Vegetable

BRINY SCALLOPS AND WOODSY MUSHROOMS are tied together with the light, sweet note of sherry in this creamy fall pasta dish. We prefer hedgehog mushrooms because of their small size, but you could substitute other wild mushrooms if you prefer.

VELVETY EGGPLANT, that beloved summer vegetable, comes to life in this easy pasta sauce. If you’re short on time, you can make the sauce ahead; it tastes even better the next day. For a more substantial dish, serve it with your favorite Italian-style chicken sausage. A short, sturdy pasta like rigatoni, rotini, or penne is the best choice for this chunky sauce.

THIS HEALTHY, LIGHT, AND COLORFUL PASTA SALAD, a longtime Pasta & Co favorite, makes a quick lunch and is a welcome addition to any picnic basket. The bright colors of the vegetables remind us of polka dots.

WHILE FRESH MOZZARELLA IS USED IN AN ENDLESS VARIETY of pastas, pizzas, and salads, smoked mozzarella adds more flavor. It is made by smoking cheese over wood to produce a smoky, creamy result. This easy pasta salad makes a standout lunch dish, with the mayonnaise lending extra creaminess. You can adjust the amount of dressing according to taste.

THIS IS A GREEN-FREE SALAD where vegetables take center stage. The olive dressing makes this dish stand out, with fennel adding an extra crunch. Use as little or as much tuna as you wish; we prefer it as a background note.

COBB SALAD IS A LUNCHTIME STAPLE, and when a few new ingredients such as crab, crispy prosciutto, and lime-jalapeño dressing are thrown in the mix, the classic just gets better. The Curried Crab Lumps can be made one day in advance and kept in the refrigerator.

LEFTOVER POACHED CHICKEN FROM OUR CHICKEN STOCK RECIPE has seemingly endless creative uses. Serve the salad over fresh greens, or roll the chicken in a wrap for a quick lunch. Fresh corn and bell peppers add both flavor and crunch to this dish.

THIS HEALTHY SALAD, made with crunchy cabbage, sweet carrot, juicy chicken, and fresh cilantro, gets a bite from the lime jalapeño dressing.

The secret ingredient of this tangy, spicy dressing is fish sauce, or “nam pla.” Made from small, dried fish, nam pla is a staple in Southeast Asian cooking; its strong, distinctive flavor is mellowed by the lime. Adjust the level of spiciness by adding jalapeños or leaving them out entirely.

CHICKEN AND AVOCADO SHARE THE SPOTLIGHT in this simple yet elegant salad. This will become an instant favorite of the avocado lovers in your house, and it’s an easy lunch or quick dinner.

THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.

TRADITIONAL ICEBERG WEDGE SALADS arrive smothered in heavy blue cheese dressing. Our version has a lighter dressing, thanks to rice vinegar and lemon, but still maintains that tangy blue cheese flavor.

SALADS NEED NOT FOCUS ON THE LETTUCE. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.

THIS SALAD SHOWS OFF PERFECTLY RIPE TOMATOES and creamy cheese curds. Cheese curds are a type of fresh cheese that remains when the whey is drained. The curds are compressed, cut into loaves, and then milled into larger curds. The reduced tomato liquid adds to the salad’s savory flavor without creating excess liquid in the bowl, preventing the salad from getting soggy. Skip this recipe if tomatoes aren’t in season; only the ripest summer tomatoes will do.

This is a great all-purpose vinaigrette that can dress a salad as easily as it can be poured on grilled vegetables or served as a dipping sauce for bread.

JÍCAMA IS A ROOT VEGETABLE that is used throughout Latin America. It looks like a large radish and has a clean, neutral flavor that adds a crisp texture to any dish. This refreshing salad, with its Asian vinaigrette, will be a welcome addition to a summer picnic or barbecue. I leave out the salt and pepper because the soy sauce provides the seasoning.

WHETHER YOU FRY THEM, SAUTÉ THEM, OR EAT THEM RAW, fresh oysters are simply sublime. Our local favorites are the tiny Olympia oyster (the only oyster native to the Pacific Northwest), plump Pacific oysters, European Flat oysters, and petite Kumamotos. The large Pacific oysters are the best for frying. Coated in cornmeal, they make a savory sandwich, but fried oysters also make an impressive appetizer. One tip: Use two hands while battering the oysters—one hand to dip in the flour and one to dunk in the egg and cornmeal—so you don’t end up with two messy hands.

THE TENDER FLAVOR OF BUTTER LETTUCE, often called Boston or bibb lettuce, is celebrated in this simple salad. We find locally grown butter lettuce from May through October, but it’s also available year-round from slightly farther afield. Herbs, oranges, and olives complete this light and luscious salad.

THIS IS A SANDWICH THAT REALLY SHOWS OFF THE CHEESE. We use Flagship and Just Jack cheeses, but any semihard cheese, such as Cheddar or Gruyère, will work beautifully. For a heartier sandwich, add a few slices of smoked turkey.