ZUCCHINI SALAD

Zucchini Salad

2 medium zucchini (about 1 1/2 pounds total)
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white wine vinegar
4 tablespoons corn or safflower oil 

PREPARATION
Preheat oven to 400 degrees.
Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

TUNA MACARONI SALAD

Tuna Macaroni Salad

2 cups elbow macaroni, uncooked
4 hard-boiled eggs, peeled and chopped
⅓ cup finely diced mixture of celery, green bell pepper, and onion (see note)
¼ cup dill relish
2 tablespoons sweet relish
2 (6 oz) cans tuna, drained
1½ cup mayonnaise ( I used Dukes)
black pepper, Old Bay, seasoning salt to taste
parsley, paprika, garnish

Cook pasta according to package and rinse with cold water when done. Drain & set aside.

In a large bowl, add cold pasta, chopped eggs, celery, bell pepper, and onion mixture. Toss to combine. Add in dill relish, sweet relish and tuna.
Stir to combine.

Stir in mayonnaise. Season to taste with black pepper, Old Bay and seasoning salt (if needed). Spread into a casserole dish.
Garnish with paprika and parsley flakes.
Refrigerate for at least 2 hours or overnight.

VEGETABLE MIXTURE: For the finely diced vegetable you can use a mixture of onion, celery, bell peppers or even carrots. (whatever you like here!) You can even use just one of them.

ADD MORE MAYO: If you find your salad isn't as creamy the next day feel free to add in more mayo.

GREEN FRUIT BOWL with FROZEN GRAPES

GREEN FRUIT BOWL with FROZEN GRAPES

12 ounces green grapes
2 cups water
1 cup sugar
1 cup lemon thyme or regular thyme sprigs, coarsely chopped
 green apple
3 kiwifruits, peeled and sliced
4 to 5 cups honeydew melon balls (from 2 melons)

Freeze grapes on a rimmed baking sheet for 1 hour.

Meanwhile, make the syrup: Bring water and sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat, and add lemon thyme. Let stand, covered, until cooled completely. Strain syrup through a fine sieve; discard solids.

Thinly slice apple. Divide apple, kiwifruits, melon, and grapes among 8 bowls. Pour syrup over tops just before serving.

CANTALOUPE and MOZZARELLA with PROSCIUTTO and BASIL

CANTALOUPE and MOZZARELLA with PROSCIUTTO and BASIL

1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes

I  Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn


With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

CANTALOUPE, SQUASH and CUCUMBER SALAD

CANTALOUPE, SQUASH and CUCUMBER SALAD

1 cup plain whole-milk yogurt

Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.

Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

MELON with GINGER, MINT, and BASIL

MELON with GINGER, MINT, AND BASIL

Halve a cantaloupe melon, scrape out and discard the seeds.  Peel the melon halves and cut into one-inch cubes and place in a salad bowl.  Combine 2 teaspoons of dried ginger and 2 teaspoons of sugar and sprink. le over the melon cubes.  Stir to combine.  Chop about a quarter cup of fresh mint and an equal amount of fresh basil into the melon salad.  Allow to sit for half an hour in the refrigerator, then squeeze in two limes and serve.

PURPLE SLAW with GINGER VINAIGRETTE

Purple Slaw with Ginger Vinaigrette

1 small head red cabbage
1 medium red beet
½ firm apple or peach
2 tablespoons rice vinegar
1½ tablespoon local honey
1 inch piece of ginger, peeled and grated
4 tablespoons vegetable oil
salt and black pepper, to taste

Wash cabbage, cut into wedges, and remove the tough core. Slice wedges into thin strips and place in a medium size bowl. Skin beet using a vegetable peeler or paring knife. Using food processor or hand-held grater, shred beet and add to the bowl. Peel apple and cut into quarters. Slice into thin triangles and add to bowl.

In a small bowl, mix vinegar, honey, and ginger. Add vegetable oil and whisk to combine. Season with salt and pepper. Pour dressing over vegetables and toss to coat. Let stand 20-30 minutes before serving, tossing every 5 minutes so dressing slightly wilts the cabbage.
(Serves 6-8)
 STORAGE
Beets: You can store beets with their greens in a produce bag for up to two weeks in the coldest part of your refrigerator. If you need to snip the greens to fit the beets in a bag, store them separately and cook them the same way you would collards, turnip or mustard greens.

STORAGE Cabbage: Put whole cabbage in a produce bag and place in the coldest section of the refrigerator. It will keep that way for up to two weeks, but once you cut it, you need to use within a few days.

CABBAGE, PINEAPPLE AND PEANUT SALAD

Cabbage, Pineapple and Peanut Salad

Makes 4 to 6 servings

12 ounces green or savoy cabbage, cored and thinly sliced (about 4 cups)

1/2 pineapple, halved lengthwise, cored, skin cut away and fruit coarsely chopped (about 2 cups)

1/2 cup coarsely chopped dry-roasted unsalted peanuts

1 jalapeno, halved lengthwise, seeded, cut into 1/8-inch crosswise slices

Dressing

3 tablespoons mild-flavored olive oil or other oil

3 tablespoons unseasoned Japanese rice vinegar

1 teaspoon grated peeled fresh ginger

1 garlic clove, grated

1 teaspoon coarse salt

1/4 cup chopped fresh cilantro (optional)

Combine cabbage, pineapple, peanuts and jalapeno in a large bowl. 

Dressing: In a small bowl, whisk oil, vinegar, garlic, ginger and salt until blended. Add to the cabbage and toss to blend. Add cilantro, if using.

Serve at room temperature.

Variations: Substitute 1 to 2 tablespoons sesame seeds for peanuts.

Use chunks of unsweetened canned pineapple instead of fresh.

LEAH CHASE'S BRISKET AND SPICY RICE SALAD

Spicy Rice Salad and Brisket

Rice Salad

3 cups long-grain rice

1 Bay leaf

1 cup chopped celery

1/2 cup green bell pepper diced

1/2 cup minced red bell pepper

2 jalapeno peppers "" seeds removed, chopped finely

3 green onions - bottoms and tops chopped

2 tablespoons chopped parsley

1 cup mayonnaise

1/4 cup yellow mustard

Salt and pepper

Cook rice until tender in boiling water; strain water off rice. Let rice cool and place in refrigerator for 30 minutes. In large bowl mix chilled rice and all other ingredients. Toss and serve on lettuce leaf.

Brisket

5 lbs. brisket, well trimmed

2 tablespoons fresh thyme leaves

1/2 cup vegetable oil

1 tablespoon black pepper

1 teaspoon paprika

4 cloves garlic, mashed and chopped

1 cup chopped onions

1 cup chopped bell pepper

2 tablespoons chopped parsley

1 tablespoon salt

1 cup red wine

3 cups water

Mix oil, thyme leaves, salt, pepper and paprika. 

Rub mixture over the brisket. Heat skillet, place well-seasoned brisket in hot skillet; lightly brown on each side. Remove brisket from skillet and place in roasting pan.

In skillet, add onions, bell pepper and garlic. 

Stir well and cook for about five minutes; add water and wine to skillet. Bring to a boil.

Pour mixture over brisket, cover with foil and cook for 1 ½ hours.

SALADE de POMMES de TERRE aux SAUSCISSES

Salade de Pommes de Terre aux Sauscisses
This is a sausage and potato "salad."
Makes about 6 servings

1-1/4 pounds small boiling potatoes
3 cups beef broth
1 pound smoked sausage
1/2 cup finely chopped yellow onions
3 tablespoons finely chopped green onions (green part only)
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon finely chopped garlic
Salt and pepper, to taste

Combine the potatoes and broth in a large saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low, simmering until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and let them cool a bit.

Peel and thinly slice the potatoes and put them in a large salad bowl. Add the sausage, onions and green onions. In a small bowl, whisk together the wine, vinegar, oil, parsley and garlic. Season with salt and pepper. Pour the dressing over the potato mixture and toss gently to coat evenly. Serve at room temperature.

WHITE BEAN and TUNA SALAD

WHITE BEAN AND TUNA SALAD

Makes 3 servings

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon dried oregano

1 (20-ounce) can cannellini beans, drained and rinsed

1 (6-1/2-ounce) can solid white tuna in spring water, drained, flaked

4 green onions, thinly sliced

2 tablespoons chopped fresh parsley

Lettuce leaves

Stir together first 5 ingredients. Add beans and next two ingredients and toss gently to coat. Sprinkle with parsley, and serve over lettuce.

MANGO SALAD

MANGO SALAD

1 mango, peeled, cubed

1 cucumber, peeled, seeded, cubed

1/2 cantaloupe, peeled, cubed

1/2 honeydew melon, peeled, cubed

1 yellow bell pepper

2 tablespoons minced fresh ginger

Honey to taste Fresh mint, shredded, to taste

1 cup plain yogurt

Mix all ingredients in a large serving bowl. Serve immediately.

PEPPER JELLY CHICKEN SALAD

Pepper Jelly Chicken Salad

Makes 2 generous servings

Pepper Jelly

1 green bell pepper, seeded

1 red bell pepper, seeded

1 jalapeño, seeded

3-1/2 cups sugar

1 cup cider vinegar

Juice of 1 lime

Puree the peppers and place into a pot. Add the sugar and vinegar. Cook over medium heat until it reaches a slightly syrupy consistency, about 15 minutes. Skim off foam from the top of the syrup. Add lime juice and let cool. Refrigerate.

Pepper Jelly Vinaigrette

1/2 cup pepper jelly (recipe above)

1/2 cup apple cider vinegar

1-1/4 cups extra virgin olive oil

3 tablespoons Dijon mustard

1/2 teaspoon crushed red pepper flakes

In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.

Pepper Jelly Chicken Salad

8 ounces mixed greens, mesclin mix

Scant 1/2 cup dried cranberries

2 ounces blue cheese crumbles

1/2 cup toasted chopped pecans

1/2 cup Pepper Jelly Vinaigrette (recipe above)

Kosher salt and fresh cracked black pepper

2 (5-ounce) chicken breast, grilled and sliced (serve hot)

In a mixing bowl place lettuce and all other ingredients except chicken and toss together with a pinch of salt and pepper. Place onto a plate or in a bowl and place the fresh grilled chicken over the salad. Serve immediately.

GREEN BEAN and ROASTED RED PEPPER SALAD

Green Bean and Roasted Red Pepper Salad 

Makes 6-8 servings

1 pound fresh green beans, cleaned and stemmed

5 red bell peppers, seeded and peeled

1 medium onion, finely sliced

1 garlic clove, minced to a paste

Dressing:

1 teaspoon minced celery

1/4 cup wine vinegar

3/4 cup salad oil

1/2 teaspoon Dijon mustard

Salt and pepper to taste

Blanche green beans in boiling, salted water. Cook until done but still crisp. Remove from water and let cool.

Roast whole peppers by holding over a flame on the stove, or place under the broiler, turning, until blackened. When peppers cool, peel off blackened skin and cut peppers into strips. Mix green beans, garlic, onion and bell pepper thoroughly.

Whip all ingredients of dressing together until thoroughly incorporated. (The recipe can be made ahead to this point the day before.) Pour dressing over salad mixture and marinate for one hour, tossing occasionally. Check seasoning for salt and pepper. Serve. 

SUCCOTASH SALAD with BUTTERMILK DRESSING

If you can find fresh, small lima beans (as small as a baby's earlobe), then by all means use them, but frozen ones will do just fine. Ditto for the corn. You can dress the salad with your favorite vinaigrette using white or dark balsamic vinegar, or you might enjoy a buttermilk dressing that I like.

Succotash Salad
Makes 6 servings

6 medium-size tomatoes, cut into small chunks
3/4 cup cooked baby lima beans
2 cups cooked whole kernel corn
6 bacon slices, fried crisp, crumbled
Salad greens of your choice for lining salad plates

BUTTERMILK DRESSING
1/2 cup plain yogurt
1/2 cup buttermilk
5 tablespoons sour cream
2 tablespoons white wine vinegar
2 tablespoons minced chives
1 teaspoon minced garlic
Salt and freshly ground black pepper

Gently toss together the tomatoes, lima beans, corn and bacon. Line salad plates with greens.

To make the dressing, combine all the ingredients and whisk to blend. Toss the tomato mixture with dressing to taste. You will probably not use all of the dressing so any leftover can be stored in an airtight container for several days in the refrigerator.

SOUTHERN SUCCOTASH SALAD

Southern Succotash Salad 

Makes 4 servings

SALAD

1 tablespoon cider vinegar

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup olive oil

1 teaspoon fresh thyme leaves (or pinch dried thyme leaves)

Freshly ground black pepper

2 cups fresh or frozen corn kernels, cooked just until crisp tender

2 cups fresh or frozen lima beans or butter beans, cooked just until tender

2 large ripe tomatoes, seeded and chopped (or 1 pint cherry or grape tomatoes, halved)

2 green onions, thinly sliced

In a large bowl, whisk vinegar with sugar and salt until dissolved; whisk in thyme, black pepper and oil until well blended. Set aside for at least 30 minutes to allow flavors to blend.

Add the corn, lima beans, tomatoes and green onions. Set aside to allow flavors to mellow while frying the okra. Taste and adjust seasonings again just before serving. Top each serving of salad with a mound of fried okra.

MARINATED LENTIL SALAD

Marinated Lentil Salad

Makes 9 servings

1/2 pound lentils, cooked

4 tablespoons balsamic vinegar

4 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper, freshly ground

1 small red onion, finely chopped

1 teaspoon garlic, minced

2 teaspoon fresh mint, chopped

2 teaspoon fresh basil, chopped

1 teaspoon ground cumin

Cook dried lentils with bay leaf until tender according to package directions. Pour into strainer and rinse under hot water. Put drained lentils in a bowl. Sprinkle with balsamic vinegar, olive oil, salt and freshly ground pepper and toss. Mix in red onion, garlic, mint, basil and cumin. Toss all ingredients in bowl. Marinate for at least one hour.

Serve with sliced tomatoes, flat-leaf parsley or fresh basil.

ORZO SALAD with MINT DRESSING

Greek Orzo Pasta Salad with Mint Vinaigrette

Makes 6 to 8 servings

DRESSING: 

1/3 cup fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon sugar

1 garlic clove, minced

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh mint

Salt and pepper to taste

SALAD:

1 pound orzo pasta, cooked according to package directions

1/3 cup sun-dried tomatoes, cut in strips

3/4 cup pitted chopped Kalamata olives

2/3 cup crumbled feta cheese

1/3 cup minced red onion

2/3 cup chopped artichoke hearts

Salt and paper to taste

Make dressing: Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.

Make salad: Combine pasta and vegetables in a large bowl. Add mint dressing. Combine well. Taste and season as needed. Refrigerate two hours before serving. Keeps up to 3 days.

FRUIT SALAD and HONEY-MINT DRESSING

Fresh cherries are cheap right now! We seldom can say that sentence. The beautiful little stone fruit is a summer treat; the rest of the year we confine ourselves to dried or (sigh) canned ones. 
While fresh cherries can be had, let's eat them!

Fresh Fruit Salad with Honey-Mint Dressing
Makes 6 servings

DRESSING:
1/2 cup vanilla nonfat or low-fat yogurt
1 to 2 tablespoons honey, to taste
1 to 2 tablespoons amaretto liqueur (optionnel)
1/2 teaspoon vanilla extract
Dash nutmeg
2 tablespoons minced fresh mint

SALAD:
5 heaping cups fresh fruit, cut into bite-sized pieces, such as melons, peaches, nectarines, grapes and cherries
Whole mint leaves for garnish

Combine the dressing ingredients in a small bowl and mix until smoothly blended.

Combine the fruits in a mixing bowl. Add the dressing and toss thoroughly. Transfer to a serving bowl and garnish with whole mint leaves. Cover and chill briefly before serving.

CHINESE CHICKEN SALAD

You can also substitute salmon for the chicken.
Chinese Chicken Salad
Makes 8 to 10 servings

6 skinless, boneless chicken breasts
1/4 cup mesquite-flavor barbecue sauce 
1/2 teaspoon garlic powder
1/2 cup sesame oil
1/2 cup peanut oil
1/2 cup red wine vinegar
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon ground white pepper
1 head iceberg or Romaine lettuce, sliced, plus lettuce leaves for garnish if desired
6 scallions, sliced
4 ounces sliced almonds
1 (15-ounce) can chow mein noodles

Preheat oven to 300 degrees. Arrange chicken in single layer on a piece of aluminum foil placed on a baking sheet. Combine barbecue sauce and garlic; spread mixture on chicken. Seal chicken in foil to form a loose pouch. Bake until chicken is cooked through, about one hour. Let cool, then slice into julienne strips; refrigerate. (This can be done a day ahead.)

Up to a day ahead, combine oils, vinegar, sugar, salt, and pepper in a jar with a lid. Shake vigorously until sugar dissolves; refrigerate if made ahead.

Just before serving, place chicken in a large mixing bowl; add sliced lettuce, scallions, chow mein noodles and almonds, and toss with reserved dressing. Serve in a large salad bowl or on a platter; garnish with whole lettuce leaves if desired.

Variation: For salmon salad, use one and one half pounds fresh salmon in place of the chicken. Season and bake salmon as instructed for chicken. Fish will bake quicker than chicken, depending on its thickness.