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I’m not quite ready to say goodbye to summer, and neither should you. Make this dish as a side, or, better yet, an entree to celebrate this last day of summer.

1 pound green beans, trimmed
4 peaches, cut into wedges
Canola oil
1 pint sungold tomatoes, halved
Maldon salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup goat’s milk Greek yogurt
1/2 tsp sumac

1. Blanch green beans in salted boiling water until crisp-tender, about 3 minutes. Shock in an ice water bath.
2. Lightly coat peaches in canola or other neutral oil and grill to desired char.
3. Place green beans on plate or platter and top with peaches and tomatoes; sprinkle with salt and pepper and drizzle with olive oil.
4. Stir together yogurt and sumac, along with salt and pepper to taste.
5. Top salad with a dollop of yogurt.

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In order for a salad to achieve entree status, it must be exciting, varied in texture, and include higher calorie ingredients to keep me sated (think meat, cheese, nuts, avocado…). This salad is colorful, crunchy, and doesn’t skimp on flavor.

2 hearts of romaine, torn into bite-size pieces
1 head radicchio, thin slice
1 15-oz can chickpeas, drained and rinsed
2 roasted red peppers, thin slice
4 oz salami, medium dice
10 oz croutons (homemade from stale bread will make this dish extra-special, but store-bought is just fine in a pinch. I used whole wheat focaccia to make homemade croutons)
2 oz pecorino, shaved
Vinaigrette of your choice (lemon or red wine vinaigrette is particularly well suited for this salad)

1. Combine all ingredients in a bowl and toss to coat.

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1 delicata squash
2 tsp olive oil
Kosher salt and freshly ground black pepper
1 bunch lacinato kale
2 avocados, diced
Juice of 1 lemon (or 2 limes)
2 Tbsp extra-virgin olive oil

1. Preheat oven to 425 F.
2. Halve the squash lengthwise. Remove seeds and slice into 1/2 inch pieces. Toss with 2 tsp olive oil, salt, and pepper.
3. Spread squash out on baking sheet and roast for about 10-15 minutes, flipping the squash halfway through.
4. Remove ribs from kale leaves and thinly slice crosswise.
5. In a bowl combine squash with kale, avocado, lemon (or lime) juice, and extra-virgin olive oil. Season with salt and pepper and toss to combine.

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Bold without being “in your face”, this winter salad takes advantage of raw shaved Brussels sprouts, which gives crunch and a mild cabbage flavor. Crispy potatoes add another layer of texture, and cheddar cheese lends a pleasant tang. The whole thing is drizzled with a bright honey mustard dressing, bringing all the flavors together.

1 pound fingerling potatoes, halved
1/4 cup plus 1 Tbsp. olive oil, divided
kosher salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed and halved
1 apple
Juice of 1 lemon
6 oz pecans, roughly chopped
5 oz extra-sharp cheddar cheese, small dice
1 Tbsp whole-grain mustard
1 tsp Dijon mustard
2 tsp honey
2 Tbsp apple cider vinegar

1. Preheat oven to 425 F.
2. Toss potatoes with 1 Tbsp. olive oil, salt, and black pepper. Spread out on a sheet pan and roast for 30 minutes, or until dark golden brown and crisp. Transfer to a large bowl.
3. Thinly slice the brussels sprouts and add to the bowl.
4. Thinly slice the apple and then cut into matchsticks. Toss with lemon juice and add to the bowl.
5. Add pecans and cheese to the bowl.
6. Whisk together the mustards, honey, and vinegar. Slowly whisk in 1/4 cup olive oil until emulsified.
7. Drizzle honey mustard vinaigrette over the salad and toss to combine.

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A few weeks ago, I found myself in Orlando, Florida for a wedding. No, I didn’t go to Disney, and yes, I cried through the entire ceremony, and of course I danced. Ohhhh, did I dance. But I also had some fabulous vegetarian food at Dandelion Communitea Cafe. Not only was it delicious and satisfying, it was a revelation. I had one of the best salads I’ve enjoyed in a long time, and my S.S. had a killer Flutter Nutter sandwich, made with almond butter, homemade fluff and sliced bananas.

If you ever find yourself in the Orlando area, it is worth a special trip to the cafe. If you don’t, you can try my attempt at their salad, the Abundant Harvest:

2 carrots, peeled and thinly sliced on a bias
2 celery stalks, thinly sliced in a bias
1 small head broccoli, cut into small florets
1 can chick peas, drained and rinsed
corn kernels from 2 ears of corn
4 oz sprig mix, or other salad green
2 tomatoes, roughly chopped
2 cups cooked quinoa
Pumpkin seeds, toasted, to garnish

1. Combine the carrots, celery, broccoli, chick peas, corn kernels, spring mix, and tomatoes.
2. Fold in the quinoa.
3. Garnish with toasted pumpkin seeds.
4. Eat. And do me a favor–make this the main course. There’s a good deal of prep, and it’s glorious. It deserves to take center stage.

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But wait! The dressing! Tune in tomorrow for my take on the Green Goddess dressing served with the Abundant Harvest at Dandelion Communitea Cafe (like what I did right there?).