recipes

TO MAKE THE SALAD:

• Heat oven to 425°F.
• Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
• Bake for about 5, or until the almonds and noodles are slightly toasted and golden.
• Remove baking sheet, and give the mixture a good stir to toss.
• Then return it to the oven and toast for an additional 3.
• Keep a very close eye on the mixture so that it does not burn.
• Remove and set aside.
• Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
• Serve immediately, or cover and refrigerate for up to 3 days.
• (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

• Whisk all ingredients together until combined.

• In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
• Slowly add the olive oil while pulsing.
• Set aside.
• Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
• Toss with the pesto and tomatoes and season with salt and pepper as needed.

• Massage torn kale leaves with a bit of sea salt.
• Heat a medium saute pan to medium high heat, add bacon and cook fro 5 until crispy.
• Remove and place on a paper towel to let grease drain.
• In a small bowl add dijon mustard, honey, basil, balsamic vinegar, olive oil, salt, and pepper.
• Whisk to emulsify (so the oil and vinegar are no longer separated).
• In a large bowl add kale, bacon, cherries, blueberries, feta cheese, apples, and pecan pieces.
• Serve dressing on the side or toss in at the last minute.

• Whisk together champagne vinegar, Dijon mustard, salt and pepper.
• Slowly drizzle in olive oil until combined, until thickened and emulsified.
• Set aside.
• Boil a saucepan of water, add green beans, and cook for about 3 or until bright green.
• Drain, and place in an ice bath, drain again and set aside.
• Refill saucepan with cold water, and add potatoes.
• Bring to a boil, and then reduce to a simmer.
• Cook until potatoes are tender, about 15-20.
• Drain the potatoes and let them cool.
• Toss the potatoes with just enough dressing to coat.
• Place eggs in a small saucepan of cold water.
• Bring to a boil and cover.
• Remove from heat.
• Set aside for 8.
• Place in cold water to cool, then peel and slice in half.
• Assemble the salad in a large dish.
• Arrange lettuce, green beans, eggs, tomatoes, olives, and tuna.
• Drizzle with dressing and sprinkle with parsley right before serving.

• Heat grill to the hottest temperature.
• Cut ends from eggplant and cut lengthwise into three or four thick slices.
• Shave the skin off the two outside pieces so the flesh will get grill marks.
• Lay the slices on your board or plate and salt both sides liberally.
• This will draw out the bitterness.
• While the eggplant sits, prepare the other vegetables.
• Husk the corn and place on a tray.
• Cut the ends off the zucchini and summer squash then cut in half lengthwise.
• Place on tray with corn.
• Cut the top off the red onion but leave the root attached.
• Cut it in quarters, leaving root attached to each quarter.
• This will help keep it together while grilling.
• Place on tray with other vegetables.
• Cut the tough ends off the asparagus and place spears on tray with vegetables.
• Cut the red pepper in half.
• Remove core and seeds and place the two halves on tray with vegetables.
• Rinse and dry eggplant and add to tray with other vegetables.
• Brush all of the vegetables on all sides with your choice of infused oils
• Once all of the vegetables are brushed with oil, lay them all out on your grill.
• As each side chars, turn and grill the other side.
• Depending on your grill, the time to cook will vary but different vegetables will take different amounts of time.
• The corn and onions took the longest and the asparagus took the least.
• Just remove back to the platter once each is grilled.
• Cut each vegetable into bite sized pieces and place in a large bowl.
• With a sharp knife or a corn stripper tool, remove kernels and place in bowl.
• Cut all of the tomatoes in half and add to the bowl.
• Make the dressing by combining all ingredients and add to bowl along with the fresh basil.
• Toss until combined.
• Top with the cheese and serve.

TO MAKE THE SALAD:

• Add salad ingredients to a bowl, and drizzle with vinaigrette.
• Toss to combine.
• Serve immediately.

TO MAKE THE VINAIGRETTE:

• Whisk all ingredients together for 30 seconds until combined.

• Heat grill to medium high heat.
• Season ribeye with salt and pepper on both sides.
• Place ribeye on grill and cook each side for 5-6.
• Remove from grill and let sit, do not cut until you are ready to assemble salad.
• Make the balsamic vinaigrette, add dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined.
• {sometimes I just put everything in a mason jar and shake} Set aside.
• Next, bring a small pot of water to a boil.
• Add fresh green beans cut to pot.
• Cook for 2-3 and immediately throw in an ice bath to shock them and stop the cooking process. {this is called “blanching”}
• To assemble salad, pull out 4 large dishes and evenly distribute chopped romaine romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye.
• Serve with homemade balsamic vinaigrette.

• In a heavy cast iron pan over medium high heat, add the olive oil and the almonds.
• Keep the pan moving as the almonds begin to get toasted.
• As soon as you smell the nuttiness, add the salt, pepper and rosemary.
• Toss for one more second then add the honey.
• Stir until all of the almonds are coated.
• Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few.

• On two large dinner plates, divide and arrange the kale, blackberries, avocado and ricotta salata.
• Set aside.
• Mix up the dressing in a small bowl or glass.
• Top each salad with the dressing and finish with the almonds.

• In a small bowl, combine the vinegars, salt, pepper, and whisk until salt is dissolved.
• Slowly whisk in the olive oil, a few drops at a time.
• Add in the chopped basil, taste, and adjust seasonings.
• In a large bowl, combine the melon, arugula/spinach, onion, and feta.
• Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.
• To serve, divide salad among individual plates and garnish with slivered almonds and extra basil leaves.