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June 30, 2016

Corn-Bacon Corn Bread

Makes 1 10-inch round bread

1 cup (6 oz) coarse cornmeal (also packaged as "polenta")
2 cups (16 oz) buttermilk
8 oz bacon (approx 10 slices)
1 3/4 cups (8 oz) unbleached all-purpose flour
1 1/2 Tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1/4 cup (2 oz) granulated sugar
1/4 cup (2 oz) firmly packed brown sugar
3 large eggs
2 Tbsp honey
2 Tbsp unsalted butter, melted
2 1/2 cups fresh or frozen corn kernels
2 Tbsp bacon fat or vegetable oil

1. The night before baking the corn bread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.

2. The next day, to prepare the bacon, preheat the oven to 375°F. Lay out the bacon on 2 sheet pans. Bake for about 15-20 minutes, or until the bacon is crisp. Using tongs or a fork, remove the pieces to a pan lined with paper towels to cool. Drain off the fat into a can or stainless-steel bowl and save for greasing the corn bread pan. When the bacon has cooled, crumble it into coarse pieces.

3. Lower the oven setting to 350°F. Sift together the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the granulated sugar and brown sugar. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs. Add this to the soaked cornmeal mixture. Add the wet mixture to the flour mixture and stir with a large spoon or whisk until all the ingredients are evenly distributed and the batter is blended and smooth. It should be the consistency of thick pancake batter. Stir in the corn kernels until they are evenly distributed.

4. Place 2 Tbsp of the rendered bacon fat into a 10-inch round cake pan (you can also use a 9x13-inch baking pan or a 12-inch square pan). Place the pan in the oven for 5-7 minutes, or until the fat gets very hot. With good pot holders or oven mitts, remove the pan, tilt it to grease all the corners and sides, and pour in the batter, spreading it from the center of the pan to the edges. Sprinkle the crumbled bacon pieces evenly over the top, gently pressing them into the batter.

5. Bake for about 30 minutes, or until the corn bread is firm and springy (the baking time will depend on the size of the pan) and a toothpick inserted in the center comes out clean. The top will be a medium golden brown. The internal temperature at the center of the corn bread should register at least 185°F.

6. Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve warm.

June 20, 2016

Southwestern Egg Casserole

Pre Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves 9

8 large eggs
1/2 cup 2% low-fat milk
3 oz cotija cheese (feta cheese may be substituted)
3/4 tsp coarse salt
1/2 tsp freshly ground black pepper
1 Hass avocado
1 cup halved cherry tomatoes
1/2 cup canned black beans, drained and rinsed
3 Tbsp canned diced green chiles
1/4 cup snipped green onions, green parts only
1 Tbsp minced jalapeño

Preheat the oven to 350°F.

Crack the eggs in a medium sized bowl and whisk together with the milk, cotija cheese, salt and pepper. Set aside.

Spray a medium sized baking dish (enough to hold 1 quart) with non-stick cooking spray.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut in 1-inch dice Add 3/4 of the avocado to the egg mixture, reserving a few pieces to top the casserole with. Set aside 2 Tbsp of cherry tomatoes, 2 Tbsp of black beans, 1 Tbsp diced green chiles, 1 Tbsp green onions, and 1 tsp jalapeños and add the rest to the egg mixture.

Pour the mixture in the prepared baking pan. Bake for 45 minutes, until the center just springs back when touched. You don't want the eggs to be over-cooked, but you want them to stay moist and fluffy. Sprinkle the reserved ingredients on top and cut into 9 evenly sided pieces and serve.

June 19, 2016

Mango-Honey Lassi

Makes 1 serving.

1/2 cup chopped mango pulp (about 4 oz fresh or frozen mango)
3/4 cup buttermilk
Nonstick spray for the honey spoon
1 1/2 tsp honey
3 ice cubes

Combine the mango, buttermilk, and honey in a blender and blend until smooth.

Serve over ice and drink!

Avocado Quiche Lorraine

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour (includes cooling)
Serves 8

1 piece store-bought pie dough, enough for a 9-inch pie dish (roughly 8 oz)
4 large eggs
1 cup 2% milk
1/3 cup heavy cream
coarse salt and freshly ground black pepper
pinch of freshly grated nutmeg
1 cup shredded Gruyere cheese
1/2 cup cubed cooked ham
2 Tbsp snipped fresh chives
1 Hass avocado

Preheat the oven to 350° F.

Roll the pie dough out on a floured surface to an 11-inch circle.

Line a 9-inch pie dish with the prepared pie dough and crimp the edges with your fingers. Lay a sheet of parchment paper over the dough and fill the pie with pie weights or dried beans. Blind bake the pie crust for 10-12 minutes until the pie crust is lightly golden. Remove the crust from oven and let cool. Once cooled, remove the pie weights or dried beans and parchment paper and set aside for another use.

In a large bowl, whisk together the eggs, milk, and heavy cream. Season the mixture with salt, pepper, and nutmeg. Add the grated Gruyere cheese and cubed ham along with the snipped chives.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place it on a cutting board. Cut the avocado into thin strips and lay them on the bottom of the cooled pie crust.

Pour the egg mixture over the avocado. Bake for 30-35 minutes, until the egg mixture has set. Remove from the oven and let cool. Slice and serve.

June 17, 2016

Migas

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Serves 8

3 corn tortillas
1/4 cup vegetable oil
8 large eggs
1/4 cup 2% milk
2 Tbsp butter
1/2 cup chopped tomatoes
1/4 cup canned diced green chiles
1/2 cup grated pepper Jack cheese
1/4 cup chopped fresh cilantro
1 cup store-bought pico de gallo
1 Hass avocado
Coarse salt and freshly ground black pepper to taste

Cut the corn tortillas into 1-inch squares.

Heat the vegetable oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the tortilla squares and fry until just crisp, about 30 seconds on each side. Remove the crisp tortillas with a slotted spoon and drain on a paper towel-lined plate.

In a large bowl, whisk together the eggs and milk. In another large skillet, melt the butter over medium-huh heat. Add the tomatoes and green chiles and cook, stirring, for 1 minute. Add the crisp tortillas to the skillet and stir to combine. Reduce the heat to medium low and pour in the egg mixture. Continually stir the egg mixture until the eggs are just soft but scrambled. Add the cheese and cilantro and stir to combine. Remove the migas from the skillet and transfer to a serving platter. Top the migas with the pico de gallo.

Cut the avocado in half lengthwise, Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut into thin strips. Arrange the thinly sliced avocado on top of the migas. Season with salt and pepper and serve immediately.

June 16, 2016

Friday Night Popcorn

vegetable shortening
popcorn

Put some vegetable shortening (like Crisco) into a large skillet that has a cover.

Melt the shortening over low heat.

Add enough popcorn to barely cover the bottom of the pan. The shortening should cover the popcorn. Add more if necessary.

Stir constantly until 1-2 kernels pop. (The kernels will swell and be very tender.)

Put on a cover and raise heat and shake very fast until all the corn is popped.

Pour into a bowl and salt it. No butter is necessary.

Eat and enjoy it!

Popcorn - Everyday Way

1/4 cup cooking oil
1/2 cup popcorn

Heat a heavy, 3-quart saucepan (with a cover) over high heat for about 2 minutes.

Pour cooking oil into the pan. It should cover the bottom.

Lower heat to medium high.

Add 3-4 kernels.

When they pop, add just enough popcorn to cover the bottom of the pan. (Don't add more than 1/2 cup.)

Lower heat, cover pan, and shake.

When popping stops, pour into a bowl. Add melted butter and salt.

Eat!

Tomatillo-Avocado Salsa

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves 6-8 (about 3 cups)

6 medium tomatillos
1 Tbsp extra-virgin olive oil
2 Hass avocados
1/4 cup diced white onion
1/4 cup chopped fresh cilantro
2 garlic cloves, peeled
1 jalapeño chile pepper, split open and seeded
Grated zest and juice of 1 lime
1 tsp honey
1 tsp coarse salt
1 tsp freshly ground black pepper
Tortilla chips, for serving

Preheat the oven to 450°F.

Remove the husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet. Drizzle with the olive oil and roast for 20 minutes, until they are tender. Remove from the oven and let cool.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in the bowl of a food processor. Add the cooled tomatillos, onion, cilantro, garlic, jalapeño, lime zest and juice, honey , salt and pepper to the bowl. Pulse for 1-2 minutes, until smooth and creamy. Adjust the salt and pepper if needed.

Serve immediately with your favorite tortilla chips.

June 15, 2016

Avocado-Cilantro Hummus

Prep Time: 5 minutes
Total Time: 5 minutes
Serves 6-8

1 Hass avocado
1 15-oz can garbanzo beans, rinsed and drained
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh cilantro
1 jalapeño chile pepper, seeded
1 Tbsp fresh lemon juice
4 tsp tahini
1 tsp Tabasco or Tapitio hot sauce
1 tsp coarse salt
pita chips or assorted crudités, for serving

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a food processor bowl.

Add the garbanzo beans, olive oil, cilantro, jalapeño, lemon juice, tahini, hot sauce, and salt to the bowl. Process the ingredients for 20-30 seconds, until the mixture is smooth. Taste and adjust the salt if needed.

Serve immediately with pita chips or cruets, or refrigerate for up to 3 days.

June 14, 2016

Avocado Caesar Dressing

Prep Time: 5 minutes
Total Time: 5 minutes
Serves 6-8 (makes about 1 1/2 cups)

1 Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated Parmesan cheese
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1-2 garlic cloves, peeled
3/4 tsp Worcestershire sauce
1/4 tsp coarse salt
1/4 tsp freshly ground black pepper

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a food processor bowl.

Add the olive oil, Parmesan, vinegar, lemon juice, garlic cloves, Worcestershire, salt and pepper. Pulse for 1-2 minutes, until smooth and creamy. Adjust the salt and pepper if needed.

Use immediately, or refrigerate for up to 3 days.

Avocado-Basil Pesto

Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Serves 6-8 (about 1 1/2 cups)

2 Tbsp pine nuts (or chopped walnuts)
1 Hass avocado
1 cup packed fresh basil leaves
1/4 cup grated Parmesan cheese
2 garlic cloves, peeled
1 tsp coarse salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more as needed

To toast the pine nuts, set a small skillet over medium-low heat. Add the pine nuts and gently shake the skillet frequently while cooking to ensure even browning. When the nuts are fragrant and golden brown, after 2-3 minutes, turn off the heat. Transfer the pine nuts to a small plate to cool.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a food processor bowl.

Add the pine nuts, basil, Parmesan, garlic, salt and pepper to the bowl. Pulse the mixture for 1-2 minutes while streaming in the olive oil, until smooth and creamy. Scrape down the sides of the food processor bowl with a spatula as needed. Adjust the salt and pepper if needed.

Use immediately, or transfer the pesto to a small container with a tight-fitting lid and cover with olive oil to ensure the pesto does not brown. Refrigerate for up to 3 days.

June 13, 2016

Grilled Avocado & Salsa

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves 2

1 Hass avocado
1 tsp extra-virgin olive oil
1 tsp fresh lime juice
coarse salt and freshly ground black pepper to taste
1/4 cup pico de gallo

Prepare a gas or charcoal grill.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard, but leave the peel on. Brush the exposed part of the avocado with the olive oil and lime juice.

Lay the avocado, flesh side down, on the grill and let cook for 2 minutes. Rotate the avocado 90 degrees and continue to grill for 2-3 minutes more, until there are grill marks. Sprinkle with salt and pepper and spoon 2 Tbsp of pico de gallo into each of the avocado cavities.

Serve immediately.

Avocado-Broccoli Slaw

Prep Time: 10 minutes
Total Time: 10 minutes
Serves 6-8

12 oz packaged broccoli slaw
1 Hass avocado
1/2 cup extra-virgin olive oil
1/4 cup packed fresh cilantro
2 Tbsp apple cider vinegar
2 Tbsp fresh lime juice
coarse salt and freshly ground black pepper to taste
1 bunch scallions

Put the broccoli slaw in a large bowl.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a food processor bowl.

Add the olive oil, cilantro, vinegar, and lime juice to the food processor and pulse for 1-2 minutes until smooth. Transfer the avocado mixture to the bowl with the broccoli slaw and toss to combine. Taste the slaw and season with salt and pepper as needed.

Thinly slice the scallions on a bias. Top the broccoli slaw with the scallions and serve immediately.

Sweet Potato Burgers

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
Serves 4

1 cup peeled and diced sweet potatoes
1 15-oz can cannellini beans, rinsed and drained
1 1/2 cups panko bread crumbs
1 large egg
2 Tbsp grated Parmesan cheese
1 Tbsp grated lemon zest
1 tsp coarse salt
1/2 tsp freshly ground black pepper
1/2 tsp sweet paprika
1/2 tsp dried oregano
2 Tbsp extra-virgin olive oil
4 hamburger buns, sliced and toasted
2 Hass avocados
Assorted toppings (optional): red onions, roasted red bell peppers, microgreens, Dijon mustard, lettuce, tomatoes, caramelized onions

Bring a small pot of water to a boil. Add the diced sweet potatoes and cook until fork tender, 5-7 minutes. Drain the sweet potatoes and transfer to the bowl of a food processor. Add the cannellini beans, bread crumbs, egg, Parmesan, lemon zest, salt, pepper, paprika, and oregano. Pulse for 1 minute, until everything is fully incorporated and smooth.

Remove the sweet potato mixture from the food processor and divide it into 4 4-oz portions. Form each portion into a patty to fit your preferred burger bun.

Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato patties to the hot oil and cook until golden brown, 4-5 minutes per side. Transfer each patty to a burger bun bottom.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into thin strips. Top each sweet potato patty with 1/4 of the avocado strips. Add additional toppings as desired and top with the top half of the bun. Serve immediately.

June 2, 2016

Avocado Super Food Smoothie

Serves: 2
Prep Time: 5 minutes
Total Time: 5 minutes

1 Hass avocado
1 cup frozen blueberries plus more as needed
1 cup fresh blueberries
15 mint leaves
1 1/2 cups orange juice
1/4 cup plain yogurt, plus more as needed
2 Tbsp agave nectar or honey
1/2 cup frozen raspberries

Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a blender.

Add the frozen blueberries, fresh blueberries, mint, orange juice, yogurt, agave nectar, and raspberries to the blender. Blend the ingredients together for 1-2 minutes, until completely smooth. Add more orange juice if the consistency is too thick, or more frozen blueberries if you want a slushier texture. Serve immediately.

Goat Cheese Guacamole

Serves: 4
Prep Time: 5 minutes
Total Time: 5 minutes

3 Hass avocados
1/3 cup crumbled goat cheese
1/4 cup chopped fresh chives
1/4 cup chopped sun-dried tomatoes in oil
1 Tbsp fresh lemon juice
coarse salt and freshly ground black pepper to taste
tortilla chips, for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.

Add the goat cheese, chives, sun-dried tomatoes, lemon juice, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.

Serve immediately with tortilla chips.

Spinach, Blueberry and Blue Cheese Jar Salad

Makes 1 serving

1/2 cup blueberries
3 cups spinach leaves, divided
1/4 cup shaved or sliced almonds
2 oz crumbled blue cheese
3 Tbsp Red Wine Vinaigrette (see recipe)

Place the blueberries in the bottom of a quart-size jar. Next make layers of 2 cups spinach, the almonds, and the remaining 1 cup spinach. The final layer should be the blue cheese.

Place the vinaigrette in a separate container. Seal the jar and refrigerate until you're ready to eat the salad.

Apple Cider Vinaigrette with Honey

2 Tbsp apple cider vinegar
1/2 tsp honey
pinch of salt
freshly ground black pepper, to taste
3 Tbsp olive oil

Whisk together the vinegar, honey, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Makes about 5 Tbsp

Apple and Frisee Jar Salad

Makes 1 serving

1 Gala or Honeycrisp apple
2 1/2 cups chopped frisee salad greens, cut in 2-inch pieces, divided
1 1/2 Tbsp shallots, chopped
1/4 cup chopped walnuts
2 oz crumbled goat cheese
3 Tbsp Apple Cider Vinaigrette with Honey (see recipe)

Core the apple and slice it into thin pieces. Place the apple slices in the bottom of a quart-size jar and top with a cup of the frisee, then layer on the shallots, another cup of frisee, the walnuts, and the rest of the frisee. Finish with the goat cheese. Place the dressing in a separate container. Seal the jar and refrigerate until ready to use.

Guacamole Jar Salad

Makes 1 serving

3 Tbsp Lime Vinaigrette (see recipe, with hot sauce, optional)
3 Tbsp chopped red onion
1 tsp finely diced jalapeño chile
1 tomato, diced
3 cups mesclun salad greens
1 Tbsp chopped fresh cilantro
1 avocado
1 cooked chicken breast half, cubed (optional)

Pour the vinaigrette into a quart-size jar. Add the onion, followed by the jalapeño and diced tomato. Layer on the mesclun and then the cilantro.

Cut the avocado in half and discard the pit. Use a spoon to separate the avocado flesh from the peel. Cube the avocado and layer it on top of the salad greens. Seal the jar and refrigerate until ready to use. To include cubed chicken breast, add it to the jar in the morning on the day you're planning to eat the salad.

Sherry Vinaigrette

2 1/2 Tbsp sherry vinegar
pinch of salt
freshly ground black pepper, to taste
3 Tbsp olive oil

Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Makes 5.5 Tbsp

Pomegranate and Pear Jar Salad

Makes 1 serving

1 pear, cored and thinly sliced
3 cups spinach leaves, divided
1/2 cup pomegranate seeds
1/4 cup roughly chopped pecans
2 oz crumbled blue cheese
3 Tbsp Sherry Vinaigrette (see recipe)

Place the pear slices in the bottom of a quart-size jar. Layer 2 cups of the spinach on top of the pear, then add the pomegranate seeds, another 1/2 cup spinach, and the chopped pecans. Finish with the remaining 1/2 cup spinach and the blue cheese.

Put the vinaigrette in a separate container. Seal the jar and refrigerate until ready to use.

Blueberry Vinaigrette

3 Tbsp fresh blueberries
2 Tbsp apple cider vinegar
1/4 tsp honey
pinch of salt
freshly ground black pepper, to taste
4-5 Tbsp olive oil

Place the blueberries, vinegar, honey, salt and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.

Makes about 8 Tbsp

Spinach, Radish, and Quinoa Jar Salad

Makes 1 serving

1/4 cup uncooked quinoa
1/2 cup water
2-3 Tbsp Blueberry Vinaigrette (see recipe)
1/3 cup cucumber chunks
1/3 cup diced vine-ripened tomatoes
1/3 cup fresh peas (or substitute sugar snap peas)
1/2 cup thinly sliced radishes
2 cups spinach leaves

Rinse the quinoa throughly under running water. Place in a small saucepan with the water and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 15 minutes, until the water has been absorbed. Let the quinoa cool before adding it to the salad.

Layer the ingredients in a quart-size jar, starting with the vinaigrette dressing and continuing with the cucumbers, tomatoes, peas and radishes. Add the cooled quinoa and finish with the spinach greens. Seal and refrigerate until ready to use.

Corn and Blueberry Jar Salad

Makes 1 serving

2 ears of corn, for about 3/4 cup kernels
1 1/2 Tbsp Lime Vinaigrette (see recipe)
1-2 Tbsp finely chopped red onion
1/2 cup cucumber sliced (half- or quarter-moons)
1 1/2 Tbsp chopped fresh cilantro
1/2 cup blueberries

Remove the husks and silks from the corn. Pour enough water into a pot to cover the corn and bring to a boil over high heat. Add the corn and boil for 5 minutes. Remove the corn from the water and let cool for a few minutes, then slice off the kernels.

Layer the salad ingredients in a pint-size jar, starting with the vinaigrette, then the onion and the cucumber. Finish with layers of corn kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.

Beet and Carrot Jar Salad

Makes 1 serving

1/2 cup julienne-cut carrots (directions below), about 1 medium carrot
3 Tbsp Red Wine Vinaigrette (see recipe)
1/2 to 3/4 cup cubed or quartered cooked beets
2 cups spinach leaves
2 oz crumbled goat cheese
1/4 cup shelled pistachios

To cut matchstick-size carrot pieces, cut a carrot in half crosswise and then cut each piece in half lengthwise. Place each section cut-side down on your cutting surface and slice lengthwise into about 4 pieces. Repeat as needed until the pieces are the right size.

Pour the vinaigrette dressing into the bottom of a pint-size jar. Add the carrots and then layer on the beets, spinach, and goat cheese. Top with 1/4 cup pistachios. Seal the jar and refrigerate until ready to eat.

Lemon Vinaigrette

2 Tbsp lemon juice
pinch of salt
freshly ground black pepper, to taste
3 Tbsp olive oil

Whisk together the lemon juice, salt and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Makes about 5 Tbsp.

Southwestern Jar Salad

Makes 1 serving

3 Tbsp Lime Vinaigrette (see recipe)
1/2 cup black beans, rinsed and drained
1/2 red vine-ripened tomato, diced
1/4 red bell pepper, diced
1/4 yellow bell pepper, diced
1/2 cup diced avocado (optional)
1/2 cup corn kernels, fresh or frozen
2 cups mixed salad greens
1 oz Cheddar cheese, grated

Start by pouring the vinaigrette dressing into a quart-size jar. Then layer in the black beans, tomato, bell peppers, avocado, and corn. Finish with the salad greens, and, finally, the Cheddar cheese. Seal and refrigerate until ready to use.

Arugula, Pine Nut, and Parmesan Jar Salad

Makes 1 serving

1 Tbsp olive oil
1/3 cup pine nuts
2-3 Tbsp Lemon Vinaigrette (see recipe)
1 cup halved cherry tomatoes
2 1/2 cups arugula leaves
2 Tbsp shaved Parmigiano-Reggiano cheese

Heat the olive oil in a small skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown, for about 3 minutes. Remove from the heat and let cool.

Layer all the ingredients in a quart-size jar, starting with the vinaigrette and continuing with the tomatoes, arugula, and pine nuts. Finish the salad with the shaved cheese. Seal and refrigerate.

Kale and Avocado Salad

Makes 1 serving

1 avocado
2 1/2 cups kale leaves
3 Tbsp Lemon Vinaigrette (see recipe)
1/3 cup sliced red onion

Cut the avocado in half and discard the pit. Using a spoon, remove the avocado flesh from the outer skin; cut into 1/2-inch cubes and set aside.

Remove the center ribs from the kale leaves and cut them into 1 1/2- to 2-inch pieces. Kale is best when lightly massaged to take away some of the toughness, so place the leaves in a bowl and gently rub them together with your hands to soften them. Be careful not to massage them too much, especially if you're planning to eat the salad toward the end of the coming week.

Layer the ingredients in a quart-size Mason jar, starting with your dressing, then adding the onion and the kale. Finish with the diced avocado on top. Seal and refrigerate until ready to use.

Note: Avocados will last about 3 days in a jar, but it depends on the avocados' freshness. Don't use super ripe avocados if you're not planning on eating the salad the next day.

Caesar Jar Salad

Makes 1 serving

1 1/2 cups chopped romaine lettuce
2 Tbsp shaved Parmigiano-Reggiano cheese
1/4 cup croutons, store-bought or homemade
1-2 Tbsp prepared Caesar dressing

Place the romaine lettuce in a pint-size jar. Add the cheese and top with the croutons. Add the Caesar dressing in a separate container. Seal the jar and refrigerate until ready to use.

June 1, 2016

French Vinaigrette

2 Tbsp lemon juice
1/2 Tbsp minced shallot
1/4 tsp Dijon mustard
pinch of salt
freshly ground black pepper, to taste
3 Tbsp olive oil

Whisk together the lemon juice, shallot, mustard, salt and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Makes about 5 Tbsp

Cobb Jar Salad

Makes 1 serving

1 egg
2 slices bacon
1/2 avocado
1 1/2 Tbsp French Vinaigrette (see recipe)
1/4 cup diced tomatoes
2 Tbsp chopped fresh parsley
1 Tbsp chopped chives
1/4 cup chopped romaine, cut into 2-inch strips
1/4 cup cubed cooked chicken breast
1 oz blue cheese

Place the egg in a small saucepan and cover with water. Bring to a boil over high heat and then immediately turn off the burner. Cover the pan and let sit for 11 minutes, then remove the egg using a slotted spoon and cool briefly in a cold-water bath. Peel and chop the egg; set aside.

In a small skillet over low to medium heat, cook the bacon until crispy. Drain the bacon grease, chop into small pieces, and set aside. Cube the avocado.

Place the vinaigrette in a pint-size jar, then layer in the tomatoes, parsley and chives, chopped egg, romaine, avocado, and chicken. Crumble the blue cheese into the jar and add bacon on top. Seal and refrigerate until ready to use.

Note: To use a quart-size jar, increase the vinaigrette to 3 Tbsp and the romaine to 2 cups.

Greek Salad with Chickpeas

Makes 1 serving

2 Tbsp Lemon Vinaigrette (see recipe)
1/2 cup chickpeas, rinsed and drained
1/3 cup halved cherry tomatoes
1/3 cup quartered cucumber slices
2 Tbsp diced red onion
2 Tbsp pitted black olives, halved (optional)
2 oz crumbled feta cheese
2 Tbsp chopped fresh parsley

Place the vinaigrette in a pint-size jar, and add the chickpeas. Next add layers of cherry tomatoes, cucumber, onion, olives, feta cheese, and parsley. Seal and refrigerate until you're ready to eat the salad.

Red Wine Vinaigrette

2 Tbsp red wine vinegar
1/2 Tbsp minced shallot
pinch of salt
freshly ground black pepper, to taste
3 Tbsp olive oil

Whisk together the vinegar, shallot, salt and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Makes about 5 Tbsp

Mixed Greens with White Bean Salad (Jar Salad)

Salad Jar (Makes 1 serving):
2 Tbsp Red Wine Vinaigrette (see recipe)
1/2 cup White Bean Salad (recipe below)
1/2 cup quartered English cucumber slices
1/2 cup chopped vine-ripened tomatoes
2 1/2 to 3 cups spring mix salad greens

Layer the ingredients in a quart-size jar, starting with the vinaigrette and then adding the bean salad, followed by the cucumber and tomatoes. Fill the rest of the jar with the salad greens. Seal and refrigerate until ready to use.

White Bean Salad (Makes 2 half-pint servings)
3 Tbsp chopped red onion
1 Tbsp olive oil
1-2 tsp red wine vinegar
1 Tbsp lemon juice
1 (15-oz) can cannellini beans, rinsed and drained
3 Tbsp chopped fresh parsley
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh thyme
salt and black pepper

Place the red onion in a bowl with the olive oil, vinegar, and lemon juice. Add the cannellini beans, parsley, rosemary, thyme, and salt and pepper to taste. Toss together to add to the jar salad, or enjoy on its own or with pita bread.

Citrus-Soy Vinaigrette

2 Tbsp orange juice
1 Tbsp unseasoned rice wine vinegar
1/4 tsp soy sauce
1 tsp honey
freshly ground black pepper, to taste
4 Tbsp olive oil

Whisk together the orange juice, vinegar, soy sauce, honey and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Makes about 7 Tbsp

Asian Greens Jar Salad

3 Tbsp Citrus-Soy Vinaigrette (see recipe)
1/2 cup diced red bell pepper
1/2 cup mandarin oranges
2 cups Asian greens (such as mizuna or red and green mustard greens)
2 Tbsp chopped green onion, green tops removed
1/2 cup wasabi greens
1/2 cup alfalfa sprouts
3 Tbsp canned crispy chow mein noodles

Pour the vinaigrette into a quart-size jar. Next add the red peppers as a barrier between the dressing and the following layer, the mandarin oranges. Now add the salad greens - first the Asian greens, then the green onions, wasabi greens, and sprouts. Top with the chow mien noodles, seal the jar, and refrigerate until ready to use.

Makes 1 serving.

Lime Vinaigrette

2 Tbsp lime juice
1 Tbsp chopped fresh cilantro
pinch of salt
freshly ground black pepper, to taste
dash of hot sauce (optional)
3 Tbsp olive oil

Whisk together the lime juice, cilantro, salt, pepper, and hot sauce (if using). Slowly add the olive oil, whisking, until the dressing thickens.

Makes 5 Tbsp

Balsamic Vinaigrette

1 Tbsp balsamic vinegar
1 tsp honey
pinch of salt
freshly ground black pepper, to taste
3 Tbsp olive oil

Whisk together the vinegar, honey, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Makes about 4 Tbsp

Strawberry and Goat Cheese Jar Salad

Makes 1 serving

Salad:
2/3 cup strawberries, sliced
3 cups spinach leaves, divided
1/3 cup walnuts
1 1/2 oz crumbled goat cheese
2-3 Tbsp Balsamic Vinaigrette dressing

Place the strawberries in the bottom of a quart-size jar. Add 2 cups of the spinach, then the walnuts. The next layer is the remaining cup of spinach. Finish with the goat cheese. Keep dressing in a separate container. Refrigerate until ready to use.