As soon as sugar snaps show up at the farmers’ market, I’m instantly happy. Sweet and crisp, this salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous and is oh-so-easy to love.
This fresh summer salad can be prepped the day before, but toss the salad ingredients with the dressing right before serving for the freshest taste. Try adding 1/2 cup chopped red bell pepper for more color. If you can’t find Thai basil, use regular basil. If you don’t care for fish sauce, substitute tamari or soy sauce.
Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit.
You can easily change up this hearty main dish. For a Greek flavor, sub in chopped Kalamata olives, feta cheese and chopped tomatoes for the mushrooms, garlic and Parmesan cheese. For Thai, toss the spinach with mushrooms, bean sprouts and a ginger-peanut sauce.
This simple-to-make side can become a main dish by adding kidney beans after sautéing the kale. Top with a shaving of Pecorino Romano cheese.
Seared Beef Sirloin With Orange Basil Vinaigrette A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.