Summer brings a bonanza of fresh vegetables, and so little time to enjoy them all! But with a knife in hand and cutting board at the ready, you'll be ready to tackle the summer's harvest.

IN THIS ISSUE, we're slicing and dicing a few new summer salads! With fresh herbs and garden produce taking on the starring role, the season's table becomes vibrant with flavor. You'll want to try each of this issue's featured salads: Grilled Potato Salad with Bacon, Cauliflower Salad with Yogurt & Chickpeas, and Tomato & Pickled Green Bean Salad with Whipped Feta. All deliciously satisfying!

At the market, in the garden, and on the kitchen table, savor the aromas and flavors of summer's herbs and vegetables.

Angela Skogen
Cooks on Main

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