Roasted Jerk Chickpeas

The humble chickpea gets a soapbox to stand on with this bold spice rub. Crispy and delicious after roasting, we love throwing them in burritos or green salads. If going the salad route, let them cool first, then add peach slices and a little bit of goat cheese to create a summer salad experience like no other!

Mojito Watermelon Salad

A refreshing salad, you can add cucumber, feta cheese, papaya, and/or jicama to customize.

Grilled Vegetable Salad

Serve at room temperature with grilled kebabs, burgers, or seafood.  Perfect for picnics and potlucks!

Ultra Spring Salad

This vivid, bright green salad is amazing for spring: asparagus, peas, spinach, and a zesty mint-chive-lemon vinaigrette! This recipe was created by Jessica Bongard of Sweet Lime Cooking Studio, who teaches City Market’s “Inspired Vegetarian” series.

Massaged Kale Salad with Grapefruit and Avocado

Who says salads aren't intended for the winter? This one hits a perfect note between exotic and healthy in those darker days, and is sure to brighten up your taste buds.

Moroccan Grated Beet and Carrot Salad

This salad can be served right away or can sit for an hour to help the flavors meld. Try purple carrots for a colorful presentation.

Ginger Tuna Salad

This tuna salad works well on sandwiches, or mix it up a little and try it in a lettuce wrap.

Grapefruit Rice Salad

An untraditional rice salad with a wintry, holiday twist.

Shredded Salad with Pomegranate and Hazelnuts

This salad isn’t only a beautiful composition of multi-colored vegetables, but has a delightful crunch from bright-red pomegranate seeds and toasted hazelnuts. Perfect for the fall or winter table, it packs a boost of vitamins we all crave this time of year. The recipe was taught in a City Market class on inspired vegetarian cooking, with Jessica Bongard of Sweet Lime Cooking Studio.

Kale and Fennel Fall Salad

We had the pleasure of watching Diane Imrie and Richard Jarmusz throw this salad together, in short order we might add, at our Eat Local Week 2013 Book Talk. They utilized a mandolin cutter to slice the vegetables into thin, crispy sticks, but a sharp knife would also do the trick. The results are a salad that effortlessly bridges the gap between summer and fall flavors. Check out more local-centric recipes from Diane and Richard in their book, Cooking Close to Home.


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