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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At a family party this weekend, my cousin made a beautiful salad of heirloom tomatoes, red onions, herbs, nectarines and a light vinaigrette from a local farm. It was brilliant. The sweetness of the nectarines are a lovely contrast to the onions and tomatoes. And the vinaigrette really brought it all together. It was absolutely amazing.

This salad is inspired by hers. I’ve switched up the herbs a bit and left out the red onions, though they would be a welcome addition. I’ve added a cucumber for crunch as well. And instead of the local vinaigrette, I made my own lime-walnut one. It light and complimentary for the flavors in the salad.

Paige and I made this salad this morning. The herbs came straight from our garden, picked minutes before we used them. Then, she feasted on it for lunch, asking for seconds. I daresay she loved this Heirloom Tomato and Nectarine Salad.

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Earlier this year, I made my first panzanella (aka bread salad). It was a fabulous, flavorful, fresh salad perfect for a summertime (and it’s so unfair of me to mention it, since that is one of the few recipes I kept to myself — I promise to reveal it someday). So, when I contemplated how to pair tomatoes and corn in a special dish for Foodie Fights!*, my mind jumped back to panzanella. (Psst! If you head over to the site, vote for my dish! Please?) What better way to use two of my favorite summer farmers’ market finds than in an easy summer salad?

Panzanella is a traditional Italian dish, typically served in the summer months. From what I’ve read in books and online, it’s big in Tuscany and other areas. Can’t you just imagine yourself eating this while sitting on the patio of a fabulous Tuscan villa? That’s what it totally reminds me of. Think Under the Tuscan Sun. (Coincidentally, did you know that Under the Tuscan Sun is a memoir? I didn’t. And apparently it has several follow-ups too, including Bella Tuscany: The Sweet Life in Italy. Who knew?)

This version of panzanella, my Balsamic Tomato, Corn and Cucumber Panzanella, has a lovely sweetness to it from both the fresh sweet corn and the lightly sweetened balsamic dressing. Bread salads like this aren’t just croutons on a tossed salad — the bread soaks in the dressing giving you spurts of freshness throughout. It’s delish.

Since this is a traditional type dish, it has a set of traditional ingredients that you’d normally find in it. Typically, it’s made with old bread, fresh tomatoes, onions, basil, vinegar, olive oil and salt and pepper, among other mix-ins. For this one, I skipped the onions and added cucumbers and fresh corn. Read the rest of this entry…

Waiting patiently has never been something I do particularly well … but when it comes to the CSA (that’s Community Supported Agriculture — I own a subscription for a once-a-week produce box at a local farm), I don’t mind the wait until 1 p.m. on Wednesdays. Somehow, it’s different and exciting — without driving me crazy. There’s the anticipation of what will be included this week, the excitement of picking through the box and the thrill of deciding what to make this week. Add the lovely smells of fresh basil and nature to the mix, and it’s just heavenly. This is one wait that I can handle.

This week, I was excited to see lots of potatoes and peaches in my box. My husband loves peaches, as do the kids, so when something that they all can enjoy so simply arrives, I am thrilled.

Beyond that, the possibilities for the chard, cabbages, basil and more have me bursting to get started.

Here are some ideas for this week’s produce:

• Peaches – Peach Margaritas @ YumSugar
• Red Cabbage – Sweet and Sour Red Cabbage
• Green Cabbage – Classic Coleslaw (with a twist)
• Potatoes – Easy Bacon Cheddar Potatoes
• Squash – Mom’s Summer Squash @ Simply Recipes
• Basil – Grilled Caprese Lasagna
• Chard – Swiss Chard with Garlic and Bacon

Now, as for this recipe. Last week, I mentioned a Napa cabbage fail (it was braised, but not good at all). This week, I worked on a recipe for a slaw that uses the Napa raw (I love raw cabbage). It has a lovely peanut-y sauce with just a tiny hit of spiciness. Perfect for barbecue season, I served this with grilled salmon, but it would work with burgers, chicken or whatever.

Best of all? It takes just minutes to make.

What are you cooking from your CSA or garden or local farmstand this week? Read the rest of this entry…

Welcome customers of Shortt’s Farm CSA! Scroll down for a delicious Caramelized Onion and Kale Salad recipe and other fabulous recipes to use today’s produce.

Last summer, on a clear August evening, my cousin popped over to my house and dropped off a container of a delicious, refreshing curly kale salad made with whisper-thin red onion slices and a light lemony flavor. I wasn’t expecting to finish it in one sitting, but it was so good that I did.

The salad was amazing. Kale, which is usually rough and bitter, was softer and milder than I’d ever known it to be. The slivers of onion added a nice crunch and hint of sweetness. All together, it was delish.

So, when kale appeared in my CSA box last week, I knew I wanted to make a kale salad. But rather than head to the store for ingredients that we didn’t have (read: pretty much everything other than the kale), I used what we had on hand: a vidalia onion, balsamic vinegar and some little bits of beet.

It was mouthwatering. The kale was softened by the salt, tamed by the balsamic vinegar and given a great lift by the super sweet caramelized onions. The beets add that perfect bit of crunch …

Oh, it’s good. Very good. I could have eaten the whole bowl (and I wasn’t alone in that sentiment!).

Looking for more ideas for your farmshare?

In the box this week:

• Basil – Creamy Gorgonzola and Shrimp Pasta
• Mustard Greens – Mustard Greens and Beet Greens Salad with Herb Vinaigrette
• Squash – Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives and Lemon @ Kalyn’s Kitchen
• Napa Cabbage – Guy Fieri’s Waka Waka Salad @ Sweetnicks
• Peaches – Grilled Peaches @ Cheap Healthy Good
• Corn – Mexican Grilled Corn @Food Blogga

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When mustard greens appeared in my CSA box last week, I didn’t even have a chance to groan before my beloved farmer told me to just try them. My farmer knows me well — anything with the word ‘mustard’ in it is sure to send me packing.

However, I do believe in trying everything once, so I immediately ripped a leaf off and took a nibble. Turns out the course green has a pleasant taste with a touch of peppery-ness. Better yet, it doesn’t taste like mustard. At all. Color me a convert.

Immediately, I started planning this salad. Sweet-ish beet greens with the peppery mustard greens and a light but flavorful homemade vinaigrette. Add in a bit of salty feta, sweet raw beets and fresh tomatoes … oh yea. It was destined to be good. And guess what? It was.

When serving this, I did something that I normally don’t do: I didn’t reveal exactly what the salad was made of. Generally, I am a firm believer in disclosure so that everyone knows and willingly eats what’s on the table. But I knew the mention of mustard greens — something that I was hesitant about –  would be a deterrent. So, I kept quiet until everyone — all seven of us — had eaten some. And guess what? I wasn’t the only one to enjoy it. So there.

Maybe sometimes it’s okay to be a little deceptive in the name of trying new things. What do you think?

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I couldn’t bring myself to cook yesterday. When I opened the door to see how it was outside, it was like stepping into a sauna. The air was thick with humidity and it was so hot, despite a late afternoon rain shower. Thank goodness for air conditioners and take out.

Today is milder, less humid. Tomorrow is supposed to be even more so. It’s a relief. I’ve lived a lifetime of New England summers where days go from pleasantly mild to intolerably hot and humid overnight. I’m used to experiencing the old saying, “If you don’t like the weather, wait five minutes.” Yesterday was a prime example of that with the fast and furious rainstorm that rolled in and exited so quickly that I blinked and it was sunny again. That’s how summer life is here. That doesn’t mean I enjoy it.

Hot, humid days don’t exactly inspire me to spend time doing anything. Yesterday afternoon, Paige took an extended nap while Will did puzzles and I read The One That I Want by Allison Winn Scotch (great book – I finished it in a day and loved it). When dinnertime rolled around, I briefly considered cooking. Very briefly. Then I phoned our local Italian restaurant for a pizza, garlic bread and salad.

That said, I don’t always eschew cooking on hot days. Sometimes I have the foresight to prepare a ready-to-eat meal like this salad, which is great to begin with and only gets better with sitting. It’s hearty, but light. It’s fresh and flavorful, but requires little effort. Perfect for those sauna-like days.

The lime and cilantro dressing on this really bring the peppers, pineapple, pomegranate and black beans together. It’s a lovely harmony of flavors that cools and satisfies while you eat … and it’s also perfect for picnics on those not-as-hot days.

What do you do when it’s too hot too cook and too hot to grill?

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Today is Will’s last day of preschool. Ever. I can hardly believe it. You always hear people say that children grow up so quickly, but only in experiencing it can you appreciate just how true that is. It seems like just yesterday that I was uncomfortably pregnant with him and now he’s almost 5. Time really does fly.

I’ve been thinking the same thing about Paige recently … she’s gone from round-faced baby to thinking, plotting, planning little girl in no time. The other day, I was working on a recipe (this recipe, in fact), when Paige pulled up her trusty pink stool and started asking questions. I was photographing some cubed chicken at the time. She wanted to know what it was, why I was taking pictures and what I was going to do with it.

She followed me through the kitchen as I added all the ingredients to a mixing bowl and then stirred it all together. I explained every step of the process as I went, with her listening and watching intently and with great curiosity. She is at a point where she really wants to understand everything she sees.

These children … they are amazing.

In regards to this sandwich … it’s a wonderful, easy fast lunch that involves no heating of the kitchen (SCORE!). Perfect for hot days … or any day … the combination of briny olives, crunchy bits of cucumber, moist chicken chunks, creamy, salty feta and an easy dressing is fabulous on pita bread. For the chicken, I used leftover grilled chicken, but you could easily substitute rotisserie chicken or even those premade chicken strips (Trader Joe’s sells them in the freezer section).

It’s definitely a crowd pleaser.

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