In my quest for innovative recipes, I have discovered that many salads are simple while others are complex. I have developed a passion for produce at farmer’s markets throughout the Hudson Valley where the ingredients are intoxicating and delicious.

Filled Endive Spears

Endive is an interesting vegetable. It can be used chopped, shredded, or separated for a delightful holder to use as an appetizer/spoon. Fill it with a bit of salad, place it on a decorative plate, and serve.

2 medium apples

1 /2 teaspoon lemon juice

1 cup chopped walnuts

1/2 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon pepper

Core and chop apples (I do not peel them). Mix in lemon juice to prevent discoloration. Microwave nuts for 20 seconds to bring out oils. Mix sour cream, mayonnaise, nuts, salt, pepper, and apples. Chill. Trim and separate endive spears. Spoon the mixture onto the large end of the endive leaves and lay out decoratively on a plate. Serve as an appetizer. Alternatively, this can be served on top of shredded endive and other greens as a lunch.

Blueberry Coated Goat Cheese Salad

Slicing goat cheese works best if using dental floss. That way it slices evenly and doesn’t stick to a knife.

1/2 cup blueberries

1 8-ounce log goat cheese

2 tablespoons honey

1/2-pint box strawberries, sliced in half

1 pound arugula

1/4 cup Balsamic vinegar

Salt and pepper to taste

Mash blueberries and honey together. Carefully roll the log of goat cheese in the mixture. Refrigerate for one hour, (better if done overnight). On a large salad platter, place arugula and cleaned strawberries. Drizzle with balsamic vinegar, salt, and pepper. Slice goat cheese into circles and place it over the salad.

Thai Papaya Salad With Shrimp

My doctor has continued to share his spicy recipes with me. Here is another in his repertoire. Papaya is known to have over 10 varieties. Common to our markets are the yellow/orange flesh papayas. They soften as they ripen. However, green papayas are best when their skin is dark and very hard. Although not sweet, they make a refreshing accompaniment to many salads. To use, just peel, scoop out the seeds, and shred on a box grater. With the addition of vegetables and protein, papaya becomes a great meal. I find using a bit of jarred chili sauce in my salad adjusts the heat and I don’t burn my fingers. However, any fresh red chili will do.

1 pound peeled, cooked shrimp

1 head bibb lettuce

1/2-pound thin green beans (such as haricots)

1 green papaya, approximately 2 cups

2 tablespoons brown sugar

Juice from 2 limes

2 tablespoons fish sauce

1 teaspoon Thai chili sauce

Drop shrimp into boiling water. Cook for four minutes until pink; drain in a colander. Refrigerate. Mix brown sugar, lime juice, hot pepper, and fish sauce. Set aside. Quickly cook green beans until just fork tender, then immerse in ice water and drain. Grate papaya. Combine all ingredients, with sauce, and serve in bibb lettuce cups.

Alan Wasserman’s Famous Hamburgers

My cousin Alan creates special hamburgers. We eat them during the summer with many salads. Alan suggests forming them in a patty with a patty maker and freezing them, then they are always on hand when company arrives.

1-pound 80/20 ground beef

1/2 cup flavored breadcrumbs

1/4 cup chopped onion

1 /2 cup chopped green pepper

1 cup sliced mushrooms

3 tablespoons oil for sautéing

1 egg

1/2 cup shredded cheddar cheese

1 cup well-cooked chopped bacon

Heat oil, and sauté onions and peppers until translucent. Mix in mushrooms. Combine with chopped beef, breadcrumbs, egg, and vegetables; add bacon and shredded cheese. Form into patties and refrigerate. Alan prefers his burgers medium rare on the grill. Cook until your desired doneness.

Chicken Shish Kebobs

People always enjoy the look of individual kebobs. The word kebob comes from the Turkish meaning “to skewer.” It is a pleasing and personalized way to serve food. I prefer separating by threading protein and vegetables on separate skewers. This allows the food to cook more evenly. My kebobs are made with the dark meat of chicken and marinated for about a half-hour. I prefer using wooden skewers soaked in water for half an hour to prevent burning. This recipe requires 16 long wooden skewers. (If you prefer vegetarian kebobs, using two packages of well-drained drained tofu works very well).

2.5 pounds boneless skinless chicken thighs

½ cup olive oil

2 tablespoons lemon zest

4 large lemons, juiced to equal 1 cup of juice

6 cloves garlic, grated

1 tablespoon dried oregano

1½ teaspoons salt

1 teaspoon fresh cracked black pepper

½ teaspoon hot pepper sauce

2 tablespoons honey (for the fruit)

2 small zucchinis, sliced

2 large red bell peppers, cut into 2-inch pieces

1 large pineapple, peeled and cut into 2-inch pieces

1 large red onion, cut into 2-inch pieces

Zest the lemons before juicing them. Add grated garlic, oregano, salt, and hot pepper. Divide in half. Carefully remove any excess fat from each chicken thigh and slice them into cubes of approximately equal size and shape. Skewer the chicken and place it in half of the marinade for no more than half an hour. Place the cut fruit and vegetables on the skewers and marinate. Heat the grill and place the skewers on the grill until everything is done and nicely browned. Before serving, drizzle the fruit with honey. Serve with Jasmine-scented rice.

Strawberry Fool

It’s finally fresh strawberry season. I recall as a child sitting at a local farm picking strawberries and looking for the perfect berry. It seemed that only half of the berries made it home. When they did arrive, we always made a quick and easy strawberry fool. The word “Foole” is first mentioned as a dessert that dates back to Shakespeare’s time. However, it is also used in the French “Fouler” meaning “crushed.”

1 pound of strawberries, stems removed (about 2 cups)

1/4 cup sugar

½ teaspoon vanilla extract

1 teaspoon fresh lemon juice

2 cups heavy cream

2 tablespoons sugar

Place strawberries in a blender with sugar, lemon juice, and vanilla and mix on high. Whip heavy cream with sugar and fold into strawberries. Chill for four hours overnight until set. Serve in small dishes individually or in a graham cracker crust as a pie