In a small bowl or jar, combine 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Assemble the salad

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup shredded or julienned carrot. Toss gently to combine.

Dress and finish

Just before serving, drizzle the vinaigrette over the salad (start with half and add more to taste) and toss gently to coat. Garnish with 2 tablespoons chopped fresh parsley if desired.

Chips

Open a 12 oz bag of chips and transfer to a serving bowl or place unopened as individual portions. No preparation needed; keep covered until serving to maintain crispness.

Cornbread

Preheat and prepare pan

Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast-iron skillet with butter or nonstick spray.

Combine dry ingredients

In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly blended.

Combine wet ingredients

In a separate bowl, whisk 1 cup buttermilk, 1 beaten large egg and 3 tablespoons melted butter until smooth. If using, stir in 1/2 cup corn kernels.

Mix batter and bake

Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Pour batter into the prepared pan or skillet and smooth the top. Bake in the preheated 400°F oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool and serve

Remove from oven and let cool 5–10 minutes in the pan. Slice into squares or wedges and serve warm with extra butter if desired.

Steamed Seasonal Vegetables

Prepare vegetables

Rinse and trim vegetables: cut broccoli into florets (about 2 cups), trim and/or peel carrots (about 1 cup), and trim snow peas or green beans (about 1 cup).

Steam

Bring 1–2 inches of water to a simmer in a medium saucepan fitted with a steamer basket (or use an electric steamer). Add carrots first and steam 3 minutes, then add broccoli and steam 3–4 more minutes until vegetables are crisp-tender. Add snow peas or green beans for the last 1–2 minutes. Total steaming time ~6–8 minutes depending on size.

Finish and season

Transfer steamed vegetables to a serving bowl. Toss with 1 tablespoon butter or olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon fresh lemon juice (if using). Serve immediately.