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.

• Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.
• Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.
• Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.
• Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375° F.
• In a mixing bowl toss together broccoli and onion. Add the batter and toss to coat.
• Using a Tablespoon drop the broccoli batter carefully into the hot oil
• Fry small batches until golden brown, about 4 to 5 minutes. Turn as needed to avoid burning.
• Drain on a wire rack over a paper bag or newspaper.

Serve

• Pakora is delicious served with mint chutney, riata, or red curry.

• Peel the cucumber and cut the ends off. Slice cucumber in half lengthwise and remove the seeds. Using the julienne blade on a mandoline, run the cucumbers lengthwise to form noodles. If you find it difficult to work with the whole cucumber, cut the length in half to make it easier to handle.
• In a dry skillet toast the sesame seeds until lightly golden. Allow to cool.
• In a small bowl whisk together soy sauce and sesame oil.
• Place cucumber noodles in a serving bowl and toss with soy sauce, sesame oil, and a teaspoon of the mixed toasted seeds.
• Top with remaining toasted sesame seeds. Sprinkle with red pepper flake if desired.
• Serve cold.

• Heat oven to 350° F.
• Roll pie crust on a lightly floured board into a circle several inches larger than your pie dish.
• Use your rolling pin to transfer the crust from your board into your baking dish.
• Shape the edge of the crust however you like. Crimp with your fingers or a fork, or create fluted edge for something different.
• Place the spinach, mushrooms, and cheese, into the crust, adding them in alternating layers.
• Break the eggs in to a large bowl. Add the milk, half-and-half, nutmeg, and salt and pepper. Whisk together thoroughly and pour over the spinach mixture.
• Place quiche on a parchment-lined baking sheet in the center of the oven and bake for 45 – 55 minutes (cooking times will vary based on your oven and amount of ingredients, if crust begins to burn cover edges with foil).
• Check for doneness by shaking the quiche to see if the center is set.
• Remove from oven and allow to stand for at least 15 minutes before cutting.