Whisk 1 part balsamic vinegar with 3 parts olive oil, and salt and pepper. Toss with arugula, escarole and radicchio.
Mix lump crabmeat with celery, tarragon and chives. Toss with mayo, sour cream, lemon juice and mustard; serve in Bibb lettuce cups.
Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.
Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice; season with salt and pepper.
Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
Mix cannellini beans, capers, pickled mushrooms, celery and olives; stir in mustard, lemon juice, salt and pepper.
500 g salmon fillet in low-salt soy sauce and acacia honey, with dried seaweed salad and lettuce.
Grilled courgettes, aubergines and tomatoes in garlic and pistachio dressing.
Grilled chicken, Romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, and black pepper.
Spicy grilled turkey strips with honey and chilly, homegrown roasted potatoes and fresh vegetable mix.