• Cut avocado in cubes and toss with lemon juice
• Cut eggs in half and place yolks in a small bowl. Dice egg whites and add to avocado. Slice onion and add to mixture.
• Crumble egg yolks with a fork then add yogurt, white wine vinegar, dill, garlic powder, salt and pepper. Stir until creamy then add to avocado and eggs, toss gently to mix.
• Season to taste with salt and pepper.

• Wash potatoes and place whole and unpeeled in a large pan of water. Boil until fork tender, 30 – 40 minutes, time will depend on size of potatoes.
• Drain potatoes and allow to cool until safe to handle. Peel boiled potatoes with a paring knife. Slice cooled potatoes in ¼ slices and place in a large heat resistant bowl.
• Cut the bacon into small cubes.
• Peel onion and finely dice.
• Heat the oil in a large skillet. Add bacon and cook until beginning to crisp, then add onions and continue cooking until onions are translucent. Add broth and vinegar and stir, heat until mixture begins to bubble.
• Pour hot marinade over the potatoes and toss to mix. Allow the potato salad to stand at room temperature for at least 1 hour to absorb the marinade. Strain off an excess marinade.
• Season with salt and pepper and mix well.
• Reserve some long chives for garnish, and cut the remainder into small pieces. Mix the chives in the salad and taste. Season with salt and pepper as needed.
• Serve salad at room temperature.

Salad

• Wash all produce, then tear, cut and chop all ingredients.
• Drain oranges and water chestnuts. Rinse water chestnuts.
• Toss together all salad ingredients except for the chow mein noodles, green onions, and cilantro. Chill

Pot Stickers

• Heat a large skillet with a tight fitting lid over medium-high heat.
• When skillet is hot add oil and swirl pan to coat. Add pot stickers and fry for 3 to 4 minutes, do not lift or move pot stickers.
• Add water to fill pan with about 1/4 inch and cover with lid immediately. Reduce heat to medium-low and steam for 8 to 10 minutes.

Sesame Dressing

• Whisk together all ingredients.  Store unused portion in fridge.

Assemble

• Toss salad with enough dressing to completely coat all ingredients.   Arrange salad on plate and top with chow mein noodles, pot stickers, scallion, and cilantro.  Finish with toasted sesame seeds if desired.

• Dice turkey, cut and slice all vegetables. Mix in a large bowl.
• In a small bowl or measuring cup mix yogurt, vinegar, mustard, and spices.
• Pour dressing over salad and toss well to combine making sure everything get a light coating.
• Chill for about 1 hour before serving.
• Serve on a bed of lettuce or as a sandwich.

• Heat oven to 425º F.
• Peel beets and cut into ½” thick half-moons. Toss with a 2 Tablespoons of oil and place in roasting dish.
• Sprinkle with salt and pepper.
• Roast 20 to 25 minutes or until fork tender.  Set aside to cool completely.
• Whisk together all ingredients for dressing.
• Thinly slice fennel and apple, toss with lemon zest and dressing.
• Place fennel and apples on a serving plate and top with goat cheese, walnuts, beets, and fennel fronds.

• In a large skillet cook the bacon. When crisp drain on a paper towel and allow to cool before crumbling. Set aside.
• Add the onions to the bacon drippings, and cook until translucent. Remove from pan and drain.
• In a small pan over medium heat, reduce the balsamic vinegar by one half or to a syrup consistency. Allow to cool.
• In a dry skillet over medium-high heat toast walnuts until fragrant. Allow to cool
• Cut each head of lettuce in half length-wise. Do not remove the root end it will hold the lettuce together. Brush both sides of each head with olive oil. Lightly season with salt and pepper (both the bacon and the cheese are salty, so go easy).
• Heat grill to medium high. Brush the grill to clean, and wipe with an oiled paper towel or cloth. Place the lettuce “face” down directly over the heat for about 2 minutes or until you see a bit of color around the edges. Turn over and grill for another minute. Do not leave on the grill too long, the lettuce will become very soggy.
• Drizzle each half with the balsamic reduction. Sprinkle with onions, bacon, nuts, and cheese.

• Cut pineapple in half with a sharp knife.
• Using a paring knife, carefully remove the core from one half. With a melon-baller hallow out to create a serving bowl and set aside.
• Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
• Heat grill to medium. Place the pineapple bowl face down on the grill for about 5 minutes or until grill marks have formed on the top.
• Grill the large pieces of pineapple for about 5 minutes on each side or until slightly tender. Allow the pineapple bowl and grilled fruit to cool.
• Seed and dice cucumber and pepper and place in a large mixing bowl.
• Dice pineapple and onion and add to the mixture.
• Rough chop the mint and cilantro and toss with the salad.
• In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.

Serve

• Spoon into pineapple bowl. Refill the bowl as needed.

Salad

• In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.
• When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.

Dressing

• Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well.

Assemble

• Pour over couscous mixture and toss until evenly coated.
• Cover and place in the fridge until completely chilled. Fluff before serving.

Salad

• Place walnuts in a dry skillet over medium-high heat. Toast evenly until golden.
• Mix greens and onion in large salad bowl.
• Walnuts, Craisins, and cheese are for salad toppings, hold until assembling

Dressing

• Whisk together vinegar, oil, garlic, salt, pepper, and thyme.

Assemble

• Toss salad greens and red onion with dressing to completely coat.
• Place on a chilled salad plate, and top with the warm toasted walnuts, feta, and Craisins.

• Remove tops from beets, peel and cook in lightly salted boiling water until tender. Allow to cool. cut in half and then quarter each half.
• Peel the orange and then section as you would a grapefruit, using a knife to separate the membranes. working over a bowl to catch the juice.
• Zest the limes and set aside.
• Juice the limes into a bowl and add back the zest.
• Add onion, vinegar, and any juice from the orange.
• Drizzle in the olive oil and whisk.
• Add beets and toss well to coat.
• Season to taste with salt and pepper.
• Cover dish and allow to stand at room temperature for about one hour.

Serve

• Arrange arugula on a plate. Sprinkle with cilantro.
• Spoon beets and dressing over arugula, and scatter with orange segments and feta.