The time is right for a fresh salad

With so many great vegetables coming to local farmers' markets right now, I've been craving salads lately.

I found a recipe for Butternut Caesar Salad by J.M. Hirsch of the Associated Press that hits all the right spots for what I love in a good salad, namely that it's crunchy, fresh-tasting and creamy delicious.

Wants pudding, casserole

Tammy Sanders says she is searching for recipes to make the bread pudding and sweet potato casserole from Fred's Market Restaurant in Plant City. "I am hopeful a reader may be able to help," Tammy writes.

Pressure cooker feedback

Recently, I published recipes for pressure cooker baked beans in response to a request from Ed Prange.

Ed reports that he used his new pressure cooker for the first time.

"Unfortunately, it was a complete disaster," Ed says.

Yes, he soaked the beans. But he didn't cook them at enough pressure for the time required. So he tried again. That time, he forgot to set the timer and went to watch an "NCIS" DVD. He knew something was wrong when a bad aroma came wafting from the kitchen.

Also, "They lacked the flavor I was anticipating," he says. "I could get better results by heating up a can of Bush's Baked Beans."

Ed was wondering how other readers fared. Anyone else have the troubles he did?

Leftover requests

Ken Thompson of Wauchula wants to make a slaw recipe similar to the version served at the Blue Bird restaurant in Winter Haven.

Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken that she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.

Karen Johnson says she wants to make the house salad dressing from ABC Pizza.

Bob Moore wrote recently asking for the recipe to make a steak sandwich like the one served at the former Mac and Ivey's on Henderson Boulevard in the 1960s.

Connie Rott wants the fried beef tips recipe served with yellow rice at J.D.'s in Ybor City.

Butternut Caesar Salad

Makes 4 servings

For the squash:
1 pound peeled and cubed butternut squash
1 tablespoon olive oil
Salt and ground black pepper
For the croutons:
4 cups cubed rustic bread
2 tablespoons olive oil
Salt and ground black pepper
1 teaspoon garlic powder
For the dressing:
½ cup extra-virgin olive oil
3 cloves garlic
4 anchovy fillets
Juice of 1 lemon
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
½ cup grated Parmesan, divided
For the salad:
2 heads romaine lettuce, chopped

Heat oven to 400 degrees. Coat a baking sheet with cooking spray.

In a medium bowl, combine squash with oil, tossing to coat. Season lightly with salt and pepper, then transfer to one half of the prepared baking sheet. Roast for 10 minutes.

Meanwhile, place bread cubes in the same bowl, then drizzle with olive oil and toss to coat evenly. Season lightly with salt, pepper and garlic powder. Set aside.

In a blender, combine olive oil, garlic, anchovies, lemon juice, Dijon, pepper and 1 tablespoon of the Parmesan. Blend until smooth. Set aside.

After squash has roasted for 10 minutes, add bread to the other half of the baking sheet. Return to oven for another 20 minutes. Remove squash and bread from oven and set aside to cool until still warm, but not hot.

Set romaine in a large bowl, then drizzle with a bit of the dressing and toss well. Divide among 4 serving plates. Top each serving with squash and croutons, then drizzle with remaining dressing. Sprinkle each serving with some of the remaining Parmesan.