Look at this top-notch summer salad with cantaloupe, mozzarella, prosciutto, basil, and balsamic! We challenge you to find a taster treat than ripe cantaloupe.
This bowl full of vine-ripened, succulent tomato and fresh crisp cucumber, bell pepper, and red onion and briny, tangy feta tossed in sumptuous olive oil and balsamic vinegar is as satisfying as any meal.
Cutting carbs, we’re eating many salads, including this strip streak salad with strawberries. Summer brings the freshest produce, but that steak, it's aged.
We don't enjoy cold sandwiches, except that we love chicken salad on some sort of buttery bread. We substituted Greek yogurt for mayonnaise. The taste was indistinguishable. It was cleaner, healthier, but of course, we still put it on a brioche bun.
We paired crispy quinoa salad with sweet potato coconut curry soup. That’s a meal that would please any red-blooded American—or someone from China or Uganda or India. Really, everyone.
This avocado and shrimp salad makes ideal meal for a sweltering summer night. Fresh. Light. Delicious. We cooked the shrimp in our Sous Vide Supreme and used Late July Organic Tortilla Chips to scoop up the goodness.