In that summer heat, when it feels too hot to eat - this salad is my go to. Light but hearty, simple but delicious.

This salad comes together in an absolute flash and is a great accompaniment to just about any other dish.

Oh golly, I grow tons of eggplants just to make this recipe. Not even joking. This is something that I make throughout the summer, and put any extra into the freezer to bring out in the winter. It is one of my favorite dips and I’ll often be caught standing in front of the fridge just eating this with a spoon.

I so enjoy this summer salad. The key here is to make the crispy potatoes — I love how the potatoes stay crunchy even after being dressed.

These are fun, exuberant, and delicious. The crispy fried quail eggs on top are on point. Head to i am food blog to snag this fun play on an old favorite.

So I realize not everyone has access to sweet potato leaves, BUT, if you do - consider yourself extremely lucky! If you can’t snag a bunch of these leaves - this recipe is also delicious with any hardy greens you have on hand—try this with kale, spinach, or any asian greens.

Your cornbread will only be as good as the cornmeal you use. Go for the good stuff. That means if you can get your hands on some fresh stone-ground meal - this is where to use it.

A fantastic dish to highlight the perfect bite-sized small fingerling potatoes and quail eggs, there is something so pleasing about the perfectly proportioned pair. With a bright gorgeous green herbal dressing, the creamy yolks, the sweetness of the potatoes, and the tossing of fresh herbs, this salad has it all.

I was taken off guard by how good this salad is. It’s so simple, yet the perfect brightness to add dynamic character to any plate.