CORINNE TRANG 

This time of year is when I love the Hudson Valley most. The farmers markets are abundant with a variety of greens of all different shades. There are lots of different textures to choose from as well, from tender leaves to crunchy pods. There is diversity of flavors from sweet to tangy, bitter and savory, which makes for delicious salads and vegetable dishes. I love salads, but often get bored if I don't switch it up a bit, and because the greens are so fresh, as in live (or

I love crunchy starchy and juicy of jicama. I love it even more with tender, sweet and tangy kidney mango. Salad doesn't always have to be the same old thing of uninspired iceberg, waxy tomatoes, cucumbers and carrots. And, dressing doesn't always have to be the over-served balsamic vinaigrette or ranch dressing. Try something new this summer. Inspired by my Asian roots, particularly those in Vietnam, I took a wonderful combination of chunky jicama, mango and cilantro with li