Jennifer Davick; Styling Mindi Shapiro Levine; Food Styling Angela Sellers
September brings a bounty of late-summer produce along with the first crisp tastes of fall. Enjoy them all in this colorful collection of easy-to-serve dishes.
- Cranberry-Nectarine Salad
- Honey Cinnamon Vinaigrette
- Ham-and-Field Pea Salad
- Sugar Snap Snow Pea Salad
- Broccoli Salad With Lemon Pepper-Blue Cheese Dressing
- Pennies a serving, toasted ramen noodles add a nutty crunch to salads and slaws.
- When fresh field peas are unavailable, frozen peas are our first choice for salads. Their texture is firmer and less starchy than canned, which are usually reconstituted from dried peas.
- After testing several similar recipes for broccoli salad, we noticed a big difference in flavor when the florets were cut into smaller pieces, which allows the dressing to evenly coat the ingredients rather than pool at the bottom of the bowl.
- Naturally crisp and sweet, broccoli stems add a delicious counterpoint to the florets. When making salads, cut the florets from the stem, and separate florets into small pieces using the tip of a paring knife. Peel away the tough outer layer of the stems, and finely chop, or cut into 1-inch pieces and pulse several times in food processor.