Quinoa salad

This is a recipe I got in an Ina Garden book and it is so good I have not changed a thing. It is colourful, it is flavourful, and it even has crunch!

This is a recent addition to my cookbook. I was looking for more meatless dishes. This one is especially good in summer, when you can get fresh corn. This salad is served at room temperature so it is easily made ahead.

This is a very traditional southern potato salad recipe. If you want to be decadent you can sprinkle some crispy bacon pieces over it.

I got this recipe from a New Zealand cookbook years ago before this fruit watermelon feta combo became a thing. It was great then, it is still great now. A perfect summer salad.

Verjuice is the sour acidic juice of unripe fruit. Named from the French vert (green) and jus (juice), verjuice, verjus, or vertjus, as it is also called, is literally ‘green juice’. Its history stretches back to medieval, and perhaps even Roman, times when it was made with whatever fruit grew locally – crabapples, apples, gooseberries and plums. Contemporary verjuice is typically extracted from grapes.
Good verjuice is tangy yet mellow, with a light, fresh acidity underpinned by fruitiness. It is milder than vinegar, softer than lemon juice and more ascerbic than wine.