Goat Cheese-Roasted Beet Salad with Lemon Vinaigrette

• 1 pound red, yellow and/or candy-striped beets, rinsed and trimmed
• 2 tablespoons extra-virgin olive oil
• 9 cups arugula, watercress, baby spinach, and/or mesclun
• 1 (8-ounce) log fresh goat cheese
• Lemon Vinaigrette (recipe follows)
• 1/3 cup broken walnuts, toasted

Cut beets in half. Place beets in single layer in shallow baking pan. Drizzle with olive oil; toss to coat. Cover with foil; roast in 425°F 25 minutes. Uncover; roast about 15 minutes more or until fork-tender. Cool; peel; slice 1/4 inch thick. Set aside.

Arrange greens on 4 individual salad plates. Top with beets and crumbled goat cheese. Drizzle with half the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately. Pass remaining vinaigrette. Makes 4 side-dish servings.

• 1/2 cup olive oil
• 1 teaspoon finely shredded lemon peel
• 1/3 cup lemon juice
• 4 cloves garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

In small screw-top jar combine olive oil, lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.

Yellow Pepper Soup with Yogurt and Cucumber

• 2 cups plain or low-fat yogurt (do not use nonfat)
• 2 teaspoons fennel seed, crushed
• 8 medium yellow sweet peppers, seeded and coarsely chopped (about 10 cups)
• 4 medium shallots, chopped (1/4 cup)
• 1-1/2 teaspoons ground cardamom
• 1/4 cup olive oil
• 2 (14-ounce) cans reduced-sodium chicken broth
• 2 cups water
• 4 tablespoons cider vinegar
• 1/2 cup coarsely chopped cucumber
• Freshly ground black pepper

In small bowl stir together yogurt and fennel seed. Cover; let stand at room temperature for 30 minutes.

Meanwhile, in large saucepan cook sweet peppers, shallots, and cardamom in hot oil 15 to 18 minutes or until peppers just begin to soften, stirring occasionally. Add broth, water, and vinegar. Bring to boil; reduce heat. Simmer, covered, 5 minutes more. Remove from heat; cool slightly. In blender, blend mixture in batches until smooth. Return to saucepan. Cook and stir over medium heat.

To serve, ladle soup into bowls. Top with yogurt and cucumber. Sprinkle with pepper. Serve warm or chilled. Makes 8 servings.

Candy-Striped Beet and Goat Cheese Napoleons

• 2 small golden beets (about 2 ounces trimmed)
• 2 small chioggia (candy-striped) beets (about 2 ounces trimmed)
• 1 cup baby arugula
• 2 teaspoons olive oil
• 1/4 teaspoon champagne vinegar
• Dash kosher salt
• Dash freshly ground black pepper
• 1 6-ounce log goat cheese
• 2 tablespoons strawberry preserves
• 1 tablespoon raspberry vinegar
• 1/4 cup walnut halves, toasted

Trim and scrub beets. In covered medium saucepan, cook beets in enough boiling water to cover for 15 to 20 minutes or until tender. Drain; set aside to cool. When cool enough to handle, peel and cut each beet into 3 slices.

In a medium bowl, toss arugula with oil, champagne vinegar, salt, and pepper. Divide among 6 small plates. Cut log of cheese crosswise into 12 slices. Place a cheese slice atop arugula on plates. Top cheese with golden beet slices. Top beet slices with a second slice of cheese. Top with candy-striped beet slices.

In a small bowl, combine preserves and raspberry vinegar. Drizzle over each salad. Garnish with walnuts. Makes 6 appetizer servings.

See more recipes from the Lake Austin Spa here.

Photography: Peter Krumhardt

Strawberry & Spring Onion Salad

• 1 tablespoon champagne or white wine vinegar
• 2 teaspoons snipped fresh chives
• 2 teaspoons Dijon-style mustard
• 1/4 teaspoon salt
• 1/4 teaspoon snipped fresh dill
• 1/8 teaspoon ground black pepper
• Pinch sugar
• 3 tablespoons olive oil
• 1 pound small strawberries, hulled and sliced 1/4-inch thick
• 2 bunches green onions, thinly sliced
• Mixed spring greens

In small bowl combine vinegar, chives, mustard, salt, dill, pepper, and sugar. Whisk in olive oil to form an emulsion.

In medium bowl combine strawberries and onions. Lightly toss strawberry mixture with enough dressing to coat. Lightly toss greens with enough dressing to coat. Top greens with strawberries; serve immediately. Serve remaining dressing on the side. Makes 4 to 6 servings.

More classic recipes here.

Photography: Dominique Vorillon

Asparagus Soup

Shopping tip: When purchasing asparagus, look for bright green stalks and tightly closed tips with a hint of purple. To trim asparagus, simply bend the stalk–the woody end will snap right off.

• 6 cups water
• 1 bunch asparagus, ends trimmed
• 2 tablespoons unsalted butter
• 1 medium-size onion, diced
• 3 cups chicken broth
• 1 medium-size potato, peeled and diced
• 1/4 teaspoon salt
• 1/4 teaspoon dried dill
• 1/8 teaspoon white or black pepper
• 1/2 cup heavy cream

Cut tips from asparagus. Set aside. Chop remaining stalks into one-half inch pieces. Melt butter in 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill, and pepper. Bring to boil.

Reduce heat to medium-high and cook 10 to 12 minutes uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in small amount boiling water; cook 3 to 4 minutes until crisp tender.

Remove soup from heat and purée until smooth. Stir in heavy cream. Serve warm or chilled, garnished with asparagus tips. Makes 8 appetizer servings.

See more of our favorite soups here.

Pickled Shrimp Salad

• 8 ounces green beans, ends trimmed, cut in half crosswise
• 1-1/2 pounds peeled and deveined shrimp 
• 1/2 cup white wine vinegar
• 2 to 3 shallots, minced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup capers
• 2 tablespoons caper juice
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon sugar
• 1 teaspoon celery seed
• 1 teaspoon crushed red pepper 
• 1/2 cup olive oil
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 pint grape tomatoes, halved
• 1/2 red onion, thinly sliced
• Salt and ground black pepper

Fill large saucepan two-thirds full of water. Salt generously; bring to gentle boil.
Fill large bowl with half cold water and half ice. Gently drop green beans into boiling water; cook 30 seconds. Using skimmer or slotted spoon, remove beans; submerge in ice bath.

Gently drop shrimp into boiling water; cook 1 1⁄2 minutes or until opaque. Remove and submerge in ice bath. Remove beans and shrimp from ice bath; pat dry.

In large bowl, whisk together vinegar, shallots, dill, capers, caper juice, lemon juice, garlic, sugar, celery seed, and red pepper. Add olive oil a little at a time, whisking until well combined. Fold beans, shrimp, artichoke hearts, tomatoes, and onion into vinegar-oil dressing. Season with salt and pepper. Serve immediately. Makes 6 to 8 servings.

Make-ahead tip: If not immediately using, follow recipe except reserve shrimp and beans until just before serving.

Pear, Pancetta, and Feta Salad with Pomegranate Molasses Dressing

Use a mandoline to slice the pear lengthwise. You'll find this tool useful for other fast, decorative slicing: almost-sheer cucumber slices, tiny shreds of carrot, paper-thin radishes, and potatoes thin enough for really crispy chips. OXO's mandoline slicer is our choice for home use. (http://www.oxo.com/p-543-chefs-mandoline-slicer.aspx) Find pomegranate molasses in the Indian foods section of a specialty grocer.

• 6 slices pancetta (about 4 ounces)
• 1 to 2 ripe Bosc pears
• Lemon juice
• 1 small red onion
• 1/3 cup extra-virgin olive oil
• 2 tablespoons pomegranate molasses
• Kosher salt and pepper to taste
• 6 cups torn mixed greens
• 6 tablespoons French or Greek feta, divided

Preheat oven to 350°F. Place pancetta slices on baking sheet lined with aluminum foil lightly coated with cooking spray; manipulate slices into tight circles. Bake about 15 minutes, or until desired doneness. Set aside; cool.

Using mandoline set at 1/4-inch thickness or less, slice pear lengthwise. Select 6 largest, most appealing slices. (Reserve remaining slices for another use). Brush lemon juice over pear slices. Rinse mandoline and adjust blade (if desired). Thinly slice half the onion. (Reserve other half for another use.)

In medium bowl, whisk together oil and molasses; season with salt and pepper to taste. To serve, toss greens with dressing. Divide evenly between plates. Top greens with onion, pear slice, pancetta, and 1 tablespoon feta. Makes 6 servings.

See more summer recipes, perfect for patio entertaining!

Photography: Colleen Duffley

Summer Mushroom Salad

Enokitake mushrooms are tiny cultivated mushrooms with small heads and long, delicate, edible stems. They have a mild, fruity taste and an almost crunchy texture. They are available year-round. Enokitake mushrooms are a perfect foil to the meatier cremini mushrooms and full-bodied shiitakes in this salad. 


• 1 small bunch fresh enokitake (enoki) mushrooms
• 6 fresh cremini mushrooms, thinly sliced
• 6 fresh shiitake mushrooms, stems removed and thinly sliced
• 2 carrots
• 4 green onions, thinly sliced on the diagonal
• 1/4 cup torn fresh Italian (flat-leaf) parsley
• 2 lemons
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 6 leaves butterhead lettuce*
• 12 leaves radicchio*
• Lemon slices and/or lemon peel strips
• Freshly ground black pepper

Trim stems from enokitake mushrooms to about 2 inches long; combine in large bowl with sliced mushrooms.

With vegetable peeler, cut carrots into 2- to 3-inch-long ribbons; add to mushrooms in bowl along with green onions and parsley. Juice lemons; drizzle juice atop mushroom mixture; toss to combine. Add olive oil; toss to combine. Season to taste with salt and pepper.

Line six salad plates with butterhead lettuce leaves. Place two radicchio leaves inside each lettuce leaf to form a cup. Spoon in mushroom salad. Garnish with lemon and sprinkle of black pepper. Makes 6 servings.

*Reserve remaining lettuces for another use.

More sensational citrus recipes here.

Photography: Karyn Millet

Fresh Blueberry Soup

• 3 cups fresh blueberries
• 4-1/2 cups unsweetened grape juice or blueberry juice
• 2 3-inch cinnamon sticks
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground cardamom
• 1/2 cup water
• 1 tablespoon lemon juice
• Kosher salt to taste
• Crème fraîche

In large saucepan combine blueberries, grape juice, cinnamon, and sugar. Bring to boil over medium heat. Cover; reduce heat, and simmer 5 minutes.

In small bowl combine cornstarch, cardamom, and 1/2 cup water. Stir cornstarch mixture into soup. Cook, stirring constantly, until mixture is thickened and bubbly. Cook and stir 2 minutes more.

Remove soup from heat; transfer to bowl. Cool. Cover and refrigerate until thoroughly chilled. Before serving, stir in lemon juice. Remove cinnamon sticks. Season to taste with salt. Garnish with crème fraîche. Makes 12 to 14 servings (about 1/2 cup per serving).

Check out these other Southern brunch recipes here.

Photography: Colleen Duffley

Farmer's Market Greens with Carrots and Radishes

Carrot curls add a charmingly old-fashioned touch to this fresh market salad. Search out locally made goat cheeses at the farmer’s market or cheese shop.

Dressing:
• 1/2 cup extra virgin olive oil
• 1/4 cup champagne vinegar
• 1 small shallot, minced
• 2 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Salad:
• 6 cups assorted baby greens
• 2 medium carrots, cut into curls*
• 1 cup sliced radishes
• Leafy tops from 1 bulb fennel (about 1/2 cup)
• 4 ounces goat cheese (chèvre), cut into small pieces

For dressing, in blender or food processor combine olive oil, vinegar, shallot, parsley, sugar, salt, and pepper. Cover; blend or process until smooth. Set aside.

For salad, on large serving platter combine greens, carrot curls, radishes, fennel fronds, and cheese; toss. Add half the salad dressing; toss to combine. Pass remaining dressing. Makes 6 servings.

*For carrot curls, peel carrots. Using a vegetable peeler cut lengthwise strips from carrots. Roll up strips and secure with wooden toothpicks. Place curls in a bowl of ice water for 1 to 2 hours. Remove toothpicks and drain on paper towels before serving.

See more recipes from this Mother’s Day lunch here.

Photography: Michael Garland

Grapefruit-Spinach Salad with Raspberries and Champagne Vinaigrette

• 1/2 cup pine nuts
• 4 cups fresh baby spinach
• 1 cup fresh raspberries
• 1/4 cup snipped fresh mint
• 4 pink or ruby red grapefruit, peeled and sectioned
• 1/2 cup Champagne Vinaigrette (recipe follows)
• Kosher salt
• Freshly ground black pepper

In small skillet toast pine nuts over medium heat until golden brown, stirring often. Set aside to cool.

In large bowl combine spinach, raspberries, mint, and grapefruit. Drizzle vinaigrette over salad; gently toss to coat. Season to taste with salt and pepper.
Arrange salad on chilled plates; garnish with toasted pine nuts. Makes 6 to 8 servings.

Champagne Vinaigrette:
In food processor or blender combine 1/4 cup champagne vinegar, 1/4 cup lemon juice, 3/4 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper, 1 tablespoon minced garlic, and 1/4 cup sugar. Cover; process or blend until combined. With processor or blender running, slowly add 1 cup extra virgin olive oil in steady stream until mixture is thickened. Chill. Stir or shake vinaigrette well before using. Cover and refrigerate for up to one week. Makes 1-2/3 cups.

See more recipes from this casual carriage house dinner here.

Photography: Tyllie Barbosa

Tomato & Avocado Swirl Soup

• 2 large tomatoes, peeled, quartered, and seeded
• 1 cup reduced-sodium chicken broth
• 1/3 cup chopped onion (1 small)
• 1/4 cup tomato paste
• 1 tablespoon snipped fresh basil
• 1 teaspoon sugar
• Few dashes bottled hot pepper sauce (optional)
• Avocado Soup (recipe below)

In a medium saucepan combine tomatoes, broth, onion, tomato paste, basil, sugar, and hot pepper sauce, if desired. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until onion is very tender. Remove from heat and cool for 10 minutes.

Place half of the tomato mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with the remaining mixture.* Return all to the saucepan; heat through.

Serve in demitasse cups with Avocado Soup. To swirl the soups together, hold cup tilted at an angle when spooning in first soup. Continue holding it at the same angle while spooning the other soup into the cups. Return the cup to a level position and swirl soups together with a spoon. Makes 8 servings.

Avocado Soup: 
In a blender or food processor combine 2 ripe medium avocados, halved, seeded, peeled, and cut up, 1/3 cup chopped onion, 1 clove garlic, minced, and 1-1/4 cups reduced-sodium chicken broth. Cover and blend or process until almost smooth.
Transfer to a medium saucepan. Whisk in 1/2 cup light dairy sour cream and, if desired, a few dashes bottled hot pepper sauce. Heat through over medium heat; do not boil.

At this point soup can be chilled up to 24 hours.

Nectarine and Bleu Cheese Salad

• 2 nectarines, cut into wedges
• 3 tablespoons extra virgin olive oil
• 2 teaspoons champagne vinegar
• 1 teaspoon honey
• 3 cups (packed) romaine lettuce
• 1 small head radicchio, quartered, cored and leaves separated
• 3 ounces blue cheese, crumbled

In large bowl, toss nectarines with olive oil, vinegar and honey; season. Add romaine, radicchio and blue cheese; toss again. Makes 4 servings.

Classic Greek Salad

For a quick vibrant salad, make the Oregano Dressing ahead of time and store it in the refrigerator so it will be ready to toss with greens, olives, and feta cheese.

• 6 cups torn mixed salad greens or romaine
• 2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
• 1 small cucumber, halved lengthwise and thinly sliced
• 1 small red onion, cut into thin wedges
• 1/2 cup pitted kalamata olives
• 1/2 cup crumbled feta cheese (2 ounces)
• 1 recipe Oregano Dressing (recipe follows)
• 2 small pita bread rounds, cut into wedges (optional)

In salad bowl combine salad greens, tomatoes, cucumber, onion, olives, and crumbled cheese. Add Oregano Dressing; toss to coat. If desired, serve with pita bread wedges. Makes 6 side-dish servings.

Oregano Dressing: 
• 2/3 cup olive oil
• 3 tablespoons red wine vinegar
• 3 teaspoons snipped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In screw-top jar combine olive oil, red wine vinegar, oregano, salt, and pepper. Cover; shake well.

Corn Soup

The soup can be served chilled, warm, or at room temperature.

• 10 ears fresh sweet corn
• 1 recipe Corn Stock (recipe follows) or 4 quarts vegetable stock 
• 1 large onion, chopped
• 1 large carrot, chopped 
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 pieces star anise
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 sprigs thyme, tied together with 100% cotton kitchen string

Corn Stock:
• 10 corn cobs (reserved from 10 ears corn, above)
• 2 medium onions, coarsely chopped 
• 1 medium carrot, coarsely chopped
• 1 stalk celery, coarsely chopped 
• 1 medium bulb fennel, cored and coarsely chopped
• 4 cloves garlic, smashed
• 1 bay leaf
• 6 sprigs of thyme

Remove husks from ears of corn. Scrub with stiff brush to remove silks; rinse. Cut corn kernels from cob; set aside. (Reserve cobs for Corn Stock.)

In large stock pot, combine all Corn Stock ingredients. Add 5 quarts water. Bring to boil; reduce heat. Simmer, covered, 1 1/2 hours. Strain through fine mesh sieve. Discard solids. Set Corn Stock aside.*

In 8-quart Dutch oven, cook onion and carrot in hot oil 10 minutes, or until starting to brown. Add garlic; cook 1 minute more. Increase heat to medium-high. Stir in reserved corn kernels and star anise. Cook and stir 5 minutes. Season with salt and pepper. Add Corn Stock and bundle of thyme, bring to simmer. Reduce heat, simmer, uncovered, about 20 minutes.

Remove from heat. Remove and discard star anise and thyme. Cool slightly. In food processor or blender, puree soup in small batches until smooth. Strain through fine mesh sieve, discarding solids. Season to taste with salt and pepper. Makes 16 servings.

*Tip: Corn Stock may be covered and chilled for up to 1 week or frozen up to 1 month.

Tip: Place leftover soup in airtight container. Cover; chill in refrigerator up to 3 days or freeze up to 3 months.

Photography: Matthew Benson

Recipe courtesy of Chef Dan Barber, Blue Hill Restaurant at Stone Barns

Farro and Kale Salad

Farro is an ancient grain also known as “emmer wheat.” It has a chewy texture and nutty flavor. Farro grown in Tuscany’s Garfangnana region has been granted protected identification status. Combine farro with Tuscan kale, and you’ll have a salad with proud Italian origins.

• 1 cup dried currants
• 1 cup orange juice 
• 4 cups thinly sliced Tuscan kale or other kale 
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 6 cups cooked farro* 
• 1 cup pine nuts, toasted 
• 1 shallot, finely chopped 
• 1/2 cup finely shredded Parmesan cheese
• 3 tablespoons snipped fresh chives 
• 1/4 cup extra-virgin olive oil 
• 2 tablespoons lemon juice 
• 1/2 teaspoon crushed red pepper 
• Salt and freshly ground black pepper 
• Freshly grated Parmesan

In small bowl combine currants and orange juice. Cover with plastic wrap; chill 2 to 24 hours to plump currants. Drain currants; discard orange juice.

In large bowl toss kale with white balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand 10 minutes. In very large bowl stir together cooked farro, plumped currants, pine nuts, and shallot.

Add kale mixture, Parmesan cheese, chives, olive oil, lemon juice, and crushed red pepper; toss well to combine. Season to taste with salt and pepper. Transfer mixture to large serving dish. Sprinkle with additional Parmesan. Serve at room temperature. Makes 12 to 16 servings.

*Cooked farro: 
In 4- to 5-quart Dutch oven heat 2 tablespoons vegetable oil over medium heat. Add 1/2 onion, 1 stalk celery, and half a carrot (all unchopped). Cook and stir over medium heat for 5 minutes. Add 4 cups uncooked farro; cook and stir 2 minutes more. Add 6 cups water and 1 bay leaf. Bring to boil; reduce heat. Cover; simmer 25 minutes or until all liquid is absorbed and farro is just slightly chewy. Remove from heat. Remove onion, celery, carrot, and bay leaf; discard. Transfer cooked farro to sheet pan; spread out to cool. Measure 6 cups for recipe. Chill or freeze remaining farro for another use.

See more delicious recipes from Blue Hill Restaurant.

Photography: Matthew Benson

Toasted Goat Cheese and Stone Fruit Salad 

• 1 cup late-harvest Riesling or Riesling
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Salt and freshly ground black pepper
• 1/2 cup panko (Japanese-style bread crumbs)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 4-ounce logs goat cheese (chevre)
• 6 cups torn mixed salad greens
• 1 ripe nectarine, pitted and cut into wedges
• 1 ripe plum, pitted and cut into wedges
• 1 apricot, pitted and cut into wedges
• 1/2 cup fresh dark sweet cherries, stemmed and pitted
• 1/2 cup almonds, toasted and coarsely chopped

In small saucepan bring Riesling to boiling. Boil, uncovered, 10 to 12 minutes or until reduced to 2 tablespoons. Remove from heat. Whisk in 3 tablespoons olive oil and vinegar until well combined. Season to taste with salt and black pepper.

Meanwhile, combine panko, 1/8 teaspoon salt and 1/8 teaspoon pepper in small bowl. Place 3 tablespoons olive oil in another small bowl. Cut each goat cheese log crosswise into 3 slices. Dip each slice in oil, turning to coat all sides. Dip in panko mixture, turning to coat all sides. Place coated slices on small baking sheet. Bake cheese slices in 375°F oven about 10 minutes or until tops are very lightly browned and cheese is warm.

In large bowl combine salad greens and all but about 1 tablespoon of wine vinaigrette. Toss to coat; divide among six salad plates. In medium bowl combine nectarine, plum, apricot, and cherries. Add remaining wine vinaigrette; toss to coat. Arrange atop greens. Top each salad with goat cheese slice; sprinkle with almonds. Serve immediately. Makes 6 servings.

See more recipes from master Chef Joanne Weir.

Photography: James Carriere

Cauliflower Soup

• 1 medium sweet onion, halved and thinly sliced
• 2 tablespoons olive oil
• 1 head cauliflower, chopped in large pieces
• 2 cups vegetable broth or chicken broth
• 2 cups water
• 3 tablespoons whipping cream
• Kosher salt, to taste
• Fresh chervil, chives, or parsley

In large saucepan, cook onion in hot oil over medium to medium-low heat 10 to 12 minutes or until tender but not brown. Add cauliflower, broth, and water. Bring to boil. Reduce heat and simmer, covered, about 20 minutes, or until vegetables are very soft and tender. Cool slightly.

Using immersion blender, puree vegetables until very smooth. (Or place cauliflower mixture, one third at a time, in food processor or blender. Cover and process until smooth. Return mixture to saucepan.)

Stir in whipping cream. Cook and stir until heated through. Season soup to taste with kosher salt. Top each serving with fresh chervil. Makes 8 (about 3/4 cup) servings.

Make Ahead: 
Cover and chill soup up to 3 days. Reheat in large saucepan over medium-low heat 10 to 15 minutes or until heated through.

See more recipes from this colorful rooftop feast.

Photography: John Granen and Peter Krumhardt

Warm Goat Cheese Salad with Prosciutto, Figs, Marcona Almonds, and Port Balsamic Vinaigrette

The goat cheese patties require 2 to 3 hours chilling time before frying, so plan accordingly.

• 9 ounces semi-soft goat cheese (chèvre)
• 1 recipe Port Balsamic Vinaigrette (follows)
• 1/2 teaspoon snipped fresh parsley
• 1/2 teaspoon snipped fresh chives
• Pinch ground black pepper
• 1/4 cup all-purpose flour
• 2 eggs
• 3/4 cup fine dry breadcrumbs or 1-1/2 cups panko (Japanese-style breadcrumbs)
• Vegetable oil for deep fat frying
• 10 ounces arugula
• 2 ounces very thinly sliced prosciutto, cut into thin strips
• 24 dried or 12 fresh black mission figs, halved
• 3 ounces Marcona almonds, toasted

Let goat cheese stand at room temperature 30 minutes. Prepare Port Balsamic Vinaigrette; store in refrigerator in covered glass container.

In small mixing bowl combine goat cheese, parsley, chives, and black pepper. Divide goat cheese into 12 pieces; form into small patties approximately 1 1/2-inches in diameter and 1/4-inch thick. Place on parchment paper-lined pan; cover loosely and refrigerate at least 30 minutes.

Place flour in shallow dish. In another shallow dish whisk together eggs and two teaspoons water. Place breadcrumbs in third shallow dish.

Coat one patty with flour, making sure to shake off any excess flour. Dip patty in egg mixture, making sure patty is completely coated in egg. Immediately dip in breadcrumbs. Return patty to parchment-lined pan. Repeat with remaining patties. Loosely cover; refrigerate 2 to 3 hours.

Preheat oven to 350°F. In medium saucepan or deep fryer heat 1 1/2 inches oil to 350°F. Fry patties, a few at a time, about 30 to 45 seconds or until golden brown. Remove from fryer with slotted spoon and transfer to wire rack placed on baking sheet. Bake 5 to 7 minutes in preheated oven. Remove from oven; keep warm.
To assemble salads, toss arugula with vinaigrette and arrange on six plates. Garnish salads with prosciutto, figs, and Marcona almonds. Top each salad with two goat cheese patties. Makes 6 servings.

Port Balsamic Vinaigrette:
In medium bowl, combine 1/4 cup port balsamic vinegar,* 1 teaspoon Dijon-style mustard, and 1 tablespoon minced shallot. Gradually whisk in 3/4 cup extra-virgin olive oil. Season to taste with salt and pepper. Bring to room temperature before serving; whisk to combine.

*Tip: If unable to get Port Balsamic Vinegar, replace it with 1/4 cup balsamic vinegar and 1 to 2 teaspoons port wine.

Recipe courtesy of Chef Travis Brink of Omaha’s Flatiron Café.

See more recipes from this gorgeous brunch here.
 

Moroccan Tomato and Mint Salad

• Pinch sea salt
• 1 large clove garlic
• 1/4 cup olive oil
• 1/2 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1 tablespoon white wine or cider vinegar
• 3 large tomatoes, sliced crosswise
• 1/2 cup chopped fresh mint
• Freshly ground black pepper

For dressing, sprinkle cutting board with pinch of sea salt. Using flat blade of knife, crush garlic clove into sea salt. Finely chop garlic clove into sea salt to create chunky paste. In screw-top jar combine garlic mixture, olive oil, lemon peel, lemon juice, and vinegar. Cover; shake well.

Place half the tomato slices in single layer on serving platter. Top with half the fresh mint. Drizzle half the dressing over all. Top with remaining tomato slices and mint. Sprinkle with fresh pepper; drizzle with remaining dressing. Serve immediately. Makes 6 servings.

See more of this Moroccan feast here.

Photography: Peter Rymwid and Peter Krumhardt

Crab Salad Tower with White Gazpacho

Gazpacho: 
In blender, put 1 large peeled, seeded, chopped English cucumber, 2 cups seedless green grapes, 1 cup Marcona almonds, 2 tablespoons chopped fresh dill, 1 tablespoon minced garlic, and 1/2 small minced shallot. Puree until smooth, about 2 minutes. Add 1 cup vegetable broth. Add 1/4 cup each plain nonfat yogurt and sour cream. Blend until incorporated. With motor running, gradually add 1/2 cup olive oil in thin stream. Puree until very smooth, about 1 minute. Add 3 tablespoons sherry vinegar and 2 tablespoons Spanish sherry; puree 1 minute more. Season to taste with salt and pepper; transfer gazpacho to bowl. Cover; refrigerate until well-chilled, or up to 3 days.

Crab Salad: 
In bowl stir together 1 pound good-quality lump crabmeat, 1/4 cup diced celery, 2 tablespoons minced fresh chives, 1/4 teaspoon each salt and pepper, 1 tablespoon fresh lemon juice, 2 shakes each Worcestershire sauce and bottled hot pepper sauce, 1 teaspoon each prepared horseradish and Dijon-style mustard, and 1/4 cup mayonnaise. Cover; chill until needed.

Mango Salsa: 
In bowl stir together 1 cup diced mango; 1 tablespoon each diced red onion, diced red sweet pepper, and chopped fresh cilantro; 1 teaspoon minced, seeded fresh jalapeño pepper; 2 tablespoons lime juice; and 1 tablespoon olive oil. Cover and chill.

To Assemble: 
Seed, peel, and slice 1 mango and 1 avocado. Place one (3x2-inch) ring mold in center of each soup plate. In each ring mold, layer 1/2 cup crab salad, 4 slices mango, and 3 to 4 slices avocado. Cover avocado with plastic wrap. Refrigerate plated molds 1 hour.

To Serve: 
Pour 1/2 cup gazpacho around ring mold. Slowly remove mold, gently pressing avocado to keep tower in place. Remove plastic wrap. Top tower with mango salsa. Garnish with edible flowers and purchased wasabi caviar. Garnish soup with diced cucumber and fresh chopped dill. Serves 6.

Recipe courtesy of The Spot Gourmet

See more teatime recipes here.

Photography: Karyn Millet

Heirloom Tomato Salad

• 6 heirloom tomatoes (about 2-1/2 pounds), varying in size and color
• 1/4 cup basil-flavored olive oil
• Salt and ground black pepper
• 1 small fennel bulb, thinly sliced
• 1 small red onion, thinly sliced
• Basil leaves
• 3 ounces Gorgonzola cheese, crumbled
• 8 ounces fresh haricot vert or thin green beans, quick-cooked and cooled
• 1 cup microgreens or baby arugula

Cut tomatoes in wedges, slices, and/or chunks. Toss with half the basil-flavored olive oil and salt, and pepper to taste. Arrange tomatoes on six salad plates. Arrange fennel, red onion, and basil leaves on top of tomatoes. Top with Gorgonzola and green beans. Drizzle each salad with remaining oil; garnish with microgreens or baby arugula. Makes 6 servings.

Recipe courtesy of Chef David Reardon, executive chef at the Bacara Resort in Santa Barbara.

Photography: Michal Venera

Bibb, Pear, and Endive Salad 

Light, lemony Hazelnut Vinaigrette dresses this salad.

• 1/2 cup hazelnuts
• 1/4 cup fresh lemon juice
• 1/4 cup hazelnut oil
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces arugula, washed and dried (9 1/2 cups)
• 1 large head Bibb lettuce, torn (5 cups)
• 3 heads Belgian endive, separated
• 3 medium pears, thinly sliced
• 1/4 of small bunch Italian (flat-leaf) parsley (about 2-1/2 to 3 cups, long stems removed and loosely packed)

Preheat oven to 350°F. On 15x10x1-inch baking sheet bake hazelnuts 10 minutes or until golden brown. Place nuts on clean dry kitchen towel. Rub nuts until skin is removed. Coarsely chop nuts; set aside.

For dressing, in small bowl combine lemon juice, hazelnut oil, olive oil, salt, and pepper. Whisk until combined; set aside.

In large salad bowl combine arugula, Bibb, and half the dressing; toss to combine. In another bowl combine endive leaves and half the remaining dressing. In third bowl combine pears and remaining dressing. Alternately arrange endive leaves and pear slices around edge of salad. Scatter parsley over top. In dressing bowl, toss nuts with residual dressing; add to salad. Makes 8 servings.

Make Ahead: 
Hazelnuts can be toasted, peeled and coarsely chopped up to 5 days in advance and stored at room temperature. Salad dressing can be made up to 5 days in advanced and stored, covered, in refrigerator. Whisk again before using.

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Soups and Salads Perfect for Summer

Hit the farmer’s market, set your patio table, and enjoy!

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Beall and Thomas Photography

From citrusy to smoky, we’ve collected our favorite recipes for summer soups and salads. Hit the farmer’s market, set your patio table, and enjoy!

Our first recipe piques everyone’s interest: Grilled Watermelon and Arugula Salad. Grilled watermelon—who knew? The wedges of super-sweet summer fruit act as “watermelon steaks.” Grilling them caramelizes their sugars to harmonize with the spicy arugula and creamy, pungent blue cheese.

Grilled Watermelon and Arugula Salad

Dressing:
• 1 shallot, finely chopped
• 1/4 cup white wine or champagne vinegar
• 1/4 cup olive oil or canola oil
• 1 tablespoon snipped fresh thyme
• Salt and ground black pepper

Salad:
• 12 to 16 (1-inch-thick) wedges ripe watermelon 
• Olive oil or canola oil
• 3 cups arugula
• 3/4 cup (3 ounces) crumbled blue cheese, divided in half
• 1/3 cup roasted, salted pistachio nuts

Dressing:
In bowl combine shallot and vinegar. Let stand 10 minutes. Whisk in 1⁄4 cup oil and thyme until well mixed. Season to taste with salt and pepper.

Salad:
Lightly brush watermelon wedges with additional oil; sprinkle lightly with salt and pepper. For charcoal grill, grill watermelon wedges, uncovered, directly over medium-hot coals 1 to 2 minutes or until lightly charred, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium-high. Place watermelon wedges on grill rack over heat. Cover; grill as above.) Transfer to plate; reserve juices.

In medium bowl combine arugula and half the cheese. Add reserved juices from watermelon to dressing. Whisk to combine. Add half of dressing to arugula mixture; toss gently to coat.

Divide arugula mixture among salad plates. Top each with 2 watermelon wedges. Drizzle with additional dressing. Sprinkle with remaining cheese and nuts. Makes 6 to 8 salads.

See more recipes with Southern charm here.

Photography: Beall and Thomas Photography

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