Place the mayonnaise, buttermilk, milk and grated parmesan in a mini-chopper or blender and blend until smooth.
Chill for at least 1 hour.
When ready to serve place the greens in a large salad bowl and top with the peppers and carrots.
Sprinkle the cubed cheese, turkey and ham over the salad.
Drizzle 2 tablespoons dressing on top and serve.
This salad is great with one small whole wheat pita bread or a gluten-free roll.
Place garlic, olive oil, lemon juice, vinegar, honey, and mustard in a blender and blend on high for about 15 seconds.
Chill dressing for at least an hour.
For each serving, toss together in a bowl 3 cups of romaine lettuce, 1/4 of the sliced cucumber and 3 tablespoons dressing.
Place the dressed greens and cucumbers in a bowl and top each serving with 1 tomato, 1/4 of the diced red pepper, 1 hard boiled egg, 1 ounce ham, 1 ounce turkey, and 1 ounce cheese.
Serve.
Place the water in a medium sauce pan fitted with a steamer over high heat.
When the water boils add the shrimp and steam for about 5 – 7 minutes. Remove to a mixing bowl and let cool.
Place in refrigerator to chill.
When the shrimp are cold chop them coarsely into medium sized pieces.
Return them to the mixing bowl and add the celery, carrot, onion, salt, pepper, Creole seasoning, mayonnaise and lemon juice.
Fold together until well blended and then chill.
Place the water in a large sauce pan over high heat.
When the water boils, add the potatoes.
Cook for about 20 to 25 minutes or until the potatoes are slightly soft.
Drain and set the potatoes aside to cool and then chill in the refrigerator.
While the potatoes are cooking, place the sausage and shallot in a small skillet over medium high heat.
Cook for about 15 minutes, tossing frequently.
Remove the shallot and sausage from the heat and let cool. Place in the refrigerator for about 30 minutes.
Cut the potatoes into 1 inch cubes and place in a bowl or storage container.
Add the sausage and shallot mixture.
Add the mayonnaise, Cajun seasoning, celery, salt, and pepper.
Toss well and chill.
Place a large skillet in the oven and preheat to 325°F.
Add the olive oil, put the onions in the pan, and cover.
After roasting the onions for 5 minutes, add the chicken thighs and re-cover.
Roast the onions and thighs together for another 15 minutes.
Shake the pan, turn the thighs over, and roast, covered, for another 30 minutes, or until the thighs reach 165F.
Remove the pan from the oven, uncover, and allow to cool.
When the chicken and onions are cool enough to handle, coarsely chop the onions and dice the chicken and place both in a large bowl.
While the onions and chicken are cooking, place 4 cups water in a medium sauce pan over high heat.
When boiling, add the brown rice and reduce the heat to a simmer.
Cook for about 45 minutes until the water has evaporated.
Turn off the heat and let stand for about 10 minutes.
Place in the bowl with the chicken and onions.
Add the grape tomatoes and celery to the bowl.
Place the goat cheese, milk, parsley, Cajun seasoning, salt, and pepper in a blender and puree.
Add the dressing to the bowl and fold together with the basil. Chill for at least an hour, then serve.
Place the water in a medium pan fitted with a steamer basket over high heat.
Add the shrimp and cook for about 4 to 5 minutes until pink.
Remove from the heat and cover with ice to cool.
Make the Caesar Dressing.
Slice the chilled shrimp in half lengthwise.
Place in a mixing bowl with the lettuce, beans, pine nuts, green onions, and dressing. Fold together gently.
Chill well before serving.
Serve sprinkled with the croutons.
Preheat oven to 375°F. Place a large skillet in the oven while it preheats.
Sprinkle the salt over the salmon filets. Grind pepper over the salmon.
When the pan is hot place the filets in the oven seasoned side down and return to the preheated oven.
Cook for about 6 minutes and turn. Cook for 4 – 10 minutes more to the desired temperature (4 or 5 minutes for medium rare).
Remove from the oven and place on a cutting board or plate. After the salmon has cooled cover and place in the refrigerator.
Place the garlic, anchovies, pepper, lemon juice, mustard, honey, parmesan cheese and yogurt in a blender and process until smooth.
Chill for at least 2 hours.
Rinse the lettuce, drain and pat dry with a paper towel (or use a salad spinner).
Cut crosswise and place in refrigerator until needed.
Toss together with the romaine lettuce and croutons.
Divide the salad and croutons between 4 plates and top each with a chilled salmon filet.
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth.
Chill for at least 2 hours.
Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels.
Slice the lettuce crosswise and place in refrigerator until needed.
When ready to serve, place the romaine lettuce and croutons in a large bowl and drizzle with 2 Tablespoons dressing per serving. Toss gently and serve.
Place a large skillet in the oven and preheat the oven to 325°F.
Place the olive oil in a large skillet over high heat.
Add the onions and cook, stirring frequently, for about 10 minutes, until the onions begin to brown. Adjust the heat so that the onions don’t burn.
Add the vinegar and vegetable broth and stir.
Cover, reduce the heat to medium, and simmer for 7 minutes. Stir occasionally. Uncover and continue cooking until the mixture is very thick (about 10 minutes). Watch the onions carefully so that they don’t burn – there should still be some liquid in the onions to make a sauce for the pasta.
While the onions are cooking, place the water in a large sauce pan over high heat. When the water boils, add the pasta.
Cook, stirring occasionally, for about 15 minutes (or according to package directions) until the pasta is tender, but not mushy.
Drain and place in a large mixing bowl.
While the onions are cooking, add the chicken thighs to the skillet in the oven.
Roast for about 12 to 15 minutes. Remove the chicken to a plate and let cool for 5 minutes.
When the onions are done, add them to the bowl with the pasta and gently fold together.
Cut the cooked chicken thighs in 1/2 inch cubes, add to the bowl with the pasta, then gently fold together. Chill for at least 1 hour.
Just before serving, add the red pepper, pine nuts, pepper, salt, and blue cheese to the bowl.
Fold together gently and serve.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot add 1 teaspoon of the sesame oil to the pan and then the beef.
Roast for about 7 minutes and turn the beef over. Roast for another 7 to 8 minutes then remove from the oven and place the beef on a plate to rest.
While the beef is cooking, place the water in a pan fitted with a steamer basket over high heat.
When the water boils, add the broccoli to the steamer and steam for about 10 to 12 minutes.
Remove and run under cold water until cool and then place in a large mixing bowl in the refrigerator.
Mix together the remaining 3 teaspoons sesame oil, mustard, soy sauce, vinegar, five spice powder and honey until smooth.
Place the green onions and edemame in the bowl with the broccoli.
Add the dressing and toss gently until well coated.
Thinly slice the beef and add it to the bowl along with the basil. Toss gently.
Chill well before serving.
