85 Best Mother's Day Lunch Recipes & Ideas

Not The Same Old Summer Salads: 3 New Takes On Classic Side Dishes

It's summer. That means lots of picnics and grilling, and more time eating and cooking outside. But what will you serve with those grilled burgers, hot dogs, chicken, fish or tofu? How do you brighten a summer table with something other than the same old coleslaw, potato salad or tossed green salad?

It's time to rethink a few of these classic summer side dishes.

My summer potato salad combines cubes of tender potatoes with sauteed onions, thin slices of crunchy celery and radishes tossed with a tangy vinegar and olive oil dressing.

Coleslaw has never been so interesting as my grilled napa cabbage, grilled red peppers and scallions with a ginger-cilantro-lime dressing and crunchy salted peanuts.

And then I deconstruct a kind of Mediterranean salad by serving tender,butter lettuce leaves that you can wrap around grated carrots, cucumbers, tomatoes, olives, feta cheese, croutons and summer herbs.

So here are my three new takes on summer classics.

Summer potato salad with sauteed onions, radishes and herbs Summer potato salad with sauteed onions, radishes and herbs. (Kathy Gunst/Here & Now)

This is not the traditional mayonnaise potato salad you see at every deli counter and picnic. This is its more sophisticated cousin. Potatoes are peeled and cubed and cooked in boiling water. Meanwhile finely chopped onions are sauteed in olive oil. The potatoes and onions are tossed with crunchy celery bits, scallion, thinly sliced radishes, lots of vinegar and olive oil, then sprinkled with herbs. It's a great combination of textures, colors and flavor.

Serves 4.

Ingredients:

2 large potatoes, about 1.5 pounds, peeled and cubed

Salt and freshly ground black pepper

1½ tablespoons olive oil, plus ¼ cup

1 medium onion, finely chopped

2 ribs celery, thinly sliced

1 large scallion, ends trimmed and then chopped

3 medium radishes, thinly sliced

3 tablespoons white wine or cider vinegar

¼ cup finely chopped chives or parsley

Instructions

Bring a large pot of lightly salted water to boil over high heat. Add the potatoes, reduce the heat to medium, and cook for about 12 to 15 minutes or until the potato cubes feel tender (but not falling apart) when tested with a small, sharp knife. Drain in a strainer and let cool for 5 minutes.

Meanwhile in a medium skillet, heat the 1½ tablespoons olive oil over low heat. Add the onions, salt and pepper, and cook, stirring frequently, for about 8 to 10 minutes until tender and soft. Remove from the heat.

In a large bowl, gently mix the potatoes, onions, celery, scallion, radishes, vinegar and remaining ¼ cup olive oil. Season to taste with salt and pepper. Serve warm or at room temperature sprinkled with chives or parsley.

Grilled napa cabbage, red pepper and scallion with peanuts and lime-cilantro dressing Grilled napa cabbage. (Kathy Gunst/Here & Now)

This is a whole new take on summer coleslaw. Crunchy napa cabbage is grilled along with scallions and red pepper, then topped with a dressing made with ginger, fish sauce, lime juice and coriander, and sprinkled with salted peanuts. If you dislike cilantro feel free to substitute mint or parsley.

Serves 4.

Ingredients

The salad:

1½ pound napa cabbage, cut in quarters, core intact

1 tablespoon olive oil

1 sweet red pepper

2 scallions, ends trimmed

½ cup salted peanuts

Several sprigs fresh cilantro, mint or parsley

The ginger-lime-cilantro sauce:

1½ tablespoon fresh ginger, finely chopped

2 tablespoons fresh cilantro, mint or parsley, chopped

1 scallion, finely chopped

Juice of 1 large lime

1 tablespoon fish sauce or soy sauce

1½ tablespoons rice wine or cider vinegar

About ⅓ cup olive oil or vegetable oil

Salt and pepper to taste

Instructions

Preheat a charcoal, gas or wood fire to medium hot, about 400 degrees. Place a grill rack on top and let it get hot. Brush the cut side of the cabbage with olive oil, place cut and oiled side down, and grill for about 8 to 10 minutes. Gently flip and grill for another 8 to 10 minutes on the other side. The cabbage should look slightly charred on the outside and softened but not cooked all the way through or falling apart.

Place the pepper on the grill and grill for about 10 to 12 minutes, tossing it from side to side. The pepper is ready when it's somewhat charred, softened and deflated. Remove from the heat, let cool and cut in half; remove the core and seeds and thinly slice.

Place the 2 scallions on the grill and cook for about 8 minutes, tossing them from side to side, or until blackened and softened. I like to slice them down the middle lengthwise and add them to the salad.

Arrange the grilled cabbage on a platter. Sprinkle the red pepper strips and grilled scallions on top.

Make the dressing: in a small bowl, mix the ginger, cilantro, one scallion, lime juice, fish sauce and vinegar. Add the oil and salt and pepper to taste. Taste and add more oil if needed. The dressing will keep refrigerated for several days.

Spoon the dressing on top of the cabbage and sprinkle the top with the peanuts and cilantro sprigs.

Deconstructed summer salad Deconstructed summer salad. (Kathy Gunst/Here & Now)

The tradition of filling lettuce cups with various ingredients is a popular method in Asian cuisine. Here I've given this summer dish a more Mediterranean spin — tender butter lettuce leaves are wrapped around fillings including grated cucumbers, tomatoes, carrots, olives, feta cheese and fresh herbs. Everyone can pick and choose their own ingredients and make a custom lettuce cup. You can add virtually any ingredient to this salad: nuts (pistachios would be great), cubes of tofu, seeds, chickpeas or cooked beans, grated raw zucchini, cooked cubes of chicken, shrimp, beef, or virtually any type of cheese. The herb and lemon dressing can be made several days ahead of time. Prepare the ingredients several hours ahead and then set out a platter filled with all the ingredients and dressing, and you have a perfect interactive party dish, ideal to serve with any type of grilled summer food.

Serves 2 to 3 as a main course and 4 as a side dish.

Ingredients

The deconstructed salad:

2 tablespoons olive or vegetable oil

1 cup bread, cut into ½ inch size cubes

1 head butter or tender lettuce, leaves separated, washed and thoroughly dried

1 cup shredded carrot

1 cup shredded cucumber

1 cup cherry tomatoes, cut into half or quarters, or medium ripe tomato, cut into small cubes

1 cup thinly sliced green and or black olives

1 cup fresh herbs like mint, basil, tarragon, parsley, thyme, lemon verbena — a combination of herbs is really nice

The lemon-herb dressing:

5 basil leaves

3 scallions, ends trimmed

¼ cup chopped parsley

¼ cup fresh lemon juice

½ cup olive oil

Salt and freshly ground black pepper to taste

Instructions

In a medium skillet, heat the oil over medium-high heat. Add the bread cubes and cook, tossing occasionally until golden brown and crisp. Drain on a paper towel.

Arrange the lettuce leaves at the far end of a large platter. Arrange the carrots, cucumbers, tomatoes, olives, herbs and croutons in small piles at the other end of the platter.

Make the dressing: in a blender or food processor, blend all the ingredients. Taste for seasoning. The dressing will keep in a covered jar in the refrigerator for at least 4 to 5 days.

Serve the salad chilled with the dressing in a bowl on the side.

This segment aired on June 27, 2024.

12 Creamy Pasta Salads For Summer

Pasta salads are a cinch to make and a great choice for big-batch, make-ahead meals. Add your choice of proteins and other add-ins, and you've got a satisfying main dish. What really sets a good pasta salad apart is a great-tasting creamy dressing. Here are some of our most popular creamy pasta salad recipes that have perfected the ratio of pasta, add-ins, and just the right dressing to pull all the ingredients together.

Italian Confetti Pasta Salad

cookingbug

"This recipe is fantastic and so easy to make. The fresh basil is a MUST and I don't change a thing. This has turned into a family favorite—and I love it even more the next day with a little tuna mixed in for lunch." —Boomernkate

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Shrimp Pasta Salad with a Creamy Lemon Dressing

Photo by lutzflcat

"It was the best Allrecipes meal that I made all week! We loved it and will definitely make it again." —kfolberg

View Recipe

Amelia's Tuna Macaroni Salad

KGora

"This is a wonderful, delicious, and easy recipe. I love making it because it's a great side dish, or just to eat it by itself for lunch." —nancylo81

View Recipe

Chicken Club Pasta Salad

Photo by Christina

"Excellent dressing for the pasta & flexible for any leftover proteins. The family demolished this!" —Kopita11

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Macaroni Salad with Pickles

momlovestocook

"I love this macaroni salad and have made it several times. All of the extras — pickles, olives, green pepper, etc. — give this macaroni salad great flavor. And best of all, it's really easy to make." —anitahfl

View Recipe

Springtime Pasta Salad

Photo by AuntE

"Very tasty, creamy, and a keeper. The olives did the trick for me. I wouldn't change a thing. I would double for a picnic." —AuntE.

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Creamy Vegan Pasta Salad

btnymeg

"I bring this macaroni salad to barbecues and potlucks and everyone loves it — people never even realize it's vegan!" —btnymeg

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Mexican Fiesta Pasta Salad

Monte McCallister

"Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads." —JOSLYN H.

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American Italian Pasta Salad

Photo by CookinBug

"Honestly, the best creamy pasta salad. Fresh parsley and the dry Italian dressing mix are definitely the key ingredients." —CMIKUS

View Recipe

Bacon Ranch Pasta Salad

Brie Passano

"Hands down the best pasta salad in the galaxy! My husband had it for BREAKFAST the next day!" —Elizabeth

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Creamy Macaroni Salad

"This creamy pasta salad recipe is easy and a huge hit at every function I take it to. I've looked all over for a great macaroni salad, and this is it!" —Mandy Franke

View Recipe

Pesto Tortellini Salad

"A wonderful pesto tortellini salad with crunchy veggies and basil pesto sauce. This recipe is so different from the classic Italian pasta salads. Works as a main dish or a very hearty side dish for lunch." —Jenny Saunders

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More Inspiration

Buckwheat Queen

Read the original article on All Recipes.

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5 Salads To Make All Summer Long

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The Southern California sunshine is out in full force. Like many apartment dwellers in Los Angeles, I don't have air conditioning, and it takes real strategy to keep my home cool during the summer. In addition to artfully arranged oscillating fans and closing my curtains, I rarely turn my oven on. Especially during the day, turning on the oven can have my house feeling like a furnace for hours. And on those especially long and sticky days, I avoid turning on the stove too.

What to cook when avoiding additional heat in the kitchen? Salads arise as an obvious option. It's an excuse to load up on produce from local farmers markets or make use of ingredients that are about to expire.

Salads get an unfair reputation of being boring or inadequate in sating hunger, but that doesn't have to be true. They can be vegetable forward or feature fruits, and you can add grains, nuts, meat or starchy root vegetables if you're craving something hearty.

In this set of salad recipes, two are completely raw, two require use of the stove and one involves roasting beets in the oven. I recommend doing that step in the morning or the night before you plan on making the salad to avoid overheating.

From light sides to filling main courses, here are five salads to make all summer long.

Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now.

Roasted Beet And Citrus Salad With Labneh And Zhoug

This salad with baby Chiogga beets and citrus is one that travels easily from summer to fall. Substitute blood orange for any fresh citrus from your local market and try adding other fruit and veggies that you'd like to pair with labneh and herbaceous zhoug that's warm with cardamom and jalapeños.Get the recipe. Cook time: 1 hour 15 minutes. Serves 2

(Christina House / Los Angeles Times)

Crunchy And Spicy Green Potato Salad

Savor the end of snap pea season with this spicy green salad that also adds potatoes, Persian cucumbers, cilantro leaves and serrano chiles — strip the seeds from the chiles for a milder flavor. Once it gets too hot for snap peas, try substituting raw or charred tomatillo.Get the recipe. Cook time: 45 minutes. Serves 8

(Shelby Moore / For The Times)

Red Cabbage And Date Salad With Preserved Lemon And Pistachios

With toasted cumin seeds, this fragrant salad features fresh herbs, crunchy raw pistachios and cabbage, zesty preserved lemon and chewy Deglet Noor dates while the dressing balances a touch of sweetness from honey with vinegar. If preserved lemon proves difficult to find, substitute for sliced rounds of kumquat sprinkled with Diamond Crystal kosher salt.Get the recipe. Cook time: 15 minutes. Serves 4

(Rebecca Peloquin / For The Times)

Spicy Watermelon And Tahini Salad With Pistachios And Mint

For a fruity salad that's light but packed with flavor, try this recipe that drizzles tahini dressing over wedges of salted and sugared watermelon, with toasted and chopped pistachios scattered on top for crunch, plus chiles that float under a colander and catch the watermelon's juices. Get the recipe.Cook time: 30 minutes. Serves 6 to 8

Pomegranate And Citrus Salad

This salad can be adapted to whatever greens, fruits, nuts and seeds you have on hand, as long as you hit sweet, salty, tangy and crunchy notes. Drizzle it with good olive oil and add salt, pepper and the acid of your choice, and you're done. Get the recipe.Cook time: 15 minutes. Serves 12

(Evan Sung / For The Times)

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