Upscale Window Treatments

FLOOR-TO-CEILING DRAPES INSTANTLY BOOST A ROOM’S RITZ FACTOR

Candace Griffin CHICAGO @candacemaryinteriors

Luxuriously full window coverings look posh, but you don’t have to break the bank to get them. For a “moody parlor” aesthetic, Candace found curtains on halfpricedrapes.com that matched her living room’s dark bluish-gray paint. She hung the panels almost at the top of the 11-foot walls to add more va-va-voom. “Bringing the curtains up to the ceiling creates the illusion of a much taller room,” she says. Rods in timeless brass o er quiet sophistication.

Especially these! With rainbows of veggies, unexpected toppings, and great dressings, they’re produce-packed dinners you’ll downright crave.

BY JENNA HELWIG

PHOTOGRAPHS BY VICTOR PROTASIO FOOD STYLING BY EMILY NABORS HALL PROP STYLING BY CLAIRE SPOLLEN

Chicken Tortilla Crunch Salad

Get this salad on the table even faster by using rotisserie chicken.

Sweet Chili Salmon Salad

Sweet and spicy salmon, creamy avocado, and fresh sugar snap peas combine for a companyworthy meal that’s almost impossible to stop eating.

END-OF-SUMMER SALAD

This has a lot going on (shrimp! tomatoes! pickles! crispy fried onions!) in the best possible way. Serve it to anyone who thinks salads are boring.

Blt Salad

It’s everything you love about the sandwich in salad form, served with a luscious blue cheese dressing.

Antipasto Salad

Prosciutto and melon, that classic Italian combo, get the maincourse treatment in this molto simple salad—no cooking or homemade dressing required

Antipasto Salad

ACTIVE TIME 15 MINUTES

TOTAL TIME 15 MINUTES

SERVES 4

21⁄4 cups cantaloupe cubes (from 1 cantaloupe)

11⁄2 cups sliced English cucumber (from 1 cucumber)

2 heads Little Gem lettuce, trimmed and leaves separated

2 Tbsp. olive oil, plus more for serving

1 Tbsp. fresh lemon juice (from 1 lemon)

1⁄4 tsp. kosher salt

Freshly ground black pepper, to taste

4 oz. sliced prosciutto

1⁄2 cup roughly chopped Castelvetrano olives

1⁄4 cup salted pistachios, roughly chopped

2 4-oz. balls burrata cheese, drained

Balsamic vinegar and flaky sea salt, for serving

PLACE cantaloupe, cucumber, and lettuce in a large bowl. Add oil, lemon juice, kosher salt, and pepper; toss to coat. Transfer to a platter.

TOP salad with prosciutto. Sprinkle with olives and pistachios. Cut or tear cheese into a few pieces and nestle in salad Drizzle generously with vinegar and oil. Sprinkle with flaky sea salt and more pepper

Sweet Chili Salmon Salad

ACTIVE TIME 35 MINUTES

TOTAL TIME 35 MINUTES

SERVES 4

1 lb. skin-on salmon fillet

5 Tbsp. sweet chili sauce (such as A Taste of Thai), divided

1⁄4 cup plus 1 Tbsp. canola oil, divided

1 tsp. kosher salt, divided

1⁄2 cup thinly sliced shallot (from 1 large shallot)

2 Tbsp. fresh lime juice (from 2 limes), divided

6 oz. fresh sugar snap peas (2 cups), strings removed

1 5-oz. container baby arugula

2 avocados, thinly sliced

3 radishes, sliced

1 cup loosely packed chopped fresh mint and/or cilantro

1⁄4 cup roasted, salted sunflower seeds

Freshly ground black pepper, for serving

PREHEAT oven to 350°F. Place salmon skin side down on a parchment-lined baking sheet. Stir together 3 tablespoons sweet chili sauce and 1 tablespoon oil; spread over salmon. Sprinkle with 1⁄4 teaspoon salt. Bake until salmon is cooked to medium doneness, 16 to 18 minutes.

MEANWHILE, place shallot in a small bowl. Add 1 tablespoon lime juice and 1⁄8 teaspoon salt, stirring to combine. BRING a small pot of water to a boil over high. Cook peas for 1 minute. Drain, rinse with cold water, and pat dry Slice in half lengthwise.

WHISK 1⁄2 teaspoon salt and remaining 2 tablespoons sweet chili sauce, 1⁄4 cup oil, and 1 tablespoon lime juice in a small bowl.

PLACE arugula in a large bowl; add half of sweet chili sauce dressing and remaining 1⁄8 teaspoon salt, tossing to combine. Transfer to a platter or plates. Break cooled salmon into large pieces and place on arugula with peas, avocados, radishes, and shallot (without liquid). Top with herbs, sunflower seeds, and pepper. Serve with remaining dressing

Chicken Tortilla Crunch Salad

ACTIVE TIME 35 MINUTES

TOTAL TIME 35 MINUTES SERVES 4

Canola oil, for grill grates

1 lb boneless, skinless chicken thighs (4 thighs)

2 Tbsp. fajita or taco seasoning

11⁄4 tsp kosher salt, divided

6 cups shredded napa cabbage (from 1 head cabbage) or a 14-oz. pkg. coleslaw mix

1 red bell pepper, thinly sliced

1⁄4 cup mayonnaise

1⁄4 cup salsa

2 Tbsp. sour cream

2 cups crushed corn tortilla chips

1 cup roughly chopped fresh cilantro, plus more for serving

2 oz. queso fresco or feta cheese, crumbled (about 1⁄2 cup)

1⁄4 cup roasted, salted pumpkin seeds (pepitas)

OIL grill grates and preheat to medium-high (400°F to 450°F). Rub chicken thighs with fajita seasoning and sprinkle with 1⁄2 teaspoon salt. PLACE chicken on oiled grates; grill, uncovered, until chicken is cooked through and a thermometer inserted in thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a plate and let cool for 15 minutes.

PLACE cabbage and bell pepper in a large bowl; toss to combine. Whisk mayonnaise, salsa, sour cream, and remaining 3⁄4 teaspoon salt in a small bowl. Add to cabbage mixture and toss to coat.

THINLY slice chicken and add to cabbage mixture. Add tortilla chips; toss to combine. Transfer to a bowl or plates. Top with cheese and pepitas; garnish with more cilantro

END-OF-SUMMER SALAD

ACTIVE TIME 40 MINUTES

TOTAL TIME 1 HOUR, 10 MINUTES

SERVES 4

3⁄4 cup pearled farro, rinsed

8 oz. fresh green beans, trimmed

1 lb peeled and deveined medium shrimp

3 Tbsp. apple cider vinegar

1 Tbsp. white miso

1 Tbsp. Dijon mustard

1⁄3 cup olive oil

12 oz. cherry tomatoes, halved

11⁄2 cups fresh corn kernels (from 3 ears)

1⁄2 cup chopped cornichons

1⁄2 tsp. crushed red pepper, plus more for serving (optional)

1⁄2 tsp kosher salt, plus more for boiling

4 oz. watercress, coarsely chopped (4 cups)

1 cup torn fresh basil

1⁄2 cup crispy fried onions (such as French’s)

BRING 4 cups lightly salted water to a boil in a large pot. Add farro and reduce heat to medium-low. Simmer until farro is just tender, 25 to 30 minutes; drain. Spread farro on a rimmed baking sheet and let cool.

BRING a medium pot of generously salted water to a boil. Add beans and cook until tender, about 4 minutes.

Transfer beans to a colander using tongs or a slotted spoon, reserving water in pot. Rinse beans with cold water and pat dry Cut each in half.

RETURN water in pot to a boil. Add shrimp; reduce heat to medium and simmer until shrimp are just pink, about 2 minutes. Drain and let stand until slightly cool, 15 to 20 minutes

WHISK vinegar, miso, and mustard in a medium bowl Whisk in oil.

PLACE tomatoes, corn, cornichons, farro, beans, and shrimp in a large bowl. Add crushed red pepper, salt, and miso mixture; toss to combine. Gently stir in watercress and basil. Transfer to a platter or plates. Top with fried onions; serve with more crushed red pepper, if desired.

Blt Salad

ACTIVE TIME 20 MINUTES

TOTAL TIME 40 MINUTES SERVES 4

8 thick-cut slices bacon

3 cups torn artisanal or sourdough h bread (from 4 oz. bread)

1 Tbsp. olive oil

1⁄2 tsp kosher salt, divided

4 large eggs

3 oz. blue cheese, crumbled (about 3⁄4 cup)

1⁄4 cup mayonnaise

1⁄4 cup buttermilk

1⁄2 tsp. freshly ground black pepper, plus more for serving

2 Tbsp. chopped fresh chives, plus more for serving

1 5-oz. pkg baby spinach

2 large tomatoes (about 1 lb. total), coarsely chopped Flaky sea salt, for serving

PREHEAT oven to 400°F with racks in top and lower third positions. Line a large rimmed baking sheet with aluminum foil. Place bacon on baking sheet in a single layer. Place bread cubes on a separate large rimmed baking sheet; add oil and

1⁄4 teaspoon kosher salt, tossing with bread to combine. Place bacon on top rack and bread cubes on lower rack of oven. Bake croutons until golden, 10 to 12 minutes. Continue to bake bacon until crisp, 10 to 12 minutes more. Transfer bacon to a towel-lined plate MEANWHILE, bring a medium pot of water to a boil. Carefully lower eggs into water. Reduce heat to medium-low and simmer for 9 minutes. Transfer eggs to a bowl of ice water and let stand for 5 to 10 minutes.

PROCESS cheese, mayonnaise, buttermilk, 1 tablespoon water, pepper, and remaining 1⁄4 teaspoon kosher salt in a food processor or blender until smooth, about 45 seconds. Transfer to a bowl and stir in chives.

PEEL eggs and halve lengthwise. Chop bacon into bite-size pieces. Arrange spinach on a platter. Top with tomatoes, eggs, bacon, and croutons. Top tomatoes and eggs with flaky sea salt, pepper, and chives. Serve with blue cheese dressing.

Peanutty Dumpling Salad

ACTIVE TIME 30 MINUTES

TOTAL TIME 30 MINUTES

SERVES 4

14 oz. frozen dumplings

1⁄4 cup toasted sesame oil

3 Tbsp. soy sauce or tamari

2 Tbsp. rice vinegar

2 tsp. granulated sugar, divided

3 Tbsp. creamy peanut butter

3 scallions

1 5-oz. pkg. mixed salad greens

2 carrots, peeled and cut into matchsticks (1 cup)

1 cup shelled frozen edamame, thawed

1⁄2 cup chopped unsalted dry roasted peanuts

Toasted sesame seeds, for serving (optional)

COOK dumplings according to package directions, preferably pan-frying Transfer to a plate.

WHISK oil, soy sauce, vinegar, and 1 teaspoon sugar in a small bowl or liquid measuring cup. Pour half (about 1⁄3 cup) into a separate small bowl. Add peanut butter, 2 tablespoons cold water, and remaining 1 teaspoon sugar to first bowl of oil mixture, stirring to combine.

CHOP scallions, reserving about 1⁄4 cup of green parts for serving Place salad greens, carrots, edamame, and remaining scallions in a large bowl. Add oil mixture (without peanut butter) and toss to combine; transfer to a platter or plates.

TOP salad with dumplings, chopped peanuts, and sesame seeds (if using); garnish with reserved scallions. Serve with peanut butter mixture for drizzling.

Peanutty Dumpling Salad

If you’re trying to find healthyish ways to work more dumplings into your diet (and why wouldn’t you be?), this crunchy, colorful salad is just the ticket.

Get your home ready for guests with these easy-to-follow checklists—whether you’ve got plenty of time to prep or their ETA is minutes away!

BY LESLIE CORONA ILLUSTRATIONS

BY ASIA PIETRZYK

Housekeeping is about meeting standards, but sometimes when guests are coming and you’re in a hurry, those standards go out the window. If you’ve got all the time in the world—and we’re not jealous at all—we have the prescription for a thorough tidying-up. Need to hustle? Got you covered there too, with the bare-minimum must-dos. Follow our room-by-room plan to make the place look good and feel good to you, your family, and whoever is stopping by.