recipes

In a small bowl, combine 1/4 cup olive oil, lime juice, cilantro, cumin and honey.

Season with salt and pepper.

In a glass baking dish, combine shrimp and half the dressing.

Let marinate for at least 10 and up to 1 hour.

When ready to cook, heat remaining tablespoon olive oil in a large skillet over medium-high heat.

Add shrimp and sear until fully pink, 2 per side.

In a large bowl, add romaine, tomatoes, corn and shrimp.

Toss with remaining dressing until evenly coated.

In a large pot of salted boiling water, cook pasta according to package directions until al dente.

Drain, then transfer pasta to a large bowl.

Add bacon, corn, spinach, and ranch and stir until well combined.

Season with salt and pepper and serve.

In a small bowl, combine lime juice, 1/4 cup olive oil, honey, cumin and chili flakes.

Season with salt and pepper.

In a large Ziploc bag or glass baking dish, combine chicken and half the dressing.

Let marinate for at least 30 and up to 6 hours.

After marinating, heat 2 tablespoons olive oil in a grill pan over medium-high heat.

Add chicken and grill until fully cooked through, about 6 per side.

Let cool, then chop into strips.

Wipe out grill pan.

Then, add remaining 2 tablespoons olive oil to same pan over medium-high heat.

Add peppers and onions and cook until charred and slightly softened, 10.

In a large bowl, add romaine, chicken, peppers, onions and avocado.

Toss with remaining dressing until evenly coated.

Make creamy Caesar dressing: In a small bowl, whisk together mayo, garlic, honey mustard, Worcestershire and lemon juice and season with salt and pepper.

Set aside.

Heat a grill pan over medium-high heat.

Brush romaine wedges with olive oil and grill until charred and slightly wilted, 2 to 3 per side.

Transfer romaine to a plate and drizzle with dressing.

Top with bacon and tomatoes and serve.

In a medium bowl, toss chicken with dressing, 2 tablespoons olive oil, and half of lemon juice.

Cover with plastic wrap and let marinate in fridge for at least 30.

Meanwhile, soak 12 bamboo skewers in water for 30.

Preheat a grill pan over medium-high heat.

Divide and thread chicken onto 6 skewers; season with salt and pepper.

In a medium bowl, toss bread with 2 tablespoons olive oil to coat.

Alternating with tomatoes, thread the bread and tomatoes onto remaining skewers.

Brush grill pan with olive oil.

Add the chicken skewers and grill until cooked through, about 10.

Remove and set aside.

Grill the bread and tomato skewers until charred and tomatoes begin to burst, about 5.

Top romaine leaves with chicken, croutons and tomatoes.

Drizzle with more dressing, sprinkle with Parmesan and squeeze lemon on top of each serving.

Preheat oven to 475°.

In the bowl of a mini food processor add soy sauce, ginger, garlic, green onions, sesame seeds, vegetable oil, vinegar, honey and sesame oil.

Pulse and blend until smooth; keep in refrigerator until ready to serve.

On a rimmed sheet pan, toss wonton strips with a drizzle of sesame oil, then season with salt and pepper.

Spread wonton strips in an even layer across the sheet pan and bake until golden brown, 4.

Season salmon with salt and pepper.

Heat cast-iron skillet over high heat and add olive oil to pan.

When the pan is almost smoking, carefully place salmon in pan skin-side up.

Cook for 4 on each side.

Toss mixed greens and carrots with sesame ginger dressing.

Serve salmon on bed of greens, garnish with green onions and drizzle with remaining dressing.

Preheat a grill or stovetop grill pan over high heat.

Rinse and dry chicken, then drizzle with olive oil and season with salt and pepper.

When grill or pan is very hot (almost smoking), place chicken on grill.

Cook until internal temperature is 165°, 5 per side.

Set aside to rest for 2 to 3, then shred using 2 forks.

Meanwhile, prepare dressing.

In a medium jar add mayonnaise, olive oil, red wine vinegar, garlic, red onion, chives, salt and pepper; shake well.

Keep in fridge until ready to serve.

Serve each iceberg wedge with half an avocado, a handful of shredded chicken and a drizzle of salad dressing.

Garnish with chives.

Preheat grill or grill pan over high heat.

Rinse and dry chicken with paper towels, then drizzle with olive oil and season with salt and pepper.

Grill chicken for 2 on each side. (Internal temperature should be 165°.)

Transfer to plate to rest and slice on diagonal.

In a medium jar add 1 cup cherries, vinegar, 1/4 cup olive oil, salt and pepper.

Shake well and refrigerate until ready to serve.

Toss together green leaf lettuce, radicchio, green onions, cucumbers and remaining cherries.

Shake dressing well and drizzle over salad.

Top with grilled chicken and garnish with parsley.

In a large pot of salted boiling water, cook farfalle according to package directions until al dente.

Drain and transfer to a large serving bowl.

Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.

To serving bowl add cucumbers, tomatoes, olives and onions.

Add dressing and toss until evenly coated.

Season with salt and pepper and add dill, then top with feta.

In a large pot of salted boiling water, cook cavatappi according to package directions until al dente.

Drain and transfer to large serving bowl.

Make dressing: In a small bowl, whisk together barbecue sauce, lime juice and garlic powder.

To bowl, add pasta, chicken, avocado, corn, green onions and dressing and toss until well combined.

Season with salt and pepper and drizzle with more dressing, if desired.