My friend Capi Peck, chef and Owner of Trio’s in Little Rock, Arkansas, visited me at Moss Mountain Farm one summer when the tomatoes were at their peak. It highlight the juicy flavor of the tomatoes she made a salad topped with Green Goddess Dressing.
The Cobb Salad is a classic for lunch or a light dinner. My friend Amy James gave me this recipe as part of her series for making four meals from leftovers of Pan Roasted Chicken, Lemon Herb Potatoes, and Oven-Roasted Farmers’ Market Vegetables. Also in the meal plan are Rosemary, Feta and Potato Grilled Pizza, Chicken and Black Bean Burrito Bowl and Chicken and Vegetable Fried Rice.
For more of Amy’s recipes visit her blog www.OurEverydayDinners.com.
It’s been reported that 90 percent of all gardeners grow tomatoes. There’s just something about this fruit that makes us want to plant a few. This past summer at the Garden Home Retreat we planted over 50 varieties — slicers, cherries and paste types. For this simple Greek salad I picked five ‘Celebrity’ tomatoes, which are large, meaty and flavorful.
To many gardeners spring doesn’t really start until the first crop of lettuce is in the ground. When you are ready to make your first salad with your homegrown lettuce you will need a great tasting dressing. Here is a recipe that a local chef shared with me that includes fresh basil. It is a delicious complement to any salad.
I was introduced to this salad while on a trip to Columbus, Georgia. With all my lettuce coming on I decided to try it again and was reminded of how delicious it is. A young, garden fresh head of a bib type lettuce such as Buttercrunch is opened onto each plate topped with a luscious homemade mayo dressing and sprinkled with fresh Parmesan cheese.
Chef Anthony Devoti at Five Restaurant in St. Louis prepared this dish for my Garden to Table show. It makes an elegant entree salad for spring luncheons.
It’s funny how fruits and vegetables that grow in the same season often complement each other in recipes as well. Even as unlikely a pair as spinach and strawberries.
The strawberries in my garden start to come on just as the spinach is at its peak so this fresh spinach salad with sliced strawberries and homemade strawberry vinaigrette is a regular meal in late spring.
Both spinach and strawberries are suitable for container gardening, so you can make this recipe with homegrown ingredients even if you don’t have a lot space.
This dressing recipe from my cookbook Seasonal Recipes from the Garden is a good one to pair fresh spring lettuce, especially the Bibb types like Buttercrunch. There is just enough bite to complement the mild flavor of the lettuce without overpowering it.
Martha Stamps, chef at Belle Meade Plantation, shares her recipe for a cracked wheat salad that makes good use of fresh from the garden vegetables such as carrots, beats and onions.
During a visit to the kitchen at Belle Meade Plantation in Nashville, Tennessee, Allen met restaurant chef Martha Stamps. Martha shared with Allen her recipe for a cracked wheat salad that makes good use of fresh from the garden vegetables such as carrots, beats and onions.
To try more of Martha’s recipes pick up a copy of Martha’s at the Plantation, Seasonal Recipes from Belle Meade.
You can order autographed copies of Martha Stamps’ cookbooks by emailing her at email@example.com. Her books are also available online through her publisher at www.hillstreetpress.com.
Broccoli is one of my favorite cool season vegetables. I always plant plenty in the late fall and early spring.
Here is a recipe for a great broccoli salad and buttermilk dressing that I received from Regina Charboneau in Natchez. You can find more of her great recipes in her cookbook Regina’s Kitchen.