Here’s to the red, green and blue

Salute to the crispy, crunchy goodness of unexpected summer salads!  After a few weekend trips to farmers’ markets, here are a few to try for your Fourth of July feast or family dinner.  Toss, eat and enjoy! The early season yield offered up lots of root vegetables – beets, kohlrabi, potato, carrots, turnips, and the aptly named celery root.  While it’s easy to think ‘roast’ when you see that selection, my mind went to ‘salad’, and the old world inspiration of a cookbook my husband recently acquired, “From a Polish Country House Kitchen” by Anne Applebaum and Danielle Crittenden.  While…

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