With the farmers market open once again, the meal plan began to fill up with beautiful and delicious salads. I'm so grateful for the local farmers who work so hard to produce beautiful, delicious, and healthy food to share.
Curried Lentil Chickpea Salad with Citrus Dressing made a lovely meal on the porch.
This strawberry spinach salad with some local chicken from Shaky K Farm made good use of strawberries from the Cabot Patch (but no jammy egg for me, thanks!). Instead of the poppy seed dressing we used this strawberry vinaigrette.
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Leftover beef roast (thanks, Flying C Ranch!) from Sunday lunch paired perfectly with the roasted sweet potato and brussel sprout salad with cinnamon balsamic dressing.
This southwest chopped chicken salad helped us finish up last year's corn in the freezer.
Most of the leafy greens in these salads came from Twin Creek Farm, and they also provided the beautiful rainbow carrots for the roasted carrot spinach salad with lemon herb dressing. Pork chops from Shaky K Farm filled out the plate nicely.
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