Wilted Spinach Salad with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of spinach.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3TBS of bacon fat to the pan.

-Chop 1 small sweet onion and then add to the bacon fat and cook for 3 minutes.

-Stir in 3 minced garlic scapes and cook for another 15 seconds.

-Add 3 TBS cider vinegar and then remove the skillet from the heat.  

-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

-Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters.  Serve immediately.

White Bean, Arugula and Tuna Salad

For the dressing, in a medium sized bowl whisk together the following:

2 TBS extra virgin olive oil

1 TBS white wine vinegar

A pinch of sea salt and freshly ground black pepper to taste

-Drain a rinse 1 can of cannellini beans.

-Chop up ½ an onion.

-To the bowl of dressing, add the beans and the onion

-Zest 1 tsp lemon zest and add that, along with ½ cup halved Sungold cherry tomatoes or chopped tomatoes.

-Toss gently to combine then add 2 6-ounce cans of drained and oil packed tuna (if you are using water packed tuna, add a little extra olive oil).

-Serve at room temperature or chill for 30 minutes.

-Serve on a bed of torn arugula.

 

Warm Lentil Salad with Goat Cheese

-Bring 10 cups of water to a boil in a medium saucepan.

-Wash and sort 1 cup green lentils.

-Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. Drain.

-Meanwhile, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until hot but not smoking.

-Chop up the following into small dice.

1 fennel bulb

2 carrots

4-5 green onions

The stems from 1 bunch of rainbow chard

-Add the diced vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 10 minutes.

-Chop up some basil, dill or parsley, about 4 TBS in all.

-Roll the leaves from the rainbow chard bunch up and cut them into small slivers.

-Stir in the following:

2 TBS balsamic or sherry vinegar

1 TBS olive oil

The chopped herbs and rainbow chard

-Transfer to a large bowl.

-Drain lentils and add to bowl with vegetables.

-Season with sea salt and freshly ground black pepper.

-Crumble 4 ounces fresh goat chevre into bowl and toss gently to combine.

Tomato Salad with Castelvetrano Olives and Lemon Zest

-Cut up 1 pound of slicing tomatoes into slices.

-Cut 1 pint of Sungold cherry tomatoes in half.

-Arrange on a serving platter.

-Take the pits out of 20 Castelvetrano olives (or another type of olive) by pressing down on each olive with the back of a chef’s knife and crushing it.

-Lightly chop the olives.

-Zest 1 lemon over salad.

-Drizzle with extra virgin olive oil and season with Celtic sea salt and freshly ground pepper.

Tomato and Goat-Cheese Salad with Basil Vinaigrette

-In a blender, combine the following:

½ cup packed fresh basil leaves

2 TBS extra virgin olive oil

2 TBS white-wine vinegar

1 TBS water

-Blend until smooth, 2 to 3 minutes.

-Season vinaigrette with salt and pepper.

-Slice 1 pound tomatoes into ½ inch thick slices.

-Cut 3 ounces fresh goat chevre into thin slices by running a knife under hot water and wiping clean after each slice.

-Arrange tomatoes and goat cheese in overlapping circles on a serving plate; drizzle with dressing to taste.

-Serve garnished with basil leaves and fancy salt.

Thai Celery Salad with Peanuts

Whisk together the following and set aside:

3 TBS extra virgin olive oil

The juice and zest of 1 fresh lime

2 tsp fish sauce

-Cut 9 stems of celery into thin slices on the diagonal.

-Chop up the following into thin slices:

½ a bunch of chives or 3 scallions

1 small red pepper and/or 1 jalapeno

-Take the leaves off of a bunch of cilantro.

-Chop 1/3 cup of roasted salted peanuts.

-Toss the dress with the celery, scallions, peppers, cilantro, and peanuts.

-Serve fresh.

Thai Cabbage Salad

Combine the following in a large glass bowl:

1 head green cabbage, sliced thinly

3 carrots, grated

1 cucumber or 2 lemon cucumbers diced small

1 bunch cilantro, finely chopped

1 jalapeno, finely chopped

-Toss together.

For the dressing:

-In a small glass jar combine the following.

½ cup white vinegar

¼ cup extra virgin olive oil

Few dashes of sesame oil

1/4 cup soy sauce or tamari

1 tsp Sriracha

4 garlic cloves, minced

2 TBS raw sugar

-Shake well.

1 cup peanuts, chopped

-Make dressing in jar and store until ready to serve.

-When ready to serve toss salad and dressing, add peanuts last.

Sweet Pickled Onion and Watermelon Radish Salad

Make this pretty salad the day before so the flavors have a chance to meld properly.

-Slice 1 large watermelon radish into thin rounds.

-Cut 1 small onion into thin rounds and then separate into rings.

-Toss together in a large glass bowl or container.

-Zest half an orange then squeeze enough juice so that you have 1/3 cup juice.

-Put the juice in a small bowl and whisk in the following:

2 TBS extra virgin olive oil

2 TBS apple cider vinegar

½ tsp sea salt

¼ tsp freshly ground black pepper

-Toss with the radish and onion.

-Refrigerate overnight to chill and meld flavors before serving.

Sweet Corn, Cucumber, Fennel and Arugula Salad with Blue Cheese and Toasted Walnuts

-Cut 1 cucumber in half the long way and scoop out the seeds with a teaspoon.  

-Cut the cucumber into half moon shape pieces.

-Take the kernels off of 2 ears of sweet corn.

-Cut 1 fennel bulb in half the long way and then cut each half the short way into very thin half moon shape pieces.  

-Chop up a handful of basil leaves.  

-Cut ½ pint of Sungold cherry tomatoes in half or chop 2 slicing tomatoes into large chunks.

-Wash and spin dry 1 bunch of arugula.  

-Put the arugula in a bowl and top with the cucumbers, corn, fennel, tomatoes and basil.

-Lightly toast ¼ cup raw walnut pieces.

-Toss the salad with 3 TBS olive oil and some salt and pepper.  

-Then add 2 TBS red wine or Balsamic vinegar and toss again.  

-Sprinkle on the nuts and add ¼ cup crumbled Blue Cheese.

Sweet Corn, Cherry Tomato, Kohlrabi, Arugula, and Blue Cheese Salad

-In a large bowl, combine the kernels from 2 ears of corn, 1 pint halved cherry tomatoes and 1/2 chopped onion.

-Peel and grate 1 kohlrabi. Then chop, wash and dry 1 bunch of arugula. Add both to the salad bowl.

-Put 2 TBS balsamic vinegar in a small bowl and mix in 1/4 cup olive oil and 1/4 cup crumbled blue cheese.

-Pour the dressing over the salad and toss gently to coat. Garnish with crumbled blue cheese and serve immediately.

Little Gem Salad with Balsamic Dressing

in

-Boil a small pot of water, enough to boil 3-4 eggs.

-Add the eggs in when boiling and set timer for 7 minutes.

-When eggs are done add some cold water and then lightly crack them on the edge of the pan.

-Soak in cold water for about 5 minutes, then peel.

-When ready to serve, cut in half carefully as yolk is still semi soft. Sprinkle with sea salt and freshly ground pepper.

-Preheat your oven to 375 degrees.

-Put 6-8 pieces of thick cut bacon on a baking tray and bake in the oven for about 12 minutes until golden.

-Cut into bite size pieces then set aside.

-Cut the ends off 2 heads Little Gem lettuce.

-Separate leaves into bite size pieces and wash well.

 

In a small jar with a tight fitting lid, mix together the following:

1 clove of garlic (put through a press)

¼ cup extra virgin olive oil

1/8 cup Balsamic vinegar

1 scant tsp Dijon mustard

A pinch of sea salt and freshly ground black pepper to taste.

-Mix well.

 

-Chop up some green onions.

-Arrange the lettuce leaves on some salad plates.

-Top with some green onions, the bacon pieces and the eggs.

-Sprinkle with a few tsp of dressing and the cheese of your choice, Gruyere or sharp cheddar would be nice.

Little Gem Lettuce with Walnuts and Chevre

in ,

-Take the stems off a bunch of whole beets.

-Place the beets in a steamer with a lot of water and steam until soft, about 30 minutes.

-Run the beets under cold water until cool enough to handle.

-Slip the skins off then slice the beets into thin rounds.

-Tear 1-2 heads lettuce into small pieces and then wash and spin dry.

-Put the lettuce in a large bowl or on a platter.

-Toast ¼ cup walnuts over medium heat for about 4 minutes, being careful not to burn them.

-Top the lettuce with the sliced beets, some chopped chives, the walnuts and some crumbled chevre goat cheese.

-In a jar with a tightly fitting lid add the following…

-¼ cup extra virgin olive oil, 3 TBS Balsamic vinegar, 1 tsp Dijon mustard, a pinch of sugar, a pinch of salt and some freshly ground black pepper.

-Add 2 cloves of garlic put through a garlic press and add.

-Shake well and serve along side the salad.

Layered Salad with Lemon Artichoke Dressing

in

-Wash and spin dry 1 head of lettuce.

-Tear into bite size pieces and spread out on a large platter.

-Chop up the following and layer on the salad:

15 pitted Kalamata olives

Half a bunch of Pink Beauty radishes

¼ cup feta cheese

3-4 TBS sunflower seeds

-Rinse 1 can of cannellini beans and add to the salad.

 

For the dressing add the following to a blender:

2 drained artichoke hearts

½ cup extra virgin olive oil

The juice from ½ a lemon

A big pinch of Celtic sea salt

Freshly ground black pepper

-Blend well then pour over the salad.