Spring and early summer is a great time to include asparagus into salads and other dishes. They are tender and less fibrous this time of year.

4 to 6 servings
Ingredients:
1 cup quinoa
1½cups water for quinoa
Salt to taste
1 pound asparagus, ends trimmed
5-6 radishes, halved and thinly sliced
2 tablespoons toasted pine nuts or pepitas
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about ¼ cup)
For the dressing
3 tablespoons freshly squeezed lemon juice
1-2 garlic cloves finely minced or about 1 teaspoon garlic paste
2 tablespoon extra virgin olive oil
3 fl oz buttermilk
Freshly ground pepper and salt to taste

Preparation:
Place the quinoa in a mesh strainer and rinse several times with cold water. Add to a medium saucepan with 1½ cups salted water. Bring to a boil, cover, and simmer about15 minutes (until the grains absorb the water). Remove from the heat then tilt the lid to let the steam out and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Continue to let cool.

Whisk together the lemon juice, garlic, salt, olive oil, buttermilk, and pepper. Set aside. Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry, and cut on the into 1-inch or smaller pieces. Add to the quinoa, along with the radishes, pine nuts, chives, and tarragon. Toss dressing with the quinoa and asparagus mixture shortly before serving. Sprinkle the feta over the top and serve.

This is a Midwest spin and a salad Channing Fullaway-Johnson’s grandma made every summer. It beautifully captures the summer season.

Makes 4 servings

Ingredients

• 5 teaspoons olive oil, divided
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1-1/2 cups fresh sweet corn
• 1-1/2 cups heirloom tomatoes, medium dice
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 2 tablespoons minced fresh basil
• 1/4 cup crumbled feta cheese

Directions

• In a small bowl, whisk 4 teaspoons oil, lime juice, and salt; set aside.
• In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
• Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.