This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
This is a superb summery lunch recipe that tastes great both hot or cold.
The natural bite of the radishes is balanced by fresh basil, orange segments, and a simple citrus dressing.
This bright, crunchy salad will excite your eyes as much as your taste buds, and is perfect for a potluck or a big backyard family meal.
This is a perfect catch-all for your summertime produce surplus. Use it as a template: make the tofu and the dressing, and add or subtract any type of sweet and crunchy vegetables you prefer.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.
I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it.
Melons and cucumbers are naturals together -- they're practically siblings in the botanical world -- but cooks rarely pair them. Here, they get some Mediterranean attitude with mint and garlic, making them into the coolest possible essence of summer-in-a-bowl.
Wild Irish salmon is a now a rare treat, but for the last couple of years we have managed to get a small number from fishermen on the Blackwater River. We treasure each one and eat some fresh, cure and smoke some ourselves, or give them to Bill Casey, our local smoker, to smoke for us. We hot- and cold-smoke the salmon and teach the students both methods of preserving. For this recipe we use cold-smoked salmon, but flakes of the hot-smoked variety would also be delicious.
In Italy, whenever you walk into a store that sells salumi or prepared foods, you will inevitably see some kind of rice salad. It's as ubiquitous as coleslaw is in delis here, and these rice salads can be just as unimpressive—often a half-hearted mix of canned corn, sliced olives, lackluster ham, vegetables, and rice. Still, we've always liked the idea of a rice salad and so decided to come up with a fresher, livelier version, using summer vegetables at their peak—sweet corn, ripe cherry tomatoes, spice radishes, cucumbers, and scallions, with herbs and caciocavallo cheese for complexity. But the biggest departure from the Italian standard is that instead of using the traditional white rice, we toss the vegetables with red rice from the Piedmont region. Red has a much deeper, earthier flavor than white rice and a firmer texture. If you can't find it, try using faro rather than substitution white or brown rice.