Have a bumper crop of summer squash already? Many people ask me what they should do with all that squash and I have to admit that one starts to run out of ideas. Make a summer squash salad with delicious crispy shallots. Summer, of course, is about lightening things up a bit and there’s nothing better than a tasty summer salad.
This bok choy salad is a favorite of mine and is a refreshing change of pace. Most of the nutrients in bok choy are in the stems; so make sure to use the whole plant.
Charred Jalapeño and basil oil upgrade this simple summer salad.
Tiny New York Kitchen’s vegetarian twist on a Greek favorite. Eggplant, cherry tomatoes, and zucchini are marinated and then grilled to perfection.
Perk up green beans with this sweet and sassy dressing, which is perfect for a summer side dish.
They may be old school, but there’s nothing old about fresh heirloom tomatoes. Forget the grocery store. Many heirloom tomatoes come from local farms and gardens, so a farmers’ market will give you the best variety for this easy summer salad.
This Spicy Black Eyed Pea Salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. If you would like this salad a little less spicy then just use 1 jalapeño pepper.
I don’t recall the exact time that I first had falafel, but I do remember biting into something so delicious and crispy that I had never experienced before. These little gems are so addictive and are great served with hummus or tzatziki or a refreshing salad.
Full-flavored favas are, to my mind, beans at their best. They’re softer and richer than lima beans and have a grainier texture. They have a strong, herb taste with just a hint of pepper, which makes a perfect Fava Bean & Red Pepper Salad.
I adore fresh fava beans as they have an extraordinary flavor like no other bean. These early spring beans are small and tender, and are a delicacy in soups, salads, and pastas. Fava beans require a bit of extra effort to shell and peel before cooking, but believe me they are worth it. First they must be stripped from the large green spongy pods, and then each bean needs to be peeled to remove the skin.
