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.

• 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.

Salad

• Cook pasta in lightly salted boiling water until al dente, testing for texture. Drain and cool.
• Prepare all vegetable by cutting and slicing. Blanch the broccoli to bring out the color.
• Rinse the shrimp and pat dry with a paper towel.
• Combine all ingredients in a large mixing bowl and toss well.

Dressing

• Whisk together all ingredients in a small bowl.

Assemble

• Pour over shrimp and pasta mixture and toss well to coat.
• Finish with fresh ground black pepper, and some grated parmesan cheese if desired.

• Whisk olive oil and balsamic vinegar together with a pinch of salt and pepper and set aside.
• Melt the butter in a large skillet over medium heat. Sauté mushrooms until tender, about 15 minutes. Add garlic and cook for another minute just to bloom the flavor. Add a few tablespoons of lemon juice to deglaze the pan. Remove from heat.
• Toss spinach with the balsamic vinegarette and place on a large serving platter. Arrange eggs slices, and top with the sautéed mushrooms. Finish the dish with some lemon zest and a grind of fresh pepper.

Salad

• Combine all ingredients in a large mixing bowl.

Dressing

• Combine all ingredients in a small jar and shake well. Store unused portion in the fridge.

Assemble

• Toss with vinaigrette dressing, adding only enough to completely coat. Chill well before serving.

Salad

• Bring 1½ cups of stock or water to a boil in a small pan with a tight fitting lid. Add couscous and cover pan. Remove from heat and let stand for 5 minutes. Remove lid and fluff with a fork. Transfer into a large mixing bowl to cool.
• Cut tomatoes, cheese, basil, and onion. Add to cooled couscous. Toss to mix.

Dressing

• Wisk all ingredients together in a small bowl.

Assemble

• Add dressing to the couscous and toss to mix. If salad seems dry make a little more dressing, enough to coat everything.
• Chill in fridge before serving.