by Maryellen Driscoll
Greens are in. If you belong to a CSA or regularly visit your local farmers’ market, you know what I mean. This is their season. So at my house, where we feast on what’s fresh, salad now moves to center stage. A head of lettuce doesn’t get stretched over a few nights; it’s the meal.
|Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing||Pan-Seared Salmon with Baby Greens and Fennel|
|Grilled Steak Salad with Pineapple-Ginger Dressing||Spinach and Artichoke Salad with Couscous Cakes and Feta|
Photos: Scott Phillips