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.
