We dropped the noodles and added chicken to turn our peanut noodles into a chicken salad.

This colorful dish celebrates Milkweed Farm's prized produce – tomatoes, spinach, purplette onions, and parsley.

Make this umami-filled season-bridger with whatever tender fresh greens you've got on hand.

An abundance of lobster happily crashes the Cobb salad party.

A great grain salad – like this one – has texture, umami and flexibility. Make it ahead!

From Joe Yonan's cookbook, Mastering the Art of Plant-Based Cooking, comes this easy salad-supper with robust flavor.

Great texture, great flavor - summer in a bowl!

Here's a hands-off method for grilling potatoes that adds big flavor, too.

Originally inspired by some pretty greens from my hoop house, this composed salad has become a template for no-fuss summer meals.

Ribbons of julienned ginger and shallots and a bit of maple-balsamic butter turn roasted roots into gold.