Roast Potato salad with grilled corn and red onions

16 small red potatoes, unpeeled, cut in half

olive oil

2 ears corn, silk removed

spice rub

thyme sprigs

1 jar grilled artichokes, sliced

1 red onion, peeled and thickly sliced

2C arugula

5 oz. goat cheese

Vinaigrette

1/2C pitted kalamata olives

2 Tbsp. sherry wine vinegar

2 Tbsp. champagne vinegar

2 tsp. honey mustard

½ tsp. spice blend of choice

6 Tbsp. olive oil

salt and pepper to taste

Shake all the vinaigrette ingredients in a jar and set aside.  Preheat oven to 400F.  Toss the potatoes with olive oil, salt and pepper, thyme sprigs and spice rub and roast until tender.

Place each ear of corn on a piece of foil, top with thyme sprigs and a drizzle of olive oil, salt and pepper and grill about 15 minutes until tender.  Remove kernels.  Toss the onion slices with olive oil and grill along with the corn.  Toss the potatoes in a bowl with some of the vinaigrette while warm.  Add the remaining ingredients except goat cheese and toss again.  Sprinkle with goat cheese and toss lightly.

MAKES:  8 servings

Sautéed pear salad with and farro

2 Tbsp. unsalted butter

2 Tbsp. oil

4 ripe but firm Bosc pears, quartered, seed removed

salt and pepper to taste

spice rub of choice

2C wild arugula

1C kale, cabbage mixture

1/2C cooked farro

6 pieces prosciutto, cut in half

1/2C Parmesan cheese, shaved

1/2C toasted walnuts

Vinaigrette

2 Tbsp. pear or champagne vinegar

2 Tbsp. balsamic vinegar

2 tsp. honey mustard

salt and pepper to taste

6 Tbsp. olive or walnut oil

Heat the butter and oil in sauté pan over medium heat.   Season pears with salt, pepper and spice rub and cook over medium-high heat, turning occasionally, until golden brown and starting to soften, about 5 – 7 minutes.  Transfer to a platter and let cool.

Shake vinaigrette ingredients together in a bowl.  Toss the pears with some of the vinaigrette.  Toss arugula, kale mixture, and farro together and divide among plates.  Place two prosciutto halves around the greens.  Top with pears and sprinkle with cheese and walnuts.

MAKES:  6 servings

Chickpea and quinoa salad with dandelion greens

1 can chickpeas, drained and rinsed

grated zest of one lemon

2 Tbsp. fresh lemon juice

1/4C basil or Italian parsley leaves, coarsely chopped

3 Tbsp. olive oil

1/2C almonds, toasted, chopped

1C cooked quinoa

½ lb. roasted asparagus spears, cut in half lengthwise

1-1/2C mini heirloom tomatoes, halved

1 bunch dandelion greens, stalks cut into 1-inch pieces, leaves torn

  (about 6 cups packed leaves and greens)

1/2C shaved manchego cheese

Vinaigrette

2 Tbsp. balsamic vinegar

2 tsp. honey mustard

3 Tbsp. olive oil

salt and pepper to taste

Shake the vinaigrette ingredients together in a jar.  Whisk together lemon zest, juice, basil and olive oil in a bowl. Add the chickpeas and season with salt and pepper.  Let stand 30 minutes.

Combine quinoa, asparagus and tomatoes in a bowl and toss with some of the vinaigrette.  Add the dandelion greens, marinated chickpeas, cheese and almonds and toss to combine.  Divide among plates.

MAKES:  6 servings

Warm Barley Salad with roasted pears

3 ripe firm Bartlett pears, cored and cut into ¾-inch cubes

3 Tbsp. olive oil (1 Tbsp., 2 Tbsp.)

1 Tbsp. fresh thyme leaves

salt and pepper to taste

¼ lb. thinly sliced prosciutto

1 Tbsp. sugar

1C barley, cooked

1/2C wheat berries, cooked

1 onion, thinly sliced

2/3C white wine

4C baby kale

1/2C toasted hazelnuts, chopped

Vinaigrette

3 Tbsp. pear vinegar

1 Tbsp. raspberry vinegar

2 tsp. honey mustard

salt and pepper to taste

6 Tbsp. olive oil

Shake vinaigrette ingredients together in a jar and set aside.  Preheat oven to 425F.  In a large bowl, gently toss the pears, one tablespoon olive oil thyme, salt and pepper to taste and spread out on a foil-line baking sheet.  Roast, turning occasionally, until golden brown, about 25 minutes.  Remove and allow to cool.  On a large, parchment-lined cooking sheet, arrange the prosciutto slices, making sure they do not touch.  Sprinkle with sugar evenly over the slices.  Bake until the slices are caramelized and glossy, 8 to 10 minutes.  Rotate the sheet while baking for even coloring.  Watch carefully!!!  Remove and allow to crisp and cool completely. 

Meanwhile, heat two tablespoons of olive oil in a sauté pan; add the onions and cook, stirring often, until golden brown.  Add the wine and cook until most of the wine is absorbed.  Let cool.

In a large bowl, combine the pears with the onions, barley and wheat berries with vinaigrette to coat.  Add the kale and toss again adding more vinaigrette as necessary.  Add the hazelnuts and divide among plates.  Crumble the candied prosciutto over the top of each salad.

MAKES:  8 servings

Baby Kale and Brussels Sprout Salad

3C baby kale

12 oz. Brussels sprouts, trimmed, shredded

2 Persimmons, thinly sliced

1/3C almonds with skins, roasted, coarsely chopped

1/2C pomegranate seeds

1C pecorino Romano cheese or sharp Vermont cheddar

  cheese, shaved

vinaigrette

3 Tbsp. raspberry vinegar

1 Tbsp. pear vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

Shake the vinaigrette ingredients in a jar and set aside.

Mix the baby kale and Brussels sprouts together in a bowl.  Add the persimmons, pomegranate seeds and toss with vinaigrette to coat.  Add the almonds and cheese and lightly toss again.

MAKES:  8 servings

Arugula, Pear and Green Lentil Salad

1/2C French green lentils

1 bay leaf

½ small onion, halved

parsley stems

2 – 3C arugula

½ fennel bulb, thinly sliced

1 Bartlett pear, cored and thinly sliced

1/2C ricotta salata or manchego cheese, shaved

1/3C toasted pistachios or almonds

Vinaigrette

2 Tbsp. white balsamic vinegar

2 Tbsp. raspberry vinegar

2 tsp. honey mustard

salt and freshly ground pepper to taste

6 Tbsp. olive oil

Put lentils in a pan, add plenty of water and bring to a boil.  Simmer for a minute only.  Drain.  Return to the pan, add water to cover.  Add bay leaf, onion and parsley stems and simmer until tender but not mushy.  Drain and toss with 2 Tbsp. vinaigrette while warm.  Shake vinaigrette ingredients together in a jar.  Toss arugula, fennel and pear with vinaigrette to coat.  Add half the lentils and toss.  Add the pistachios and cheese and toss again.  Finally add the remaining lentils and toss again.  Divide among plates.

MAKES:  6 servings

Spinach Salad with sweet and sour dressing

Dressing

1/2C olive oil

1/4C powdered sugar

2 Tbsp. apple cider vinegar

1-1/2 tsp. lemon juice

¾ tsp. dry mustard

¾ tsp. paprika

¼ tsp. salt

¼ tsp. ground ginger

two bags baby spinach

1/4C golden raisins

2 Tbsp. toasted sesame seeds

1 jar grilled artichoke hearts, sliced

8 oz. mushrooms, thinly sliced

4 slices thick sliced bacon, cooked, crumbled

1/4C toasted pecans

Whisk dressing ingredients together and set aside.  Place spinach leaves in a large bowl.  Add the remaining ingredients and toss to combine.  Add dressing to coat.

MAKES:  6 servings

Antipasto Salad

vinaigrette

6 Tbsp. olive oil

2 Tbsp. red wine vinegar

1 Tbsp. balsamic vinegar

2 tsp. balsamic mustard

1 Tbsp. minced shallot

2 Tbsp. minced oregano

salt and pepper to taste

salad

4 oz. sliced provolone cheese, cut into thin strips

4 oz. thickly sliced Genoa salami, cut into thin strips

½ medium red onion, peeled and thinly sliced

1/2C pitted olives, sliced

½ medium head radicchio, cored and coarsely chopped

½ medium head frisee, coarsely chopped

1C red cabbage, thinly sliced

2C baby arugula

1/3C toasted pine nuts

Whisk all vinaigrette ingredients together in a bowl.  Add all the salad ingredients and toss well.

Delicata Squash Salad

1 package wild arugula

4 Delicata squash, cut into ½-inch rings

2 Tbsp. olive oil

salt and freshly ground pepper

6 slices castello blue cheese

1/4C dried cranberries

1/3C toasted pumpkin seeds

Vinaigrette

2 Tbsp. balsamic vinegar

2 Tbsp. raspberry vinegar

2 tsp. balsamic mustard

salt and freshly ground pepper

6 Tbsp. olive oil

Shake the vinaigrette ingredients together in a jar and set aside.

Preheat oven to 400F.  Toss squash rings with olive oil, salt and pepper to taste and roast until tender, turning once, about 20 minutes.  Let cool slightly.  Toss the arugula with vinaigrette to coat, add the dried cranberries and pumpkin seeds. Divide the arugula among 6 plates.  Divide the Delicate squash rings among the salads.  Top each with a slice of blue cheese.

MAKES:  6 servings 

Fregola with charred onions, snap peas and fresh corn

2C fregola (or orzo), cooked al dente, drained

3 ears corn

1C snap peas, blanched

2 red onions, thickly sliced, peel left on

1/3C toasted pine nuts

1C arugula

1/2C basil leaves

1/3C olive oil mixed with 1 tsp. spice rub

Vinaigrette

3 Tbsp. balsamic vinegar

1 Tbsp. raspberry vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

Salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Brush the corn, red onions and snap peas with olive oil mixture and grill until charred.  Cut the kernels from the cobs, remove peels and chop the onions and cut the snap peas in half lengthwise.

Mix the fregola and vegetable with vinaigrette to coat.  Add the pine nuts, basil and arugula, salt and pepper to taste.

MAKES:  6 servings

 Roasted Pepper Panzanella Salad

4 large red peppers (about 2 lb.), roasted, peeled and cut

  into 2-inch strips

1/4C kalamata olives, pitted and cut in half

½ red onion, peeled and thinly sliced

2 garlic cloves, peeled and thinly sliced

2 Tbsp. red wine vinegar

1 Tbsp. balsamic vinegar

¼ tsp. crushed red pepper flakes

5 Tbsp. olive oil

1/4C fresh basil leaves, thinly sliced

½ loaf country-style bread (about 12 oz.), torn into pieces

2 Tbsp. olive oil

1 tsp. spice rub

5 oz. fresh mozzarella, torn into pieces

1 – 2C wild arugula

Preheat oven to 400F.  Toss bread with 2 tablespoons olive oil and spice rub and season with salt and pepper.  Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 – 10 minutes.  Let cool.

Mix peppers with olives, onion, garlic, vinegars, red pepper flakes, olive oil and basil and set aside.  Mix in the bread pieces and set soften a bit.  Toss in the arugula and place on a platter.  Top with mozzarella pieces and gently toss in.

MAKES:  6 servings

Cranberry-bean salad with butternut squash and ricotta salata

½ lb. cranberry beans, cooked or 2C canned

1-3/4 lb. butternut squash, roasted, peeled and cut into 1-inch

  cubes

1 lb. broccoli rabe, trimmed and separated

2 Tbsp. olive oil

2 tsp. spice rub

4 slices bacon, cooked until crisp, drained and crumbled

4 oz. ricotta salata, shaved or pecorino romano, shaved

1/3C whole almonds, roasted and coarsely chopped

2C herb salad or greens of choice

Vinaigrette

2 Tbsp. balsamic vinegar

2 Tbsp. champagne vinegar

2 tsp. mustard

6 Tbsp. olive oil

salt and freshly ground pepper to taste

Preheat oven to 375F.  Toss the broccoli rabe with olive oil and spice rub and spread on a cookie sheet.  Roast until tender – about 20 minutes.

Shake vinaigrette ingredients together in a jar.  In a large bowl, toss the cranberry beans, butternut squash and broccoli rabe with vinaigrette to coat.  Add the bacon, cheese, almonds and greens and toss again, adding more vinaigrette if necessary.  Divide among plates and serve.

MAKES:  6 servings

Fregola with charred onions, snap peas and fresh corn

2C fregola (or orzo), cooked al dente, drained

3 ears corn

1C snap peas, blanched

2 red onions, thickly sliced, peel left on

1/3C toasted pine nuts

1C arugula

1/2C basil leaves

1/3C olive oil mixed with 1 tsp. spice rub

Vinaigrette

3 Tbsp. balsamic vinegar

1 Tbsp. raspberry vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

Salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Brush the corn, red onions and snap peas with olive oil mixture and grill until charred.  Cut the kernels from the cobs, remove peels and chop the onions and cut the snap peas in half lengthwise.

Mix the fregola and vegetable with vinaigrette to coat.  Add the pine nuts, basil and arugula, salt and pepper to taste.

MAKES:  6 servings

Fregola with charred onions, snap peas and fresh corn

2C fregola (or orzo), cooked al dente, drained

3 ears corn

1C snap peas, blanched

2 red onions, thickly sliced, peel left on

1/3C toasted pine nuts

1C arugula

1/2C basil leaves

1/3C olive oil mixed with 1 tsp. spice rub

Vinaigrette

3 Tbsp. balsamic vinegar

1 Tbsp. raspberry vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

Salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Brush the corn, red onions and snap peas with olive oil mixture and grill until charred.  Cut the kernels from the cobs, remove peels and chop the onions and cut the snap peas in half crosswise.

Mix the fregola and vegetables with vinaigrette to coat.  Add the pine nuts, basil, arugula, salt and pepper to taste.

MAKES:  6 servings

Warm Potato Baby Broccoli Salad with bacon

4 thick slices bacon (4 oz.) cut crosswise ½-inch thick

12 oz. baby gold Yukon potatoes

½ lb. baby broccoli, trimmed

1 tsp. spice rub of choice

2 ears fresh corn, kernels removed

1/4C cider vinegar

1/2C baby arugula leaves

Vinaigrette

2 Tbsp. balsamic vinegar

1 tsp. mustard of choice

3 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 375F.  Prick the potatoes and roast until tender.  Cut in half.  Toss with apple cider vinegar while warm.  Cook bacon over moderately low heat, stirring occasionally, until crisp.  Transfer to paper towels and drain.  Remove to a plate.  Pour off all but 3 tablespoons of the bacon fat.  Add red onion and sauté until tender.  Add the corn and sauté a minute or two.  Remove vegetables with slotted spoon. 

Toss the baby broccoli with olive oil and spice rub and roast until tender – about 15 minutes.

In a large bowl toss the potatoes with the red onion and corn.  Add the broccoli and bacon and toss again.  Add some of the vinaigrette if desired and toss in the arugula.  Divide among plates and serve warm.

MAKES:  6 servings

Roasted Pear and barley salad

3 ripe but firm Bartlett pears (about 1-1/2 lb.), cored and

  cut into ¾-inch cubes

2 Tbsp. olive oil

1 Tbsp. thyme leaves

salt and freshly ground pepper to taste

1C cooked barley

¼ lb. thinly sliced prosciutto

1 Tbsp. sugar

6 oz. arugula or medley greens

1/3C shaved Parmesan cheese

1/3C toasted pecan pieces

Vinaigrette

2 Tbsp. pear vinegar

2 Tbsp. raspberry vinegar

salt and freshly ground pepper to taste

2 tsp. balsamic mustard

6 Tbsp. olive oil

Preheat oven to 425F.  Shake vinaigrette ingredients together in a jar.  Toss pears, olive oil, thyme, salt and pepper to taste in a bowl.  Spread pears out in a single layer on a parchment-lined cookie sheet.  Roast pears, turning occasionally, until golden – about 25 minutes.  Cool.

Arrange prosciutto slices on a parchment-lined cooking sheet, making sure they do not touch.  Sprinkle sugar evenly over the slices and bake until caramelized and glossy, 8 to 10 minutes – watch carefully!!  Remove and allow to crisp.  Cool.

Combine barley and pears with vinaigrette to coat.  Add the greens, Parmesan and pecans and toss again.  Crumble prosciutto over the top MAKES:  6 servings

Prosciutto wrapped asparagus and arugula salad

1 lb. thin asparagus

2 Tbsp. olive oil plus more for brushing

salt and freshly ground pepper

½C panko crumbs

2 garlic cloves, peeled and minced

2 Tbsp. freshly grated Parmesan cheese

2 Tbsp. Italian parsley

2 tsp. finely grated lemon zest

12 thin slices prosciutto

3C baby arugula

1/2C shaved Parmesan

½ C whole toasted almonds, coarsely chopped

Vinaigrette

2 Tbsp. balsamic vinegar

1 Tbsp. sherry wine vinegar

2 tsp. honey mustard

5 Tbsp. olive oil

salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar.  Brush the asparagus with olive oil and grill or roast in the oven until almost tender.  Let cool.  In a sauté pan heat 2 tablespoons olive oil, add the panko and garlic and cook, stirring, until crumbs are golden and crisp.  Remove from the heat and let cool slightly, then stir in the Parmesan, parsley and lemon zest.  Season with salt and pepper to taste.

Divide the asparagus into 6 even piles.  On a work surface, arrange the prosciutto slices in 6 pairs, overlapping slightly.  Set an asparagus pile on each prosciutto pair and roll up.  Grill the bundles on moderately  high heat, turning, until the asparagus are tender and prosciutto is crisp.  Toss the arugula with vinaigrette to coat and add the Parmesan

Prosciutto wrapped asparagus and almonds.  Divide the arugula mixture among six plates and place the asparagus bundles on top of each.  Sprinkle each with some of the panko mixture.

MAKES:  6 servings

Potato Salad w/broccoli rabe and ricotta mint pesto

1 lb. red skin potatoes, cut in half, roasted in a 400F oven until tender

½ lb. broccoli rabe, grilled, cut in one-inch pieces

1/2C fresh corn

2 Tbsp. sherry wine vinegar

3/4C cucumber, seeded, coarsely grated

1C baby arugula

Ricotta pesto

1C packed mint leaves

1C whole-milk ricotta cheese

1/4C olive oil

1/3C grated Parmesan cheese

2 Tbsp. toasted pine nuts

salt and pepper to taste

Process the mint leaves, ricotta, olive oil, Parmesan, pine nuts, salt and pepper in a food processor; set aside.  Toss the cucumber with a generous pinch of salt in a small strainer.  Drain 15 minutes.  Squeeze well to remove excess moisture.

Toss warm potatoes and vinegar together and let stand until room temperature.  Add the broccoli rabe, corn and some of the pesto to coat.  Add the arugula and cucumber and more pesto if necessary.

MAKES:  6 servings

Asparagus, snow pea and pea sprouts salad with ricotta

1C ricotta cheese

2 tsp. lemon zest

salt and freshly ground pepper

1 lb. fresh fava beans, shelled (about ½ cup)

½ lb. snap peas, cooked in boiling salted water until crisp-tender,  

  rinsed, drained and halved lengthwise

1 lb. asparagus, tough stalks discarded, cooked in boiling salted

  water until crisp-tender, rinsed and drained, cut in half lengthwise

1 Tbsp. Italian parsley leaves, chopped

1 Tbsp. mint leaves, chopped

1C baby arugula

1C pea shoots

1/3C toasted hazelnuts, skinned and chopped

vinaigrette

2 Tbsp. pear vinegar

1 Tbsp. sherry wine vinegar

1 tsp. honey mustard

4 Tbsp. olive oil

salt and freshly ground pepper to taste

Shake vinaigrette ingredients together in a jar.  In a medium bowl, whisk ricotta cheese with lemon zest, salt and pepper to taste.  In a medium pan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes.  Drain and cool under cold running water, then squeeze the fava beans from their skins. Toss with herbs and one tablespoon of vinaigrette.

Toss asparagus and snow peas with remaining vinaigrette.  Add the arugula, pea sprouts and hazelnuts and toss again.  Divide among plates and spoon the ricotta and favas over the top.

MAKES:  6 servings

Roasted Carrot and chickpea salad

1 lb. small carrots, preferably with stems attached

1/4C olive oil

1 Tbsp. fresh thyme leaves

1-1/2 tsp. cumin seeds, toasted

3 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

2 tsp. mustard of choice

6 Tbsp. olive oil

salt and freshly ground pepper to taste

1/4C pitted kalamata olives, cut in half

3C baby kale mixture

1/3C chickpeas, rinsed and drained well

4 oz. feta cheese, cut into cubes

1/3C toasted pistachios

Preheat oven to 425F.  Clean the carrots, leaving ¼-inch of the stems attached.  Cut in half lengthwise and toss with olive oil, thyme, salt and pepper to taste.  Place on a cookie sheet and roast until tender and a little caramelized – about 20 minutes.  Set aside.

Make the vinaigrette:  Pound half the toasted cumin seeds into a fine powder and transfer to a bowl.  Add the whole cumin, vinegars, mustard, salt and pepper to taste and whisk in the olive oil.

Toss the carrots, chickpeas and olives with the greens and some vinaigrette.  Gently fold in the cheese and nuts.  Divide among plates and serve.

MAKAES:  6 – 8 servings