1. BEET & ORANGE SALAD RECIPE
makes 1 serving as a meal, or 3-4 as a side
2 large handfuls salad greens, such as baby spinach or baby kale (we have Gotham Greens now!)
1 cup cooked couscous (or black rice, quinoa or another favorite grain)
2 small cooked beets
¼ cup crumbled goat cheese
1 Tbsp pine nuts
1 tsp olive oil
1 Tbsp white wine vinegar
freshly cracked black pepper
leaves from 1 sprig thyme
Place the salad greens in a medium bowl and top with the cooked couscous.
Use a sharp knife to cut a ¼" off the top and bottom of the orange, then place the orange on the cutting board with a cut side down. Cut the peel off the orange in ½" sections from top to bottom, following the contours of the orange. Remove any remaining pith, then cut the orange across the center into ⅛" rounds. Lay the cut oranges on top of the couscous and salad.
Cut the cooked beets into ⅛" rounds and add to the salad. Top with the crumbled goat cheese and pine nuts.
Mix the olive oil and vinegar in a small bowl, then drizzle on top of the salad. Top with black pepper and thyme leaves and serve.
2. STRAWBERRY CAPRESE CHICKEN SALAD
1 cup balsamic vinegar
2 chicken breasts
1/2 cup balsamic vinegar
Strawberry Caprese Salad
1 cup strawberries hulled and chopped
4 oz mozzarella either in a ball or shredded
1/4 cup basil fresh and chopped (dried not recommended)
2 cups baby spinach or greens of your choice
For the Balsamic Glaze
In a small sauce pan, bring 1 cup of balsamic vinegar to boil over medium heat. Reduce heat and let balsamic simmer for at least 20 minutes or until vinegar has reduced by 1/2. Use a spoon to test the glaze - it should leave a film on the back of the spoon when ready. Glaze will thicken more once removed from heat.
Place glaze in the refrigerator until ready to use. If glaze thickens too much while resting, stir in 1/4 tsp of water at a time until desired consistency is reached.
For the Balsamic Chicken
Prepare chicken by cleaning and cutting off excess fat.
Add chicken to a 1 quart zip lock bag. Pour 1/4 of the balsamic vinegar in the bag with the chicken. Squeeze out excess air and seal bag.
Let chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 5 hours.
When ready to cook, preheat oven to 400 degrees F.
Remove chicken from ziplock bag. Disgard bag and balsamic that chicken rested in. Place chicken in a small baking dish and pour 1/4 cup fresh balsamic on top. Bake for 30 minutes until chicken is no longer pink in the middle.
For the Strawberry Caprese Salad
While chicken cooks, prepare and chop strawberries, mozzarella, and basil. Add ingredients to a medium bowl and toss with a spoon.
Putting It All Together
When ready to serve, arrange 1 cup of baby spinach in each serving bowl. Place cooked chicken on top and garnish with strawberry caprese. Drizzle balsamic glaze on top. Serve immediately.
3. SPINACH SALAD WITH SALMON, AVOCADO AND BLUEBERRIES
8 ounces smoked salmon, roughly chopped
1 avocado, peeled, pitted and diced
4 cups baby spinach (or mixed greens)
1/2 cup fresh blueberries
1/4 cup light feta or blue cheese crumbles
1/4 cup chopped walnuts (optional)
half a red onion, thinly sliced
honey chia seed vinaigrette (ingredients below)
HONEY CHIA SEED VINAIGRETTE INGREDIENTS:
1/3 cup olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. chia seeds
1 Tbsp. honey
1/4 tsp. salt
TO MAKE THE SALAD:
Toss all ingredients together until combined. Drizzle or toss with vinaigrette.
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together until combined and emulsified.
4. SPRING SALAD WITH ASPARAGUS, GOAT CHEESE, LEMON AND HAZELNUTS
1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
1 cup fresh peas, or frozen and defrosted
½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
5 radishes, thinly sliced
2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
4 oz. of chevre goat cheese
the zest of one lemon, you can cut up a few slices for garnish after
½ cup of toasted hazelnuts, slightly cracked open
shaved Parmigiano Reggiano for top of salad
extra lemons for dressing
Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
Sprinkle the toasted nuts all around.
Spoon lemon dressing all around, as much as you think you need.
Add shavings of Parmiggiano Reggiano on top.
Garnish with a few lemon slices.