Place two large skillets in the oven and preheat to 325F.
When the oven is hot, add 1 teaspoon olive oil to each pan. Add the Brussels sprouts to one pan, toss well, and place in the oven.
Add the potatoes and sage to the other pan, toss well, and place in the oven.
Roast the potatoes and Brussels sprouts for 25-30 minutes each, tossing every 7-10 minutes.
While they are roasting, mix together the extra virgin olive oil, vinegar, honey, mustard, salt, and pepper in a large non-reactive bowl.
Chill.
Once the potatoes and Brussels sprouts are roasted, place them in the bowl with the dressing and toss well. Chill until time to serve.
Place the water in a saucepan over high heat.
When the water comes to a boil, add the potatoes.
Reduce the heat and simmer the potatoes for 30-40 minutes.
Remove the potatoes from the water and place on a paper towel to cool.
When the potatoes are near room temperature, place them in the refrigerator to chill.
When the potatoes are chilled place the mayonnaise, yogurt, curry powder, garam masala, and salt in a bowl and whisk together until well blended.
Cut the chilled potatoes into 1/2 to 1-inch chunks and add to the bowl with the celery, red peppers, and green onion. Fold together gently.
Chill for at least an hour before serving.
Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, curry powder, mint, salt and pepper.
Chill.
Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat.
When the water boils, add the broccoli and steam for 8 minutes.
When the broccoli is done steaming, immediately place the broccoli in the ice water to chill.
When the broccoli is cool, place the broccoli on a plate lined with a paper towel and place in the refrigerator.
Place the olive oil in a small skillet over medium-high heat.
Add the cashews and toss for 1 minute, then add the shallots and raisins.
Sauté for about 5 minutes, stirring occasionally, until the shallots are translucent.
Add the curry powder and cook for another minute.
Remove the pan from heat and place the cashew mixture in a bowl in the refrigerator to cool.
When the ingredients are chilled, add the yogurt to the cashew mixture along with the salt and fold together until blended.
Fold into the chilled broccoli and serve.
Place a large non-stick skillet over high heat. Spray lightly with oil.
Add the pecans. After about 90 seconds they will begin to toast.
Cook, tossing frequently, for about 2 to 3 minutes until they begin to brown.
Add the corn kernels and cook, tossing frequently, for about 5 to 8 minutes. If the corn browns too fast, reduce the heat to medium-high.
Place the cooked corn in a medium mixing bowl with the black eyed peas, shallot, red pepper, salt, pepper, cumin, olive oil and maple syrup.
Fold together well and chill for at least two hours before serving.
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber.
After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water.
Combine the shredded cucumber, yogurt, shallot, mint, salt and pepper. Fold together and chill.
Mix all ingredients together and chill before serving.
