Grilled Artichoke Hearts, see below
Zucchini, grill, dice
Pepperoncinis, slice
Roasted Bell Peppers, dice
Parmesan, shred with peeler
Arugula

Dressing

Shallot, mince
Garlic, mince
Parmesan, zest
SnP
Country Dijon
Lemon Thyme, chop
Pepperoncini, juice / brine
Lemon, zest and juice
Tabasco
Worcestershire
Evoo
———–
Creme Fraiche

Artichoke Instructions:

• Make Dressing – combine all ingredients except Creme Fraiche
• Cut top 3rd off artichoke
• Boil in salted boiling water
• Remove artichokes when outer leave barley pulls off. Artichoke should barley be tender; not soft.
• Clean Heart – remove outer leaves and choke
• Quarter
• Marinate in Dressing (without Creme Fraiche) for at least 30min
• Grill Hearts

Persimmon, dice
Tomato, dice
Green Onion, green parts, slice
Radish, quarter, salt n lime juice n zest
Cucumber, dice, salve pits, roast
Pepitas, roast
Cilantro, rouch chop
Baby Romaine

Dressing

Lime, zest and juice
Green Onion, white parts, minced
Honey
Cumin powder
Coriander powder
Pumpkin Oil
Evoo
SnP

Asparagus, slice thin on bias, toss with salt and lemon juice, marinate
Artichoke Hearts, large dice
Parmesan, shave
Leeks, slice, toss with corn starch and fry, drain on paper towel
Red leaf lettuce
Arugula

Dressing

Lemon Juice and Zest
Dijon
Garlic
Shallot, mince
Parsley
Evoo
SnP

Grapefruit, segment
Avocado, dice
Red Onion, slice marinate in lime juice and water, chop
Dry Roasted Pepitas
Basil, chiffonade
Mixed Greens

Dressing

-Reduce-
Grapefruit Juice
Agave
-Whisk-
Evoo
SnP

Roasted Salted Pepitas
Green Beans, roast, chop
Tomato, dice
Gorgonzola Cheese
Basil, chiffonade
Mixed Italian Greens

Dressing

Garlic, mince
Lemon, zest and juice
Red Wine Vin
Country Dijon
Cholula (hot sauce)
Shallot, minced
Parsley, chopped
Olive tapenade
Evoo
SnP

Orange Bell Pepper, slice
Cucumber, slice
Celery, slice
Sunflower Seed
Tangelo, segment
Red Leaf Lettuce
Assortment of Sprouts, I used broccoli, onion, bean, and pea

Dressing

Garlic Clove
Red onion
Oregano Leaves
Parsley Leaves
Basil Leaves
Country Dijon
Lime Juice
Champagne Vin
Evoo
Grapeseed Oil
SnP

Combine all dressing ingredients in a food possessor.

Zucchini, dice, roast
Rutabaga, dice, roast
Green Onion, green parts, slice
Tomato, dice
Jalapeño Jack Cheese, shred
Spicy Salad Greens Mix

Dressing

Red Bell Pepper, roast
Garlic Clove
Jalapeño
Green Onion, white parts
Sherry Vin
Agave Nectar
SnP
Evoo

Combine all dressing ingredients in a food processor

Ingredients

*Smoked Salmon
Tangerine, segment
Fennel, sliced
Asparagus, steam and slice
Endive, slice
Ridicchio, slice
Escarole, chop
Romaine, chop
Chives, slice

Dressing

In a food processor add the following
Jalapeño, chop
Garlic, chop
Ginger, dice
Shallot
Basil
Parsley
Soy sauce
Honey
Sriracha
Lime juice
Orange or Tangerine Juice
Grapeseed Oil
Evoo
SnP

*Smoking is super easy, esp fish, and SO worth the minimal effort to make it happen. Go buy yourself a smoker box, some poultry style wood chips, or whatever you like. Soak for 30 min in white wine (optional) and water. Place on/in heat source in a grill. Once it smokes, add seasoned protein (fish) and cover. I’ll put a aluminum hotel pan or pie pan over the protein to intensify the smoke on the protein. Smoke until done.

I season the salmon with this great “23 Blend Salmon Seasoning” I get at Whole Foods Market.

Mango, dice
Red onion, dice
Green Onion, green parts slice on the bias
Carrot, shred
Daikon, shred
Avocado, dice
Cashews, chop
Red Bell Pepper, dice
Cucumber, dice
Red Lettuce, rough chop

Dressing

Jalapeño, fine dice
Green Onion, white parts minced
Snp
Lime Juice
Coconut Vinegar
–bloom–
Agave
Fish Sauce
Grapeseed Oil
Evoo
–wisk–

For this dressing I let the favors bloom and the jalapeño pickle in the acids for as long as possible, before I wisk in the oils, agave and fish sauce.

Pepitas (pumpkin seeds), roasted and salted
Strawberries, quarter
Tomato, diced
Cotija Cheese, crumble
Cauliflower, roast with pumpkin oil
Zucchini, dice, roast
Avocado, dice
Red Leaf Lettuce
Romaine

Dressing

*Chipotle Strawberry Coulis
Sour Cream
Lime Juice
Grapeseed Oil
SnP

*In a saucepan,
add
quartered strawberries
chipotle pepper, minced
Mirin
Cook on med-low heat
until strawberries “melt”
Strain through a fine mesh strainer