recipes

• Wash and cube the potatoes, boil them in water for about 20 or until they are tender (do not over cook them).
• Once the potatoes are cooked, drain and let them cool off for 10 or so (I usually stick them in the fridge).
• While the potatoes are boiling you can cook the bacon.
• Once it’s cooked, blot off any grease with a paper towel and chop it into pieces.
• Add potatoes, bacon, onion and eggs to a mixing bowl.
• Stir in yogurt, mashed avocados and lemon juice.
• Mix in pepper, salt, red pepper, and garlic powder.
• Give it a few good stirs and chill for at least 20 before serving for maximum flavor.

• TO TOAST THE BREAD:
• In a very large skillet, heat the olive oil and then add the bread cubes.
• Sprinkle with salt and cook over medium heat, tossing frequently, until the bread is toasted and golden brown (about 7-10 minutes).
• Remove from the heat and set aside.
• TO MAKE THE VINAIGRETTE:
• In a small bowl, add all of the ingredients for the vinaigrette and whisk together until well blended.
• TO FINISH THE SALAD:
• About 30 minutes before serving, in a large salad bowl, combine the tomatoes, cucumber slices, red and yellow peppers, onion, basil, and capers.
• Add the bread cubes and vinaigrette and toss to coat.
• Allow the bread to sit for 30 minutes before serving for the best flavor.

• Boil the potatoes: Place whole potatoes in a large pot, cover with cold water, an inch above the level of the potatoes.
• Add salt (1 1/2 teaspoons for every quart of water used).
• Bring to a simmer on high heat, then reduce heat to maintain a simmer.
• Cook for 10 to 15 (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife.
• Check frequently for doneness.
• Once done, drain and place potatoes on a sheet pan to cool.
• Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.)
• Blanch the green beans: While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 Tbsp salt).
• Add the green beans.
• Blanch for 4 to 5, more or less depending on the age and toughness of the beans.
• Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.
• Make vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette.
• Whisk together in a bowl the mustard, vinegar, tarragon, salt, and olive oil.
• Cut potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces.
• Place in a large bowl.
• Toss with green beans, bell peppers, red onion, olives, vinaigrette to marinate: To the bowl add the green beans, strips of roasted peppers, red onion, and olives.
• Toss with the vinaigrette.
• Let marinate until ready to serve.
• Toss with parsley, arugula: Once ready to serve, toss with the parsley and arugula.

• Place all of the salad ingredients in a large bowl except for the coconut flakes and avocado.
• Place all of the ingredients for the dressing in a small bowl and whisk to combine.
• Add to the salad and toss to combine.
• Garnish with coconut flakes and avocado chunks.

TO MAKE THE SALAD:

• Brush the chicken on both sides with olive oil, then season generously with salt and pepper.
• Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat.
• Place pineapple slices and chicken breasts on the grill.
• Cook for about 5 per side or until the chicken is cooked through, and no longer pink on the inside.
• Remove pineapple and chicken and let cool for at least 10.
• Then slice chicken into strips, and cut pineapple into chunks.
• In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined.
• Drizzle or toss with salad dressing, and serve immediately

TO MAKE THE VINAIGRETTE:

• Whisk all ingredients together until blended.
• Let sit for at least 10 for flavors to meld.
• Whisk again until blended, then drizzle over salad.

SALAD:

• Toss all kale, red bell pepper, carrots, cabbage, broccoli, and chickpeas together in a large bowl.
• Set aside.

DRESSING:

• In a small blender, prepare the dressing.
• When ready to serve, add 2 tablespoons per serving over the salad and toss.
• Top with chopped peanuts.

• Add all of the dressing ingredients to a medium bowl and stir well to combine.
• Refrigerate for at least 30.
• Place each lettuce wedge on a plate, drizzle with the blue cheese dressing and then sprinkle with crumbled bacon, tomatoes, onion, nuts (if desired) and any reserved blue cheese chunks.
• Garnish with fresh crushed black pepper, to taste.