I promised you I’d go lighter and fresher this week (though I really hope you made that pot roast!). Et voila: Endive and Radicchio Salad with Blood Oranges, Avocados, and Roasted Chickpeas. About as fresh as it gets. And if the colors in this salad don’t get you at hello, then the textures and flavors will win your heart.

The easy dressing — spiked with lime juice, lime zest, and hot pepper jelly — brings everything together beautifully. And thanks to the Roasted Chickpeas (you should make those even if you don’t make the salad) and the avocado, this is filling enough for supper, too. (I swear.) Happens to be vegan and gluten-free as well.

Staying in the fresh and green (and who knew?) department for a moment, food writer Cathy Walthers had an inspiring visit this week to The Greenhouse, a hidden gem in Oak Bluffs where all kinds of interesting salad greens, Asian greens, kale and Swiss chard are growing year-round.

Cathy wound up cooking an all-local dinner for her son’s last night home from college with freshly picked Asian greens and bay scallops, which were on sale at The Net Result. Find out what else she cooked with her green loot and how you can join The Greenhouse.

And now something spicy. Or more accurately, spice–y. We asked Vineyard caterer Jan Buhrman to help us get bolder with spices in our cooking.(Jan sells her spice blends locally under her Kitchen Porch label).

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