• 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.

• 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

• 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.

Salad

• Cook pasta in a pot of salted boiling water until el dente or about 12 minutes. Drain and rinse with cool water to stop the pasta from cooking.
• Prepare all vegetables.
• In a large bowl combine pasta, crab and vegetables.

Dressing

• In a small bowl mix together all ingredients for dressing.

Assemble

• Gently toss crab and pasta mixture with dressing evenly to coat.
• Top with a sprinkle of parmesan cheese, lemon zest, and cracked 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.

Chicken

• Mix together the sauces and spice. Brush on the chicken and grill over medium heat.
• Remove from grill and allow to cool.

Salad

• Place all ingredients in a large bowl and toss to combine.

Dressing

• Wisk all ingredients together in a small bowl.

Assemble

• Toss the salad with the dressing. Top with slices of grilled chicken and chow mein noodles.

• Combine all ingredients and chill before serving.