We've been living in the land of plenty lately, with our garden overflowing with cucumbers, tomatoes, different lettuces, kaenip (perilla) leaves, 5 different types of peppers, and Korean chrysanthemums (we eat the leaves). There's so much right now we've been gifting to families, friends, and even strangers at the bookstore, but we're still not tired of fresh-picked vegetables.

We munch on the fresh-picked veggies as snacks, but then dress them up for dinner with perfect salad dressings. During the summer, I always have a Korean chili soy salad dressing, a shallot vinaigrette, and a Cho Jang in the fridge. The shallot vinaigrette and Korean dressing make a meal of almost any greens, vegetables, and nuts topped with chicken or steak and sliced apple or Korean pear. The cho gochujang is an always-useful dipping sauce for vegetables cut into spears, and also serves as the sauce for meats, vegetables, and rice wrapped Korean ssam-style in lettuce leaves.

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