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  1. Kohlrabi-Radish Slaw with Cumin and Cilantro

    Kohlrabi-Radish Slaw with Cumin and Cilantro

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  2. Watermelon, Tomato and Feta Salad

    Watermelon, Tomato and Feta Salad

      Shelburne Farms
      1611 Harbor Road
      Shelburne, Vermont 05482
      Phone: (802) 985-8498

      Shelburne Farms is a 1,400-acre working farm, National Historic Landmark and nonprofit environmental education organization whose mission is to cultivate a conservation ethic by teaching and demonstrating the stewardship of natural and agricultural resources. Created in 1886, it has a magnificent inn on the shores of Lake Champlain with a renowned seasonal restaurant and a breathtaking landscape designed by Frederick Law Olmsted, Sr. whose vision guided the development of the farm, fields and forest. Purchase their award-winning farmhouse cheddar cheese and new cookbook, “Cooking with Shelburne Farms: Food and Stories from Vermont” by Melissa Pasanen with Rick Gencarelli, Viking Studio, at

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  3. Two Salads in One

    Two Salads in One

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  4. Thai Peanut Noodle Salad

    Thai Peanut Noodle Salad

      The Stonewall Kitchen Cookbook

      A wonderful specialty foods catalog, Stonewall Kitchen has a mouth-watering array of exceptional jams, jellies, mustards, chutneys and sauces with which to jazz up traditional recipes or create new ones all your own. For their terrific cookbook, condiments or unique kitchen accessories, visit or phone (800) 826-1752 for their catalog. “With a bottle of Roasted Garlic Peanut Sauce in your pantry, this vegetarian dish can be put together in no time. Add a cup or two of sliced cooked chicken, left-over sliced steak or cooked shrimp, as you wish.”

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  5. Thai Butternut Squash Soup

    Thai Butternut Squash Soup

      Kitchen Garden Seeds
      Bantam, CT

      We adore puréed Butternut Squash soup in all different sorts of ways. This version turns the heat up a little or a lot depending on the preference of you and your family.
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  6. Strawberry Spinach Salad

    Strawberry Spinach Salad

      2005 Award Winning Recipe!

      Karen’s over-the-top exclamations about this salad turn out to have been understatements. “It is so good”, according to Karen, “that you will want it for breakfast, lunch and dinner!” We do. Karen adores her gardens, sheep and Japanese Chin dogs as if they were all her children. Her husband Gary Hayre is a willing gardening accomplice and an ice wine maker extraordinaire.

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  7. Shawn’s Beet Salad

    Shawn’s Beet Salad

      2006 Award Winning Recipe!

      Shawn’s on Main
      912 Main Street
      Morro Bay, California
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  8. Roasted Pumpkin Salad with Rosemary and Sage Vinaigrette

    Roasted Pumpkin Salad with Rosemary and Sage Vinaigrette

      Savoy Restaurant
      New York City

      Chairperson of the Chefs Collaborative, Peter Hoffman has long promoted the use of local produce, sustainable agricultural practices and the preservation of the sea's fish. Known for its cozy ambiance and most appealing, seasonally inspired menus.

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  9. Refreshing Cucumber Salad

    Refreshing Cucumber Salad

      John Scheepers
      Bantam, CT

      This is one of my favorite little surprise salads to serve with Mixed Grill Sate or other hot-spicy main courses. It is easy to prepare and is delicious, with a surprising taste, texture and haute cuisine spa attitude.

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  10. Radicchio, Fennel and Blood Orange Salad

    Radicchio, Fennel and Blood Orange Salad

      Chez Panisse
      Berkeley, California

      Because this salad is so simple, its success depends on the quality of its three main ingredients.

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