Grain Salad with Olives and Whole-Lemon Vinaigrette
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Grilled Cheese With Peak Tomatoes
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.
Wild Rice, Farro, and Tangerine Salad
Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.
Gialina's Kale & Farro Salad with Avocado
Our neighborhood pizzeria, Gialina, gets high marks for its thin-crust pies and the impeccable produce that chef-owner Sharon Ardiana uses in her toppings and sides. Her salads are always irresistible, and this one is not only delicious, it also uses whole kale leaves, including the stems. Ardiana tosses chopped raw kale with bright rounds of sweet carrots, creamy avocado, and a handful of nutty farro for sweetness and texture, and then adds a garlic dressing that is reminiscent of green…
Sweet and Spicy Peanut Noodles
You can make this dish a day ahead and stash it in the fridge until go time. It tastes better at room temp, so let it sit out for a half hour before serving.
Shrimp and Cucumber Salad with Horseradish Mayo
Small, sweet wild Maine shrimp are sold frozen from brownetrading.com when not in season. You can also substitute other shrimp cut into 1/2" pieces. This recipe makes extra horseradish mayo. Put it out to spread on other sandwiches.
Greek Salad with Orzo and Black-Eyed Peas
This satisfying vegetarian comboa black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheesesings of the Aegean sun.