Valerie tops colorful layers of lettuce, peppers and cucumbers with a simple, homemade ranch and then sprinkles on roasted pumpkin seeds, radishes and scallions.

Valerie slices the potatoes super thin on a mandoline and soaks them four times to remove the excess starch. After frying, she dusts them with a mixture of barbecue spices including paprika, chili powder, garlic, onion powder and a touch of sugar.

Valerie uses a very hot pan to blister grape tomatoes, then adds balsamic vinegar, sugar and onions directly into the skillet to create a tangy jam. A drizzle of olive oil and basil ribbons finish the easy side.