Salads

This tasty salad is filling enough to be a meal on its own, but it is also great to serve alongside any Italian dish, or grilled meats, like chicken or salmon.

The flavors of the arugula and citrus will go nicely with a charcuterie tray featuring almonds, cheese and salty pancetta.

Any number of cheeses will complement this salad, including chèvre goat cheese and mascarpone, which have a neutral flavor, allowing the pear and strawberries to shine.

The perfect potluck salad! Make ahead of time, and keep the salad cool until it’s time to share. Keeps, tightly covered in the refrigerator, for two days.

Enjoy this crunchy, colorful, summer salad—packed with your favorite veggies.

This salad is so yummy, healthy, inexpensive and easy to make with local ingredients. This is my favorite to make ahead and pack for work week lunches, you can add in salad greens or adapt the recipe with other veggies to use what you have available. This recipe was entered in our We ♥ Local Sweet Potato recipe contest by Christine Kelley. 

This rich sandwich filling goes great with all kinds of bread. Serve on a fluffy brioche roll, between two slices of hearty rye or tuck into a whole-wheat pita. Looking for a gluten free option? Try lettuce wraps or top your favorite salad with this protein packed punch. 

These crispy croutons are a perfect topping to any salad or soup! It is best to use day-old bread to ensure ultimate crunchiness. Any bread works but sourdough or day-old country have great flavor!

Enjoy this seasonal twist on a classic coleslaw salad. This dressing has the perfect balance of tang and creaminess, which goes perfectly with the shaved Brussel sprouts

Apple season is upon us! Try out this yummy kale salad with local apples. McIntosh, Honeycrisp, and Empire varieties all work great in this salad. The crispy quinoa adds a fun, crunchy bite.