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Wild Garlic Mustard Green Chimichurri

When it comes to springtime foraged vegetables, ramps (also known as wild leeks), have gotten the bulk of the chef and food world attention. I like ramps as much as the next tedious food geek droning on about the pungent wonders of spring’s first local seasonal edible green thing, but there’s some concern that the …

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Cara Cara Orange and Avocado Salad (or salads, and how to make a good one)

Sometimes I forget that I like salad. I remember that I should eat salad, and then I react against the idea with the sulky resentment of a teenager. I go through phases when I dutifully buy bagged baby greens only to pull them out from the crisper drawer, strange and slimy, a few weeks later. In …

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Tomato Cucumber Salad with Basil Vinaigrette

This has become my salad of the summer. More specifically, this basil vinaigrette has become my salad dressing of the summer. I love basil. When it’s in season at the farmers market I come home with a big bunch of it every week. I, like most people, usually use it to make pesto or sprinkle shreds of it …

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Lentil Arugula Salad with Feta and Red Wine Shallot Vinaigrette

This salad is creamy and tangy and salty and earthy. The lentils give it a heartiness while the arugula lightens the dish and adds some much needed greenery. But what makes it work is the pungent bite from the shallots and the acidity from the red wine vinegar in the dressing combined with the creamy …

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