recipes

• Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl.
• Stir together lime juice and powdered sugar in a small bowl then pour over fruit and berries.
• Gently toss with a spatula then let sit in the refrigerator for at least 15 before serving to allow the natural juices in the fruit to start coming out.

• Bring a large pot of water to a boil.
• Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3.
• Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste.
• Set aside.
• Add asparagus to boiling water and allow to boil until tender crisp, about 4 – 5.
• Meanwhile fill a medium mixing bowl with ice and cold water.
• Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
• Transfer to a bowl with tomatoes and walnuts.
• Drizzle vinaigrette over top and toss lightly.
• Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).

• Pre-heat your oven to 400 degrees.
• Line a large baking sheet with parchment (or two smaller ones) and set aside.
• Scrub your potatoes really well (make sure to get off all the dirt!), and quarter them so they’re in roughly 1-inch pieces.
• (Smaller potatoes can be cut in half, and if you have any HUGE ones, you may need to cut those into eighths.Just make sure all the potatoes are about the same size. )
• Arrange the potatoes in a single layer on the prepared baking sheet(s).
• Drizzle with olive oil and season with kosher salt and fresh ground pepper.
• Toss to coat.
• Transfer the potatoes to the oven and roast for 30-35, stirring once halfway through, until browned and tender.
• Let those babies cool for about 5.
• While the potatoes are roasting, cook the pancetta.
• Heat a large skillet over medium-high heat.
• When hot, add the pancetta and cook for about 4 until well browned and crispy.
• Transfer to a paper towel lined plate to drain.
• When cool, crumble pancetta into large pieces.
• Moving on to the dressing!
• In a small bowl, whisk together the garlic, mustard, red wine vinegar, and that awesome sun-dried tomato infused olive oil until smooth.
• Season with salt and fresh ground pepper to taste.
• Place the warm potatoes in a large bowl with the crumbled pancetta, chopped sundried tomatoes, and arugula.
• Drizzle with the dressing and toss to coat.
• Transfer potato salad to a serving dish or platter (yes, you can leave it in the mixing bowl if you must), and top with shaved Parmesan cheese.
• Serve immediately.

• Fill a large pot with water and bring to a boil.
• Add potatoes and cook for 8.
• Strain and run cold water over potatoes to stop cooking.
• While cooking, prepare the pesto:
• In a food processor combine basil, pine nuts, Parmesan cheese, black pepper, and salt.
• Pulse a few times to chop everything up.
• Once chopped, add lemon juice and start processing.
• Slowly add olive oil while mixing, and you will see the ingredients start to come together like a paste/pesto.
• I use about 1/4th cup but you might use more or less.
• Turn off and scrape down sides.
• Add Greek yogurt to food processor, and then process for about 30 seconds or until completely combined.
• In a large mixing or serving bowl, combine cooled potatoes, tomatoes, mozzarella, and then add the creamy pesto on top.
• Using a spatula, carefully fold the pesto into the potatoes, making sure to coat evenly.
• You don’t want to mash the tomatoes or potatoes so do this carefully and slowly.
• Once evenly coated, cover and refrigerate for at least an hour.
• Serve and enjoy!

• 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. )
• 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 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 before serving for the best flavor.

• Bring potatoes and water to cover to a boil.
• Cook 25 to 30 or just until tender; drain and cool.
• Cut potatoes into quarters.
• Whisk together vinegar, oil, dill, salt and pepper.
• Pour over warm potatoes.
• Stir in chopped bell pepper, cucumber, and green onions; add cheese, and toss in to combine.
• Cover and chill at least 2 hours.

• 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 chips 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.