recipes

FOR THE DRESSING:

• To a blender add all ingredients except poppy seeds.
• Process until strawberries are well pureed.
• Pour into a jar and stir in poppy seeds, cover and store in refrigerator.

FOR THE SALAD:

• In a large salad bowl, toss together spinach, pecans, strawberries, raspberries, cranberries, avocados and feta cheese.
• Plate and top with dressing.

• In a salad bowl toss together tomatoes, chick peas and cucumbers.
• Add avocado and parsley and gently toss.
• Add desire amount of dressing and the feta and gently toss to evenly coat.
• Serve within an hour for best results.
• For the dressing:
• In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified.
• Stir in basil and oregano.

• Preheat oven to 375.
• Grease a shallow baking dish with cooking spray.
• Season chicken breasts with salt, pepper, and garlic powder.
• Place chicken breasts in a single layer in prepared baking dish.
• Cover with foil.
• Cook 15-20 until chicken is cooked through and juices run clear.
• Dice chicken.
• In a large bowl toss together lettuce, onion, feta, chicken, and tomatoes.
• Top with wonton strips and serve with honey mustard dressing.
• Enjoy!

• In a medium bowl, whisk together yogurt, lemon juice, Dijon, and garlic, then slowly pour in buttermilk, whisking constantly.
• Whisk in parsley and season with salt and pepper.
• Place in fridge until ready to use.
• In a large skillet over medium-high heat, cook bacon until brown and crisp, about 8.
• Drain on a paper towel-lined plate until cool, then crumble.
• Place lettuce in a large bowl.
• For a pretty presentation, arrange toppings into colorful stripes: avocados, tomatoes, corn, bacon, and chicken.
• Drizzle with buttermilk dressing and serve.

• Heat oil in a large skillet over medium-high heat.
• Cook shrimp until opaque, 4 to 6.
• In a salad bowl, combine arugula, shrimp, avocado, mango, and onion.
• Make dressing: In a jar, combine olive oil, lime juice, sugar, and cumin.
• Toss with sa

• In a mini food processor, combine Parmesan, Greek yogurt, ¼ cup lemon juice, anchovy paste (or anchovies), Worcestershire sauce, and garlic and pulse.
• With the motor running, add 2 tablespoons olive oil and puree until smooth.
• Season with salt and pepper.
• Heat a grill or grill pan over high heat.
• Season chicken with salt and pepper and rub with olive oil.
• Grill until golden and cooked through, 7 to 8 per side, then pour remaining lemon juice over chicken breasts and transfer to a cutting board.
• Let rest 5, then slice into thin strips.
• In a large bowl, toss kale and tomatoes.
• Add half the Caesar dressing and taste, adding more if desired.
• Divide salad among 4 plates and top with grilled chicken and more Parm.

• Prepare 5 Minute Blender Tomatillo Ranch according to directions.
• Best chilled before serving.
• Prepare Chipotle Chicken according to directions.
• Chop cooked chicken into bite size pieces and toss with 1/4 cup barbecue sauce or enough to generously coat.
• To assemble, add the Salad Ingredients, chicken, cheese and sunflower seeds to a large bowl and toss to combine.
• Garnish individual servings with tortilla strips and drizzle with dressing.

• Remove the stems from the broccoli and cut into very small pieces.
• IF you want to blanch the broccoli follow the next few steps.
• If you’re short on time or don’t mind raw broccoli you can skip blanching.
• Fill up a bowl with very cold water and a few cupfuls of ice.
• Bring a pot of water to boiling point.
• Add in a heaping tablespoon of salt.
• Pour the broccoli into the boiling water and count to 30.
• As soon as you get to 30 drain the broccoli and pour the broccoli into your prepared ice/water bath.
• Allow the broccoli to sit in the cold water until completely cooled.
• Then remove with a slotted spoon to a salad spinner or bowl.
• Make sure the broccoli is 100% dried before tossing it with anything else (especially the dressing).
• I like to use a salad spinner and then let it sit out for a while.
• If it’s any bit wet, it becomes too watery.
• Add the cranberries, almonds (toast if desired), sunflower seeds, and sharp cheddar cheese (that has been cut into very small cubes) to the bowl with the broccoli.
• In a bowl, whisk together the mayo, red wine vinegar, sugar, zest of one lemon, and about 1 tablespoon lemon juice.
• Add some salt and pepper, taste, and add more sugar (1-2 more tablespoons) or lemon to personal preference (not too much lemon or the dressing becomes too watery)
• Whisk in the poppyseeds.
• Toss the dressing with the salad and place in the fridge to marinate for 15-30.
• Toss again and enjoy!

• In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, Sriracha, honey, garlic, and ginger, then slowly whisk in oil until combined.
• Place steak in a shallow baking dish and pour 1/3 of soy mixture over steak, then let sit 10.
• Bring a large pot of water to a boil.
• Cook soba noodles according to package directions, then drain and rinse with cold water.
• In a large bowl, toss noodles with carrot, cucumber, 1/2 of the green onions, and sesame seeds.
• Pour remaining soy mixture over noodles and toss gently to combine.
• Heat a lightly oiled grill pan or grill over high.
• Remove steak from marinade and season with salt and pepper (discard marinade).
• Grill steak 5 per side for medium, then let rest 5 before thinly slicing on the diagonal.
• Serve steak over soba noodle salad; drizzle with remaining 1 tablespoon sesame oil and garnish with remaining green onions.

• Place bacon in large skillet and cook over medium heat until brown and crisp, turning periodically, about 8.
• Transfer to paper towel-lined plate, and once cool, crumble into small bits.
• In blender or food processor, pulse avocado, yogurt, lemon juice, basil, parsley, chives, garlic, and olive oil until thick mixture forms.
• With motor running, add water 1 tablespoon at a time in a slow, steady stream until dressing reaches desired consistency.
• Season with salt and pepper.
• Cut head of lettuce into 4 wedges and place on 4 plates.
• Sprinkle with tomatoes, red onion, and crumbled bacon and drizzle with green goddess dressing.
• Serve immediately.