Lobster rolls are a timeless summer treat, but truth be told, you don’t really need those fancy split-top hot dog buns (or melted butter if you’re going Connecticut-style). Simply dressed with mayo and a generous squeeze of lemon juice, lobster salad tastes amazing on its own, especially when paired with creamy avocado. 😉 You can pick up precooked lobster from a trusted seafood counter or fish market, or you can steam the lobster at home. It’s super easy when you follow our guide on how to cook lobster. But if you want to keep it simple, just place a steamer … Read more

Say goodbye to boring pasta salads—make way for orzo! Though it may resemble rice, orzo is actually pasta, and it’s here to revolutionize your salad game. While it’s perfect for comforting pasta dishes like orzo al limone, it’s also a fantastic base for salads. Take this Greek-inspired recipe with you for a delightful picnic lunch at the park or serve it as a refreshing side at your next potluck. This Greek orzo salad is sure to impress, no matter the occasion! This recipe bursts with vibrant Mediterranean flavors and ingredients like juicy tomatoes, salty olives, crisp cucumber, and tangy feta. … Read more

Imagine a salad bursting with sweet strawberries, flavorful chicken, tangy feta, and crunchy pecans—this is it! Even if you’re not a fan of spinach, this summer salad will win you over with just one taste. It’s light, fresh, and lets the sweetness of the strawberries shine, perfectly balanced with the sharpness of our other ingredients. You can enjoy it as a summer side dish by skipping the chicken or make it a satisfying main meal by adding it in! Not a spinach enthusiast? No worries! You can switch it up with romaine or arugula for a peppery kick. Feel free … Read more

Potato salad screams summer, but sometimes the usual creamy dressings can feel a bit heavy. That’s where this antipasto-inspired version comes in—light, flavorful, and perfect for picnics! We start with a simple vinaigrette dressing that seeps into the warm potatoes, giving them a burst of flavor. Then, the fun begins with the mix-ins: —We use baby Yukon Gold potatoes for their buttery softness, but you can also go for larger Yukon Golds or small red potatoes, chopped into 1″ pieces.—Artichoke hearts and olives bring a salty, tangy kick. Feel free to use any kind of olives you like—just slice them … Read more