Salads & Sides

Spelt Berry Salad with Honey-Thyme Apples and Pecans

A colorful, flavor-packed salad boasting all the best this season has to offer, this is a great fall picnic or potluck candidate. If you can remember, soak the spelt berries overnight to speed up cook time; if you forget, you’ll simply want to let them cook an additional 15–20 minutes, until tender.

Nectarine, Heirloom Tomato, Beet, and Burrata Salad

In this colorful, Italian-inspired salad, seasonal Northwest nectarines, tomatoes, and beets come together with soft, creamy burrata cheese and fresh basil — a feast for the senses.

Grilled Zucchini Ribbons with Lemon, Sea Salt and Olive Oil

In this recipe, small flavorful zucchini are thinly sliced into long ribbons and just lightly grilled. Simply seasoned with lemon, salt, and olive oil, the zucchini really stands out.

Freekeh and Blackberries with Creamy Feta Dressing and Fennel

Between the blackberries and the freekeh — this is a wonderful salad with killer nutritional stats!

Pea, Mint, and Zucchini Salad

If you’re British like me, freshly-shelled garden peas and mint go together like bacon and eggs.

Cucumber Watermelon Radish Salad with Shiso Ribbons

A light and refreshing Japanese-style cucumber salad with the addition of colorful watermelon radishes and shiso ribbons.

Winter Crab Salad with Orange Miso Dressing

Eating salad in January can seem a bit of a chore, but this zesty winter salad is packed with more than enough flavor to enliven even those tastebuds dulled by a surfeit of cookies and eggnog.

Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans

A perfect balance between bitter and sweet, endives and apples are a classic combination.

Shrimp Aguachile

A light and refreshing summer appetizer inspired by the flavors of Mexico. Lime, jalapeño, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips.

Dungeness Crab Salad with Green Apple and Celery

(This recipe is from John Sundstrom’s cookbook Lark– Cooking Against The Grain being re-released by Sasquatch Books in late August.)

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