Dressing:
1/4 c Mayonnaise 
1 Tbsp Sour Cream
1/4 tsp Onion Powder
1/8 tsp Garlic Powder
1 Tbsp White Wine Vinegar
1 tsp Lemon Juice
2 Tbsp Fresh Tarragon - Chopped
3 - 4 Tbsp Water
Kosher Salt
Fresh Ground Pepper

Pickled Shallots:
1 Large Shallot - Thinly Sliced
​2 Tbsp White Wine Vinegar
1 Tbsp Water
1/4 tsp Sugar
​Pinch of Salt

Salad:
8 Butter Lettuce Leaves
1/2 c Quartered Grape Tomatoes
1/2 Cucumber - Peeled, Deseeded and Sliced in Quarters
1 Small Avocado - Chopped

First start the pickled shallots.  In a small bowl combine the vinegar, water, sugar and salt.  Thinly slice the shallot and add to the vinegar mixture.  Set aside for at least 45 minutes.

Then make the dressing.  In a bowl whisk together the mayo, sour cream, onion powder, garlic powder, vinegar and lemon juice.  Add the tarragon and a pinch of salt and some pepper.  Slowly whisk the mixture while adding the water.  Stop when you get the dressing to a nice consistency.  Set aside.

On a platter place 2 of the butter leaves on top of each other making a little cup.  Repeat 3 more times.  Drizzle a bit of the dressing directly on the lettuce leaves.  Split the tomatoes, cucumber and avocado per lettuce cup.  Drizzle the rest of the dressing on top.  Drain the pickled shallots from the vinegar liquid and place a few on top of each lettuce cup.  Serve and enjoy!

Serves 4 people.  

For the Vinaigrette:
Peel, core and dice the granny smith apple.  In a small skillet over medium heat add the apple cider vinegar and the brown sugar.  Let it reduce until the color turns a dark caramel color and begins to thicken, you will start to see big foam bubbles.  Add the apple and stir to coat.  Let cook for about 5 minutes.  Add the garlic, shallot and thyme and let it cook another 3 - 4 minutes.  Remove from heat and set aside to cool.  Once the apple mixture has cooled transfer it to a bowl.  Add the 2 Tbsp of Balsamic Vinegar, a pinch of salt and a few grind of pepper.  Using an immersion blender, blend all the ingredients until smooth.  With the blender running slowly add the olive oil.  Keep the blender running until all the olive oil is incorporated.  Set aside. 

For the Sweet & Spicy Pecans:
In a small skillet over medium heat melt the butter and then add the 1 Tbsp of brown sugar, cinnamon, nutmeg and cayenne pepper.  Stir until the brown sugar becomes smooth.  Add the chopped pecans and stir to coat.  Let the pecans cook in the brown sugar mixture for about 5 minutes.  Transfer the pecans to a plate and sprinkle with salt and ground pepper.  Set aside.

For the Salad:
​In a large bowl add the baby greens.  Drizzle the greens with about half of the vinaigrette.  Toss to coat the greens.  Add the celery, red raspberries, blueberries, sliced apple and gorgonzola cheese.  Drizzle the salad with a bit more of the vinaigrette and toss again.  Top with the sweet & spicy pecans.

2 c Cooked Long Grain Rice
1 c Broccoli Florets
2 Tbsp Butter - Unsalted
2 Tbsp Flour
1 tsp Dry Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 c Chicken or Veggie Stock
1 c Milk
                                                                                    2 c Sharp Cheddar Shredded Cheese
                                                                                    1/2 c Panko Bread Crumbs
                                                                                    Kosher Salt
                                                                                    Fresh Ground Black Pepper
                                                                                    Butter Flavored Non-Stick Cooking Spray

Pre-heat oven to 350 degrees.  Spray a 9 x 13 baking dish with the non-stick cooking spray and set aside.
​
In a medium size pot melt the butter over medium heat.  Once the butter is melted add the dry mustard, garlic powder, onion powder, a pinch or two of salt and a few grinds of black pepper.  Whisk the ingredients together.  Add the flour and whisk it to combine it with the butter mixture.  Continue whisking the butter and flour while you let it cook for 3 - 4 minutes.  Continue whisking and add the chicken or veggie stock and the milk. Once the liquids are blended in with the butter and flour reduce the heat to medium low and let it come up to a simmer, stirring occasionally.  Let the mixture simmer for about 5 minutes in order for it to thicken.  Once the sauce has thickened slow add the cheese in batches, whisking it in fully melting each batch of cheese before adding more.  Once all the cheese has been added taste the sauce.  Add any additional salt and pepper if needed.  Keep the sauce on low heat.

In a medium saucepan bring about an inch of water to a boil, covered.  Add a good pinch of salt and stir to combine.  Bring the water back up to a boil and add the broccoli florets.  Cover and let cook for about 8 minutes.  Drain the broccoli.

In a large bowl combine the cooked rice, broccoli and cheese sauce.  Transfer the mixture to the baking dish.  Smooth out the mixture and then top with the panko breadcrumbs.  Lightly spray the breadcrumbs with the non-stick cooking spray.

Transfer the baking dish to the pre-heated oven and bake for 30 - 40 minutes, until the rice mixture is bubbly and the breadcrumbs are golden brown.  Let the rice mixture sit for 5 - 10 minutes before servings.

​Serves 4 - 6 people

Vinaigrette:
1/8 c White Balsamic Vinegar 
2 Tbsp Fresh Chopped Basil
1/2 tsp Honey
1/4 c Extra Virgin Olive Oil
Kosher Salt
​Fresh Ground Pepper

Salad:
8 oz Ciliegine or Pearls Fresh Mozzarella
1 lb Heirloom Small Tomatoes (Cherry, Grape, Yellow, Red, Purple... get a good mix)
2 Tbsp Finely Chopped Basil
Kosher Salt
Fresh Ground Pepper

In a medium size bowl combine the white balsamic vinegar, honey, a few large pinches of kosher salt and some fresh ground pepper.  Whisk to combine everything.  Slowly add the olive oil, whisking the entire time.  Add the basil and give the dressing a taste.  Add salt and pepper if needed.  

Drain the water from the Ciliegine or Pearls mozzarella balls and let them dry a little bit.  Pour the vinaigrette over the mozzarella balls and refrigerate for at least 4 hours. Over night is better.

About an hour or two before you are going to serve the salad, quarter the mini tomatoes.  Place them in a medium large bowl.  Add the mozzarella balls and the vinaigrette.  Stir to combine.  If needed season with additional salt and pepper.  Right before serving top with the finely chopped basil.

Serves 4 - 6 people

Vinaigrette:
1/4 c Red Wine Vinegar
1 tsp Dijon Mustard
1 tsp Honey
1 tsp Lemon Juice
1 Tbsp Diced Shallot
1 Clove Garlic - Chopped
1/4 c Fresh Chopped Basil
1/4 tsp Kosher Salt
1/4 tsp Fresh Ground Pepper
1/2 c Extra Virgin Olive Oil
Salad:
1/2 c Rainbow Quinoa
1 c Water
1/4 tsp Kosher Salt
1 Small Shallot - Diced
1/2 c Shredded Napa Cabbage
3/4 c Shredded Kale
1/2 Cucumber - Peeled, Seeded and Diced
1/2 Red Bell Pepper - Diced
1 c Gold Cherry Tomatoes - Quartered
1 Tbsp Fresh Chopped Flat Leaf Parsley
1 Tbsp Fresh Chopped Basil

In a blender, combine all the ingredients for the vinaigrette except for the olive oil.  While the blender is running, slowly add the olive oil.  Once all the items are combined turn off the blender and set aside.

In a small sauce pan add the quinoa, water and salt.  Cover with a lid and bring to a boil.  Once at a boil reduce to a simmer and cook for 10 minutes, or until the water has evaporated and the quinoa has puffed.  When the quinoa is done transfer it to a bowl and stir in the shallot.  Set aside to cool.

Once the quinoa is cool add the parsley, basil and about 1/4 c of the vinaigrette.  Stir to combine.  In a large bowl combine the cabbage, kale, cucumber, bell pepper and tomatoes.  Add enough vinaigrette to coat.  Add the quinoa to the kale and cabbage mixture.  Toss to combine.  If needed add a bit more dressing.  Refrigerate for at least an hour before serving..

Serves 4 - 6 

3 Tbsp Olive Oil
3 Tbsp Butter
2 c Sliced Cremini (Baby Bellas) Mushrooms
1/2 Medium Onion - Finely Diced
2 Cloves Garlic - Crushed
1 1/2 c Arborio Rice
1 c White Wine
4 - 6 c Chicken or Vegetable Stock
2 tsp Fresh Thyme - Finely Chopped
2/4 c Grated Parmesan Cheese
                                                                                        1 Tbsp Heavy Cream
                                                                                        1 Tbsp Fresh Basil - Finely Chopped
                                                                                        Kosher Salt
                                                                                        Fresh Ground Black Pepper
​
In a medium deep skillet melt 2 Tbsp butter with 1 Tbsp of the olive oil. Add the sliced cremini mushrooms. Stir to coat the mushrooms in the butter/oil mixture. Let the mushrooms cook over medium heat for 3 -5 minutes. Season the mushrooms with a pinch of salt and some pepper and give them a stir.  Let them cook another 3 - 5 minutes. When the mushrooms are a nice golden brown color, transfer them to a small bowl to reserve for later.

Add the remaining olive oil and butter.  Once the butter is melted add the onion, garlic, pinch of salt and some pepper. Stir to coat. Let it cook 3 - 5 minutes. Add the Arborio rice and stir to combine. Let the rice toast for 3 - 5 minutes. Add the white wine and stir to incorporate. Add another pinch or two of salt, some more pepper and the thyme. Let the mixture simmer until the liquid has almost reduced by half.

Add a cup or so of the stock to the rice and stir to combine. Let the mixture simmer until the liquid has almost reduced. Repeat adding the stock and letting it cook down making sure that the rice doesn't get too dry or start to stick to the bottom of the skillet.

After the fourth cup of stock has been almost reduced from the rice, give the rice a taste. The rice should be slightly firm, but cooked through.  If needed add up to an additional 2 cups of stock to the rice.

Once the rice is cooked and all the liquid has been reduced add the reserved mushrooms, heavy cream, parmesan cheese and basil. Stir to combine. Turn off the heat. Give the rice a taste and add salt and pepper if needed. Transfer to a bowl and serve.

Serves 4 - 6 people

3 lbs Russet Potatoes
4 Tbsp Apple Cider Vinegar - Divided
3 Stalks Celery - Diced
1/2 Red Onion - Finely Diced
1 Hard Boiled Egg - Sliced
1/2 c Mayonnaise
1/4 c Sour Cream or Plain Greek Yogurt 
1 tsp Celery Seed
1 Tbsp Dry Dill
Kosher Salt
Fresh Ground Black Pepper

Peel and dice the potatoes into about 1/2 inch pieces.  Add to a large pot and cover with water.  Add about 1 Tbsp of salt.  Bring to a boil and then reduce to a simmer.  Let it cook for about 10 minutes or until the potatoes are just tender.  Drain the potatoes and place in a large bowl.  Drizzle 2 Tbsp of apple cider vinegar on to the potatoes.  Set aside to cool a bit.

In a small bowl combine the mayonnaise, sour cream, the other 2 Tbsp of apple cider vinegar, celery seed, dry dill, a pinch or two of salt and a few grinds of black pepper.  Set aside.

Add the celery, red onion and hard boiled egg to the potatoes.  Add the mayonnaise mixture to the potatoes and stir to combine.  Give the salad a taste and add salt and/or pepper if needed.  If the salad feels a bit dry add another spoonful or two of mayonnaise or sour cream.  Refrigerate for at least an hour before serving, but tastes best if left overnight.

Serves 6 - 8 sides.