I love when the grocery stores are overflowing with fresh, seasonal produce! If you’ve ever heard the term “eat the rainbow,”now is the time of year to do so. When fruits and veggies are in season, they are at their prime—full of flavor and nutrients, also much easier on the wallet.

For pickier eaters, do not give up on a fruit or vegetable after one try. Flavors and textures can change tremendously depending on their preparation method. Try raw, roasted, sautéed, grilled, blanched, or marinated. Search for flavor affinities for specific fruits and vegetables, pairing them with an appropriate counterpart enhances the flavor.

A simple salad is all you need to enjoy Spring’s bounty, so I’m sharing a few of my favorites. These are great as a meal or added to any menu. I prep as much as I can on days I have more time, so on busy nights these can be quickly thrown together.

Endive, Radicchio, & Blue Cheese Salad

INGREDIENTS

1 head endive

1 head radicchio

1/4 cup sliced shallots

1/4 cup capers or caper berries

5 oz + 1 oz (optional garnish) blue cheese

1/3 cup whole milk or half and half

1 tsp white vinegar

1/4 cup mayonnaise

1/4 cup sour cream

4 tsp white wine vinegar

1/4 tsp garlic powder

1/4 tsp poppy seeds

Salt and pepper to taste

Pinch of sugar

METHOD

In a separate bowl, combine milk and 1 tsp white vinegar, let sit for 5 minutes. Combine 5 oz of room temperature crumbled blue cheese into mixture and smash with a fork. Stir in mayonnaise, sour cream, vinegar, garlic powder, poppy seeds, sugar, salt and pepper. Chill overnight for best flavor.

Remove core of the radicchio, cut lengthwise into 1/6. Trim end of endive, cut lengthwise into 1/6 pieces. Display alternating radicchio and endive.

Top with blue cheese dressing, shallots, capers, and blue cheese crumbles and serve. A pre-made blue cheese dressing can also work.

Honeydew, Blueberry, Feta Salad with Mint and Sugared Croutons

INGREDIENTS

1 honeydew melon

1/2 cup fresh blueberries

1/4 cup feta cheese

2-3 leaves of fresh mint (chopped)

1/2 loaf french bread (cubed)

2 tsp sugar

3 tbsp unsalted butter (melted)

METHOD

Preheat oven to 350. In a bowl, sprinkle sugar over bread cubes. Pour melted butter over bread, toss gently until the bread is covered in butter and sugar.

Place on baking sheet, bake for approximately 10-12 minutes or until bread begins to crisp.

Cut the honeydew into cubes or

balls, using a melon baller. Combine honeydew, blueberries, feta, and mint.

Top with croutons, serve immediately.

Nectarine, Prosciutto, Burrata Salad

INGREDIENTS

2 nectarines (pit removed,

sliced into 1/8 pieces)

8 oz burrata

3 oz deli sliced prosciutto

5 oz arugula

1 cup balsamic vinegar

1/4 cup + 2 tbsp brown sugar

METHOD

Add balsamic vinegar and brown sugar to saucepan, heat on medium. When mixture begins to bubble, reduce heat to medium-low, allow to simmer until reduced by half, approximately 10 minutes. Remove from heat, let cool.

On a large plate, distribute arugula evenly, top with nectarines, prosciutto, and burrata cut into bite size pieces. Drizzle balsamic glaze on top, serve immediately.

Napa Cabbage, Cucumber, & Dill Salad

INGREDIENTS

4 cups Napa cabbage (shredded)

1 English cucumber (cut half lengthwise, seeded, and sliced)

1/4 cup red onion (diced)

1/3-1/4 cup fresh dill (rough chop)

2/3 cup sour cream

1/3 cup mayonnaise

1 tbsp lemon juice

salt & pepper to taste

METHOD

In a large bowl, combine dill (leave some for garnish), sour cream, mayonnaise, and lemon juice. Add cabbage until well combined. Salt and pepper to taste.

Stir in cucumber before service, garnish with fresh dill and red onion.

Peas, Asparagus, & Radish Salad

INGREDIENTS

1/2 lb shelled english peas

1 lb snow peas (trimmed)

1 bunch asparagus (ends removed)

4 radishes (sliced)

1/4 cup fresh flat leaf parsley (chopped)

2 tbsp white vinegar

3 tbsp olive oil

1 tbsp lemon juice

1 tsp dijon mustard

1-2 garlic cloves (minced)

1/3 cup grated parmesan cheese

METHOD

Blanch and dry the asparagus and peas. Boil one pot of salted water. Carefully add the asparagus. Cook three minutes. Remove asparagus from water, add to bowl of ice water. Repeat, adding both english and snow peas. After three minutes, drain and add peas to the ice bath. Leave asparagus whole or cut into pieces.

Whisk vinegar, olive oil, lemon juice, mustard, garlic, and parmesan until well combined. Add salt and pepper to taste. For a thinner dressing, add 1tbsp of water until you have your preferred consistency.

Toss the vegetables in dressing, top with parsley. Serve immediately.