June-Swoon Salad

Here’s one from my mom, who’s been making this swoon-worthy bowl of green and red for years. I know, it seems like a lot of dressing. Trust me; you’ll want leftovers. Strawberry-Spinach Salad 1 lb fresh spinach, washed, dried, and chilled (and chopped, if the leaves are giant) 1 pint fresh strawberries, washed and halved or…

Start the Clock: Asparagus Tarts

Since Sheila and I were away on vacation last week—missing both the season’s first farmer’s market and first CSA delivery—our Asparagus Clock started yesterday. Yes, the Asparagus Clock. For about seven glorious weeks each year, we binge on fresh, local asparagus. And when I say binge, I mean we probably eat it four times a week. And when…

Sunny & Crisp Triple-Root Salad

Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a slaw and a remoulade. Triple-Root Salad Really, any roots will do. I loved this combination of celery root, beets, and carrots from last week’s sharebox,…

Instagram Couscous Salad

Believe it or not, there’s no filter on that shot. A couple fresh-pulled beets and their greens (which, for these Bull’s Blood beets, ought to be called, “magentas”) transformed a delicious but rather white salad of roasted Harukei turnips and Israeli couscous into a bowl of impossibly pink pearls. Easy, light, and bright. Instagram couscous…