Salad recipes

Several kinds of cheeses are topped on the dough that has been brushed with garlic olive oil. After baking in the oven, topped with fresh arugula and olive oil. Enjoy this refreshing white pizza with arugula!

Zucchini bread with a wholesome twist: toasted wheat germ for nutty fiber, a hint of maple, and a crunchy sesame-seed top. A moist quick bread that puts garden zucchini to good use.

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

Cranberry sauce cake with pecans, orange zest, and a cranberry butter frosting. Moist, fruity, and easy to mix in one bowl for holidays or anytime.

A rich bouillabaisse loaded with lobster tails, cod, halibut, and sea scallops in a saffron-tomato broth with orange peel and fennel. Served over garlic toast for a stunning French-inspired seafood feast.

Crispy chicken casserole with cream of chicken soup, mayo, hard-boiled eggs, walnuts, and a crushed potato chip topping. Retro comfort food at its finest.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

Hearty vegetable soup with Spam, cabbage, carrots, and potatoes simmered in chicken broth, topped with broiled Swiss and Parmesan cheese croutons. French onion soup vibes with a fun twist.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Add this tangy and sweet condiment to salads.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.

Add these zesty peppers to sandwiches or salads for a burst of fresh flavor!

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Korean-style grilled chicken thighs marinated in soy, sesame oil, ginger, and honey, served with a cool minted cucumber salad. A bright, balanced weeknight dinner.