Preheat the oven to 350°F.
Place the olive oil, pine nuts, tomatoes and capers in a small skillet.
Place the skillet in the oven and roast the tomatoes for about 12 to 15 minutes. Shake the pan occasionally.
While the tomatoes are roasting, place the mozzarella slices on two small plates.
When the tomatoes are roasted, remove the pan from the oven and add the pepper and basil.
Toss gently until the basil is wilted.
Top the mozzarella with the tomatoes and serve.
Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, salt and pepper.
Chill.
Place the olive oil, balsamic vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk together.
Add the endive, tomatoes, mozzarella and basil and toss together. Serve.
Place the lime juice, Sriracha sauce, sour cream and honey in a large mixing bowl and whisk until smooth.
Remove the core from the cabbage and crosscut into thin slices.
Place the sliced cabbage, cilantro and green onions in the bowl and fold together until well coated with the sauce.
Chill well before serving.
Place the boiling water in a cup or small bowl and add the dried chili. Let it steep for about 15 minutes.
Place the olive oil, lime juice, maple syrup, salt, and pepper in a mini chopper or blender.
Add the steeped chili (discard the water) and blend until smooth.
Place the kale, cabbage and green onions in a large bowl and add the dressing.
Toss well and chill.
This slaw is better the second day.
Place the water in a large sauce pan over high heat and add the potatoes.
When the water boils, reduce the heat and simmer for about 25 minutes until a paring knife slips into the potatoes with slight resistance (the potatoes should be slightly firm after cooking and not mushy).
Remove and let cool. Cut into 1/2 to 3/4 inch cubes and chill.
While the potatoes are cooking, place the olive oil in a large skillet over medium high heat.
Add the corn and cook for about 10 minutes. Toss frequently. Remove to a bowl and chill.
While the corn and potatoes are chilling, place the avocado, lemon juice, spice blend, and salt in a large bowl.
Using a fork, mash the avocado until smooth and the mixture well blended. Chill the resulting dressing.
When the potatoes and corn are chilled, place them in the large bowl with the dressing.
Add the peppers, onions, and celery and fold together until well blended.
Chill and serve.
Cut the broccoli into small flowerets about the size of an walnut.
Trim the tough edges of the large stem from the broccoli to expose the tender center. Cut the center into cubes.
Place the water in a pan fitted with a steamer basket.
Put the cubed stems in the steamer and then the flowerets. Place the pot over high heat and bring to a boil. Steam for 8 minutes.
Remove the broccoli from the pan and rinse under cold water. Set aside to drain.
Rinse out the steamer pan and dry.
Place the oil in the pan over medium high heat. Add the ginger and cook gently for about 4 minutes. Do not let the ginger get too hot – just simmer gently.
Place the garlic, soy sauce, vinegar and pepper in the pan and swirl. Cook over medium heat for about 5 minutes.
Remove and let cool.
Place the steamed broccoli in a bowl. Add the sesame dressing, sesame seeds and green onion.
Toss until well coated and chill.
Mix together the soy sauce, peach preserves, vinegar, orange juice and olive oil until well blended. Chill.
Shape the goat cheese into two rounds about 1/2 inch thick. Pat the sesame seeds onto each side. Place in freezer for about 10 minutes and then keep refrigerated until ready to use.
When ready to serve combine the lettuce with the dressing and add the grapefruit sections. Toss gently until the salad is well coated with dressing. Divide the salad between two plates.
Place a non-stick pan over medium-high heat. Spray lightly with oil. When hot add the goat cheese and sear on one side for about a minute and turn over. Cook for one minute more.
Place the goat cheese on top of the salad. Sprinkle the almonds over the top and serve.
Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds.
Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every 10 minutes. They may require a light spray once or twice with the oil to keep them from sticking.
Remove form the oven and let the vegetables cool slightly. Place in a large mixing bowl and add the salt, pepper, olive oil, vinegar, basil, oregano and roasted garlic.
Stir well and chill.
** The garlic can be roasted at the same time as the vegetables using the Roasted Garlic recipe. Alternatively, add 5 cloves of minced garlic with the veggies before roasting. The flavor will be less subtle but is quite good (and the recipe is easier if you haven’t roasted the garlic).
Place the water in a medium sauce pan over high heat.
When the water boils add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done.
Place it in a large mixing bowl and refrigerate until cool.
When the quinoa is cool add the shallot to the bowl with the red pepper, tomato, olive oil, vinegar, paprika, salt and pepper.
Toss well and chill.
