Hey there, LCK Friends,
Where has the time gone? (Well, for me, I guess it’s been spent moving and remodeling…) Spring has truly zipped by me and all of a sudden summer is at my door. This feeling hit home during a recent visit to the farmers’ market, where magically, all sorts of new, fresh ingredients were available. Talk about feeling behind the times. It was almost like culture shock. I hope for a bit slower pace these next few months to savor the season - it’s one of my favorite times of the year.
Speaking of fresh, summer produce… while I include salads on my menus anytime, there is something so right about enjoying them on hot summer days made with ingredients at their flavor peak. They complement other summer fare so nicely that it’s a given in my book.
A few greens and fresh veggies tossed with a simple vinaigrette is always a welcome classic. Or, let’s take it a step or two further with these four ideas. Make them as written or get creative with whatever fresh ingredients you have available. Serve them as a side dish or enjoy them as an entrée - it’s all up to you.
Happy summer cooking! Enjoy these days.
-- Chef Susan
SOBA NOODLE SALAD WITH MISO-NUT BUTTER DRESSING
This salad is filled with nutritious ingredients that simply taste wonderful together. The crunchy veggies, tender soba, umami miso and nut butter come together into something quite enticing.
Change up the veggies according to what is available – add asparagus, sugar snap peas, carrots, or even fresh spinach, if you like. Serve the salad alongside roasted or grilled fish, shrimp, chicken, or pork. Make it an entree by adding cooked shrimp, tofu, chickpeas, chicken, or pork.
WATERMELON SALAD WITH BERRY BALSAMIC POPPY SEED VINAIGRETTE
Here’s one to jazz up your summer weeknight or weekend menus. Cool and refreshing, the sweetness of perfectly ripened watermelon combined with the tanginess of feta cheese creates a welcome flavor explosion that compliments picnic fare or serves as a satisfying stand-alone treat.
Take it to the next level with the addition of grilled shrimp or chicken on a bed of fresh greens to create a fun and enticing entrée.
The Berry Balsamic Poppy Seed Vinaigrette plays nicely with many fruits and leafy greens so is a great recipe to have in your back pocket.
SOUTHWESTERN-INSPIRED COLESLAW
Southwestern flavors and additional veggies put a new spin on an old summer classic. The yin and yang of the citrus and balsamic combined with earthy cumin give a balanced yet tantalizing burst of flavor.
Pair this slaw with grilled or roasted meat, fish or seafood as a side dish, or add it to tacos, wraps, and sandwiches.
As an added bonus, the dressing is prepared with good quality fats and has no added sugar, unlike most pre-made dressing and deli slaw available.
COLLARD GREENS SALAD WITH BLACK-EYED PEAS
The combination of collard greens and black-eyed peas gives a nod to traditional Southern cooking, yet this recipe takes on a modern twist by pairing those ingredients with a flavorful vinaigrette.
It is a highly satisfying and flavorful accompaniment for grilled or roasted meats or seafood and also serves well as a main course entrée.
YOUR TURN…
Have a favorite summer salad? Let’s share ideas here.