Can you believe summer is over? Luckily, the summer produce is still hanging around the markets - I just found the most epic corn last weekend! I made this salad to go with our Sunday dinner and I thought you might like it too. It’s so ridiculously simple so it barely requires a recipe but those are the best recipes! You can totally mix and match to make it your own.

Don’t have parsley? Use basil! Don’t have basil, use thyme! No herbs in the house? No sweat - this will be amazing no matter what. As long as your corn and tomatoes are fresh, then you’re set.

End of Summer Corn Salad

3 cups corn, off the cob (3-4 cobs)

2 cups sliced tomatoes

1/4 cup chopped parsley

1/4 cup chopped basil

2 tablespoons chopped thyme

2 tablespoons olive oil

1 tablespoon red wine vinegar

salt to taste

Mix everything together and let it rest for about an hour before serving. That’s it!

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Roasted Potato Salad

2 pounds small potatoes

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

2 tablespoons chopped chives

4 strips cooked bacon, chopped

Step 1

Preheat the oven to 350 degrees.

Chop the potatoes into quarters, or smaller to make them bite sized

Step 2

In a jar with a lid, combine the oil, vinegar, mustard, Worcestershire, salt, pepper, and all herbs. Shake until well combined.

Step 3

Let the potatoes cool slightly then toss with dressing and potatoes. Let sit at least an hour in the fridge before serving.

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This is the ultimate mash up of everything good coming into farmer’s markets about now. Have you also seen the easiest way to make quinoa ever?? It’s microwaveable, won’t scorch, and is done in about five minutes.

I love putting almonds in this salad, but I am allergic. So when I pop them in, it’s for other people and not me. For myself, I put in sliced cashews, pecans, or walnuts. Pecans are my favorite, so they usually win out.

Farmer’s Market Quinoa Salad

Serves 4

1 cup uncooked quinoa, rinsed and drained

2 tbs chopped dill

¼ cup chopped basil

2 tbs chopped parsley

2 ears corn

½ pound green beans

½ pound snap peas

1 cup almonds, sliced

2 cups blackberries

½ cup plain yogurt

2 tablespoons champagne vinegar

4 ounces crumbled blue cheese

1 tablespoon chopped chives

1 tbs. milk

salt and pepper

STEP 1

Combine 2 cups water, quinoa, chopped herbs, and one teaspoon each salt and pepper in a microwaveable glass bowl that holds at least four cups.  Cover with tight fitting plastic wrap.  Pop into the microwave and cook for four minutes.

STEP 2

Remove plastic, stir, return to microwave for another four minutes – assuming all liquid has not been absorbed.  Depending on the strength of your microwave, this may take anywhere from four to twelve minutes.  Continue microwaving until most of the liquid has been absorbed.  Let rest ten minutes covered.

STEP 3

Bring a large pot of water to a boil.  Drop corn into water and cook 5 minutes.  Remove from water and add beans.  Cook 2-3 minutes until bright green and still crisp.  Drop the green beans into a bowl of ice water immediately.  Add the snap peas to the water and cook 2 minutes.  Remove from the water and drop them into the ice water as well.    

STEP 4

Drain beans and peas.  Cut the corn off the cob.  Toss all vegetables with quinoa, berries, and almonds. 

STEP 5

In a small bowl, whisk together yogurt, vinegar, blue cheese, chives, and milk.  Top the salad with dressing and toss again. 

Why is it that spring feels like salads? I know at my house it’s because we ate so much meat and hearty soups over the last few months that we start to crave fresh and bright salads. Also, we’re in the thick of baseball season and these salads can be made ahead of time and packed to the field or kept in the fridge until after the game. There’s always a game.

Here’s what I’m making this week.

This Marrakech inspired tossed salad is topped with fried cheese and filled with quinoa. It’s both healthy and delicious. Also, it keeps well until the tomatoes get to smushy.

I make this Soba Noodle Salad all spring and into the summer. It’s my favorite thing to pack up for baseball, swimming, and every other late night or traveling dinner.

Is anything better than a Chop Chop Salad?? Packed with asparagus, spring potatoes, and fresh veggies, it’s the perfect spring time version of the best salad ever.

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Have you ever fried paneer? OMG it’s life changing. Cheese that fries without fully melting but becomes rich and gooey?? It’s the dream. And when you top the hot cheese on this cold salad, it’s an experience.

There are a lot of bits in this salad, but it is WORTH IT. It’s limited chopping, lots of tossing, and can be made WAY ahead and kept in the fridge until dinner time. Then just pop the cheese in a skillet and dig in. I promise if you take this to your kids baseball game in containers, everyone else will be green with envy. And you’ll look so extra.

Marrakesh Salad

Serves 4

STEP 1

Preheat oven to 500 degrees. Whisk together cumin, coriander, paprika, lime zest & juice, and honey. Toss chick peas in half of the dressing. Reserve the rest for later.

Roast 15 minutes until crispy

STEP 2

Toss the vegetables and the herbs, then add the remaining dressing and toss again.

STEP 3

Pour roasted chick peas into the salad.

STEP 4

Heat olive oil and red pepper flakes in a skillet.  Add slices of paneer and cook over high heat for 2 minutes (or so) a side until brown and crispy.  Pop on top of the salad.  

1 can chick peas, drained

1 tsp cumin

1 tsp coriander

1 tsp paprika

1 lime, juiced & zested

1 tbs honey

2 carrots, shredded

4 scallions, sliced

1 cup cooked quinoa

½ cup raisins

1 cup dried apricots, diced

¼ cup chopped pistachios

1 cucumber, chopped

1 cup tomatoes, chopped

1 tbs fresh mint, chopped

1 tbs fresh cilantro, chopped

4 oz paneer

1 tsp olive oil

¼ tsp red pepper flakes

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I love a chop chop salad. It’s the perfect way to eat a lot of delicious food in one single bite - thanks to an inordinate amount of chopping. Think of the chopping as therapeutic and you can make the whole thing pass easily. You can make this early and not dress it until you’re ready to eat - so it’s great for making early.

This is also the perfect thing to serve as we start to be able to entertain friends! You can dish up each person’s serving in individual jars to containers to avoid using the same serving vessel.

Spring Chop Chop Salad

Serves 4

STEP 1

Preheat oven to 450 degrees.  

Place raw eggs in a pot of cold water.  Bring to a boil, reduce heat and simmer 10 minutes.  Remove from heat, drain off hot water and fill pot with ice and cold water to immediately cool the eggs.

STEP 2

Toss potatoes with olive oil and salt.  Place on a baking sheet and roast 10 minutes until fork tender.

STEP 3

Bring a pot of water to a boil.  Fill a bowl with ice and water and set aside.  Quickly lower asparagus into hot water.  Cook until just bright green – about 2 minutes.  Remove from water and pop into ice bath.   

Repeat with the peas.

STEP 4

Mix together 2 tbs bacon drippings, red wine vinegar, dried basil, honey, and Dijon mustard.

STEP 5

Chop all ingredients and toss together with salad dressing.  

1 bunch Asparagus

1 cup Fresh peas

6 Radishes

2 cups Artichoke hearts, cooked and sliced

6 Hard boiled eggs

¼ lb Tiny red potatoes – sliced in quarters

2 tbs olive oil

8 strips Bacon

2 tbs Chives

1 head romaine lettuce

DRESSING

2 tbs reserved bacon drippings

2 tbs red wine vinegar

1 tsp Dijon mustard 

½ tsp Dried Basil

1 tsp Honey

Every spring I make a salad like this at least once a week. We have three kids on three different baseball teams that each play at least two games a week - sometimes three games a week! It means we don’t eat dinner at home all spring. If we do eat dinner at home, it’s at 4:30pm or at 9pm. None of those options seem great.

A few year ago I started packing a picnic basket with dinner for the family. My Ultimate BLT sandwiches came out of that era - and now another option. We stopped eating bread a few years ago and it can make picnicking really challenging. Most picnic food is sandwiches (because that’s what’s easy) or it’s a “light salad” that doesn’t really hit the spot.

This last year I focused in on creating something that was filling, full of protein, and had enough vegetables to count as “full of vegetables.” This salad has been the perfect solution. I usually make it with the soba noodles but you can swap out rice noodles or just spaghetti if that’s what you have on hand.

SOBA NOODLE SALAD

serves 4

STEP 1

Bring a pot of water to a boil and cook the soba noodles according to package instructions

STEP 2

Chop the cilantro and green onions and shred the carrot.

STEP 3

Drain the noodles – saving some of the water - and reserve them in the strainer.

In the hot pan, combine the tahini, soy sauce, rice vinegar, garlic, ginger, sriracha, and ¼ cup of pasta water.  Whisk the sauce then toss the noodles into the pan.  If they appear dry, add more pasta water.

STEP 4

Add the vegetables, bean sprouts, and shredded chicken (or tofu) and serve immediately.  

2 bundles soba noodles

¼ cup tahini

2 tbs soy sauce

2 tbs rice vinegar

2 cloves garlic, grated

1 tbs fresh ginger, grated

½ tsp sriracha

1 carrot, shredded

3 green onions, greens & whites chopped

1 bunch cilantro, chopped

1 cup bean sprouts

2 cups shredded chicken

Spring and strawberries go together like rhubarb and spring.  It's a natural combination.   This simple salad is a perfect accessory to a brunch or lunch.  Or, you can pack it as your "no sad desk lunch" lunch.  It's really good.  You've only got a day or so until the strawberries start to wilt so eat fast.  

It's the perfect Easter dish which is why I paired it with my lemon pepper salmon for a delicious clean eating Easter dinner.  When you're "eating clean" sometimes it feels like you're "eating boring" - this changes that.  At least with one recipe!

STRAWBERRY MINT QUINOA

serves 4

STEP 1

In a glass bowl, combine quinoa and water.  Cover with plastic wrap.  Microwave for five minutes until cooked through.  Add more time if needed.

STEP 2

Remove quinoa from the microwave, uncover, and fluff with a fork.  Let cool 10 minutes.

STEP 3

Toss quinoa with strawberries, mint, olive oil, and balsamic.  Taste and season with salt.  

1 cup uncooked quinoa

2 cups water

1 cup chopped strawberries

2 tablespoons chopped mint

4 tablespoons olive oil

2 teaspoons balsamic vinegar

salt

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Over on Weeknight Society, I regularly post a recipe so I can share what I'm cooking on the app with people who can't download the app (Android).  When I'm finally willing to pop for the Android build (it's almost $20,000!) I may not post as often, but I like to be able to offer all of the people my recipes.  

This week I'm going on Q13 FOX News with my fun ideas for a fabulous Super Bowl party.  This salad is the centerpiece of the party - well, the chicken strips on top are the centerpiece.  The lettuce is like the greenery around the roses.  It also makes this feel a lot healthier than a big pile of chicken wings (which are my very favorite thing in the whole world).  I also baked these chicken strips adding another level of healthiness that traditional wings just don't have.  There is a bit of butter on these chicken strips so they aren't "health food" by any means.  Just slightly better than the greasy fried version at the bar.

Speaking of the greasy fried wings, where are your favorite wings?  I'm on a mission to eat them everywhere. Currently, our neighborhood dive bar has my favorite.  They serve them naked, but with a side of Franks for dipping + the blue cheese.  I'm getting hungry writing this, so I probably can't tell you about the ones I had last month that were rolled in a blue cheese dust before frying.  They were awesome.  A hint of blue cheese flavor without even dipping them.

BUFFALO CHICKEN SALAD

Seves 4

STEP 1

Preheat oven to 375

Toss all tenders in milk then bread in panko.  Bake 20 minutes until cooked through. (30 mins)

STEP 2

Combine dressing ingredients and set aside. 

STEP 3

Remove tenders from the oven.  Melt together franks and butter in a small sauce pan.  Dip each tender through the hot sauce. 

STEP 4

Toss lettuce, celery, tomatoes and dressing.  Top with blue cheese crumbles, buffalo chicken, and dressing.

1 lb chicken tenders

½ cup panko breadcrumbs

½ cup milk

1 cup franks wing sauce

¼ cup butter

1 head butter lettuce

4 stalks celery, sliced

1 cup cherry tomatoes

1/2  cup blue cheese crumbles

1 cup blue cheese

1 cup greek yogurt

1 tsp lemon juice

1 tsp red wine vinegar

1 clove grated garlic

salt and pepper

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4 large beets

2 large carrots, sliced

6-8 large radishes

4 ounces chevr

é

cheese

2 tablespoons fresh thyme leaves

olive oil

salt & pepper

Preheat oven to 450 degrees.

Slice the top and bottom off of the beets and wrap them completely in foil.

Place the beets on one side of a baking sheet.

Add the carrots and radishes to the other side of the baking sheet.

Toss with a small amount of olive oil to coat.

Roast in the oven about 20 minutes until the carrots and radishes are browned and the beets are fork tender.

Remove from oven and let cool.

When the beets are cool, wrap them with a paper towel and gently rub the skin off.

Slice into bite sized pieces and toss into a bowl.

Add carrots, radishes, cheese and thyme and toss lightly.

Add olive oil to dress the salad and season with salt and pepper.

Serve at room temperature.

Williams Sonoma Serving Bowl