Since zucchini is such a prolific producer in home gardens, we felt we had to include at least one recipe to give you a jump on the crop. We suggest serving the zucchini raw, but if you don’t like it raw, steam it for a minute or two.

Ingredients

• 1 pound zucchini

• 2 serrano chiles, stems and seeds removed, cut into rings

• 2 garlic cloves, minced

• 1/2 teaspoon paprika

• 1/4 teaspoon freshly ground white pepper

• 1/4 teaspoon sugar

• 1/2 teaspoon salt

• 3 tablespoons balsamic vinegar

• 1/3 cup virgin olive oil

• 3 tablespoons corn oil

• 4 large shallots cut into 1/4 inch slices

• 1 large ripe avocado

• 10 large pimiento stuffed green olives, cut in half

• 3 cups mixed baby salad greens

Instructions

Clean the zucchini, cut it into 1 inch thick slices, and place it in a ceramic bowl with the serrano chiles.

In a small glass jar with a cover, combine the garlic, paprika, pepper, sugar, salt, vinegar, olive oil, and shake thoroughly. Pour enough of the dressing over the zucchini and chiles to coat it, and then toss the mixture. Cover and refrigerate for several hours or overnight. Just before serving, drain off the dressing.

Heat the corn oil in a small saute pan, add the shallots, and saute them until they are light brown and toasty, tossing them frequently to avoid burning. Drain them on paper towels.

Peel and slice the avocado.

Place the salad greens on a serving dish and arrange the zucchini, avocado, and olives on top of the greens.

Shake the remaining dressing and pour it over the vegetables. Top the salad with the crisp shallots. Serve immediately.

The refreshing coleslaw complements any kind of main dish, but especially barbecued brisket. We thank Jeff Campbell of the Stonewall Chili Company for this recipe.

Ingredients

• 6 cups shredded cabbage

• 1 1/2 cups cubed jicama

• 2 cups julienned bell pepper

• 2 cups diced onion

• 1/2 cup hot and spicy barbecue sauce

• 1 cup good quality mayonnaise

• 2 tablespoons sugar

• 1 teaspoon pure sesame oil

Instructions

Combine the cabbage, jicama, bell pepper, and onion in a large bowl.

In a small bowl, whisk together the barbecue sauce, mayonnaise, sugar, and oil. Pour this mixture over the vegetables and toss until the mixture is well coated.

Refrigerate for 4 to 6 hours or overnight.

This salad has a few basic ingredients, but it is also ripe to receive odds and ends from your refrigerator; if you don’t have alfalfa sprouts, substitute bean sprouts. If you have a garden, the freshness of this salad will be further enhanced

Ingredients

• 1 head Romaine lettuce, washed and torn into pieces

• 1 cup broccoli florets

• 1/2 cup diced jicama or raw turnip

• 2 scallions, sliced

• 2 yellow Hungarian wax peppers, seeds and stems removed, cut into rings

• 5 radishes, sliced

• 1 cup cooked garbanzo beans

• 1/2 cup alfalfa sprouts

• 2 tablespoons toasted sesame seeds

• 1 1/2 cups diced tomatoes

• 2 canned pimiento chiles, diced

• 2/3 cup olive oil

• 2 tablespoons chile oil

• 3 tablespoons rice wine vinegar

• 1 clove garlic, minced and crushed

• 1/2 teaspoon mustard powder

• 1/2 teaspoon soy sauce

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground white pepper

Instructions

If you’re lucky, like David Karp, you have friends all over the world who prepare incredible adventurous meals. David discovered this recipe while exploring hot and spicy London. There he met Yousif and Katie Mukhayer, who served this at a splendid Sudanese banquet in their home. From the article Exotic & Spicy Salads.

Ingredients

• 5 tomatoes, seeds removed, diced

• 4 green onions, finely chopped

• 1 to 2 small green chiles, such as Thai, stems and seeds removed, minced

• 4 sprigs Italian parsley, finely chopped

• 1/2 cup vegetable oil

• 4 tablespoons smooth peanut butter

• Juice of 2 limes

• Salt to taste

Instructions

Combine the tomatoes, green onions, chiles and parsley in a bowl and set aside.

Whisk the oil into the peanut butter until smooth. Stir in the lime juice and season with salt. If the dressing is too thick, thin with a tablespoon or two of water.

Gently toss the vegetable mixture with the dressing until lightly coated.

The “horn” in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.

Ingredients

• 4 poblano chiles, roasted, peeled, seeds removed, stems left on

• 2 cups finely diced apples, such as Pippin

• 1 fresh lemon

• 1 cup crumbled blue cheese

• 3/4 cup chopped walnuts

• 4 cups mixed salad greens

• 2/3 cup extra virgin olive oil

• 1/3 cup red wine vinegar

Instructions

Allow the poblano chiles to reach room temperature before peeling them, being careful to keep the chiles whole and not tear them. Place the chiles on paper towels and refrigerate them.

Place the apples in a ceramic bowl and squeeze just enough lemon juice to lightly coat the apples. This step will prevent the apple from turning brown and keep them attractive, especially if this dish is prepared an hour or two ahead of time.

Combine the cheese and walnuts with the apples and toss. Stuff this mixture into the poblano chiles.

Arrange the stuffed chiles on a bed of greens.

Whisk the olive oil and vinegar together in a small bowl and pour the dressing over the chiles and lettuce. Serve immediately.