Salads

Ingredients  
Dressing & Bacon:
5 pieces Thin Cut Bacon
¼ – 1/3 cup Vegetable Oil (to complete dressing there should be ½ cup of bacon fat and/or oil once bacon is removed)
3 pitted Mejool Dates
¾ tsp. Salt
¼ tsp. Pepper
1 Tbsp. Balsamic Vinegar
1 Tbsp. Honey
Salad:
4 cups Arugula
4 cups Baby Spinach
1/3 cup Red Onion
4 oz. Hazelnuts
3 oz. Goat Cheese

❃❃Serves 4❃❃

Preparation
Cut bacon into lardons, finely chop dates, slice onions, rough chop arugula and spinach.
In a dry skillet add hazelnuts over medium high heat and toast shaking the nuts around the pan occasionally.  They will be done when you can smell them but watch them closely so they do not burn.

Dressing
In a skillet, over medium heat, add bacon and vegetable oil. Render bacon fat and cook until bacon is crisp.  Remove bacon with a slotted spoon to a paper towel lined plate.  Remove oil from skillet into a glass measuring cup and add back ½ cup to the skillet.  Add dates, salt and pepper and cook until dates are tender and are starting to melt into the oil. 
Add dates and oil, balsamic and honey to a jar and shake well until dressing emulsifies.

Set aside and cool to room temperature.

Assemble
In a bowl toss arugula, spinach, red onion and dressing together.  Lay in a single layer on a platter and top with crisp bacon, crumbled goat cheese and toasted hazelnuts.

Ingredients
8 oz. fresh Mozzarella
2 – 3 ripe Peaches
5 large Basil Leaves
Dressing:
2 Tbsp. Lime Juice
1 tsp. Agave
2 Tbsp. Olive Oil
Pinch Salt

❃❃Serves 4❃❃

Preparation
Cut peaches and mozzarella into bite size pieces.  Roll basil leaves and slice crosswise into ribbons.
Combine all dressing ingredients in a small jar and shake together until combined.

Assembly
Combine peaches, mozzarella and basil together.  Coat with dressing a toss to coat all peaches and cheese.

Ingredients 
Salmon:
5.25 oz. Salmon (skin removed)
1/3 cup Honey
1 Tbsp. Siracha
1 Tbsp. Olive Oil
Salt
Pepper
Asparagus:
1 bundle Asparagus
1 Tbsp. Olive Oil
Salt
Pepper
Vinaigrette & Salad:
2 Tbsp. Rice Wine Vinegar
1 large or 2 smaller cloves Garlic
½ tsp. Salt
¼ tsp. Pepper
1 Tbsp. Honey
1 Tbsp. minced Shallot
1 tsp. Sesame Seeds
3 Tbsp. Canola or Vegetable Oil
4 cups Spring Mix, chopped Romaine or desired Lettuce.

❃❃Serves 4❃❃

Preparation
Preheat broiler to high. Fill a bowl half way with ice and cold water.
Mince shallot and garlic.  If lettuce needs preparation chop, wash, etc. and add to a platter or bowl.

Vinaigrette
Add rice wine vinegar, garlic, salt, pepper, shallots, sesame seeds and oil to a small mason jar and shake.  Set aside in the refrigerator.

Asparagus
Cut the asparagus on the diagonal, into bite size pieces, discarding the woody ends.  Add water to a saucepan and once boiling add asparagus for approximately 1 minute.  Remove immediately to the bowl of ice and water.  Remove from water to a paper towel to dry.
In a skillet add 1 Tbsp. oil and once heated add asparagus with a pinch of salt and a large pinch of pepper.  Sauté for a couple minutes and remove from heat.

Salmon
Whisk together the honey and siracha.  Salt and pepper the salmon on both sides and add the olive oil to a skillet.  Once the oil is hot add the salmon and sear on the first side until the fish easily lifts from the pan to flip.  Flip the salmon and generously brush a layer of the honey & siracha mixture on the top.  Place under the broiler for 3 minutes.  Flip after 3 minutes and generously brush the other side with the honey & siracha mixture.  Again after 3 minutes flip and generously brush with the honey & siracha and flip a final time, generously coat salmon with honey & siracha and cook for 3 minutes.  Remove from oven and let cool.

Assembly
This salad can be served cold or the salmon and asparagus can be slightly warm.  Place salmon and asparagus evenly on top of the bed of lettuce.  Add vinaigrette and toss before serving.

Ingredients 
1 cup Farro
2 cups Water
2 Parsnips
¾ medium Red Onion
2 Carrots
2 cups Arugula
2 tsp. Lemon Juice
1/3 cup + 2 Tbsp. Olive Oil
½ tsp Salt
½ tsp Pepper

❃❃Serves 4❃❃

Preparation

Preheat oven to 425, line a baking sheet with foil and spray with non-stick cooking spray.
Chop onion, carrots and parsnips into bite size pieces and chop arugula.

Roast Vegetables
Lay vegetables out on the sheet pan and cover with 2 Tbsp. olive oil, salt and pepper.  Mix together so all vegetables are coated and spread into an even layer.
Roast in the oven for about 25minutes.  If you prefer really soft vegetables roast longer and if you prefer a little crispier roast a little less than 25 minutes.

Make Farro
Add farro and water to a saucepan and follow package instructions or simmer for about 20-30 minutes until slightly soft and water has absorbed.
Remove from heat and add to a bowl with the 2 tsp. of lemon juice and 1/3 cup olive oil.

Assemble
Once vegetables are done add to the farro mixture, season to taste with salt and pepper and serve.

Ingredients
8 Deveined and Peeled Shrimp (16-20 count)
2 Ripe Peaches
2 Tbsp. Sugar
2 Tbsp. Water
½ Cucumber
4 large Basil Leaves
¾ cup Quinoa
1 cup Chicken Stock
1 ½ Tbsp. Lemon Juice
3 Tbsp. Canola Oil
Salt
Pepper

❃❃Serves 4❃❃

Preparation
Preheat grill.  Add a couple slices of peaches to a saucepan with 2 Tbsp. sugar and 2 Tbsp. water.  Cook on medium heat until peaches are soft and simple syrup is well flavored.  Strain simple syrup.
Cut cucumber into small chunks and chop basil.

Dressing
In a small jar add lemon juice, 2 ½ Tbsp. oil, 1 Tbsp. peach simple syrup, pinch of salt and pinch of pepper.  Shake until combined.

Shrimp & Peaches
Combine ½ Tbsp. oil with 1 Tbsp. peach syrup.  Skewer shrimp and peaches and brush each with the oil and peach syrup.  Add a light pinch of salt and pepper to shrimp.  Each shrimp skewer should have 2 shrimp and each peach skewer should have 2 – 3 wedges of peach that are well spaced.

Quinoa
In a sauce pan add chicken stock and quinoa.  Bring to a boil and then reduce heat and simmer for 15 – 20 minutes until quinoa is softened.  Once cooked remove from heat and mix remaining dressing into the quinoa.  Once cooled to room temperature add cucumber and basil.

Grilling
Grill shrimp and peaches on indirect heat for about 6-8 minutes until shrimp is cooked through.
Remove from heat and let cool.

 Assemble
Remove peaches and shrimp from skewers and cut into bite size pieces. Add to quinoa and combine.

Ingredients
5-6 large Carrots
¾ tsp. Poppy Seeds
¼ cup Sugar or Stevia
¼ cup Vegetable Oil
1 Tbsp. Red Wine Vinegar
Pinch Salt
Pinch Pepper

❃❃Serves 4❃❃

Preparation
Grate carrots in a food processor or manually grate on the large side of the grater.

Dressing
In a small mason jar add sugar and red wine vinegar.  Shake and set aside for about 5 minutes and let sugar dissolve into vinegar.  Add vegetable oil, poppy seeds, salt and pepper. Shake vigorously and put aside in refrigerator to chill.

Assemble
Add dressing to carrots and mix until well coated.