4 min.  Drain and refresh under cold water, then set aside.  In a bowl, combine the olive oil, mustard and remaining vinegar and the rest of the salt and pepper.  Add the green beans and the roasted onions to the dressing and toss well.  Transfer to a large casserole dish (Can refrigerate here), preheat oven to 350.  Cover and bake the room temperature green beans and onions for 20 min until heated through.
 

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 is an easy side dish for any summer bbq. The corn is both savory and sweet, with a little zing from the lime juice. You could add some jalapeños for a spicy kick, or could also season corn with any of your favorite spices like cumin, chili powder or smoked paprika.

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Grilled Corn Salad with Feta and Lime
Serves 8
 
8 large ears of corn, husked
¼ cup fresh lime juice
3 tablespoons of Mayonnaise
2/3 cup of feta cheese, crumbled
½ cup fresh chives, minced
salt and pepper to taste
 
Preheat grill to high heat. Brush corn with mayo and season with salt and pepper. Place on grill and grill for about ten minutes, until corn is browned on all sides. Remove from grill and cool slightly so it is easy to handle.
 
Slice kernels from corn and place in large bowl. Stir in lime juice and all but one tablespoon of chives and feta.  Adjust salt if needed.
 
When ready to serve sprinkle with remaining chives and feta.  Serve at room temp or chilled. 

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.