As the demand for grab-and-go options grew during the pandemic, salads became a go-to item to package for takeout. The time may be ripe to refresh your salad lineup—especially with summer produce at its peak in the weeks ahead. These five recipes provide fresh ideas.
GM Jeremy Fry of Menno Haven Retirement Community developed a partnership with Spiral Path Farms to source organic produce. In season, he and his team offer a weekly farm basket to their independent living residents so they can purchase fresh fruits and vegetables with their dining dollars.
This salad combines a variety of local North Carolina produce, all at its seasonal peak. Peaches, nectarines, heirloom tomatoes and baby arugula create a colorful mix, with creamy ricotta adding a mellow contrast.
Couscous-Vegetable Salad with Roasted Red Pepper Dressing
Grains and vegetables make for a healthy pairing in this hearty salad. Chef Jared Clark enhances the mix with a creamy salad dressing made by blending ingredients that add bold flavor and velvety texture while keeping a lid on fat.
Photograph courtesy of the National Onion Association
Farmers Market Salad with Sweet Onion
Chef Cory Bahr tosses together the best finds from the farmers market to create this colorful salad. The recipe is designed to make ahead so the separate ingredients form a flavorful whole after standing at room temperature and refrigerating.
Summer Corn and Edamame Salad with Walnut Miso Dressing
Local sweet corn is ready for the picking or will be soon in most parts of the country. Chef Sherri Thrower makes the most of its crisp texture and summery flavor by tossing it with a sweet Asian-style dressing.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.