This salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak.

6 small to medium beets, peeled and cut in half
4 small carrots, peeled
3 small radishes, sliced
1 pound salad mix greens
1/2 pound arugula or spinach leaves
4 ounces goat cheese

Honey-Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
2 tbsp local honey
pinch of salt & pepper

Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces.

Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top with the beets, drained carrots and radishes. Crumble the goat cheese over top, and drizzle all with the vinaigrette.

(Recipe from Jennifer at Natural Things Foods Store)

There are so many ways to prepare summer squash. This one is very simple to do and has great flavor. The touch of honey brings out the natural sweetness in the squash without being overpowering.

Simple Squash



  • small to medium sized summer squash, washed
  • 1 tablespoon honey
  • 1/2 tablespoon butter
  • dash salt


  1. Heat the oven to 375 degrees. Cut the summer squash down the middle to create two halves. Place cut side up on a baking sheet.
  2. Warm the honey and butter together and stir to combine. Brush the honey mixture onto the cut parts of the squash. Sprinkle with a touch of salt.
  3. Bake for 15 to 20 minutes, or until fork tender.

(Recipe from Jennifer at Natural Things Foods Store)

Peaches do not seem to need a recipe. You just eat them! But I admit to enjoying with relish a good peach cobbler. We often only associate fruits with sweet desserts, but I wanted to create a savory one instead. Not that it doesn’t have its share of sweetness, but it is balanced with savory flavors, too. I make a version of this in the fall with figs, but peaches seemed perfect for a summer dish.


Savory Peach Tart



  • 3 large peaches
  • 1 sheet puff pastry, thawed
  • 1 large egg
  • handful of arugula leaves
  • 1 tablespoon honey
  • 3 sprigs of fresh rosemary


  1. Heat oven to 400 degrees F. Roll out thawed puff pastry sheet. Place into a shallow dish and press into the edges.
  2. Beat egg and brush liberally over the puff pastry. Sprinkle arugula leaves on top of egg.
  3. Peel and slice peaches into 1/4 inch slices. Lay over top of arugula leaves. Drizzle honey over the peaches (warm honey slightly if needed to get it flowing). Sprinkle with a touch of sea salt.
  4. Finely chop the fresh rosemary and sprinkle over the tart.
  5. Bake at 400 degrees for 25 to 30 minutes. Puff pastry will be golden brown and peaches will be tender. Cool slightly, but serve warm.