Salads
Shrimp Salad With Lemon-Dill Vinaigrette
You can cook the shrimp and toss it with the vinaigrette a day in advance, then mix with the vegetables just before serving. The Lemon-Dill Vinaigrette is also delicious drizzled over grilled fish or shrimp or on Cucumber, Avocado, and Tomato Salad.
Black-Eyed Pea Salad With Roasted Butternut Squash And Goat Cheese
I came up with this salad when I was going through a butternut squash obsession. We wanted a black-eyed pea salad for the Market, and I wanted something with a bit of sweetness, so naturally I thought of butternut squash. We chop the squash into cubes to get crispy, caramelized edges after it’s roasted. I like it best while the squash is still warm. It’s delicious with diced ham added.
Black Bean And Yellow Rice Salad
This colorful dish makes a great addition to a buffet or a tasty vegetarian main course.
Spicy Pad Thai Salad
No matter how much many dishes I try, Pad Thai is my absolute favorite Thai dish. With this salad, I tried to get all those flavors into a salad we could sell at the Market.
Roasted Acorn Squash Salad With Warm Goat Cheese Rounds
This salad is best served when the squash is still warm and the goat cheese is just pulled from the oven.
Grilled Vegetable Antipasto With Herbs Chèvre And Crostini
This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered with creamy chèvre. Or make hors d’ oeuvres by topping Crostini with slices of grilled vegetable and some crumbled chèvre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.
Grilled Chicken Salad With Tomatoes, Spinach, And Dijon Vinaigrette
Hearty enough to serve as a main course salad for lunch or supper, this salad is also delicious piled on a toasted baguette and served as an open-faced sandwich. You can prepare the salad a day in advance by combining everything except the spinach, tomatoes, and basil. Refrigerate, then toss with the remaining ingredients just before serving. This can also be made with roasted or poached chicken, if you are using leftover or purchased cooked chicken. Another make-ahead tip is a method we use at the Market: layer the spinach and tomatoes rather than tossing them; the salad will hold up better and look fresher longer.
Corn Bread Croutons
If you have leftover corn bread, try these croutons; they’re delicious on soups and salads, or with Black Bean and Yellow Rice Salad. They keep up to weeks in an airtight container.
