WV Culinary Team: Let's get layered!

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It’s hot. It’s August. It’s time for layers.

This is the time of year when The Purple Onion customers ask us for ideas about salads and fresh produce. They’ve deconstructed, plated and arranged summer’s bounty in lots of ways. They’d like to enjoy the great fresh produce but in just a different way.

We say, OK! Think about the seven-layer salad you’ve been eating since the 1980s. Each of us might have a little different version, but all of us have seen our friends and family dig in when they see that layered salad on the dinner table. With a little creative thinking, the same layering process can give you some other options. And best of all? Mostly no oven, no stove, no microwave. Cool layers for cool dinners.

Just a few notes about these salads:

Because many of our customers can’t get enough cornbread recipes, we’re starting with a nice Southern Cornbread Salad. Layered with cornbread, bacon and pinto beans, it’s a pinto beans-and-cornbread lover’s summer satisfier. Our version calls for bacon, but we’ve seen folks use good country ham or tavern ham in its place.

Taking the layered salad a little to the southwest, we’ve replaced pinto beans with black beans and cornbread with tortilla chips in a Southwestern Salad with a dressing that is more vinaigrette than mayonnaise. While this one has no meat, you could certainly add some diced rotisserie chicken to the layers if you’re looking for additional protein.

Enjoy the fruits of summer with the Strawberry Fields Salad. No turning up your noses at the addition of green tomato. It adds a nice tang and texture to the strawberry and nectarine stars. You can use a bottled poppy seed dressing or make your own.

Zucchini Lasagna makes a wow presentation and doesn’t need a bowl. You just prep your veggies, set out the plates and layer away. Cool and refreshing for a main lunch or supper course, it really hits the spot on a sweltering day.

Want a bit of a showstopper for an appetizer? You’ll love Layered Shrimp Salad, which you can make in individual glasses or one bowl. Cool shrimp gets a bit of a kick from jalapeno and lemon juice and a smooth finish with avocado.

Still thinking it’s too hot for layers? We think you’ll change you’re mind if you give these a try!

Allan Hathaway is the owner of The Purple Onion and WV Marketplace at Charleston’s Capitol Market.

Makes 10-12 servings

8x8-inch cornbread, homemade or with package mix

10 slices thick-cut bacon

1 ½ cups sour cream

1 ½ cups mayonnaise

1 1-ounce package ranch dressing mix

2 15-ounce cans pinto beans, drained

3 tomatoes, chopped

1 cup chopped green or yellow bell peppers

1 cup chopped green onions

2 cups fresh corn kernels

2 cups shredded Cheddar cheese

Prepare cornbread according to recipe or package directions. Let cool, crumble and set aside.

Meanwhile, make the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside to drain on paper towels.

Whisk sour cream, mayonnaise and ranch dressing mix together in a medium bowl.

In a large glass serving bowl, crumble ½ of the cornbread in the bottom. Evenly layer with 1 can of pinto beans, ½ of the tomatoes, ½ cup bell pepper, ½ cup green onions, 1 cup corn, 1 cup cheese and ½ of sour cream mixture. Repeat the layers. Cover and chill for at least 2 hours before serving.

Makes 8-10 servings

1/3 cup chopped fresh cilantro

½ cup lime juice

1/2 cup olive oil

½ cup sour cream

1 teaspoon sugar

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 16-ounce package romaine lettuce, shredded

5 plum tomatoes, chopped

1 15-ounce can black beans, rinsed and drained

1 small purple onion, chopped

1 8-ounch package Mexican-blend shredded cheese

2 cups fresh corn kernels

½ cup chopped green or red bell pepper

½ cup sliced ripe olives

2 cups crushed tortilla chips

Garnish: chopped avocado and fresh cilantro leaves

Process cilantro, lime juice, olive oil, sour cream, sugar, salt and pepper in a food processor or blender until smooth, stopping to scrape down sides.

Layer lettuce, tomatoes, black beans, onion, cheese blend, corn, bell pepper, ripe olives and tortilla chips in a 3-quart glass bowl. Pour vinaigrette over salad just before serving and gently toss. Garnish with avocado and cilantro leaves.

Makes 6-8 servings

4 large nectarines, cut into ¼-inch-thick slices

3/4 cup Poppy Seed dressing

1 10-ounce package mixed salad greens

2 cups sliced fresh strawberries

1 4-ounce package feta cheese, crumbled

1 large green tomato, diced

1/3 cup chopped fresh basil

1 3.5-ounce package roasted glazed pecan pieces

Toss nectarines with ¼ cup Poppy Seed dressing.

Layer mixed salad greens, nectarines, strawberries and next four ingredients in large glass bowl. Serve immediately or cover and chill up to 8 hours. Just before serving, toss salad with remaining ½ cup dressing.

Makes 4 servings

1 lemon

1 10-ounce package frozen peas, thawed

¾ cup fresh basil

3 tablespoons plus 1 teaspoon olive oil

1 small garlic clove, chopped

¾ teaspoon kosher salt

3 pints cherry tomatoes, halved

1 pound (about 2 medium) zucchini

1 cup fresh ricotta cheese

Freshly ground black pepper

Finely zest lemon and squeeze 2 teaspoons of juice. Pulse zest and juice in food processor with peas, ½ cup basil, 2 tablespoons olive oil, 2 tablespoons water, garlic and ½ teaspoon salt.

Tear ¼ cup basil and toss with tomatoes, 1 tablespoon olive oil and ¼ teaspoon salt.

Using a mandoline slicer (or chef’s knife), slice zucchini lengthwise into 1/8-inch strips.

Place two zucchini strips, slightly overlapping, on a serving plate. Dot with 2 tablespoons of pesto, 1 tablespoon ricotta cheese and 8 to 10 tomato halves. Repeat twice. Top with two zucchini strips. Repeat to make 4 servings.

Drizzle 1 tablespoon olive oil over lasagnas. Season with salt and pepper. Top with remaining tomatoes and serve.

Makes 4-6 servings

12 ounces cooked, chilled shrimp, chopped

2 fresh jalapenos, seeded, ribbed and finely chopped

6 teaspoons olive oil

2 teaspoons fresh lemon juice

Kosher salt and freshly ground black pepper

4 medium tomatoes, seeded and diced

1-2 avocados, peeled, pitted and diced

Chopped chives for garnish

Place shrimp in small bowl and add ½ of the jalapeno, 2 teaspoons olive oil, 1 teaspoon lemon juice, salt and pepper to taste. Toss to combine.

In a second bowl, mix tomatoes with 2 teaspoons olive oil, salt and pepper to taste.

In third bowl, place diced avocado, remaining 2 teaspoons olive oil and 1 teaspoon lemon juice. Toss well.

To assemble, in large glass bowl, layer all but ¼ cup shrimp, tomatoes and avocado. Chop remaining shrimp finely for garnish and sprinkle with chives. Serve immediately or cover and chill to serve within one hour.

Alternately, you can divide the ingredients, in layers, among 4 to 6 6-ounch wide-rimmed glasses for individual servings.