Spicing up your Salad

Ingredients

• 1/4 cup olive oil

• 5 cloves garlic, finely minced

• 1 pint red grape tomatoes, halved lengthwise

• 1 pint yellow grape tomatoes, halved lengthwise

• 1 tablespoon balsamic vinegar

• 16 fresh basil leaves, chiffonade, plus more if needed

• Salt and pepper

Ingredients

• 1 sliced red onion

• 1 can chickpeas

• 1/3 cup olive oil

• 4 shaved carrots

• 2 smashed garlic cloves

• A handful of Pine Nuts

• White Vinegar

• Parsley

• Salt & Pepper

Ingredients

• ½ cup walnuts, coarsely chopped, divided

• 4 tablespoons olive oil, divided

• 1 medium onion, finely chopped

• 1 cup arborio rice

• Kosher salt and freshly ground black pepper

• ½ cup dry white wine

• 1 small garlic clove

• 1 cup (packed) fresh parsley leaves

• 3 tablespoons chopped fresh chives

• 2 cups torn Tuscan kale leaves, divided

• 2 tablespoons unsalted butter

Ingredients

• 1/3 loaf ciabatta, cut into 1-inch cubes

• 3 tbsp. olive oil

• 2 garlic cloves, minced

• Kosher salt and freshly ground black pepper

• 1/2 lb. baby rainbow carrots, halved lengthwise

• 6 c. torn Little Gem or romaine lettuce

• 2 c. shredded rotisserie chicken

• 1 c. cooked fresh or frozen peas

• 1 small fennel bulb, halved, cored, and thinly sliced

• Mustard-Chive Vinaigrette

Ingredients

• 1 lb. small new potatoes, halved

• Kosher salt and freshly ground black pepper

• Champagne Vinaigrette

• 2 tsp. canola oil

• 1¼ lb. New York strip steak

• 4 c. arugula

• 2 c. torn watercress

• 2 scallions, sliced

• 1/4 c. torn fresh dill

• 3 oz. goat cheese, crumbled (about 3/4 cup)