Beautiful salads are a festive choice for special days. Make the Marinated Shrimp Salad for a Mothers’ Day luncheon, and then a variation with chicken and freshly picked snap beans for a hot summer day. Both salads are made well ahead and then marinate in the refrigerator until serving time.
If you are lucky enough to come across some Hatch chili peppers and favorite variety of basil, here is a pesto recipe with a friendly amount of spice. Try it atop a Southwest chicken salad and transport yourself to New Mexico. (If you can’t make the festival, you can still make the pesto and dressing.)
Every summer, I make sure that I get plenty of pesto made and put up in little tubs in the freezer — enough to get me through the winter. There are three different kinds I like to have on hand for use in various dishes: Italian Pesto, French Pistou, and Hatch Pesto. They’re easy to make, freeze well, and make an ordinary meal into something special.