Contest: Win a Lenox Salad Set!

Lenox Scoop Salad Set
Now that summer is officially upon us, we're weaning ourselves off of our local lunch spots and bringing in salads (lots and lots of salads) made from the abundance of greens in our CSA boxes. Got any fresh ideas? Tell us how you make your favorite summer salad in the comments section, Facebook, or Twitter (use hashtag #JBFsalad) by the end of the day on Tuesday, July 12. We'll pick a winner at random on Wednesday, July 13, and send the winner a three-piece Scoop Salad Set from JBF House Purveyor Lenox.*


*Official Rules: To enter, respond with your favorite summer salad ingredients in this blog's comments section, on Facebook, or on Twitter with the hashtag #JBFsalad by 11:59 P.M. on Tuesday, July 12, 2011. JBF staff will pick a

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June's Best Recipes

Wild Mushroom Stew with Egg YolkOrange–Marcona Almond Salad with Pineapple Granita Beat the summer heat with this simple, elegant, and refreshing salad from Jehangir Mehta. Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes Michael Lomonaco may be known for steaks, but this tangy soup proves that he also has a way with lighter fare. Wild Mushroom Stew with Egg Yolk Use any combination of wild mushrooms in this rich stew from Clyde Common's Chris DiMinno.

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Recipe: Orange–Marcona Almond Salad with Pineapple Granita

Orange–Marcona Almond Salad with Pineapple Granita With the temperature and humidity steadily ascending outside, we're all about keeping the heat to a minimum while making dinner. This vibrant salad from chef Jehangir Mehta—enlivened with zippy pineapple and fresh herbs—only requires a brief moment of cooking on your stove top. It's a taste of the tropics that won't make your kitchen feel like them. Get the recipe here.

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Eye Candy: Glorious Heirlooms

vegetables Portioned heirloom vegetables sit on a sheet pan before being plated as simple summer salads with garnishes of herbs and goat's-milk curd. The dish appeared on a Beard House menu prepared by the Aussie celebrity chef Adrian Richardson. Have a look at more photos here.

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Eat this Word: Purslane

PurslaneWHAT? In the weeds. The Forme of Cury, the earliest known English cookbook (published around 1390 by Richard II's cooks), asks for "purslarye" in a salad recipe; colonists brought the plant to America, where they used it as an herb and pickled it for a condiment; and a few sources say it was Ghandi's favorite vegetable. It's a main ingredient in fattoush, a Middle-Eastern bread salad, and Arabs once believed that if sprinkled around the bed, the small, oval-shaped leaves could chase away erotic dreams. (Why they'd want to, we don't know.) At some point in this country, purslane fell into disfavor. Waverly Root quotes a certain William Cobett on purslane in 1819: "a mischievous weed that Frenchmen and pigs eat when they can get nothing else." Happily, American chefs are rediscovering the herb's subtly tart pleasures. WHERE? Tom Crenshaw's Beard House Dinner

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Recipe: Cooling Salad with Strawberry Dressing

Andrea Beaman Salad with Strawberry Dressing The clock is ticking on this year's strawberry crop. If you're quick enough to snag one of the last pints, purée them for the dressing on this refreshing summer salad. The dressing is inspired by the revelatory pairing of strawberries and balsamic vinegar, and the dish was prepared by former Top Chef contestant Andrea Beaman at her seasonal cooking workshop.

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