"summer salads" news and stories

According to A Good Day for Salads, (in a section entitled A Short Course on the First Course) the advent of the salad as the first component of a meal came in this country when the first European settlers arrived. They were amazed by the abundance of fresh, edible vegetation. While they waited for their meat to cook over open fires, the couldn't help but nibble at the young greens growing all around them. Thus a tradition was born.

This book, written by Louise Fiszer and Jeannette Ferrary, attempts to take the simple salad to a far more sophisticated and tasty place than those plain greens that the founding fathers plucked from nearby clearings. They start with dressings and other tasty toppings and move forward through chapters devoted to bite-sized salads, salads as starters, folk-y salads (mostly the traditional salads associated with particular ethnic cuisines), salads for parties and potlucks, picnic salads, salads that can serve a full meal, fruit salads, salads for dieters, wrapped salads and lastly, salads you can make from the pantry.

If you are looking for a fresh approach to salads, this is a lovely book to look at. Their combinations and pairings are interesting and occasionally surprising (with happily tasty results). They don't just focus on the lettuce-based salads, also offering up pasta, grain, meat and alternative veggie mixes. If your garden is producing overtime or your CSA box is delivering more each week than you know what to do with, this could be helpful.

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• Summer is for grilling: Grilled Caponata with Charred Bread, Beer Can Chicken with Dirty Bird Rub, and Grilled Peach Upside-Down Cake.
• Kids love Frankenstuffers.
• What does actress Anika Noni Rose keep in her fridge?
• Or how about Dennis Franz?
• Having a big party? Print out these DIY place cards.
• Even dogs love salad (right?).
• Make some vegetarian dinners: Portobello Mushroom and Almond Pesto Lasagna, Zucchini Fritters with Roasted Red Pepper Dip, and Grilled Vegetable Salad with Smoked Paprika Vinaigrette.
• Another celeb: Jane Seymour makes a centerpiece with flowers and crayons.
• More recipes: Pineapple-Shrimp Tostadas, Asian Chicken Cutlets, Chicken Burgers with Barbecue Onion Sauce, and Spiked Pink Lemonade.

Where I live it is (finally!) starting to feel like Spring, so my refrigerator is getting stocked full of fresh fruits and vegetables just waiting to be sliced and diced for some summer salads. Some of them are more difficult to handle than others though, and I'm often asked what the best way is to handle a particular fruit or veggie.

I ran across this blog entry by Rachel at Coconut & Lime, which provides complete, detailed, step-by-step instructions (including pictures) on how to cut up a mango with minimal waste. This may seem a bit elementary for seasoned cooks - but for those who are just learning their way around the produce aisle it is an excellent guide. Once you have them all cut up, Rachel also follows up with a recipe for Mango Chicken which sounds absolutely delicious.

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• Bluefish is an acquired taste.
• Where are the best places to eat in Boston for under $20? College students know the best places.
• It's summer, and the grilling tips just keep coming.
• Add some burgundy beets to your summer salads.
• Ask The Cook: a good recipe for lemon chicken.
• More of this week's recipes: Monkfish Chowder with Yellow Potatoes, Sauteed Spinach with Scallions and Cream, Buttermilk Biscuits, and Peach Cobbler.

What can a man do when a Reluctant Housewife sends you a smile? Little, but succumb to her wishes. In this case, before you get too excited, it is a blog event. The lovely Gabriella, via My Life as A Reluctant Housewife, is asking for contributions to Summer Salads.

What can we do here people? Complicated or simple? Should we include a little fish perhaps, a slither of chicken or Italian meats? Sticky smothering pink sauces or delicate olive oil based dressings? Radishes are plentiful.. choices, choices, choices.

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