Summer brings the best produce to our kitchens! Some days it's a challenge to make good use of all that is in our gardens or finds from the market! With our knife in hand and cutting board ready, we're putting summer's harvest on the table.

IN THIS ISSUE, we're serving up "fresh" in three salads featuring seasonal vegetables, combined with a grain for extra heartiness, and all dressed with a vinaigrette (no mayo in sight!). We start with a Greek-style Pasta Salad, continue with a Farro Farm Salad (our favorite!) and finish with a twist on a tradition with a Quinoa Tabbouleh.

WEDDING REGISTRY

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ww.cooksemporiumltd.com

Khloe Rand & Tom Mlynarczyk
July 12, 2014

Tabby Budd & Reed Wu
July 27, 2014

Lauren Naeve & Ryan Tierney
August 9, 2014

Autumn Thompson & Levi Long
August 15, 2014

Julie Rouse & Kristofer Coffman August 16, 2014

Megan Flaws & Andy Kohler
August 23, 2014

Dani Barr & Eric Woestman

August 31, 2014

Embrace summer vegetables and put them on your table with flair and flavor!

Marg, Vicky & Holly
and all the Staff at Cooks' Emporium