Tonight is the full Harvest moon, which historically is a signal for farmers to harvest their summer crops.  Deli salads are a great way to utilize these vegetables because they are delicious, healthy, and ready to eat whenever you are. Typically composed of grains or a starch base, fresh vegetables, and a vinaigrette or dressing, these salads are easy and versatile, so you can utilize whatever is ready to use up.

 In season now:

Asparagus

Beans (Green and Wax)

Beets

Blueberries

Broccoli

Cabbage

Carrots

Cauliflower

Cucumbers

Eggplant

Greens (oriental, bok choi, mustard greens)

Green Onions

Kale

Kohlrabi

Mushrooms

Peas

Peppers

Potatoes

Radishes

Roasted Corn

Spinach

Sweet Corn

Sugar Snap Peas

Tomatoes 

Zucchini

Grains and Starch Bases

Grains are full of nutrients and make a great base for any deli salad. They can also be cooked ahead of time, and frozen in small batches for you to use as a versatile deli salad base. See our blog for instructions on how to cook just about any grain, in your oven: https://thetomatovine.com/kitchen-tip-cooking-grains/

Amaranth

Barley

Beans, any 

Brown Rice

Bulgur Wheat

Couscous

Farro

Lentils

Millet

Pasta

Quinoa

Rice Noodles

Sorghum

Veggie “Noodles”

Wild Rice

Dress it up: 

Basic vinaigrettes are made with 3 parts oil to 1 part vinegar/liquid flavorings. Simply add all ingredients in a mason jar and shake to blend. Adjust seasonings as you like. Some ideas:

-tomato & herb vinaigrette (tomato paste, herbs, cider vinegar, olive oil)

-Asian dressing: (soy sauce, lemon juice, fresh-grated ginger, garlic, olive oil, sesame oil)

-basil pesto: (blended fresh basil, Parmesan, pine nuts or walnuts, olive oil, garlic)

-cinnamon-cider vinaigrette: (cider vinegar, honey, dijon mustard, pinch of cinnamon, olive oil)

-chili-lime vinaigrette: (lime juice and zest, vinegar, honey, garlic, chili powder, olive oil)