PREPARATION

Combine all ingredients, tossing well. Chill at least 1 hour before serving.

PREPARATION

• Preheat the oven to 350 degrees. Place the cubed sourdough in a single layer on a baking sheet and toast until golden brown, about 15 minutes.
• In a pan over high heat, brown the zucchini with the olive oil, salt and pepper, about 2 to 3 minutes. Add the tomatoes and continue to cook until they are blistered and release juice. Remove from heat.
• In a large bowl, combine the vegetable mixture and sourdough croutons. Top with the basil, chicken broth, lemon juice, basil and Parmesan and gently stir to combine.

PREPARATION

• Cut the watermelon into large cubes and place in a large bowl. Sprinkle lightly with salt, then add the red onion, lime zest, honey and vinegar.
• Destem and tear the mint into the bowl. Gently stir ingredients to combine.
• Prepare an ice bath and boil a pot of water. Blanch the basil a few seconds in the boiling water, then move to the ice bath. Dry then destem the basil.
• In a blender, combine the basil leaves and grapeseed oil. Blend on high until the outside of the blender is slightly warm. Strain the basil oil through a fine mesh strainer lined with a coffee filter.
• Place the salad on a plate or in a bowl and finish with the basil oil. Garnish with additional herbs and/or fresh summer greens.

PREPARATION

• Prepare a grill for high heat. Shuck the corn, brush lightly with olive oil and grill over high heat until charred on all sides, about 4 minutes. Let sit until cool enough to handle.
• Prepare the dressing by combining the apple cider vinegar, Dijon mustard, mayonnaise, sugar, lime juice, salt and pepper in a bowl. Whisk to combine, then slowly stream in 2 tablespoons olive oil while whisking constantly. Set aside.
• Cut the corn off the cob and add to a large bowl.
• Add the avocado, red onion, cherry tomatoes, red bell pepper and parsley to the bowl, then drizzle with the desired amount of dressing. Toss to combine.

PREPARATION

• Whisk together the vinegar, garlic, mustard, salt and pepper, then stream in the olive oil until combined. Set aside.

• Prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high.

• Brush the baguette with olive oil and season with salt and pepper. Place on grill and cook just until grill marks appear and the bread is toasted. Cut into 1-inch pieces and set aside.

• In a large bowl, mix the tomatoes, cucumber, bell peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit 15 to 30 minutes for the flavors to blend.

PREPARATION

• Preheat the oven to 375 degrees. In a medium bowl, toss the bread with about 2 tablespoons oil and 1 teaspoon salt.
• Spread the bread in an even layer on a Œ sheet pan and bake until dried, toasty and browned, about 15 minutes. Let cool, then roughly chop and set aside.
• In a tall mixing cup or blender, combine the tahini, water, lemon juice, anchovy and garlic with an immersion blender or regular blender until well pureed. Stream in Ÿ cup avocado oil to emulsify, then refrigerate until needed.
• To a medium saute pan on high heat, add the drained capers then about 2 tablespoons avocado oil. Fry until browned, puffed and crispy, about 1 minute. Drain on a paper towel-lined plate and set aside.
• Wipe out the pan and return to high heat. Add ¹?³ of the broccoli then about 2 tablespoons avocado oil. Pan roast until slightly charred and barely cooked thought, about 45 seconds. Add salt to taste and transfer to a paper towel-lined, medium-sized bowl. Working in batches, repeat with the remaining broccoli.
• Remove the core and outer white stems of the Napa cabbage, then chop.
• In a large mixing bowl, combine the Napa cabbage, broccoli, capers, croutons and Parmesan. Dress with the tahini-Caesar to taste and toss to combine. Transfer to a serving platter and top with additional capers, croutons, dressing and Parmesan, if desired.

PREPARATION

• Shuck the corn and remove the kernels from the cob with a serrated knife. Lay on a paper towel-lined sheet pan and pat dry. 

• Preheat a cast-iron skillet over medium to medium-high heat. Add the corn and don’t stir until it starts to pop and char. Stir and repeat until the corn is charred but not blackened, then remove the corn from the pan and set aside.

• In a large bowl, combine the red onion, cilantro, cotija, crema, lime juice, paprika, chili powder, cumin, pepper and salt and mix well. Add the corn and fold gently with a rubber spatula, seasoning with additional salt as needed.

• Serve slightly warm, room temperature or cold.

*If you can’t find crema, you can substitute 3 tablespoons sour cream combined with 5 tablespoons mayonnaise.

PREPARATION

• On 4 salad plates, arrange the cucumbers, radishes and tomatoes, alternating the three in a circle, a line or a serpentine pattern. 

• Garnish with the olive oil, everything spice, sea salt and herbs.

* Lemon cucumbers are available at local farmers markets and from Such and Such Farm. If you cannot find them, substitute any cucumber.

PREPARATION

• In a large mixing bowl, combine the peaches, tomatoes, cherries and mint chiffonade. Toss with the olive oil and salt.

• Serve immediately with the crostini or crackers.

PREPARATION

For the vinaigrette:
• In a food processor, add the garlic, onion greens and water and pulse until blended. 

• Add the vinegar and mustard, pulse, and then slowly add the oil in a steady stream with the food processor running until the oil is just emulsified. Add the pepper and salt and incorporate.

For the salad: 
• Thinly slice the onions. Reserve Ÿ of the green tops and set aside for the vinaigrette.

• In a large bowl, combine the sliced onion, tomatoes, cucumbers, green beans, pepper and salt. Toss with vinaigrette to taste.

• Refrigerate 1 to 4 hours before serving, or up to 24 hours.

• Place in serving bowl and top with the feta.