Green Heirloom Tomato and Honeydew Salad

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. The idea is to pair a certain color tomato with the same color melon: So green (ripe) tomatoes with honeydew, red tomatoes with watermelon, yellow tomatoes with cantaloupe, etc. The combination is surprisingly delicious!

Moroccan Lemon Vegetable Salad

Delicious, refreshing, and healthy summer time salad.

Roasted Sweet Potato and Black Bean Salad with Chili Dressing

This Recipe was submitted for the We ♥ Local Sweet Potatoes recipe competition in February 2013, by Kerrin Flanagan. Kerrin says, "Kerrin says, My brother introduced me to this recipe, adapted from the NY Times. I make it for every potluck, in every season. I even made it for our wedding dinner! It is vegan, full of local ingredients, and yummy!

Roasted Sweet Potatoes with Balsamic Cranberries and Goat Cheese

Allison Johnson submitted this recipe for our We ♥ Local Sweet Potatoes recipe competition in February 2013. Alli says, I make this recipe whenever we have guests over because everyone falls in love with it. I'd probably rather eat it than dessert some nights. I tried making it even more local by using local cider vinegar in place of the balsamic but it was missing a certain something.

Citrus Salad with Feta and Mint

This is a beautiful fresh salad perfect for citrus season.

Cucumber Salad with Fresh Dill

This simple, classic summer salad has lots of crunch and holds up well for picnics. Its tangy, pickle-like flavor tastes delicious with dark breads, hearty sandwiches or burgers. Use smaller, tender cucumbers for their thinner, less-bitter skin and seeds.  Prep time 20 minutes, plus two hours chill time before serving.

Beet Salad with Avocado, Arugula, and Goat Cheese

This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. You can even use other greens, like kale, shown in the photo. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others.

Broccolini Salad with Parmesan

Broccolini tastes a lot like broccoli but has extra-long, tender stems, like asparagus. This broccolini salad gets a creamy taste from added parmesan cheese. If you dont have broccolini, feel free to substitute lightly steamed broccoli or raw kale, lightly massaged with your fingertips until it wilts.

Butter Lettuce and Endive with Pomegranate Jewels

Pomegranate seeds add a wonderful flavor and color to this salad.  Not sure how to seed a pomegranate? Check out our pomegranate "how-to" guide.


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