Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

2 large tomatoes, cut into thin wedges

½ cup red or sweet onion, very thinly sliced

¼ cup sliced fresh basil

1. In a medium serving bowl, whisk oil, vinegar, molasses, garlic, salt and pepper until blended. Add remaining ingredients; toss lightly to coat. Allow to marinate for at least 30 minutes before serving.

TIP: Show off the vibrant tomatoes of the season by serving this salad on a bright blue plate.

SUMMER

BBQ Chicken Salad

All the flavors your family loves in one big main-dish salad. Go ahead and make it year-round.

Serves 6

Dressing

¼ cup prepared ranch dressing

¼ cup prepared BBQ sauce

¼ cup fresh cilantro, chopped, plus additional for garnish

1 tablespoon fresh lime juice

Salad

4 boneless, skinless chicken breast halves

1 large head romaine lettuce, chopped

1 cup canned black beans, drained

1 large avocado, diced

1 cup cherry tomatoes, quartered

½ small red onion, diced

1 cup Monterey Jack cheese, shredded or cubed

Crushed tortilla chips, for garnish

For dressing:

1. In a small bowl, whisk all ingredients together until blended.

For salad:

1. Grill chicken until it reaches desired doneness. Let it cool slightly; thinly slice on the diagonal.

2. On a large platter, gently toss lettuce, beans, avocados, tomatoes, onions and cheese. Toss with about half of the dressing. Top salad with chicken; drizzle with remaining dressing. Garnish with chips.

TIP: Recipe doubles easily to serve a crowd.

SUMMER

Spinach and Nectarine Salad with Pecans and Warm Bacon Vinaigrette

Tired of the same old tossed green salad? Wake up your taste buds with this fun flavor combination.

Serves 4–6

6 slices bacon

2 tablespoons shallots, chopped

2 tablespoons white-wine vinegar

½ teaspoon Dijon mustard

Salt and black pepper

2 ripe nectarines

6 ounces baby spinach

½ cup chopped toasted pecans

1. In a large heavy skillet, cook bacon until crisp. Transfer to a paper towel–lined plate; crumble. Drain off 3 tablespoons of the drippings into a small bowl. Add shallots, vinegar, mustard, salt and pepper; whisk until blended. (Discard remaining drippings.)

2. Over a large serving bowl, cut nectarines into 1-inch chunks. Spoon out about 1 tablespoon of juice released from slicing; whisk into bacon dressing. In the same large bowl, toss nectarines (and any remaining juice) with spinach and pecans. Pour dressing over salad. Add bacon; toss to combine.

TIP: Make this salad in summertime, when nectarines are ripest.

SUMMER

SUMMER

Grilled Steak Caesar Salad

It’s fun to make your own Caesar dressing for special occasions. If you’re pressed for time, reach for your favorite bottled brand.

Serves 6

Steak

½ cup mayonnaise

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 oil-packed anchovies, drained

1 large clove garlic

½ teaspoon Worcestershire sauce

Dash Tabasco sauce

⅓ cup Parmesan cheese, grated, plus additional for garnish

4 tablespoons olive oil, divided

Salt and black pepper

One 2-pound flank steak

Croutons

1 small baguette, cut into 1-inch cubes

Salad

1 pound romaine hearts, cut into 1-inch strips

1 large bunch watercress

2 large heirloom or beefsteak tomatoes, very thinly sliced

For steak:

1. Preheat oven to 375°F. In a food processor, pulse mayonnaise, lemon juice, mustard, anchovies, garlic, Worcestershire, Tabasco, Parmesan, 3 tablespoons of the oil, salt and pepper until smooth. In a plastic container, spread ¼ cup of the dressing over the steak; refrigerate for at least 30 minutes.

For croutons:

1. On a rimmed baking sheet, toss baguette cubes with the remaining 1 tablespoon oil; season with salt and pepper. Bake 10 minutes, until golden, turning croutons occasionally. Let cool.

To cook steak:

1. Preheat grill to medium-high heat. Season the steak with salt and pepper. Grill steak to desired doneness. Transfer steak to a cutting board and let it rest for 5 minutes.

For salad:

1. In a large bowl, toss romaine, watercress, tomatoes, croutons and reserved dressing. Thinly slice the steak across the grain on the diagonal. Mound salad on serving plates; top with the steak slices.

TIP: To prep watercress, give stalks a quick rinse, then slice off the woody ends of the stems. Cut the remaining stalks in half to use in salad.

SUMMER

Henri’s Ratatouille with Shaved Parmesan

Although traditionally served as a side dish, ratatouille also makes a fantastic pasta sauce, sandwich condiment or pizza topping.

Serves 8

¼ cup olive oil

1 large eggplant, chopped into ¾-inch dice

Salt and black pepper

2 medium zucchini, chopped into ½-inch dice

2 teaspoons fresh thyme leaves, chopped

1 small onion, chopped

2 large tomatoes, chopped, juices saved

2 tablespoons prepared pesto, plus more if desired

2 teaspoons red-wine vinegar