Since zucchini is such a prolific producer in home gardens, we felt we had to include at least one recipe to give you a jump on the crop. We suggest serving the zucchini raw, but if you don’t like it raw, steam it for a minute or two.

Ingredients

• 1 pound zucchini

• 2 serrano chiles, stems and seeds removed, cut into rings

• 2 garlic cloves, minced

• 1/2 teaspoon paprika

• 1/4 teaspoon freshly ground white pepper

• 1/4 teaspoon sugar

• 1/2 teaspoon salt

• 3 tablespoons balsamic vinegar

• 1/3 cup virgin olive oil

• 3 tablespoons corn oil

• 4 large shallots cut into 1/4 inch slices

• 1 large ripe avocado

• 10 large pimiento stuffed green olives, cut in half

• 3 cups mixed baby salad greens

Instructions

Clean the zucchini, cut it into 1 inch thick slices, and place it in a ceramic bowl with the serrano chiles.

In a small glass jar with a cover, combine the garlic, paprika, pepper, sugar, salt, vinegar, olive oil, and shake thoroughly. Pour enough of the dressing over the zucchini and chiles to coat it, and then toss the mixture. Cover and refrigerate for several hours or overnight. Just before serving, drain off the dressing.

Heat the corn oil in a small saute pan, add the shallots, and saute them until they are light brown and toasty, tossing them frequently to avoid burning. Drain them on paper towels.

Peel and slice the avocado.

Place the salad greens on a serving dish and arrange the zucchini, avocado, and olives on top of the greens.

Shake the remaining dressing and pour it over the vegetables. Top the salad with the crisp shallots. Serve immediately.

Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.

Ingredients

• 1 1/3 cups salad oil

• 2/3 cup rice wine vinegar

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 1/2 teaspoon basil

• 1/4 teaspoon oregano

• 1 clove garlic, minced

• 3 cups cauliflower florets

• 2 serranos or jalapeño chiles, seeds and stems removed, chopped

• 3/4 cup pitted ripe olives, sliced

• 3/4 cup chopped red bell pepper

Instructions

Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.

Place the cauliflower and the serranos in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.

Before serving, add the olives, the bell pepper, and toss the mixture.

If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive–it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!

Ingredients

• 1 cup sliced young green beans, steamed for 3 minutes

• 1 cup cooked garbanzo beans, if using canned, drain and rinse

• 1 cup cooked kidney beans, drained and rinsed

• 1 cup cooked lima beans

• 1 cup cooked pinto beans or black beans

• 1 medium onion, sliced into rings

• 3 serrano chiles or jalapeño chiles, seeds and stems removed, cut into rings

• 2 tablespoons granulated sugar

• 1/2 cup red wine vinegar

• 1/2 cup light olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon dry mustard

• 1/2 teaspoon dry basil

• 1 tablespoon freshly chopped parsley

• 1 teaspoon finely minced habanero chile

Instructions

Combine the green beans, garbanzo beans, kidney beans, lima beans, pinto beans, onion, and serrano chiles in a ceramic bowl, cover and refrigerate.

In a glass jar with a cover, add the sugar, vinegar, oil, salt, dry mustard, basil, parsley, and the habanero chile. Shake the mixture until the sigar dissolves, and then allow the dressing to sit at room temperature for 30 minutes.

Shake the dressing again, pour it over the bean mixture, cover, and allow the salad to marinate in the refrigerator for several hours or overnight