What to get...

Ingredients are for about 2 large entree dinner salads:
• 6 strips, thick-cut maple bacon *(~3+ for a one large salad)
• 1 package fresh baby spinach, stems removed, chopped finely (~2 cups chopped per large salad)
• 1 package romaine heart lettuce (chop ~1 cup's worth per salad)
• 1 pint package baby mix heirloom tomatoes, or grape tomatoes, cut in half (~1.25 cups per salad)
For the garlic croutons:
• 3 large slices, thick, sourdough bread, (preferably whole wheat, slightly stale OK, cubed)
• 1/2 tsp fresh lemon zest
• 1 T and 1 tsp EVOO (Extra virgin olive oil)
• 1 tsp garlic-infused EVOO (Mine is from WeOlive)
• 1.5 T grated Romano cheee (or Parm will work)
• 1/4 tsp paprika
• 1 tsp dried Italian seasoning mix
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
For the dressing (it will be thicker than standard oil-based dressings):
• 3 T mayo (Best Foods, I use Light)
• 1 tsp balsamic (my aged balsamic was too sweet, so I used regular balsamic)
• 1/2 tsp extra virgin olive oil
• small pinch lemon zest
• S & P to taste

What to do...

1. Preheat oven to 375 degrees.
2. In a large mixing bowl combine all crouton ingredients and stir-in the cubed bread, coating well.
3. On a foil lined baking sheet with rims, arrange bacon slices for baking in oven.
4. On a 2nd baking sheet, evenly spread coated bread cubes for baking.
5. Place both pans in oven to bake simultaneously.
6. Bake the bacon until crispy/browned (thicker slices will take longer - ranges from 20-35 min).
7. Remove cooked bacon and drain/blot with paper towels, cool on wire rack preferably, set aside.
8. Bake croutons till crisp & browned, but not overly hardened (anywhere from 10-20 min), stir once during.
9. In small mixing bowl, whisk salad dressing ingredients, adding more mayo and/or balsamic to taste (this will be very thick, but by tossing into chopped greens it coats well).
10. Chop spinach/romaine heart well, and add into salad bowl.
11. Add halved baby heirloom tomatoes.
12. Toss salad mix with dressing to coat well (add desired amount).
13. To this mix add the crumbled/chopped crispy, oven bacon & croutons.
14. Drizzle additional dressing on top & serve!

Notes

What to get...

• 1 basket mixed baby heirloom tomatoes (about 2 cups)
• 1 large cucumber (or two small, cut lenghtise and melon balled)
• 8 oz- 1/3 oz, cherry-size fresh mozzarella cheese (Ciliegine, balled)
• 1/4 cup sweet white onion, chopped finely
• 1 T fresh basil, chopped
• S&P, to taste
• 1 tsp Italian herb blend (dried)
• 1 T aged balsamic
• 1 T basil infused Extra Virgin Olive Oil (EVOO)
• 1/2 tsp red wine vinegar
• 1/4 tsp lemon zest

What to do...

1. In mixing bowl combine extra virgin olive oil, balsamic, red wine vinegar, Italian seasoning, S&P, lemon zest, basil, whisking well.
2. Slice large and wide cucumber lengthwise, and use a melon baller tool to make small, melon ball sized cucumber rounds.
3. To marinade, add melon-balled cucumber, cherry-size heirloom tomatoes, cheery-size fresh mozzarella balls, finely chopped onion, coating well.
4. If you desire more marinade, add equal parts more balsamic and EVOO, S&P and coat well.
5. Let salad marinade in owl with plastic wrap, and if not serving for a couple of hours, transfer to fridge and remove about 1/2 hour before serving, tossing well.

Notes

What to get...

• 1 sourdough baguette, sliced medium for crostini
• 1/2 dozen fresh figs (I used Black Mission variety) rinsed, trimmed, sliced in half
• 1 wheel goat cheese brie (I used a french triple cream you won't use all of it)
• 1 small package creamy goat cheese
• small bunch fresh arugula, washed, dried (will use one small leaf/crostini)
• thinly sliced fresh prosciutto (small strip/crostini)
• 1 T balsamic vinegar
• 1-2 T honey (depends on your desired sweetness when roasting)
• 2 T white wine (I used a Chardonnay)
• Little EVOO for brushing the baguette slices for toasting.

What to do...

1. Preheat oven to 400 degrees
2. Slice sourdough baguette into medium rounds for assembling crostini (but not too thick)
3. Rinse and trim figs (cut off both stem and small bottom portion) & slice in halves.
To Roast Figs:
4. In small bowl combine balsamic, honey & wine.
5. Toss figs to coat evenly, delicately with spoon.
6. In small baking dish, arrange fig halves in a single layer.
7. Cover baking dish with foil and bake for 15 min, till tender.
8. Let figs cool, set aside.
Make Crostini:
9. Crisp thinly sliced prosciutto in a skillet on stove till crisp, drain and set aside.
10. Reduce oven temp to 350.
11. Arrange bread rounds on baking sheet, lightly brush with EVOO.
12. Toast bread rounds till crisp, but not hard (a few minutes).
13. Remove from oven & set aside.
14. To each round apply a thin segment of the goat cheese brie, followed by generous smear of the soft goat cheese.
15. To the cheese toast, drizzle some of the remaining balsamic-hony glaze from roasting dish onto each.
16. Then add a portion of crisped prosciutto to each.
17. Slice fig halves, into halves and place slightly warm fig segment onto drizzled cheese.
18. Put on baking sheet and return to oven on warm/or off, and just slightly heat to barely melt cheeses.
19. Remove from oven and serve each with small leaf of arugula by the fig!

Notes

What to get...

• Fresh baby Spinach (about 2 cups)
• Fresh spicy salad mix (I gets at farmer's market, organic, with arugula, red leaf & baby lettuces).
• Fresh strawberries (1 basket, ripe!), sliced and halved.
• Cucumber, thinly sliced and quartered. (use over half)
• Red onion, finely chopped (will use a little less than half)
• Ear of sweet white corn, cut off cob. (use entire ear)
• Precooked baby beets, sliced and thinly chopped. (about 3)
For Balsamic Poppyseed Dressing:
• 2 parts (1/4 cup) light, extra virgin olive oil (use good oil!)
• 1 part (1/8 cup) aged balsamic (you may want to use less depending on the balsamic, but I add a lot)
• 1 T poppy seeds
• 1/8 tsp dried mustard
• 1 T honey
• dash of lemon zest
• 1/8 cup white wine or dry champagne
• Fresh black ground pepper & kosher salt to taste

What to do...

1. Wash, dry and trim all greens. Tear into bite sized pieces.
2. Chop all salad ingredients and in large salad bowl add lettuce mix with spinach and add onion, cucumbers, beets, corn and strawberries!
3. Assemble dressing in a clean jar with lid. shake vigorously to combine and taste. If it needs more oil add at this point. If it needs more sweetness, add more honey and salt and pepper as desired.
4. Serve with dressing!
5. *feta cheese is also a nice addition to this as desired.

Notes

What to get...

• 24 oz center cut pork tenderloin (extra lean, fillet) cut into 1" medallions.
• 2 large carrots, peeled and cut into chunks
• Head of cauliflower, trimmed and sectioned
• 1/4 lb smoked fontina cheese, cubed
• 1/4 cup shredded parmesan cheese
• 5 cloves garlic, for roasting
• 3 T butter, softened
• 1/4 cup Half & Half or milk
• 2 cups fresh spinach, for wilting
• 1 can chicken broth, low sodium
• *little extra balsamic for spinach
• *extra EVOO to drizzle onto roasting vegetables
• *extra white wine for sauce as desired
For pork Marinade & Reduction:
• 1/4 cup WeOlive Koroneiki EVOO
• 1/6 cup white wine (like Chardonnay)
• 1/8 cup WeOlive blackberry balsamic (or regular balsamic)
• 1 T WeOlive Garlic-infused EVOO *can add extra garlic clove chopped if you don't have
• 1 T Dijon or spicy brown mustard
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• dash cayenne pepper
• 1 T honey (if you don't have blackberry balsamic above, add little more honey)
• 1/4 cup chopped red onion
• 1 garlic clove, minced

What to do...

The Game Plan:
make marinade & marinate pork
roast veggies for smash
sear pork on stove, and transfer to oven
make smash and transfer to oven
reduce some of marinade on stove , for topping
wilt spinach on stove
plate!
Detailed Instructions:
1. Combine all marinade ingredients, whisk well in bowl, set aside.
2. Rinse and slice pork tenderloin into approx 1" slices (medallions).
3. Add pork to marinade bowl, coating each well.
4. Cover with plastic wrap and return to fridge for about 25 min.
5. Meanwhile, trim cauliflower and peel carrots & section into large pieces and place on an oiled roasting pan.
6. To pan add 5 garlic cloves, no need to peel.
7. Drizzle all with EVOO and S&P, and place pan in 400 degree oven and roast about 25 min uncovered.
8. Take pork marinade from fridge, stir, & let sit on counter covered for additional 20 min, to come closer to room temp.
9. Check roasting veggies & add about 1/2 cup water to bottom of pan, cover with foil, roast additional 35 min, or until tender/done with fork. Once tender, remove from oven and let cool slightly.
10. In a preheated, oven safe, skillet on stove (medium), sear pork medallions with some of the marinade, flipping on both sides till starting to brown. (3-5 minutes). Transfer to 350 degree oven, adding a few T of the chicken broth or some additional white wine. Pork is done when there is only faint hint of pink in center, so keep a close eye (think mine took about 15-20 min).
While Pork Cooks, Make Smash:
11. Chop roasted cauliflower, carrot and add 4 of the roasted garlic cloves peeled (they should be mush and sweet!). Add to bowl of electric mixer with 2-3 T butter, the half & half, some S&P to taste, combining well.
12. To achieve creamy consistency, I used immersion blender to smooth out chunks. (You can do this in a blender or food processor as well).
13. Return to oven safe dish/bowl to heat mixture in oven for about 5 minutes (pork may still be cooking, 350 OK). Once at temperature, add cubed fontina & parm, combining well, return to oven to melt thoroughly.*If pork is not yet done in oven, smash can go into oven along side it.
Cook Spinach & Reduce Sauce:
14. In another skillet, cook & reduce about a cup of remaining marinade on medium-low, thoroughly (because this had raw meat in it, you will need to cook for at least 15-20 min on medium).
15. Stirring often, as sauce thickens, add small amounts of chicken stock to thin consistency and mellow flavor. Let reduce on low until desired consistency/flavor is reached. (I added a little white wine, black pepper, and a T butter at this point, but season to your taste).*You won't need much of this; it is only to enhance the flavors. If it seems salty, add more broth or water.
16. On stove, in small pot (with available lid), add about 3/4 cup water, S&P and heat till almost boiling.
17. Add fresh spinach stirring into warm water. Reduce heat to medium-low & cover for 1 minute to help wilt. Remove lid & stir adding drizzle of balsamic, one of the roasted/smashed garlic cloves, and 1 T butter. Stir well over heat, till spinach is beginning to wilt & soften, but still bright green. Remove from heat, drain as needed.
18. Plate the warm smash, top with some of the wilted spinach, and then with pork medallions. Drizzle a small amount of reduced sauce to the top and eat!

Notes

What to get...

• 10 small carrots
• 1/2 sweet, white onion, chopped
• 2 cloves garlic, finely chopped
• 4 stalks celery, chopped
• 1 large baking potato, peeled & sliced into chunks
• 1 tsp fresh rosemary chopped
• 3 sprigs rosemary, for roasting carrots
• 2, 14.5 oz cans low sodium chicken broth
• 1/4 cup cream
• 1/2 cup milk
• 6 saffron strands
• 1 tsp ground ginger
• ** 1/2 tsp cayenne pepper (I am changing this to 1/2 tsp from 1 tsp, from great reader feedback, it was too hot!!!)****
• 1 tsp dried thyme leaves
• 1 tsp allspice
• 1 T fresh orange zest
• 1/4 cup white wine, for sautéing onion
• S&P
• EVOO, for roasting carrots
• 2 T butter, for sautéing onion
• 6 strips bacon, to cook in oven as topping
• sour cream, for topping soup
For Rosemary Citrus Croutons:
• 2 large pieces sourdough bread, I use whole wheat sourdough, cubed
• 1 T fresh rosemary, chopped
• 1 T orange zest
• 1 tsp lemon zest
• 1 T shredded parmesan cheese blend
• 3 T EVOO
• 1 T balsamic, I used blackberry balsamic
• S&P to taste
• 1 clove garlic, finely chopped

What to do...

Roast Veggies:
1. Preheat oven to 400.
2. Peel carrots and potato, cut into chunks.
3. In roasting pan place carrots & potato and drizzle with EVOO (about 3 T).
4. Add sprigs of rosemary and salt & pepper.
5. Roast uncovered for about 30 min.
6. Check tenderness, then add 1/4 cup water, cover and roast till tender, about 30 more min.
7. Remove from oven, cool slightly and cut into smaller pieces.
Make Bacon & Croutons:
8. Reduce oven temperature to 375.
9. In bowl combine all ingredients for crouton marinade except bread, whisking well.
10. To bowl, add cut bread and toss, coating bread well.
11. Spread bread out onto an oiled baking sheet.
12. Bake in oven, stirring occasionally to make sure all sides are browning and not sticking to pan.
13. Bake about 10-15 min, until crunchy throughout.
14. At same time, place strips of bacon on baking sheet & bake in same oven until crispy, about 15-20 min, cool & drain on paper towels, set aside for crumbling on top of soup.
Make Soup:
15. **We'll be using a handheld immersion blender for this. if you don't have one, you'll have to run batches of soup through your food processor or blender.
16. In large soup pot/enameled dutch oven, melt butter, add chopped garlic, celery, onion.
17. Begin to sauté, then add 1/4 cup white wine, salt & pepper, to sweat-out until tender/translucent.
18. Add rosemary.
19. Meanwhile, in bowl add cream & milk & warm slightly. Add saffron threads, let steep.
20. Once aromatics are tender on stove, add chopped roasted carrot and potato, stir.
21. Add 1 can of chicken stock, and all dry seasonings. Let simmer about 10 min.
22. Next use immersion blender & purée until smooth, with no chunks remaining.
23. Add orange zest.
24. Turn off heat and once soup is slightly cooler, stir in steeped saffron milk mix, combine.
25. Return to heat, mixing in 3/4 of second can of broth slowly, to incorporate for a smooth consistency.
26. Add more S&P as needed.
27. Serve warm with little bit of sour cream on top, followed by crumbled bacon & croutons!

Notes

What to get...

• 1 package (~9 pcs) chicken tenders, fresh, boneless & skinless
• 2 cups seasoned bread crumbs
• 4 T shredded or grated fresh parmesan
• 1 cup all purpose flour
• 2 eggs
• 4 T EVOO (for browning)
Seasonings:
• dried parsley (chopped)
• paprika
• fine black pepper
• Seasoning salt (like Lawry's)
• garlic powder
• dried thyme
For the dipping sauce:
• Heinz ketchup
• red pepper jelly
• sour cream
• Worcestershire sauce

What to do...

1. Preheat oven to 425
2. In 3, separate shallow dishes, place flour, the other the eggs beaten lightly, then breadcrumbs.
3. In dish with breadcrumbs add spices to your taste. I add about 2 tsp thyme, S&P to taste, 1 tsp garlic powder, 3 tsp paprika, 1 T parsley, and the parmesan cheese. combine.
4. Rinse raw chicken breast tenders and pat dry with paper towels.
5. dredge tenders in flour, then egg wash, then breadcrumb mix, making sure to pat crumbs well covering each peice.
6. Preheat a large nonstick skillet with the EVOO
7. on medium heat on stove, add breaded tenders and let cook, not moving, for about 10 mins one side (this will depend how large/thick cuts are. Mine were very thick)
8. Once brown & crispy on one side, carefully flip tenders over in pan with spatula
9. Continue to cook on other side for about 10 more mins or until crust crisps and darkens.
10. Then for thicker tenders, transfer strips to baking sheet into pre-heated oven and cook through, without drying-out.
For the dipping sauce:
11. In small bowl, combine about 4 T Heinz ketchup, 2 T red pepper jelly, dash Worcestershire sauce, and 2 tsp sour cream. Whisk well and serve with tenders. Delicious!

Notes

What to get...

• 1 bag, fresh baby carrots, peeled, the smaller, the sweeter
• 2 tsp honey
• 1/4 tsp dried prepared mustard
• 1 T fresh EVOO
• 1 T fresh balsamic
• kosher salt, to taste
• ground black pepper, to taste

What to do...

1. Preheat oven to 420
2. In mixing bowl, combine all ingredients minus carrots
3. Add sauce mix to carrots in bowl, tossing well
4. in oiled, small baking dish, roast carrots for about 25 mins till very tender. Check throughout.
5. Enjoy!

Notes