Carole Murko

Beet Salad When I was a kid, I despised beets—perhaps because they came from a can. Now that I have access to my own garden-grown beets or fresh beets from the farmers market, I adore them—especially in a salad. This is a great side for lunch, especially with a quinoa salad. 5 beets (golden or red) 1–2 tablespoons olive oil Zest of 1 lemon 1 teaspoon sea salt 1 tablespoon chopped chives 1–2 teaspoons balsamic vinegar 1 handful feta cheese* Boil 5 beets for about 1 hour, until tender.

Kale and Corn Salad In midsummer, our garden produces food faster than we can eat it! Two of the most abundant crops are kale and corn. One day I invited some people over for dinner but didn’t have any fixings for a green salad, so I decided to use my kale. But kale is so tough, I thought. Then I remembered reading that salt and lemon tenderize the kale. Thus, this Kale and Corn Salad recipe was born.

Watermelon and Arugula Salad Watermelon has an array of healing qualities. Of course, it helps us stay hydrated during the hot summer months, but it also contains the powerful antioxidant lycopene, even more than tomatoes. The seeds are good for us as well because they contain iron, zinc, protein, and fiber. Combined with the sulfur-containing arugula, digestionpromoting mint, and tasty feta, this salad is a winner on so many levels. It’s delicious, healthy, and beautiful.