When Shawn and I used to eat out (a frequent occurrence in our pre-children days when money was plentiful and bills were not), I would order Buffalo Chicken Salad whenever it was on the menu. I loved the crunch of the fried chicken, the spice of the buffalo wing sauce and the creamy coolness of the blue cheese. When you put a variety of flavors and textures like that together, it’s almost certain to please my senses.

Actually, if we are going to be super honest, just the mere act of putting buffalo wing sauce on salad at all makes me super happy. Something about the spicy tang flavor wrapped around the cool, crisp lettuce just does it for me. When I was fresh out of college, I would sometimes pack buffalo wing sauce as dressing for my lunch salads at work.

What?

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Caesar salad is basic. Predictable. Boring, even. I mean, maybe you’ll find some well-seasoned chicken or delicious shrimp on a special Caesar, but generally it’s the same thing: romaine, Caesar dressing and Parmesan, mix well. Oh, and croutons. Repeat. But who says it has to be that way? Who says that Caesar salads can’t be a little more exciting?

Guess what? They can be. This one is.

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So. I’ve had a couple of butternut squashes in my fridge. They’ve been taunting me. Staring me down. Begging me to do something, anything with them. But I was nervous. It’s been years since I handled and cooked squashes in their whole form. Typically, I take the easy way out and buy squash that’s already been peeled and cubed. But I couldn’t let the squash go to waste. I had to overcome my nerves and just use it.

Turns out, working with butternut squash is way easier than I remember. Since I ultimately wanted cubed squash, I cut the ends of the squash off to make them flat — easier to work with the squash that way. Then I used a regular ol’ vegetable peeler to peel the skin (which wasn’t as tough or thick as I expected), taking care to peel away until I saw orange flesh. Finally, I sliced the squash in half length-wise, removed the seeds and stringy things and sliced the squash into 1/4-inch slices. I used what I needed immediately, dicing it,  and stored the rest in an airtight container in the fridge.

Honestly, working with a whole squash wasn’t any harder or more time consuming than cutting down the big chunks of butternut squash into a quarter-inch dice. And it’s way more cost effective. Guess what I will be buying in the future? Yep … no shortcuts needed on this one.

I’ve been roasting most of the squash and using it in different dishes. When you roast butternut squash, it becomes soft and sweet — a natural, light caramelization that’s just awesome. For this, I tossed the squash with a bit of olive oil spray, cinnamon, paprika and salt (a killer combination on orange veggies), which gives it a rich savory sweetness once it’s been roasted for about 25 minutes.

One of my favorite things to do with this roasted squash is to sprinkle it onto salad. It’s amazing, and a little unexpected. This salad combines the sweet, soft bits of squash with sweet-tart dried cranberries and warm, meaty toasted walnuts. It’s served on a bed of romaine. And one of my favorite things about it? It didn’t take more than 30 minutes to make. Okay. maybe 40 minutes, if you haven’t already peeled and sliced your squash.

It’s a great fall salad for lunch or a light dinner. Who doesn’t love a great salad?

What shortcuts do you take in cooking? Dish in the comments.

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We’re off to enjoy some late summer freedom today, but before I go I wanted to share this ridiculous easy salad. It’s perfect for late summer, and takes just minutes to toss together.

You start with peppery arugula. I use the stems in the salad since they add that extra pop of pepper. Then you add sweet, tender corn kernels — fresh ones, just cut from the perfect cooked cob. Crunchy sweet red peppers burst in every bite. And creamy, salty fresh mozzerella is the perfect contrast to it all.

Then it’s dressed in your favorite vinaigrette — I used an Italian vinaigrette for the one you see pictured, but a balsamic vinaigrette would be great too. And homemade? That’s best, but bottled works too in a pinch (I know, how dare I suggest such a thing? But sometimes you are just too busy to fuss with making your own. Or I am, at least).

Finally, let it rest for a few minutes. I like it best when the vinaigrette penetrates the salad and makes the leaves wilt just a little bit.

Now, go enjoy your day. And have a little salad too.

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The gravel crunches under the tires as I pull up to the farm where I belong to a CSA program (a CSA is basically a share in a farm’s harvest; I receive a box of veggies and fruit every week in the summer). It’s this grabble-grabble sound that almost sounds like it’s talking to you, welcoming you as you enter.

When I get close the fields come into view. Rows of cabbage, kale and other veggies run perpendicular to the driveway, sometimes dotted with flowers for bouquets. I park under a sign that declares “Customer Parking,” although the parking lot is exclusive to the farm.

On days like today, I see my cousin’s little boys following their father around the fields, wanting to be like him and help. It’s so sweet to watch, my favorite little farm boys. They have this amazing life spend playing outside at the farm. It almost makes me wish I was 3 again.

The boys follow me to the CSA pick-up area, asking about Will and Paige and telling me about their mom being under the weather. I love them.

When I glance into the basket, I see the tomatoes first — a pint of sweet, fresh tomatoes ready to be enjoyed. They’re perfect for dinner. But what should I do with them? That’s the real question.

I take my share home, dice the tomatoes and toss them with fresh diced peaches, chopped basil, a little balsamic vinegar and salt. It’s so simple, but so good. A flash of summertime, filled with the season’s best sweet and savory flavors. The kids eat every bit I give them. And me? I go back for seconds, a rare indulgence. The salad walks the line between sweet and savory perfectly.

Have you had fresh vine-grown tomatoes this season? How were they?

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This salad is a cool, refreshing and easy dish to throw together — which couldn’t be more perfect for days like today (and tomorrow and Saturday), when the temperature soars well into the 90s or higher, with humidity to make it all the worse.

Preparing it is as simple as rinsing and chopping three veggies … and then tossing it all together with vinaigrette. Let it sit for about 15 minutes before you serve it. That lets the vinaigrette really soak into the cabbage.

The best thing about this salad? Leftovers can be saved. Yes, with the dressing. Cabbage stands up better to the vinaigrette than lettuce does, so it won’t get wimpy if you tuck some into a container and save it for tomorrow. Heck, it kind of gets better with age. Like a fine wine or good cheese. Sort of.

Anyway, if you are looking for an easy, low-prep recipe, this is perfect.

How do you serve napa cabbage?

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Rhythm. It’s the stuff that our days are made of. It makes things regular and predictable and gives us a sense of calm, even when chaos threatens.

Finding a rhythm when something changes always take a little time. When Will started kindergarten in September, it took a couple of weeks back in to find the right morning rhythm. Ok. Maybe it was a couple months.

Right now? I am trying to find my own new rhythm. Recently, I started a new job with a company I love. It’s part time and includes some office hours for me — something I haven’t had in nearly three years. I’m still freelancing as well, and developing new recipes. Meanwhile, I am seeking that new balanced rhythm that keeps me calm, sane and focused to get everything done that needs doing. I hope I find it soon.

When you are seeking a new rhythm, basic things like making lunch or having side dishes planned and ready to go can be a challenge. That’s where simple, easy, tasty and versatile dishes come in. Dishes like this Balsamic Pasta Salad.

Sweet bell peppers, vinaigrette-soaked broccoli, soft but firm pasta and salty olives combine with a sweet-tart homemade balsamic vinaigrette. It’s summery, balanced and so fresh.

And when you are stressed about dinner or worried about getting all your work done or wondering what you will pack for your child’s lunch, having a batch of this in the fridge ready to go is a huge blessing.

Really. Truly.

More Pasta Salad Recipes:

• Lemony Pasta Salad
• Antipasti Pasta Salad
• Orange Pasta Salad

What’s your go-to dish to keep on hand when things get hectic?

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For a long, long time I have avoided any recipes that fall into the fruit salad or fruit cup or fruit cocktail genre. As much as I love these delightful sweet salads, I just didn’t see the point in offering recipes for them. The reason was simple: fruit salad is ridiculously easy and adaptable, and I felt like I would be insulting you to write about one. I mean, really, fruit salad in any rendition can hardly be a recipe, right?

Wrong. So wrong.

I guess I was thinking about fruit salad (fruit cocktail, fruit cup … whichever you prefer) as just cut up fruit tossed together — and sometimes it is. But it doesn’t have to be just that. It can be something more in depth, pulled together with a sauce or syrup to lend a slight similarity to different fruits. And when you are talking about fruit cup or fruit salad or fruit cocktail in those terms, a recipe is totally in order.

I’d like to introduce you to Summer Fruit Cocktail with Lime-Vanilla Bean Simple Syrup.

Don’t let the title mislead you. This fruit cocktail is neither too tart or sweet. The Lime-Vanilla Bean Simple Syrup instead lends a subtle sweet-tart to the dish, and brings the fruity flavors together. It’s like the ribbon holding a stack of love letters, binding it without becoming the contents. And despite the long name, it takes a relatively short time to toss together.

I suggest chilling it for 30 minutes to an hour before serving … but if you are pressed for time, you could eat it right away instead. It’s all up to you.

I like to eat this for breakfast with a barely buttered thin bagel (Thomas’ Everything Bagel Thins are so good. No, they didn’t pay me to say that. I discovered them at Costco and bought them all on my own) and a glass of milk. Just in case you were wondering.

Tell me about your favorite fruit cup, cocktail or salad!

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When it comes to citrus, lime is my clear favorite. Yes, I like orange juice and the occasional grapefruit. And yes, lemon is perfect for some dishes. But I save my lovin’ for the lime.

Limeaid, lime in guacamole, Lime White Chocolate Cookies — I love it all. So, lime in a dressing? Naturally, when the idea popped into my head, I was all over it. Lime, olive oil, cumin, paprika … oh yea! And what could be better to toss it with than a fabulous black bean salad?

My mouth was watering thinking about it. Oh wait, it still is.

The tart lime, creamy avocado, sweet red peppers and meaty black beans go perfectly together. The shrimp finish off the salad so nicely, giving it substance.

I served this over Boston bibb lettuce leaves, but you could plate it over baby greens, rice or without any base. It’s all up to you on that one.

Another great thing about this salad? It’s ready in about 15 minutes. I pan-fried these extra-large shrimp, but any cooked shrimp will do — and if you use precooked shrimp, it’s even faster to whip up (maybe 10 minutes?). Perfect for a speedy lunch on a busy day.

What’s your favorite fast lunch?

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This is the story of a vinaigrette. A delicious, sweet-tangy vinaigrette that I adore.

Last year, I went to an event at Craftbar where I discovered my new favorite salad dressing: Shallot Vinaigrette. It was one of those edible moments where the fork glided into my mouth and I was instantly won over. Forkful after forkful, I couldn’t get enough. I loved it so much that I begged Maris, who was working at the event, to get my the recipe (sadly, they didn’t fork it over).

A few weeks ago, I was leafing through old editions of Everyday Food, looking for recipes, inspiration — something. And it was there that I found it. A recipe for Shallot Vinaigrette, tucked neatly between advertisements for coffee and maraschino cherries. I probably leafed right past it back in 2006 when the magazine arrived.

Honestly, there was no way of knowing if this dressing would be anything like the Craftbar one. Even looking at the ingredients, it was hard to tell if the result would be something I’d enjoy. The list included a substantial amount of mustard, which usually makes me skim past recipes. But I decided to go for it anyway. Who knows … it could be incredible, right?

I really paid little attention to the recipe directions, and just mixed everything together at once, exchanging Marjoram for oregano (since the grocery store was out of the latter). Of course, I sampled before pouring into a dressing container too … but the real verdict came when I dressed my salad with it. So, was it bliss? Um, yes. This Shallot Vinaigrette was fabulous. Everyone who tried it raved — a good sign, for sure.

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