This Brussels Sprouts with Arugula and Walnuts Salad is a warm, hearty dish that balances sweet, earthy, and peppery flavors. Tender Brussels sprouts are simmered in apple juice for a subtle sweetness, paired with caramelized butternut squash (or pumpkin), and tossed with a tangy vinaigrette. Fresh arugula adds a peppery bite, while toasted walnuts provide...Read More

This healthy summer salad is made with kale and a tangy-sweet poppy seed dressing that goes wonderfully with fried chicken or barbecued ribs. INGREDIENTS: For the dressing: 3 tablespoons cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 2 teaspoons poppy seeds 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons vegetable oil...Read More

This sweet-tangy Southern coleslaw is delicious with pulled pork sandwiches or grilled meat. INGREDIENTS: Slaw: 1 large head of green cabbage, finely shredded* 1 medium bell pepper, finely chopped 1 medium sweet onion, finely chopped 2 carrots, grated Dressing: 1 cup sugar 1 teaspoon salt 2/3 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon...Read More

This bright-flavored, gingery dressing wakes up kale salad in the best way. Also, try it as a topping or sauce for grain and vegetable bowls. INGREDIENTS: DRESSING 1/2 cup peeled, roughly chopped carrot (1 large carrot) 1 tablespoon minced white onion 3/4 inch piece fresh ginger, peeled 2 tablespoon rice wine vinegar 1 teaspoon coconut...Read More

INGREDIENTS: 2 cups fresh cherries, pitted 3 nectarines or peaches, sliced and divided 1-1/2 whole chicken breasts, skinned, boned, cooked, and diced 1-1/2 cups sliced celery 2 tablespoons sliced green onion 1 cup mayonnaise 1/4 cup sour cream 2 tablespoons honey 1 teaspoon lemon or lime juice 1/2 teaspoon curry powder 1/8 teaspoon ground ginger...Read More

Make this salad ahead of time to allow flavors to marry before serving. INGREDIENTS: 1 sweet navel orange 1 medium fennel bulb 1 tablespoon white wine vinegar 1 teaspoon honey 1/4 teaspoon kosher salt 1/8 teaspoon ground white pepper 3 tablespoons extra virgin olive oil 1 1/2 teaspoons orange zest 1/4 cup pistachios, toasted A...Read More

Here’s a sweet-tangy Southern version of coleslaw that goes well with grilled steaks, barbecued brisket or ribs. INGREDIENTS: 1 cup honey 1 cup white wine vinegar 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon celery seed 1 large head cabbage, finely chopped 1 cup diced celery 1/2 cup diced green pepper METHOD: In a...Read More

A minty yogurt dressing refreshes this versatile salad of peas, toasted almonds, celery, and green onions. It’s finger food when you spoon the mixture into tender butter lettuce leaves or a side salad for a picnic. INGREDIENTS: 1 cup slivered almonds, toasted 1 1/3 cup mayonnaise 1/4 cup plain Greek yogurt or sour cream 1...Read More

This is not a traditional mayonnaise-based coleslaw, but rather a lighter, oriental-inflected “fusion” slaw. This dish is easiest to make using a Japanese mandolin (fixed blade slicer, not the string instrument) called a “benriner.”  The three combs it comes with (1 mm, 2mm, and 5mm in width) make nice clean shreds that are square or...Read More

INGREDIENTS: 1 basket of strawberries, calyx removed, and halved tip to base 1 tablespoon sugar 1/4 cup balsamic vinegar 1 tablespoon grapeseed oil 1 to 1 1/2 cups unpeeled seedless cucumber, cut into 1/4 inch dice 6-8 cups Little Gem lettuce leaves (or Romaine), torn into bite-sized bits Large flake salt and fresh ground pepper...Read More