A Pound Of Shredded, Packaged Broccoli Slaw
A Teaspoon Of Finely Chopped Fresh Ginger
A Teaspoon Of Finely Chopped Garlic
A Tablespoon Of Finely Chopped Scallion
A Tablespoon Of Hot Red Chili Paste
1/4 Cup Of Creamy Peanut Butter
1/4 Cup Of Sesame Oil
1/4 Cup Of Low Sodium Soy Sauce
A Teaspoon Of Rice Vinegar
1/2 Cup Of Water
1/4 Teaspoon Of Sea Salt
1/4 Cup Of Chopped Unsalted Peanuts

Combine the garlic, the ginger, the scallion, the red chili paste, the rice vinegar, the peanut butter, the sesame oil, the soy sauce, the water and the sea salt in a large salad bowl. Whisk until smooth. Add the broccoli slaw and mix well.

Let the slaw sit at room temperature for at least an hour before serving. Top with the chopped peanuts when you are ready to serve.

A Head Of Red Romaine Lettuce Washed, Dried And Cut Into About One Inch Pieces
1/4 Cup Of Dried Sweetened Cranberries
1/4 Cup Of Almond Slices
1/4 Cup Of Crumbled Gorgonzola Bleu Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Scallion
A Tablespoon Of Raspberry Wine Vinegar
1/4 Cup Of Extra Virgin Olive Oil
1/2 Teaspoon Of Sea Slat, Divided In Half
1/4 Teaspoon Of Ground Black Pepper, Divided In Half

Combine the garlic, the scallion, the raspberry wine vinegar, the extra virgin olive oil, half of the sea salt and half of the black pepper in a salad bowl. Whisk well. Taste and add more sea salt and/or black pepper, if needed.

Add the lettuce along with the remaining sea salt and black pepper to the bowl. Toss well. Top with the dried cranberries, the almonds and the gorgonzola cheese before serving.

A Medium Yellow Heirloom Tomato Cut Into About ¼ Inch Slices
Two Roasted Beets Cut Into About ¼ Inch Slices
A Minced Garlic Clove
A Teaspoon Of Finely Diced Red Onion
A Teaspoon Of Lemon Zest
A Teaspoon Of Raspberry Wine Vinegar
A Tablespoon Of Extra Virgin Olive Oil
½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Black Pepper, Divided
Six Basil Leaves, Torn In Half

Combine the garlic, the red onion, the lemon zest, the raspberry wine vinegar, the extra virgin olive oil, ¼ teaspoon of sea salt, and 1/8 teaspoon of black pepper in a mixing bowl. Whisk well. Taste and add more sea salt and/or black pepper, if needed.

Arrange the tomato slices and the beet slices on a plate overlapping them slightly. Sprinkle evenly with ¼ teaspoon of sea salt and 1/8 teaspoon of black pepper. Pour the dressing evenly over the top of the tomato slices and the beet slices. Garnish with the basil and serve. Note: you can serve this salad with roasted red peppers and assorted olives, if desired.

Both the beets and the beet greens are utilized in this delicious salad.

Three Whole Beets Scrubbed And Dried

Four Cups Of Beet Greens With The Stems Removed And Washed

A Head Of Boston Lettuce Washed, Dried,  And Torn Into Two Inch Pieces

1/2 Cup Of Pitted Kalamata Olives

1/2 Cup Of Crumbled Feta Cheese

A Tablespoon And Three Tablespoons Of Extra Virgin Olive Oil, Divided

1/4 Teaspoon And 1/2 Teaspoon Of Sea Salt, Divided

1/8 Teaspoon Of Crushed Red Pepper Flakes

A Minced Garlic Clove

A Teaspoon Of Dried Oregano

A Tablespoon Of Finely Chopped Red Onion

A Tablespoon Of Finely Chopped Fresh Mint

A Tablespoon Of Finely Chopped Fresh Italian Parsley

Preheat the oven to 375 degrees. Make a pouch out of heavy duty aluminum foil. Place the beets, a tablespoon of extra virgin olive oil and 1/4 teaspoon of sea salt in the center of the pouch. Fold the sides up tightly to form a seal. Roast the beets in the preheated oven for an hour. Let the beets cool. Using your fingers, peel the outer skin off of the beats and discard. Note: the skin should come off quite easily. Cut the beets into about one inch cubes and set them aside.

While the beet greens are still a little wet from the washing, toss them into a pot with a lid. Cook while covered on high heat for three minutes. Drain the greens and then squeeze out as much water as possible. Set the greens aside.

Into a jar with a lid or a salad dressing cruet, add the red wine vinegar, three tablespoons of extra virgin olive oil, the garlic, the red onion, the crushed red pepper flakes, the oregano, the mint, the parsley and 1/2 teaspoon of sea salt. Put the top on and shake well to incorporate all of the ingredients.

Combine the beet greens, the Boston lettuce and the roasted beets in a salad bowl. Add the dressing and mix well. Top with the kalamata olives and the feta cheese and serve.

The combination of flavors (sweet and savory) and the texture (creamy, crunchy and crisp) make this salad a winner.

12 Ounces Of Fresh, Cleaned Baby Spinach
A Large Yam Peeled And Cut Into About One Inch Cubes
1/4 Cup Of Pumpkin Seeds
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Shallot
A Teaspoon Of Fresh Thyme Leaves
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Fresh Basil
Two Tablespoons Of Dijon Mustard
1/4 Cup Of Fresh Lemon Juice
1/2 Cup And Two Tablespoons Of Olive Oil, Divided
A Teaspoon Of Sea Salt
1/2 Teaspoon Of Ground Black Pepper

Preheat the oven to 375 degrees. Toss the yam cubes with two tablespoons of olive oil, 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Roast the yam cubes on a baking sheet in the preheated oven for thirty minutes or until the yam cubes are slightly brown in color. Set the roasted yam cubes aside.

Cook the pumpkin seeds in a sauté pan on medium high heat turning them constantly until browned. Set the toasted pumpkin seeds aside.

Combine the shallot, the garlic, the thyme, the parsley, the basil, the mustard, the lemon juice, 1/2 teaspoon of sea salt and a 1/4 teaspoon of black pepper in a large salad bowl. Whisk well. While continuing to whisk, slowly drizzle in 1/2 cup of olive oil. Whisk until the mixture is well blended and thickened. Note: add more mustard if the dressing does not achieve a creamy texture. Taste and add more sea salt and/or black pepper, if desired.

Add the baby spinach and the roasted yam cubes to the dressing. Toss well. Garnish the top of the salad with the toasted pumpkin seeds and serve at once.

Summer is tomato season. Take advantage of this wonderful bounty with this unique flavor combination of sweet, sour, and a little heat.  The recipe is a different twist on the classic caprese salad that features fresh basil and mozzarella cheese.

Three Large Tomatoes (Cored And Cut Into About ¼ Inch Slices)
A Tablespoon Of Spicy Dijon Mustard
A Tablespoon Of Sherry Vinegar
Two Teaspoons Of Finely Chopped Fresh Italian Parsley
1/3 Cup Of Extra Virgin Olive Oil
A Teaspoon Of Sea Salt (Approximate)
¼ Teaspoon Of Ground Black Pepper (Approximate)
¼ Cup Of Chopped Walnuts
1/3 Cup Of Crumbled Gorgonzola Cheese

Preheat the oven to 250 degrees. Spread the walnuts out in a roasting pan. Roast the walnuts in the preheated oven for 10 minutes.

Combine the mustard, the sherry vinegar, the parsley, the olive oil, ½ teaspoon of sea salt, and a pinch of black pepper in a mixing bowl. Whisk until well blended and thickened slightly. Taste and add more sea salt and/or black pepper, if desired.

Spread the tomatoes out evenly on a plate. Sprinkle the tomatoes with sea salt and ground black pepper. Spoon the vinaigrette dressing out uniformly over the tomatoes. Top the tomatoes equally with the gorgonzola cheese and the roasted walnuts. Serve immediately.

15 Ounces Of Garbanzo Beans (Rinsed And Drained)
A Roasted Red Pepper Cut Into About One Inch Pieces
A Cup Of Pitted Black Olives
½ Cup Of Pitted Green Olives
A Minced Garlic Clove
A Tablespoon Of Capers
A Tablespoon Of Roughly Chopped Fresh Mint
A Tablespoon Of Roughly Chopped Fresh Basil
3/4 Teaspoon Of Sea Salt
¼ Teaspoon Of Crushed Red Pepper Flakes
The Juice Of ½ Lemon
1/3 Cup Of Extra Virgin Olive Oil

Combine all of the ingredients in a salad bowl. Mix well. Taste and add more sea salt and/or crushed red pepper flakes, to taste.

Let the salad sit at room temperature for at least one hour before serving. Note: the longer it sits, the better it gets.

A Cup Of Small Red Kidney Beans
A Minced Garlic Clove
A Tablespoon Of Chopped Scallion
½ Teaspoon Of Red Cayenne Pepper
¼ Teaspoon Of Sea Salt
1/2 Teaspoon Of Ground Cumin
Two Tablespoons Of Olive Oil

Into a sauté pan, add the olive oil, the beans, the garlic, the scallion, the red cayenne pepper, the sea salt, and the cumin. Cook on medium heat while stirring for four minutes. Turn the heat off and let the mixture cool for thirty minutes.

Add the cooled mixture to a food processor with a tablespoon of olive oil. Pulse until the mixture is smooth. Note: more olive oil may need to be added to attain a smooth consistency. Taste and add more sea salt and/or red cayenne pepper, if desired.

Refrigerate for one hour. Serve at room temperature with tortilla chips.

12 Large Chicken Wings
Two Tablespoons Of Olive Oil
¼ Teaspoon Of Crushed Red Pepper Flakes (Or More If You Like Spicy Food)
A Teaspoon Of Garlic Salt
Two Teaspoons Of Paprika
Two Teaspoons Of Fennel Seeds
½ Teaspoon Of Dried Oregano

Combine the red pepper flakes, the garlic salt, the paprika, the fennel seeds, and the oregano in a coffee grinder. Grind the spices into a fine powder.

Split the chicken wings at the joint and discard the tips. Combine the chicken wings and the olive oil in a mixing bowl. Mix well. Add the ground spice mixture. Mix again making sure that the chicken wings get well coated with the spices. Cover and let the wings marinate for at least one hour in the refrigerator.

When you ready to cook, preheat the oven to 350 degrees. Spread the wings out on a baking sheet. Roast in the preheated oven for one hour and fifteen minutes.

Serve the wings with Ranch dressing.