Salad

Traditionally, Caesar salad is made with a coddled egg so it is a lot more complicated than throwing lettuce into a bowl. The flavors are bright and delicate and blend together when you follow these quick and easy steps. Once you taste the fresh salad, I am certain you will forgo the bottle dressing or dry dressing mix when you have the time to prepare this delicious salad. To accent the salad add grilled shrimp, chicken or sliced flank steak to the top and grate on a little more fresh Parmesan or Romano cheese.

The place with the big crab offers a large menu of seafood dishes By Anne Chovey Special to The Herald-Mail It has been several years since I visited Chic's Seafood restaurant, the little place on the corner of Summit Avenue and West Lee Street in Hagerstown, with the distinctive big crab on the roof.My friends and I entered the restaurant in the carry-out area. Large display cases are filled with fresh fish and shellfish just waiting to be plopped in the fryer or under the broiler.

Hot summer days, a picnic, an outdoor gathering of family and friends, a ballgame all can be prime times for food safety mistakes that put families and friends at risk of food borne illness. Outdoor picnics and other activities where you serve food, especially in warm weather, can present opportunities for food borne bacteria to thrive. Follow these simple steps to avoid food safety mistakes and protect your family and friends: Prepare your meals at home, remembering to wash your hands with warm soapy water first.

This sweet and refreshing salad is perfect for summertime. It's quick and easy, too. - Phyllis Shoemaker, member of Women of Valor Ministries Inc., a Hagerstown organization offering educational, resource and support services to empower people to transform their lives. For more, go to http://www.wovministries.org . Strawberry salad with poppy seed dressing 12-ounce or 16-ounce bag romaine lettuce 16 ounces strawberries, sliced 1 medium cucumber, sliced 1 cup shredded Parmesan cheese 1 cup sliced almonds (see cook's note)

This is a great recipe for picnics and large gatherings. Everyone always asks for the recipe. It easily serves 25 people. Most of the ingredients can be prepared ahead of time and then, right before serving, add the dressing and chips. - Denise Miller, member of Women of Valor Ministries Inc., a Hagerstown organization offering educational, resource and support services to empower people to transform their lives. For more, go to http://www.wovministries.org . Taco salad 2 pounds ground beef 2 1.25-ounce packs of Taco Seasoning mix 1 head of iceburg lettuce 4 medium to large tomatoes 1 red onion 1 small can of black olives, chopped 2 15.5-ounce cans chickpeas or garbanzo beans 2 15-ounce cans kidney beans 1 24-ounce bottle of Catalina dressing 1 large bag of corn chips (see cook's note)

It has been several years since I visited Chic's Seafood restaurant, the little place on the corner of Summit Avenue and West Lee Street in Hagerstown, with the distinctive big crab on the roof. My friends and I entered the restaurant in the carry-out area. Large display cases are filled with fresh fish and shellfish just waiting to be plopped in the fryer or under the broiler. Big fat stuffed shrimp, crab cakes and accompanying salads filled the trays. The smell of fresh fish was intoxicating.

I found Dolce restaurant in a one-story cinder block building painted in cream and pumpkin about a block south of Potterfield Municipal Pool on Frederick Street. I went in to be sure I had discovered the right place and was immediately embraced in the warmth of Julia's welcome. "Come in, come in," she said. "Here is some bread for you. And some water. Sit. Eat. " I could not stay then, but my first impression touched my heart and I knew I would return for Julia's Eastern European food.

I make this every spring because that's when the main ingredients are at their best. Late spring is the best time for the freshest, sweetest strawberries, and at this time of the year spinach or any green is at its prime. I'm not the biggest fan of strawberries. But my family enjoys this combination, so I make it for them. -- Barb Sager is with market maintenance at Hagerstown City Farmers Market, 25 W. Church St., Hagerstown. For market information, call 301-739-8577, ext. 190. Strawberry and salad 1 pint fresh strawberries 2 bunches of fresh spinach 1/2 cup sugar 1 1/2 tablespoons minced, green onion 1/2 teaspoon Worcestershire sauce 1/2 teaspoon paprika 2 tablespoons sesame seeds, optional 1/2 cup olive oil 1/2 cup balsamic vinegar or cider vinegar Wash strawberries.

Certainly the words "Bon Apetit" written in script over the red door of Black Eyed Susan Restaurant suggested that good food would be found within. We were welcomed quickly and graciously by Julia, our waitress who led us from the main room to the long side room to the south. A warm, flower-scented breeze came through the new windows and past the cream-colored cafe curtains. The end-of-the-day sun warmed our wintry hearts and we felt happy. We were reminded that summer would come soon and so would the blooming of Maryland's state flower - the black-eyed Susan.

With the increased daylight hours and the thermometer on the rise, I felt led to work up a spicy southern style salad with mayo and a bit of fresh ginger and eggs. Even though eggs are my least favorite of all foods, I still cook with them and prepare them for guests. They are delicious to some and quite healthful when used in a balanced meal. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.