Do you have a crowd to feed this 4th of July? Me too. It is tradition in our family that I make the potato salad, and that I make enough for a ton of people so everybody can take some home. This was also one of my dad’s favorite dishes, and since the 4th of July was his favorite holiday, he has been on my mind a lot lately.
I miss my dad. Every single day. He was a prince among men, disguised in a rumpled shirt, reading glasses covered with paint splatters, bits of sawdust and motor oil, and a baseball cap that looked like it had been run over several times.
My dad put training wheels on my first bicycle, and bought me a pony when I was too little for a big horse. He bought my first car, a three speed, 1965 Mustang that had seen much better days. Then he took his life into own his hands and taught me how to drive it. He helped buy my first house, and spent an entire year fixing it up. We fought like cats and dogs during that year, since we each had a different perspective on how the place should look. He favored white, black, and red. I despised them. One day, I was painting the dining room ceiling a vivid rose color (looking back, it was hideous and I eventually did it over in another color). Grandpa Bob walked in, saw what I was doing, and had a fit. Then he stomped out and slammed the door. Thirty minutes later he came back with two giant ice cream cones. That is how the year progressed. We went through a lot of ice cream, and he never gave up on me.
Our dad loved every single moment of his life, had an amazing sense of observational humor, and could sell you the Brooklyn Bridge even if you already had one. He loved to eat, and this Potato Salad was always one of his favorites. He would always ask for seconds, but would caution, “Just a little spoonful. I’m delicate, you know”. Happy 4th of July, Grandpa Bob. I love you. …now let’s get going on this recipe!
…
They say what grows together goes together, and those words couldn’t be truer than when combining these seasonal flavor powerhouses: fresh asparagus, juicy sugar snap peas, and sweet, ripe strawberries. The asparagus stalks are peeled into ribbons, and the tips are sautéed until just crisp/tender – the best of both worlds. I’ve also thrown in some roasted pumpkin seeds for crunch, and slightly sweet Double Strawberry Vinaigrette for dressing. Oh – and then there’s the blue cheese…. Good stuff, Maynard. …
What do you say we take a small time-out before the holiday food frenzy and be good to ourselves in a healthy, but delicious way? I see my friend Rebecca every few weeks, and after catching up on family stuff, we usually jump right in to recipe ideas. Rebecca is a serious Pinterest explorer, and one day she started telling me about this great massaged kale salad she was experimenting with. I just had to try the concept, to see how this attempt to tame the savage beast we know as kale could be possible. Sound weird? It’s not – really. Massaging kale that has been sprinkled with salt helps it to release moisture and also seasons it, which means improved flavor. This results in a lot less bitterness and a more tender texture, which is very helpful for those of us who can find kale to be challenging to embrace as the nutritional powerhouse that it is. We add some sweetness too – we’ll be roasting some rings of Delicata Squash to add to the top. Delicata is not only delicious, but is a dream for lazy cooks like myself. It’s so tender you can even eat the peel – no kidding! But wait…. As good as this was, the salad just needed a little something more, so you’ll find plenty of crumbled Smoked Gouda cheese. Finally, the whole thing is topped off with a Fig Balsamic Dressing for a sweet and savory kick. Now we’ve got ourselves a serious salad we can feel good about eating.
Caprese salads are simple by definition, and usually only consist of tomatoes, basil, fresh mozzarella cheese and olive oil. But here’s the thing… fresh mozzarella, in spite of all of its many virtues, can be a bit of a yawner in the flavor department. In this recipe, the fresh mozzarella is given a little more personality by marinating it in olive oil, garlic, lemon zest and tons of herbs. I think you will find this to be a game changer in all things Caprese. The only thing missing here is a loaf of artisan bread and a bottle of wine…….
This is one of those salads that you really can make your own – it all depends on what’s crying out to you from your garden in desperate need of picking, or less dramatically – what looks really good at your local farm stand or supermarket. This one takes advantage of the best of summer – fresh green beans, steamed until just tender, sliced cherry tomatoes and grilled corn that has just begun to char and caramelize. Add a few more touches here and there, and whip together a light, creamy lemon and mustard vinaigrette, some tangy blue cheese, and you are good to go. This salad travels well and fits right in at any picnic or barbecue.
This is what I call the perfect solution for a hot summer evening. I am all sweaty and not in the mood to cook, but since I am forever in the mood to eat, let’s just throw everything on the grill. Skewer some big shrimp and slice up some hearts of romaine lettuce, grab some blackberries and your favorite Caesar dressing, Parmesan cheese and croutons and you are good to go. Grilling the romaine to a slightly smoky char gives this salad a whole new identity. Use your favorite best-quality Caesar dressing to make this a nearly effortless endeavor, which is critical during this time of year. Jump right on over to the blog and I’ll show you how you can get this on the table in no time flat. 
…