Butterhead Lettuce and Strawberry Salad with Blue Cheese and Candied Pecans

This beautiful salad is a vibrant celebration of summer's freshest flavors. Juicy strawberries, creamy blue cheese, and molasses-spiced candied pecans create the perfect balance of savory and sweet all with a satisfying crunch. Tossed in a bright balsamic vinaigrette, it’s an elegant salad, yet effortless to make!

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Butterhead Lettuce and Strawberry Salad with Blue Cheese and Candied Pecans
Serves 4 - 6

Salad Ingredients:

2 heads butterhead lettuce, torn
16 oz strawberries, washed, trimmed, and sliced
1/2 red onion, chopped
4 oz blue cheese, crumbled
1 cup candied pecans (see below)

Candied Pecan Ingredients:

1/2 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cumin
2 tablespoons unsalted butter
2 tablespoons molasses
2 cups pecan halves

Dressing Ingredients:

1/4 cup olive oil
1 small shallot, minced
1 clove garlic, minced
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon balsamic vinegar
1 lemon, juiced
1 teaspoon Dijon mustard

Directions:

1. Line a rimmed baking sheet with parchment paper and set aside. Preheat the oven to 250 F. In a small dish, mix the salt, cayenne pepper, coriander, cinnamon, paprika, and cumin until evenly combined.

2. In a microwave-safe dish, melt the butter. Mix the molasses with the warm butter. In a small bowl, drizzle the pecans with the butter molasses mix. Sprinkle with the spice mixture, and gently toss until the seasoning has evenly coated the pecans.

3. Spread the coated pecans evenly on the lined baking sheet. Allow space between the pecans. Bake in a preheated oven for 35-45 minutes, stirring occasionally until the pecans are evenly browned. Once finished toasting, cool and prepare the salad.

NOTE: This recipe will leave you with additional pecans. Use them for snacking, gifting, eating with yogurt and berries, topping on ice cream, or whatever you desire!

4. Prepare all of the salad ingredients. Wash and tear the Bibb lettuce into large pieces. Wash, trim, and slice the strawberries. Chop the red onion.In a large bowl, combine the lettuce, strawberries, and red onion.

5. In a large-mouthed jar, whisk together all of the dressing ingredients until emulsified.

6. Drizzle the salad ingredients with the dressing and gently toss. Top with the blue cheese and pecans. Add additional salt and pepper to taste.

Creamy Lemon Potato Salad with Fresh Herbs

There's a reason potato salad is such a classic dish! Reliably delicious and great during any season, we love this lemon-forward version of the quintessential side dish. The tender potatoes are tossed in a creamy dill and parsley dressing while still warm allowing for the flavors to soak in for maximum impact.

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Creamy Lemon Potato Salad with Fresh Herbs
Serves 4 - 6

Ingredients:

1/2 small red onion, chopped
1/4 cup white vinegar
1-1/2 lb small Yukon Gold potatoes
1 cup celery, chopped
1/2 cup fresh dill, chopped
1/4 cup parsley, finely chopped
3 green onions, chopped

Dressing Ingredients:

1 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon celery seed
1/4 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 lemons, juiced and zested
2 cloves garlic, minced

Directions:

1. Finely dice the red onion, then soak the diced onion in the white vinegar while prepping the rest of the potato salad. This step mellows out the onion flavor in the final dish.

2. In a wide-mouthed jar, whisk the dressing ingredients until emulsified. Set aside.

3. Add the potatoes to a lidded stockpot, filled halfway full of water, and boil. Once the water is boiling, salt the water and lower the heat. Simmer the potatoes for 10-15 minutes, or until fork tender. Drain the potatoes and let them cool slightly. Once cool enough to handle, cube the potatoes into large pieces, and place them in a large mixing bowl.

4. While the potatoes are still warm, pour half of the dressing over the potatoes and toss. Allow the potatoes to soak up the dressing for a few minutes.

5. Drain the red onion from the white vinegar. Add the onion, celery, dill, parsley, and green onions to the bowl of dressed potatoes. Gently toss the ingredients with the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy!

Broccoli Salad

Want to elicit sweet memories of sunny, childhood picnics? Try this summer broccoli salad tossed in a creamy, herbed, sweet-and-salty dressing. Filled with a melange of textures and flavors -- from crisp apples and sweet raisins to nutty almonds and cheddar cheese -- this dish is ready to be paired with any grilled food, or enjoyed as a meal on its own.

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Broccoli Salad
Serves 4-6

Salad Ingredients:

1/2 cup almonds, coarselychopped
2 heads broccoli, chopped
1/2 red onion, finely diced
1/2 cup raisins
1/2 cup parsley, chopped
1 apple, cored and chopped
6 oz white cheddar cheese, cubed

Dressing Ingredients:

2 cloves garlic, minced
1 lemon, zested and juiced
1 tablespoon freshly chopped dill
1/4 teaspoon smoked paprika
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
1/2 tablespoon honey
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Prepare the dressing by mincing the garlic, zesting and juicing the lemon, and chopping the dill. Combine all of the remaining dressing ingredients in a wide mouth jar and whisk until incorporated.

2. In a small, heavy-bottomed saucepan, toast the almonds over medium-low heat until fragrant. Be careful not to burn them. Coarsely chopped.

3. Prepare the broccoli by washing thoroughly and removing the florets from the larger stem. Cut into bite-sized pieces.

4. In a large bowl, combine the chopped broccoli, red onion, raisins, parsley, apple, cheddar cheese, and toasted almonds. Pour the dressing over the mixture and toss with a large spoon to ensure that all of the ingredients are coated evenly.

5. Refrigerate until ready to serve.

Kale Salad with Roasted Beets, Crispy Lentils, and Garlic Butter Panko

This beautiful kale salad is a celebration of bold flavors and satisfying textures. Earthy beets, crispy roasted lentils, and garlicky, buttered panko bring richness and crunch to every bite. Tossed with a cooling, lemony-herbed tzatziki sauce, this is a hearty, feel-good dish! Enjoy it for lunch or as a stunning side salad.

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Kale Salad with Roasted Beets, Crispy Lentils, and Garlic Butter Panko
Serves 4

Salad Ingredients:

2-3 beets
1/4 cup olive oil, divided
1 can (15 oz) lentils, rinsed, drained and patted dry
1-2 bunches lacinato kale
1/4 teaspoon Kosher salt, or more,or sprinkling on lentils and kale

Tzatziki Sauce Ingredients:

1/2 English cucumber, grated
1/2 cup Greek yogurt
1 lemon, zested and juiced
1/4 cup olive oil
2 tablespoons fresh dill
1 shallot, minced
2 cloves garlic
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Garlic Butter Panko Ingredients:

3 tablespoons butter
2 cloves garlic, thinly sliced
1/2 cup almonds, coarsely chopped
1 cup Panko breadcrumbs

Directions:

1. Preheat the oven to 425F. Wrap the whole beets in foil and drizzle with 2 tablespoons of olive oil. Place the packet in a small baking dish and roast in the preheated oven for 40-60 minutes, or until the beets are fork-tender. (Leave room in the oven for the lentils in the next step.) Once tender, remove the beets from the oven and cool. Peel and cut into cubes.

2. On a parchment-lined baking pan, toss the lentils in the remaining 2 tablespoons olive oil and sprinkle with salt. Roast in the preheated oven with the beets for 20-25 minutes, stirring halfway through. Roast until crispy. Remove from the oven and set aside.

3. Meanwhile, make the tzatziki sauce. Grate the cucumber, pressing out any excess liquid with a cheesecloth or paper towel. Combine the gratedcucumbers with the all of the remaining Tzatziki Sauce ingredients in awide mouth jar. Whisk to incorporate. Cover and refrigerate until ready to use.

4. Wash the kale and use a kale stripper to separate the leaves from the ribs. Chop the kale leaves into fine pieces. Place the kale pieces in a large bowl and sprinkle with 1/4 teaspoon salt. Using your hands, gently massage the salt into the kale. Set aside.

5. In a heavy skillet over medium heat, melt the butter. Add the garlic and cook for 2-3 minutes until fragrant. Add the almonds and the Panko breadcrumbs and heat, stirring often to coat with the butter. Continue to pan roast until the almonds begin to toast and the breadcrumbs get crispy, about 3-5 minutes. Remove from heat.

6. Toss the kale tin the tzatziki sauce. Add the beets and lentils to the bowl of kale. Add the garlic panko on top and serve with additional salt and pepper to taste.

Autumn Harvest Bowls with Squash and Greens

Embrace fresh fall flavors with our autumn harvest bowls! Vibrant and nourishing, they celebrate the season's bounty. This recipe features roasted butternut squash, protein-packed chickpeas, and nutrient-rich kale, all drizzled with a zesty lemon garlic tahini dressing. These wholesome bowls are packed with naturally healthy ingredients that will warm your soul and fuel your body!

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Autumn Harvest Bowls with Squash and Greens
Serves 2 - 4

Bowl Ingredients:

1 butternut squash,peeled and cut in 1/2” cubes
1/2 red onion, sliced
1 zucchini, cubed
1/2 head cauliflower, cut into florets
2 tablespoons olive oil, plus more for drizzling
1 can (15.5 oz) chickpeas, rinsed, drained, and patted dry
4 leaves of kale
2 cups chicken broth
1 cup quinoa
1/3 cup dried cranberries
1/3 cup slivered almonds
6 oz white cheddar cheese, cubed

Lemon-Tahini Dressing Ingredients:

5 tablespoons olive oil
3 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon cayenne
1/4 teaspoon turmeric
2 cloves garlic, minced

Directions:

1. Preheat the oven to 400 F. On a rimmed and parchment-lined baking sheet, spread out the prepped butternut squash and drizzle with a little olive oil and a sprinkle of salt and pepper. On another rimmed and parchment-lined baking sheet, spread out the red onion, zucchini, and cauliflower in separate sections. Drizzle with a little olive oil and a sprinkle of salt and pepper. Roast for 35-40 minutes or until ingredients are nicely roasted and the sweet butternut squash is fork tender. Set aside.

2. In a medium sauté pan over medium-high heat, add the olive oil and the chickpeas and sauté, stirring occasionally until chickpeas are browned, roughly 8-10 minutes. Remove from heat.

3. Meanwhile, in a medium pot with a lid, bring the chicken stock to a boil. Add the quinoa, stir, cover, and turn the temperature down to low. Check at the 15 minute mark to see if the grains are tender, or if more liquid is needed to finish the cooking. When tender and ready, you'll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, and a telltale sign of doneness.

4. Prepare the lemon-tahini dressing by whisking all of the dressing ingredients together.

5. Wash the kale and remove tough stems and leaf ribs. Tear or chop the leaves into bite-sized pieces. Massage the pieces vigorously with a bit of olive oil and a sprinkle of Kosher salt until they turn dark green and tender.

6. Once all of the items are prepared, arrange the ingredients in individual serving bowls. Top with the cranberries, almonds, and cheese. Drizzle with the dressing and season with additional salt and pepper to taste. Enjoy!

Deviled Egg Pasta Salad

Say hello to deviled egg pasta salad! It’s the perfect mashup of creamy deviled eggs and a hearty pasta salad. Combine tender pasta, chopped hard-boiled eggs, crunchy celery, dill pickle relish with a zesty dressing, and you've got a crowd-pleaser that’s great for BBQs, potlucks, or just a casual weeknight meal. (Did we mention the crumbled bacon on top?)

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Deviled Egg Pasta Salad
Serves 6-8

Ingredients:

1/2 lb bacon, cooked and crumbled for garnish
8 large eggs
2 cups elbow macaroni
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup dill relish
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup finely diced red onion
1/4 cup finely diced celery
Fresh chives, sliced for garnish
1 teaspoon paprika, for garnish

Directions:

1. Fry the bacon. Let cool, then crumble and reserve for a garnish.

2. Meanwhile, prepare the boiled eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat. Cover and let sit for 12 minutes. Drain and cool the eggs in ice water, then peel them. Coarsely dice the hard-boiled eggs.

3. While the eggs cook, make the elbow macaroni. In a large pot, bring water to a boil. Add the pasta and a hearty shake ofsalt. Boil until just al dente. Drain and rinse under cold water to stop the cooking process.

4. Prepare the dressing. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dill relish, paprika, cayenne pepper, Kosher salt, and black pepper, and mix well.

5. Dice the red onion and celery. Chop the chives.

6. Combine the cooled pasta, red onion, and celery. Add the dressing and stir gently until everything is evenly coated. (TIP: Add the eggs after mixing everything else first. Toss very gently!)

7. Refrigerate the salad for at least one hour to allow the flavors to blend together.

8. Garnish with the cooked and crumbled bacon, chives and paprika. Serve and enjoy!

Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata

This summery salad is a celebration of fresh, vibrant flavors. Peppery arugula is topped with a tender, grilled balsamic chicken. Sweet, juicy, grilled nectarines and pops of tart blueberries bring a refreshing burst of fruity goodness. It’s all perfectly complemented by the rich creaminess of burrata. A sprinkle of fresh basil ties it all together. Bursting with color and flavor, this salad makes a perfect summertime dinner!

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Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata
Serves 4

Salad Ingredients:

1 lb boneless, thinly sliced chicken breasts
1/4 small red onion, thinly sliced with a mandoline
2 nectarines, halved
1 tablespoon olive oil
6 oz arugula
4 small burrata, halved (or substitute fresh mozzarella cheese)
1 cup blueberries, washed basil, chiffonade cut
balsamic glaze, for drizzle garnish

Balsamic Dressing: (divide into 2 parts):

1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder 
1/2 teaspoon dried oregano

Directions:

1. Make the balsamic dressing. You will use half of the dressing to marinate the chicken, and the other half to dress the salad. In a salad dressing jar, whisk together the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, honey, Kosher salt, pepper, garlic powder, and dried oregano until well combined.

2. Prepare the chicken breasts by thinly slicing in half. Thinner pieces will take on more marinade flavor, and will be faster to grill. (Or choose thin chicken cutlets).

3. Pour just enough dressing to cover the chicken and marinate the chicken in a plastic bag or large bowl. Seal or cover tightly and refrigerate the chicken for 30 minutes or up to 1 hour. Set the remaining dressing aside for dressing the greens later.

4. Thinly slice a quarter of the red onion with a handheld mandoline. Don’t forget to use the hand guard to stay safe! Place the thinly sliced onions in a bowl of ice water to mellow out any strong bite.

5. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

6. Once the chicken has marinated, fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 165 F. Let the chicken rest for 5 minutes, then cut into slices.

7. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes, or until grill marks appear.

8. Assemble the salad! Toss the greens and red onion with a drizzle of the balsamic dressing. Top the dressed salad with the grilled chicken slices, grilled nectarine halves, burrata cheese, and blueberries. Garnish with fresh basil, and enjoy!

Lobster Potato Salad with Fresh Herbs

This bright and herbaceous lobster potato salad is the perfect dish to kick off summer. It offers just the right balance of tender, sweet lobster meat next to hearty potatoes -- all lightly coated in a tangy, lemon-packed dressing. Share it as a side with burgers, bring it to a potluck or summer BBQ, or enjoy it as a full meal. The choice is yours!

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Lobster Potato Salad with Fresh Herbs
Serves 6

Ingredients:

1-1/2 lb small Yukon Gold potatoes
4 lobster tails
1/4 cup dill pickles, chopped
1 tablespoon capers
1/2 cup celery, chopped
1/4 cup fresh dill, chopped
1/4 cup parsley, chopped
3 green onions, chopped

Dressing Ingredients:

1/2 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 cup mayonnaise
1/4 cup olive oil
1 teaspoon Dijon mustard
1 lemon, juiced and zested
2 cloves garlic, minced
1/2 shallot, minced

Directions:

1. In a wide mouthed jar, whisk the dressing ingredients until emulsified. Set aside.

2. Add the potatoes to a lidded stockpot, filled halfway full of water, and boil. Once the water is boiling, salt the water and lower the heat, simmering the potatoes for 10-15 minutes, until fork tender. Drain the potatoes and let cool. Once cool enough to handle, halve the potatoes and place them in a large mixing bowl.

3. Meanwhile, boil the lobster for 4-6 minutes until the shell is bright red and the meat is tender. Immediately transfer the lobster to an ice bath to stop the cooking process. Once cool enough to handle, peel and chop the lobster meat into roughly 1" pieces. Set aside.

4. While the potatoes are still warm, pour half of the dressing over the potatoes and toss. Allow them to soak up the dressing for a few minutes.

5. Add the pickles, capers, celery, dill, parsley, green onions, and lobster to the bowl of dressed potatoes. Gently toss the ingredients in the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy at room temperature.

Winter Beet Salad with Baby Greens, Goat Cheese, Farro, Oranges,Walnuts, and Honey Tarragon Dressing

A winter salad may be just what’s needed this time of year! Winter produce -- earthy beets and bright citrus -- combine with whole grain farro for a very satisfying offering. Topped with an herbaceous, honey-sweetened tarragon dressing, tangy goat cheese, and toasted walnuts, this wholesome salad is a feast for the eyes and the palate.

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Winter Beet Salad with Baby Greens, Goat Cheese, Farro, Oranges, Walnuts, and Honey Tarragon Dressing
Serves 4

Salad Ingredients:

3-4 beets, peeled andcut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
4 cups vegetable stock
1 cup uncooked whole-grain farro
1 orange
1/2 cup walnut pieces
5 oz mixed baby greens
4 oz goat cheese

Dressing Ingredients:

1/2 tablespoon honey
1 small shallot, minced
1 tablespoon apple cider vinegar
1/3 cup extra virgin olive oil
1 tablespoon finely choppedfresh tarragon, (or 1 tsp dried
)1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:

1. Preheat the oven to 425 F. Prepare the beets by peeling, then dicing into 1/2 inch cubes. Toss the diced beets with 2 tablespoons olive oil, Kosher salt, and black pepper. Place the prepared beets in a single layer on a large roasting pan and roast for 15 minutes. Stir and continue roasting the beets for another 10-15 minutes, or until the beets are fork tender.

2. Meanwhile, prepare the farro. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro, stir, and boil for 5 minutes. Stir often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer. Continue to stir frequently until the farro is tender and the stock has been mostly absorbed, roughly 60 minutes. Remove the farro from heat, drain any excess liquid, and allow to cool completely. This step may be done ahead of time, and the cooked grain stored in the refrigerator.

3. While the farro and beets cook, supreme the orange by cutting away the outer peel of the orange, then cutting each section away from the pith with a sharp paring knife inserted on either side of each section.

4. In a small bowl, or wide-mouthed jar, whisk together all of the dressing ingredients.

5. In a small skillet, toast the walnuts over medium-low heat until lightly toasted, 3-5 minutes. Watch the nuts carefully to ensure that they do not burn.

6. In a large salad bowl, toss the farro with 1/2 of the dressing. On top, layer the greens, beets, orange sections, and toasted walnuts. Crumble the goat cheese on top. Drizzle all with the remaining dressing. Season with additional salt and pepper to taste, and serve.

Caramelized Pears with Brie and Walnuts over Mixed Baby Greens

This dish is a fantastic appetizer to share, or a delicious plate to be enjoyed as a meal in itself! Sweet, caramelized pears and walnuts are served over warm, gooey brie -- all resting on a bed of lightly tossed baby greens. A crusty, hearty baguette completes the menu! Who's hungry?

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Caramelized Pears with Brie and Walnuts over Mixed Baby Greens
Serves 4

Salad Ingredients:

1 tablespoon butter
2 Asian pears, cored, and cut into wedges
1/3 cup white sugar
1 tablespoon maple syrup
1 tablespoon water
3/4 cup walnut halves
4 oz. arugula or mixed baby greens
1 wheel (8 oz.) double cream Brie
1 baguette, for serving

Dressing Ingredients:

1 teaspoon apple cider vinegar
1 teaspoon lemon
2-1/2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. In a wide-mouthed jar, combine the dressing ingredients. Whisk until all of the ingredients are incorporated. Toss the greens with the dressing until lightly coated. Set aside.

2. Preheat the oven to 350 F. Place the Brie on a parchment-lined baking sheet or baking dish and bake for 10-12 minutes, or until the sides of the Brie are soft to the touch. Remove from the oven and let the Brie cool slightly.

3. Meanwhile, in a nonstick skillet over medium heat, melt the butter. Add the pears and sauté until the pears begin to release their moisture, about 2-3 minutes. Add the sugar, syrup, and water and continue to cook, stirring frequently until the sugar starts to thicken and coat the pears, about 10-12 minutes. Add the walnuts and continue to cook until the walnuts are coated and the pears are caramelized. Remove from heat.

4. On a large serving platter, spread out the dressed greens. Place the warm Brie in the center of the greens and top with the caramelized pear mixture. Sprinkle with additional salt and pepper to taste. Serve immediately with warm bread.

Mediterranean Wedge Salad

This Mediterranean-inspired twist on the classic wedge salad is a refreshing addition to any summer menu. Enjoy a crisp, fresh wedge of iceberg lettuce topped with tomatoes, olives, fresh herbs, and a creamy feta dressing. It’s a delightful salad -- the perfect antidote for warm summer days!

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Mediterranean Wedge Salad
Serves 4

Salad Ingredients:

1 small head of iceberg lettuce, cut into 4 wedges
1 cup cherry tomatoes, halved
3 mini cucumbers, sliced
1/4 red onion, thinly sliced with a handheld mandoline
1/4 cup Kalamata olives, pitted and quartered
1/2 cup crumbled feta cheese
Handful of fresh mint leaves, chiffonade cut
Handful of fresh basil leaves, chiffonade cut

Dressing Ingredients:

1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon Kosher salt
Freshly ground black pepper, to taste

Directions:

1. Make the creamy feta salad dressing. In a blender or food processor, add the crumbled feta cheese, plain Greek yogurt, extra-virgin olive oil, lemon juice, vinegar, mustard, minced garlic, honey, dried oregano, a pinch of salt, and a few grinds of black pepper. Blend until smooth and creamy. Set aside until ready to assemble the salads.

2. Prepare the vegetables and herbs. Slice the tomatoes using a serrated knife. Create thin slices of cucumber and red onion using a handheld mandoline. Quarter the olives, and chiffonade the mint and basil.

3. Prepare the lettuce. Carefully remove any limp outer leaves from the iceberg lettuce and cut it into four wedges. Be sure to keep the core intact to hold the leaves together. Place a lettuce wedge on individual serving plates, or place all four together on a large platter.

4. Drizzle a layer of dressing over the wedges. Distribute the cherry tomatoes, sliced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese evenly over the lettuce wedges.

5. Drizzle another layer of dressing over the loaded wedges. Finish garnishing the salad with the mint and basil, another grind of pepper, and a sprinkle of salt.

6. Serve the wedge salad as a refreshing starter or as a light, flavorful side dish.

Herbed Cucumber and Tomato Salad with Garlic Sesame Dressing and Jammy Eggs

Celebrate the summer harvest with this beautiful, cucumber-centered salad. Crunchy greens are enhanced with fresh herbs and coated with a fresh garlic sesame dressing. Jammy boiled eggs add protein, while sesame seeds and peanuts bring on a satisfying crunch.

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Herbed Cucumber and Tomato Salad with Garlic Sesame Dressing and Jammy Eggs
Serves 4 - 6

Salad Ingredients:

4 eggs
1 head romaine, chopped
1 English cucumber, halved and sliced
1 cup grape or cherry tomatoes
1/2 red onion, thinly sliced
3 green onions, finely chopped
1/4 cup fresh dill weed, chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1-1/2 tablespoons roasted sesame seeds
1/2 cup lightly salted peanuts

Garlic Sesame Dressing Ingredients:

6 anchovies, finely chopped
6 tablespoons olive oil
1-1/2 teaspoon sesame oil
1 tablespoon brown sugar
1 teaspoon soy sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 tablespoon lemon juice, plus zest
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:

1. Prepare the soft boiled eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring the water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 6 minutes. Remove immediately from the hot water and cool by running under cold water for about a minute. Peel and halve the eggs.

2. In a wide-mouthed jar, combine and whisk together all of the dressing ingredients and set aside.

3. Prep the veggies: Chop the romaine, halve and slice the cucumber, halve the tomatoes, thinly slice the red onion, and chop the green onions. Remove the dill, cilantro, and mint leaves from their stems and chop.

4. In a large salad bowl, toss the veggies with the dressing. Sprinkle the salad with the toasted sesame seeds and salted peanuts. Add the halved eggs on top. Sprinkle with additional salt and pepper to taste.

Spring Asparagus, Sugar Snap Peas, and Radish Salad with Quinoa and Goat Cheese

Spring is in full bloom and we are inspired by its bounty! This warm and hearty salad celebrates crisp spring asparagus, snappy peas, and peppery radishes, all nestled in a nutty bed of quinoa. Tossed with a delicious spicy-salty dressing and topped with goat cheese, get ready to embrace the fresh flavors of the season.

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Spring Asparagus, Sugar Snap Peas, and Radish Salad with Quinoa and Goat Cheese
Serves 4 - 6

Salad Ingredients:

2 cups vegetable stock
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup pistachios
7-8 radishes, thinly sliced with amandoline
1 cup sugar snap peas, strings removed, sliced on the bias
5 stalks asparagus, thinly sliced

Dressing Ingredients:

1/3 cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
2-3 anchovies, chopped (optional)
1 small shallot, minced
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 red onion, thinly sliced with a mandoline
2 tablespoons chives, freshly chopped
10-12 fresh basil leaves, torn
2 tablespoons mint, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
5 oz mixed baby greens
4 oz goat cheese, crumbled

Directions:

1. In a medium pot, bring the vegetable stock to a boil, add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when all the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.

2. In a small skillet, melt the butter and olive oil over medium heat. Add the pistachios and cook for 3-4 minutes tossing occasionally until slightly brown and exuding a nutty fragrance. Toss the pistachios (and any remaining warm butter and olive oil) into the quinoa and set aside to cool.

3. Prep the radishes, snap peas, asparagus, red onion, chives, basil, mint, and dill and combine with the baby greens in a large salad bowl.

4. In a wide-mouth jar, whisk the dressing ingredients until emulsified.

5. Drizzle the dressing over the salad and toss to coat. Serve the greens over the quinoa and pistachio mix. Sprinkle with the goat cheese and additional salt and pepper to taste. Enjoy!

Grilled Pear and Arugula Salad with Candied Ginger, Toasted Almonds, and a Spiced Yogurt Vinaigrette

Grilled pears and peppery arugula come together in this wonderful end-of-summer salad. A tangy yogurt vinaigrette and chewy candied ginger offer a delightful play of textures and flavors along with the the oh-so-satisfying crunch of toasted almonds. Destined to be a new favorite!

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Grilled Pear and Arugula Salad with Candied Ginger, Toasted Almonds, and a Spiced Yogurt Vinaigrette
Serves 4 - 6

Salad Ingredients:

2 firm pears, (like Anjou, Bosc, Bartlett ), halved and seeded
1 tablespoon olive oil
1 tablespoon lemon juice
5 oz baby arugula
1 small shallot, sliced very thinly
2 tablespoons candied ginger
1/2 cup almonds

Yogurt Vinaigrette Ingredients:

1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon clove
1 large or 2 small cloves garlic, minced
1 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 cup full fat Greek yogurt

Directions:

1. Heat a grill to medium-high heat. Wash, halve, and seed the pears.

2. In a small bowl, mix together the olive oil and lemon juice, then brush the pears with the mixture. Reserve the remaining mixture.

3. Place pear halves, cut side down, directly on the grill grates and cook over indirect heat, for 10 minutes or until pears have softened, turned golden, and grill marks have appeared. Carefully remove them from the grill with grill tongs or grill spatula, and set them aside.

4. Wash and dry the arugula. In a large bowl, toss with the remaining lemon and oil mixture used for brushing the pears.

5. Thinly slice the shallot and chop the candied ginger. Slice the grilled pears.

6. In a small cast iron skillet, toast the almonds until golden and fragrant. Remove the almonds and chop into pieces.

7. In a small saucepan, combine the balsamic vinegar, olive oil, honey, cinnamon, clove, garlic, salt and pepper. Cook ingredients over low heat, whisking until the honey is melted and evenly incorporated. Remove from heat and stir in the Greek yogurt until combined.

8. Top the arugula with the shallot, candied ginger, grilled pears, and almond slices. Drizzle the salad with the yogurt vinaigrette and add additional salt and pepper to taste. Eat immediately.

Warm Potato Salad with Green Beans and Caramelized Onions

Looking for a reliable summer side to accompany your next dinner? Look no further. This potato salad with green beans and caramelized onions is a flavor powerhouse! With a tangy dressing that soaks into still-warm potatoes, and a healthy smattering of zesty dill and bright, herbaceous parsley, this side dish may easily be upgraded to main course status, if you so desire.

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Warm Potato Salad with Green Beans and Caramelized Onions
Serves 6

Salad Ingredients:

4 tablespoons butter
2 yellow onions, sliced pole to pole
1 teaspoon Kosher salt, plus 1/2 tablespoon
2 lbs baby potatoes
1/2 lb green beans, trimmed and halved
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped

Dressing Ingredients:

1 clove garlic, minced
1 small shallot, finely chopped
1/3 cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon stone ground mustard
1/2 teaspoon black pepper
1 teaspoon Kosher salt

Directions:

1. In a wide-mouthed jar, whisk together all of the dressing ingredients until emulsified. Set aside.

2. In a large saucepan over medium-low heat, melt the butter. Add the sliced onions, sprinkle with 1 teaspoon salt and cook on medium low, stirring occasionally until onions have begun to brown and caramelize, roughly 25-30 minutes.

3. Meanwhile, place the potatoes in a large pot and cover them with about 2" of cold water. Cover with a lid and bring the water to a boil. Add 1/2 tablespoon of salt and reduce the heat to medium, continuing to softly boil the potatoes until they are tender and may easily be pierced with a fork, roughly 15 minutes.

4. Add the green beans to the pot, cover, and cook for one more minute. Strain the potatoes and green beans in a colander.

5. While the potatoes are still warm, slice them in half, or into quarters if they are quite large. Place them in a large mixing bowl with the green beans, caramelized onion, parsley, dill, and any remaining butter drippings from the onions.

6. Toss everything with the dressing until evenly coated. Serve warm with additional salt and freshly cracked black pepper to taste.

Peach and Tomato Caprese Salad with Pine Nuts, Prosciutto, and Tarragon Oil

We love caprese-style salads, and this version with ripe summer peaches, toasted pine nuts, and salty prosciutto takes a classic dish to new heights. Drizzled with tarragon oil and served with crusty bread and a glass of chilled wine, this salad delightfully celebrates some of the best flavors that summer has to offer!

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Peach and Tomato Caprese Salad with Pine Nuts, Prosciutto, and Tarragon Oil
Serves 4 - 6

Ingredients:

1/2 cup (or about 3 large) fresh tarragon sprigs
1/2 cup olive oil
4 heirloom tomatoes, quartered and sliced
3 peaches, pitted and sliced into wedges
1/4 red onion, sliced very thin with a mandoline
1/4 cup pine nuts
8 oz burrata cheese, torn into large pieces
2 oz prosciutto, cut into long strips
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Aleppo pepper flakes
1/2 tablespoon red wine vinegar
1/2 tablespoon balsamic vinegar
1/2 tablespoon honey
1/2 cup fresh basil
Flake salt

Directions:

1. Make the tarragon oil. Prepare a small ice bath and set aside. Bring a small pot of water to boil. Salt the water and blanch the tarragon leaves in the boiling water for 10 seconds (the leaves should turn a brighter shade of green), remove from heat. Use tongs to transfer the tarragon to an ice bath to stop the cooking process. Remove from the water. Drain through a fine mesh strainer and pat dry with a paper towel. Combine the tarragon and olive oil in blender and puree. Strain through a fine mesh sieve and discard any solids. Set aside.

2. Prepare the veggies. Quarter and slice the tomatoes using a sharp, serrated knife. Pit and slice peaches into wedges. Thinly slice the red onion with a mandoline.

3. In a small skillet over medium heat, toast the pine nuts, stirring often until lightly browned, 2-3 minutes. Set aside.

4. Tear the burrata into large pieces, and arrange the tomatoes, peaches, red onion, burrata, and prosciutto on a large platter. Sprinkle with Kosher salt, black pepper, and Aleppo pepper.

5. Drizzle evenly with the tarragon oil, red wine vinegar, balsamic vinegar, and honey. Sprinkle with the toasted pine nuts, basil, and flake salt.

Mango and Kale Salad

Juicy mango, crunchy kale, and tropical coconut make for a knock-out combination in this colorful summer salad. Warm notes of curry mixed with fresh and cooling herbs offer a lovely complexity for a hearty meal any time of day.

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Mango and Kale Salad
Serves 6-8

Salad Ingredients:

6 cups kale, ribs removed, chopped into bite-sized pieces
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
1 cup red cabbage, finely shredded with a mandoline
1 mango, diced
3 green onions, finely chopped
1 red pepper, seeded and diced
15-20 cherry tomatoes, halved
1/3 cup peanuts
1/2 cup unsweetened coconut flakes
1/4 cup fresh basil, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped

Dressing Ingredients:

1/3 cup coconut milk, full fat
1 tablespoon apple cider vinegar
1 tablespoon green Thai curry paste
1-1/2 tablespoons fresh lime juice
1/2 teaspoon turmeric
1/4 teaspoon Kosher salt
1/2 tablespoon brown sugar
1 garlic clove, minced

Directions:

1. In a large bowl, combine the kale, olive oil, and salt. Massage the kale for 1-2 minutes to break down the fibers.

2. Use a mandoline to finely shred the red cabbage. Pit and dice the mango. Chop the green onion. Seed and dice the red pepper, and halve the grape tomatoes.

3. Combine the peanuts and coconut flakes in a small saute pan and toast over the stovetop for roughly 3 minutes, tossing often until both the peanuts and coconut flakes are lightly toasted. Remove from heat and set aside.

4. Combine all of the dressing ingredients in a wide-mouthed jar. Whisk or use an immersion blender to incorporate.

5. In a large salad bowl, combine all of the salad ingredients, drizzle with the dressing and toss until coated. Eat immediately!

Strawberry and Arugula Salad with an Herbed Vinaigrette

Celebrate summer with juicy, ripe strawberries! This colorful arugula and strawberry salad features many complementary flavors when tossed with our bright and tangy basil-mint dressing. You’ll find that this salad pairs perfectly with a glass of crisp, white wine and a slowly setting sun.

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Strawberry and Arugula Salad with an Herbed Vinaigrette
Serves 4

Salad Ingredients:

4 large eggs, boiled and halved
5 oz arugula, rinsed and dried
10-12 strawberries, washed and hulled
1/2 fennel bulb, thinly sliced with a mandoline
2 celery stalks, thinly sliced with a mandoline
1 avocado, pitted and sliced
4 oz blue cheese, crumbled
1/4 cup almonds, toasted and coarsely chopped

Herbed Vinaigrette Ingredients:

1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, chiffonade
1 tablespoon chives, finely chopped
1 clove garlic, minced
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon zest
1 tablespoon white wine vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper, freshly cracked

Directions:

1. Prepare the Boiled Eggs: Add the eggs to a saucepan and fill the saucepan with water, covering the eggs with about 1-2 inches of water. Bring water to a boil. Once boiling, immediately turn off the heat, cover the pan with a lid, and let sit for 6 minutes for soft eggs, or 10 minutes for hard eggs. Remove immediately from the boiling water and cool by running under cold water for about a minute. Peel and halve the eggs.

2. Prepare the Salad Ingredients: Rinse and dry the arugula. Wash, hull and slice the strawberries. Use a mandoline to thinly slice the fennel and celery. (Use a guard or glove to protect your fingers). Pit and slice the avocado. Crumble the blue cheese.

3. Toast the Almonds:Over medium low heat, toastthe almonds in a small skilletfor 2-3 minutes tossing occasionally until they are fragrant. (Watch closely to avoid burning). Coarsely chop.

4. Prepare the Vinaigrette: Zest and juice the lemon. In a wide-mouth jar, whisk all of the vinaigrette ingredients together until emulsified.

5. Assemble the Salad: In a large bowl, toss the arugula with 1/2 the vinaigrette until coated. Arrange the remaining salad ingredients on the arugula and drizzle with the rest of the vinaigrette. Add additional salt and pepper to taste and enjoy!

Greek Orzo Salad

This hearty salad is packed with plenty of goodness! A generous helping of farm-fresh, finely diced veggies along with nutty orzo create a delicious melange of wonderful flavors. Tossed with a lemony-garlic vinaigrette, and topped with fresh herbs and crispy, salty halloumi cheese, this nourishing salad comes together in a snap!

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Greek Orzo Salad
Makes 8-10 servings

Salad Ingredients:

1 teaspoon salt
16 oz orzo
16 oz grape tomatoes, halved
1 cup pitted Kalamata olives, halved
1 English cucumber, quartered and diced
3-5 mini red bell peppers, diced
3-5 mini orange bell peppers, diced
1/2 red onion, finely diced
1/4 cup fresh mint, chopped
1/4 cup fresh dill weed, chopped

Halloumi Ingredients:

8 oz halloumi cheese, drained, and cut into 1/4" slices
1 tablespoon canola oil

Vinaigrette Ingredients:

1 teaspoon dried oregano
3 cloves garlic, crushed
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 teaspoon honey
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Directions:

1. In a large pot, boil water. Once boiling, add salt and the orzo. Cook for 5-7 minutes, or until the orzo is al dente. Drain the orzo with a colander and run it under cool water to stop the cooking process. Set aside.

2. Wash the vegetables, pat dry. Cut the tomatoes and olives into halves. Chop the cucumber, peppers, and onion into a fine dice. Coarsely mince the herbs. Place all in a large bowl.

3. Mix all of the vinaigrette ingredients together in a deep measuring cup, jar, or bowl. Whisk vigorously until well-combined.

4. Dry the halloumi cheese with paper towels. Add the canola oil to a skillet over medium-high heat, and allow to warm until the oil is hot. Pan fry the halloumi, turning with tongsuntil both sides are nicely golden brown -- about 1-2 minutes per side. Remove from the panand cut into 1" pieces.

5. Add the cooked orzo to the vegetables, drizzle with the vinaigrette and toss until the ingredients are well-coated. Add additional salt and pepper to taste. Top the orzo salad with the fried halloumi pieces. Eat immediately.

Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola

Nutty farro and oh-so-thinly sliced celery and fennel are coated in a tangy Dijon dressing in this warm and hearty salad. Punchy, earthy Gorgonzola, sweet raisins, and toasted pecans add depth and flavor making this meal a delicious choice for any lunch or dinner!

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Celery, Fennel, & Farro Salad with Pecans, Raisins, & Gorgonzola
Serves 4

Salad Ingredients:

4 cups chicken stock
1 cup uncooked farro
3 stalks celery, plus leafy tops chopped and saved
1 small fennel bulb
1/2 cup halved pecans
1/4 cup raisins3 oz Gorgonzola
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, choppedDressing

Ingredients:

1/3 cup olive oil
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 tablespoon balsamic vinegar
1 garlic clove, minced
1/2 shallot, finely diced
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper

Directions:

1. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro and stir. Boil for 5 minutes. Stir often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer.Continue to stir frequently until the farro is tender and the stock has been absorbed, about 60 minutes. Remove the farro from the heat, drain any excess liquid, and let it stand, covered, until ready to serve.

2. Thinly slice the celery and fennel with a mandoline.

3. Toast the pecans over medium-low heat in a dry skillet, roughly 2-3 minutes. Watch closely to ensure they don’t burn. Coarsely chop.

4. In a wide-mouthed jar, whisk together the dressing ingredients until emulsified.

5. Combine the cooked farro, celery, celery tops, fennel, pecans, raisins, Gorgonzola, parsley, and mint in a large serving bowl. Drizzle with the dressing and toss until coated. Enjoy immediately.