Recipes

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Wilted Spinach and Basil Salad

KitchenGardener Magazine, archive | August 4th, 2008

Fresh spinach is topped with toasted pine nuts, prosciutto, and Parmesan in this salad.

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Spring Cole Slaw

KitchenGardener Magazine, archive | August 4th, 2008

A variety of fresh herbs, mustard, and cabbage mix with spring radishes in this flavorful cole slaw.

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Black Bean and Basmati Rice Salad

KitchenGardener Magazine, archive | July 31st, 2008

A colorful, "confetti" salad mixed with an orange-jalapeño vinaigrette.

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Chilled Farfalle and Pea Salad

KitchenGardener Magazine, archive | July 31st, 2008

Here's an unusual pasta dish that gets its flavor from peas, sundried tomatoes, basil, peppers, and onion.

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Fragrant Orange Salad with Cilantro and Mint

KitchenGardener Magazine, archive | July 31st, 2008

Sweet fruit and savory vegetables combine in this vibrant salad.

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Lemony Grilled Tuna and Arugula Salad

KitchenGardener Magazine, archive | July 31st, 2008

This composed salad makes a satisfying meal.

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Garlic Chive and Rice Salad

susan belsinger, contributor | July 30th, 2008

This make-ahead salad includes peas, peppers, tomatoes, and a variety of herbs.

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Spring Flower Salad

susan belsinger, contributor | July 30th, 2008

A lovely mixed salad with colorful edible flowers topped with a light vinaigrette.

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Saffron-Flavored Spelt Salad with Corn

KitchenGardener Magazine, archive | July 30th, 2008

This colorful salad is a great way to use fresh corn.

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Warm Leek and Fennel Salad

KitchenGardener Magazine, archive | July 29th, 2008

A variety of greens makes a pretty base for a layer of leeks and fennel.

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Coleslaw with Ginger-Mustard Vinaigrette

KitchenGardener Magazine, archive | July 29th, 2008

Traditional coleslaw is creamy, tangy, and usually a little bit sweet. This version, too, includes tart and sweet elements. A vinaigrette replaces the usual mayonnaise dressing.

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Celeriac and Apple Salad

KitchenGardener Magazine, archive | May 28th, 2008

6 servingsPeel and grate the celeriac to make 3 cups. Place 1⁄2 cup of the orange juice in a medium bowl and add the grated celeriac.Peel and core the apples, chop into 1⁄2-inch chunks...

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