4-6 PERSONAS

ENSALADA DE BROCOLI Y SALSA DE CACAHUATE

PREP: 14 MINS COOK: 1 MIN TOTAL: 15 MINS
INGREDIENTES:
ENSALADA DE BROCOLI
1 cabeza grande de brocili cortada en pequeñas partes
1 taza de frijoles de soya cocidos
1/2 taza de cebollin cortado finamente
1/2 taza de cacahuates
1 taza de aceite de cacahuate
semilla de ajonjoli para adornar
SALSA DE CACAHUATE
1/4 taza de mantequilla natural de cacahuate
1 cucharada de vinagre de arroz
1 cucharada de salsa de soya
1 cucharada de miel o néctar de agave
1/8 cucharadita de aceite de ajonjoli
1-2 tablespoons hot water, as needed to thin the sauce
INSTRUCCIONES:
PARA LA ENSALADA DE BROCOLI
Calienta agua en una olla hasta que hierva. Agrega los trozoz de
brócoli y cocina por 30 segundos. Usa un colador para pasar el
brócoli a un tazón con agua helada, lo que detendrá
inmediatamente su cocimiento. Cola, después agrega los demás
ingredientes y revuélvelos. Sirve inmediatamente adornados con
semillas de ajonjolí si se desea.

PARA LA SASA DE CACAHUATE

Licua todos los ingredientes juntos, si la consistencia es muy
gruesa, puedes licuarlos poco a poco con agua caliente hasta
obtener la consistencia deseada.

ENSALADA DE COLIFOR ROJO ASADO

2 cabezas medianas de colifor cortada en piezas
1/4 taza de aceite de oliva
1 cucharada de salda Tabasco
1 cucharada de jugo de limón
sal
2 tazas de tomates rojos cortados a la mitad
1 1/2 tazas de chile morrón rojo cortado en cubos
6 onzas de blue cheese, desmenuzado
1/3 taza de cebolla picada
aderezo:
1/3 taza de tomates rojos deshidratados
1/4 taza de jugo de naranja
3 cucharadas de aceite de oliva
2 cucharadas de vinagre de manzana
2 cucharadas de catsup
1 cucharada de jugo de limón fresco
1 cucharadita de ajo picado
1 cucharadita de salsa Tabasco
Sal

1. precalienta el horno a 200 grados C. En un tazón grande agrega la

coliflor, el aceite de oliva, la salsa tabasco, jugo de limón y sal.
Revuelve hasta que queden bien mezclasod. Pasa la coliflor en una
charola para hornear y rostiza en el horno alrededor de 20 a 30
minutos. Mueve los trozos ocasionalmente, hasta que la coliflor este
suevamente crujiente. Retira de horno y aparta.

2. para el aderezo, coloca los tomates rojos deshidratados, el jugo de

naranja, 3 cucharadas de aceite de oliva, vinagre, la cátsup, el jugo de
limón, ajo, salsa tabasco y sal dentro de la licuadora o procesador de
alimentos. Procesa hasta que los ingredientes estén bien mezclados.

3. coloca la coliflor rostizada dentro de un tazón. Agrega los tomates

rojos cortados a la mitad, el pimiento morrón, el blue cheese y la
cebolla. Baña con el aderezo y mezcla. Sirve la ensalada
inmediatamente o espara y sirvela fría.

Pasta Zucchini cremosa

Ingredientes:

1 paquete grande de pasta Zucchini

1 tomate rojo grande
½ aguacate
2 cucharadas de perejil fresco picado
1 ajo finamente picado
2 cucharadas de jugo de limon
1 cucharada de aceite de oliva extra virgen
1 cucharada de albahaca seca
1 cucharada de nuez picada
Agua
Instrucciones:
Corta la pasta en tiras con un cuchillo. Puedes hervirla en
agua por 2 minutos para que sea mas fácil de cortar.
Agregala nuevamente en agua hirviendo para su cocción.
Coloca la pasta en un tazón mediado y agrega el tomate rojo
cortado en cubos.
Para la salsa, agrega el aguacate, perejil, ajo, jugo de limón,
aceite de oliva, albahacay, nuez y agua en la licuadora,
licua hasta que se forme una pasta suave.
Agrega la salsa sobre la pasta y tomates y combina muy
bien. Puedes servir inmediatamente o servirla fría
después.

ENSALADA ARCOIRIS
Ingredients
2 large orange carrots
2 large maroon carrots
 1 medium parsnip
1 large sweet apple
1 piece of fresh ginger, about 2-inches long
3 scallions
1/4 cup toasted pecans, chopped
1 tablespoons apple cider vinegar
1 tablespoons maple syrup
2 tablespoons olive oil
kosher salt and pepper
Instructions
Peel and shred the vegetables and apple using a mandoline or other shredding
tool.
Peel the ginger and shred about a tablespoon (or more or less to taste).
Slice the scallions on the diagonal, into 2-inch pieces, and then slice each piece
in half the long way.
Place everything in a bowl, and toss with pecans to combine well.
Mix together vinegar, syrup, olive oil and season with salt and pepper to taste.
Pour dressing over salad and toss to coat well. Refrigerate for about 30 minutes
to let flavors develop, and serve.

SHAVED BRUSSELS SPROUT SALAD WITH

RAISINS & MAPLE DIJON VINAIGRETTE
INGREDIENTS
2 lbs brussels sprouts
1 cup walnuts
6 slices bacon, cooked and crumbled
⅓ cup California Raisins
Vinaigrette:
¾ tsp dijon mustard
2 Tbsp maple syrup
3 Tbsp apple cider vinegar
4 Tbsp extra virgin olive oil
¾ tsp salt
½ tsp pepper

INSTRUCTIONS
To make the salad: Holding each brussels sprout by stem end,
carefully cut into very thin slices using mandolin or a sharp
knife. Add to a large bowl, toss to separate layers.
In a saute pan, add the walnuts over medium heat, toss around to
toast. Once fragrant, 5 mins, remove from the heat and add to
brussels sprouts.
Add the bacon and raisins to the bowl and toss.
To make the vinaigrette: In a small bowl or small blender, whisk
together the dijon, maple, apple cider vinegar, salt and pepper.
Slowly add the olive oil and whisk or blend until well combined.
 Toss the salad with the vinaigrette and serve immediately.

NOTES
*This salad can be prepped ahead of time. Toast the walnuts up to 1
day ahead and store in an airtight container. Slice the brussels
sprouts can be sliced up to 1 day ahead and chill, covered. Prepare
the dressing up to a week ahead and shake well before each serving.
Toss the brussels sprouts with remaining ingredients just before
serving.

ENSALADA DE HABICHUELAS VERDES CON VINAGRETA

Haricot Vert Salad with Anchovy Vinaigrette Dressing is a warm

salad that reminds me of a naked version of the Salad Niçoise
(pronounced nee-suaz). The dish is light, flavorful and healthy.
Ingredients:
1 tablespoon coconut oil
1 pound haricot vert (or green beans)
2 cups grape tomatoes
1/2 cup kalamata olives
pinch of salt and black pepper for taste
For Anchovy Vinaigrette Dressing:
1 small shallot, minced
1 tablespoon dijon mustard
1/2 teaspoon anchovy paste
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon black pepper
1 1/2 tablespoons dried thyme
Directions:
1. For the dressing, combine all ingredients in a non-reactive mixing
bowl and whisk until combined. Set aside.
2. Heat one tablespoon of coconut oil in a large sauté pan over med-
high heat. Once the oil is hot, add the haricot verts, grape tomatoes,
and kalamata olives and sauté until the haricot verts are just beginning
to brown and the skin on the grape tomatoes is starting to separate.
3. Pour the sauté vegetables on a platter.
4. Plate and drizzle with anchovy dressing.

ENSALADA DE ESPARRAGOS CON CEBOLLA ESCALONIA Y

UN HUEVO FRITO
Since this is a weekend lunch it involves some cooking.
Weekday lunches during this challenge are simpler and utilize
leftovers so as not to require cooking.
Ingredients
1 tablespoon olive oil, divided
1 medium shallot, thinly sliced crosswise
1/2 bunch green asparagus (about 8 medium stalks)
1/8 teaspoon kosher salt
freshly ground pepper
2 cups arugula
1 large beefsteak tomato, cut in 1/4-inch cubes
1/2 ounce feta, crumbled
juice of 1 lemon
1 tablespoon parsley, coarsely chopped
2 large eggs for women; 3 large eggs for men
Procedure
Trim an inch off the root end of the asparagus to get rid of the
woody part. Using a vegetable peeler and starting from the
root end, shave the asparagus into thin ribbons (6-8 large
stalks should yield about a cup).
In a medium nonstick skillet, heat 2 teaspoons olive oil over
medium-high heat, then add the thinly sliced shallot. Cook for
1 minute, until shallot has softened slightly. Add asparagus
ribbons, season with kosher salt and freshly ground pepper,
and cook for 2 minutes, tossing occasionally, until asparagus
is cooked al dente (should be crunchy, not soft). Transfer
asparagus mixture to a medium mixing bowl, add arugula,
chopped tomato, feta, lemon juice, and parsley, and toss.
In the same nonstick skillet, heat the remaining olive oil over
medium heat. Crack the egg into the pan, season with freshly
ground pepper, and turn the heat to low. Cook the egg 2-3
minutes, until the white is completely opaque and set and the
edges are starting to brown.
Transfer the asparagus salad to a bowl and top with the fried
eggs.

ENSALADA ARCOIRIS DE RAICES ASADAS CON

QUINOA

Ingredients
1 lb beets
olive oil
salt and pepper
1 small delicata squash, halved, seeds scooped, cut into 1/4" half moons
2 small sweet potatoes, peeled and diced
8 oz / 225 g quinoa, rinsed
1 2/3 cups / 400 mL water
4 handfuls baby spinach
6 oz / 170 g roasted red peppers, sliced into strips
1 avocado
2 oz / 60 g sunflower seeds, toasted
Dressing:
3 Tbs olive oil
1.5 Tbs balsamic vinegar plus a splash
1.5 Tbs orange juice
1 tsp Dijon mustard

Preheat oven to 425F / 220C.

Remove beet tops, rinse beets, and place in a small roasting pan. Drizzle
on some olive oil and season with salt and pepper. Add enough water to
just cover the bottom of the pan. Cover with aluminum foil tightly. Roast
for 45 minutes to an hour, until beets are tender when pierced with a
knife.
Meanwhile, line a baking sheet with parchment paper. Toss squash and
sweet potatoes with a drizzle of olive oil and season with salt and
pepper. Bake alongside beets for final 20-30 minutes til tender. Let cool.
Heat water and quinoa in a saucepan til boiling. Reduce heat, cover and
cook 15 minutes. Remove from heat.
Combine 3 Tbs olive oil, balsamic vinegar, orange juice and
mustard. Whisk, taste and season with salt and pepper. Once quinoa is
finished, stir in about a Tbs of dressing.
Once beets are cooled, remove skins with a kitchen towel or paring
knife. Dice into large chunks. Add to a bowl and add a splash of balsamic
vinegar and season with salt and pepper. Let marinate for about 15
minutes.
Meanwhile, cut avocado in half and remove pit. Dice avocado or slice into
long strips.
To serve, place a layer of quinoa in a serving dish. Arrange quinoa, beets,
squash, sweet potatoes, avocado and red pepper on top of quinoa, then
drizzle with dressing. Top with toasted sunflower seeds.

ENSALADA DE RABANOS DAIKON

INGREDIENTS
1 lb daikon radish (white Korean radish)
½ tablespoon Korean red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 garlic cloves (finely chopped)
2 green onions (finely chopped)
1½ tablespoons white vinegar

INSTRUCTIONS
Peel the radish and cut into really thin strips. (I used a julienne
peeler for this)
Place the radish in a medium bowl and toss with red pepper
powder, sugar, salt, green onion and garlic.
Sprinkle the mixture with vinegar and mix well.
Adjust to taste, adding additional salt, sugar or vinegar, if needed.
Refrigerate until ready to serve.

ENSALADA CRUDA DE PAPAS CON CILANTRO Y ENELDO

Salad:
1 pound new potatoes
1 cup chopped fresh cilantro
1/2 cup chopped fresh dill
1 cup cherry tomatoes, each cut in half

Raw vegan mayo:

1/2 cup cashews
2 tablespoons Dijon mustard
1/4 teaspoon chili powder
2 garlic cloves
Juice from 2 lemons
Water, as needed

Prepare the salad: put the potatoes in a pot with water to boil. Once the
water is boiling, turn down the heat to medium-high. Cook for about 15
minutes, or until the potatoes are tender. Cut each in half and throw in a
bowl with the other salad ingredients. Set aside.

Make the mayo: blend all the ingredients until smooth, adding water or
other liquid as needed and adjusting to your taste. Toss the mayo with the
salad until evenly coated and sprinkle with salt and pepper if desired.

ENSALADA DE ARVEJA, NARANJA Y TORONJA

Ingredients
4 cups (12-14 oz) snow peas
1 orange
1 grapefruit
1/4 cup red onion, sliced paper thin and chopped into 1" pieces
1 tablespoon white wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon minced ginger
1 tablespoon olive oil
1 tablespoon vegetable oil
1/4 cup toasted sunflower seeds
Directions
--Wash snow peas, trim and remove strings if necessary. Place in
microwave proof bowl with cover. Half fill a large bowl with ice
cubes and water, leaving enough room to add snow peas later.
Microwave peas 2 to 2-1/2 minutes until slightly cooked but still
crisp. (The water on the peas from washing them is enough to create
steam in the microwave.) Immediately immerse cooked snow peas in
bowl of ice water so they stop cooking and chill completely.
--Peel and section orange and grapefruit, removing all pith and
membrane. Put citrus sections in a separate bowl, saving any juice in
another small bowl. Squeeze the membranes to remove any remaining
juice; add to juice in small bowl.
--In large bowl, whisk together 3 tablespoons of reserved citrus juice,
vinegar, honey, salt, pepper, and ginger. Continue whisking briskly
while adding oils in a thin stream. Add drained snow peas, onions, and
sunflower seeds to bowl and toss thoroughly with dressing. Add
grapefruit and oranges; gently toss and serve.
MAKE AHEAD TIP: Can be made up to 4 hours ahead and stored in
fridge, but don't mix in the citrus until just before serving. (The citrus
will begin to break down and get a mushy texture if left in the
dressing too long.)

ENSALADA DE PMINETOS ASADOS Y ELOTE CON ADEREZO

DE QUESO DE CABRA

Ingredients:
2 ears corn
1 red bell pepper
Dressing:
1 garlic clove, minced
¼ cup goat cheese
a few drops lime juice
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 tablespoon sour cream
1 tablespoon mayonnaise
1-2 tablespoons milk
½ teaspoon chopped cilantro
salt and pepper

Instructions:
1 Soak corn in the husk in cold water for 8 - 10 hours.
2 Roast corn and pepper together in a 400-degree oven for one hour. (Place the
whole ears, with husk, directly on the oven rack. Place the pepper on an
aluminum foil-lined baking sheet and rotate every 15 minutes to get a
good char all around the pepper).
3 Peel the pepper and cut into thin slices.
4 Remove the husk and silk from the corn and cut off the kernels.
5 Add corn and pepper to a bowl.
6 Whisk together the dressing ingredients until you have a smooth dressing. Add
milk to thin the dressing to your liking.
Pour the dressing over the vegetables and serve with a main dish and tortilla
chips.
ENSALADA DE GARBANZOZ, TOMATES DISECADOS Y ALBAHACA

Ingredients
1 (15 oz) can Garbanzo Beans (Chickpeas)
1 (15 oz) can Great Northern Beans or other favorite bean
1 cup chopped Vegetables of choice*
1 Tablespoon chopped Parsley
 1 Tablespoon chopped Basil
2 Tablespoons Oil from Sun-Dried Tomatoes
8 Sun-dried Tomatoes, chopped
1 - 2 Tablespoons very high quality Balsamic Vinegar
1/4 - 1/2 teaspoon Salt
Instructions
Rinse beans and shake off excess water.
Combine all ingredients in a bowl and serve. Start with the lower
amounts of vinegar and salt; taste and then add more according to
your preferences.
Notes
7 *Some great choices for chopped vegetables include
cucumber, broccoli, cauliflower, tomato, summer squash, green
beans, and spinach.
If making this salad in advance, keep the fresh vegetables
separate from the bean mixture and mix together right before serving.

ENSALADA DE FRIJOLES ROJOS Y CILANTRO

INGREDIENTS
1 15-oz. can kidney beans, drained and rinsed
½ English cucumbers cut in small cubes
1 Roma tomato cut in small cubes
1 cup fresh cilantro leaves, washed, dried and chopped
½ red onion, finely chopped
½ large lemon, juice of
1½ tbsp extra virgin olive oil
1 tsp Dijon mustard
½ tsp fresh garlic, paste or finely chopped
Salt and pepper, to taste
INSTRUCTIONS
In a medium sized bowl, combine the kidney beans with the vegetables.
In a separate small bowl, whisk together lemon juice, oil, mustard and
fresh garlic, salt and pepper to make the vinaigrette.
Pour vinaigrette over the salad and combine well with a large spoon. Add
a dash of salt and pepper if you need to.
Kidney Bean Salad
Cover and let sit in the fridge half hour to an hour or until ready to serve.
Alternate: If you are not a fan of cilantro, you can easily replace it with
fresh mint or fresh parsley leaves.
ENSALADA DE CALABAZA CON FARRO Y PEPITAS

1 medium butternut squash (about 2 pounds)

5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup semi-pearled farro (see Note up top)
1/3 cup toasted pepitas (I used, and love, the salted ones)
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4
cup)(omit to make vegan)
1 tablespoon sherry vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped
Preheat oven to 375 degrees F.
Peel squash, then halve lengthwise and scoop out seeds. Cut squash into
approximately 3/4-inch chunks. Coat one large or two small baking sheets with 2
tablespoons oil total. Spread squash out in single layer on sheet. Sprinkle with salt and
freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes,
turning them over halfway through the cooking time. Set aside to cool slightly.
While squash is roasting, cook farro in a large pot of simmering salted water until the
grains are tender but chewy, about 30 minutes. (Since there are so many varieties of
farro, however, if your package suggests otherwise, it’s best to defer to its cooking
suggestion.) Drain and cool slightly.
While squash is roasting and farro is simmering, in a small bowl, whisk together sherry
vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt
dissolve. Stir in onion; it will barely be covered by vinegar mixture but don’t worry.
Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a
lovely, lightly pickled onion.
In a large bowl, mix together butternut squash, farro, red onion and its vinegar brine,
the crumbled cheese and pepitas. Toss with 3 tablespoons of the remaining olive oil,
use the 4th one only if needed. Taste and adjust seasonings. Eat now or later. Salad
keeps in the fridge for up to a week.

ENSALADA DE PEPINO Y FRESAS CON SEMILLAS DE AMAPOLA

INGREDIENTS
2 large cucumbers, spiralized using Blade A
4 cups strawberries, sliced
½ cup feta, crumbled
½ cup Poppyseed Dressing

INSTRUCTIONS
In a large bowl, toss cucumbers and strawberries together.
Divide among four plates, sprinkle with feta and pour 2 tablespoons
dressing over each salad and serve immediately!
ENSALADA DE CALABACIN CON PIÑONES Y QUESO DE CABRA

1 1/2 pounds zucchini, yellow, or zephyr squash

1 shallot, very thinly sliced (about 2 tablespoons)
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup chiffonade of basil
1/4 cup toasted pine nuts
2 ounces goat cheese
Trim the ends off the squash and, using a mandoline, vegetable
peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and
vinegar, and gently toss to combine. Let stand for 10 minutes.
Season to taste with salt and pepper. Then add the basil and
pine nuts and gently toss to combine.
Transfer to a serving dish(es) and crumble goat cheese on top.
Serve immediately.

ENSALADA DE ARROZ, MANGO Y FRIJOLES

Ingredients:

2 cup uncooked black rice (or any other kind of rice)

3-4 ripe champagne mangoes, diced
1 can black eyed peas, drained and rinsed well
3 scallions, finely chopped
2 red bell peppers, diced
2 large avocados, diced

1/2 cup fresh lime or lemon juice

1/3 cup olive oil
2 tablespoons agave
1-2 tablespoon hot sauce (or more), to taste
Salt and pepper to taste

Directions:

1. Cook rice according to directions, but use just a bit less water for
cooking than recommended (the rice will then be able to soak up the
dressing so the dish is not too wet). For black rice, combine 2 cups of
rice with 3 1/3 cups of water. Bring to a boil, then reduce to a simmer
a cook, covered, for half an hour. Remove from heat, fluff, and let it
sit, covered, for a bit.

2. Mix the lemon or lime juice, olive oil, agave, and hot sauce in a
small bowl or jar. Add in salt and pepper to taste and set the mixture
aside to let the flavors combine.

3. Combine the cooked rice, black eyed peas, scallions, mangoes,

peppers, and avocados in a large bowl. Pour in the vinaigrette mixture
and toss. Serve cold or room temperature.

ENSALADA CAPRESE CON TOMATES ASADOS

8 Roma tomatoes, cut in half lengthwise

2 Tablespoons extra virgin olive oil, plus more for drizzling
2 large garlic cloves, grated or minced
sea salt
pepper
8 ounces fresh mozzarella, packed in water (I used a tub of
Bocconcini, which had 4 balls of cheese)
8 leaves of fresh basil
2 Tablespoons Balsamic Glaze (optional)

slow roasting the tomatoes removes the moisture and

concentrates the flavors

Preheat oven to 300° F. Line a rimmed baking sheet with foil and
spray with non-stick cooking spray.

Place cut tomatoes on baking sheet, cut side up. In a small bowl,
whisk together 2 Tablespoons of the olive oil, the grated garlic and
about ¼ teaspoons of sea salt, and ¼ teaspoon of pepper. Brush
the cut sides of the tomatoes with the mixture until you use all the
mixture. Place in the oven and bake for one hour.
After an hour, remove the pan from the oven and, with a spatula,
gently press down on each tomato to flatten it and squeeze out the
moisture. Be careful and do it slowly - the water in tomatoes will
squirt out at you. Place the tomatoes back in the oven and bake for
an additional 15 - 30 minutes, depending on how dried out you
like the tomatoes. Remove from the oven and allow to cool a bit.
Place the tomatoes on a serving platter

julienne the basil by rolling the leaves up and then slicing

Meanwhile, slice the mozzarella balls into 16 even slices. Place the
cheese slices on top of the tomatoes. Drizzle the cheese with a few
drops of olive oil. Sprinkle the cheese with just a little bit of sea
salt. Drizzle with the Balsamic Glaze, if you're using it. Julienne
the basil leaves and sprinkle on top. Serve at room temperature.

ENSALADA DE TOCINO Y ESPARRAGOS

4 slices Black Forest bacon (or regular bacon)

1/2 a shallot, peeled and chopped
about 1 lb. asparagus, cut into pieces
kosher salt
freshly cracked black pepper
juice from 1/2 a lemon

Serves 4 as a side dish

Crisp up the bacon

Line a medium-sized bowl with a few paper towels and set it
aside.

Chop up the bacon.

Warm & Smokey Asparagus Salad

Put it in a nonstick pan on the stove over medium-high heat.

Spread it out, so that each piece can brown.

Warm & Smokey Asparagus Salad

Cook like this for maybe 5 minutes.

Warm & Smokey Asparagus Salad

Stir the bacon occasionally.

Warm & Smokey Asparagus Salad

You want it to get nice and crisp.

Warm & Smokey Asparagus Salad

When it looks about like this, it’s just about done.

Warm & Smokey Asparagus Salad

Scoop the bacon out of the pan with a slotted spoon. Transfer it to
your paper towel-lined bowl. Set it aside for a minute while you
deal with the veggies.

Warm & Smokey Asparagus Salad

Caramelize the shallots

Toss your chopped shallot into the bacon fat that remains in the
pan. (If there’s a lot of it, drain a little off if you like.)

Warm & Smokey Asparagus Salad

Keep the heat on medium-high, and saute the shallots for a few
minutes. Give them a stir to coat in bacon fat.

Warm & Smokey Asparagus Salad

You want them to become translucent…

Warm & Smokey Asparagus Salad

…and then start to brown nicely.

Warm & Smokey Asparagus Salad

Saute the asparagus

Grab your cut asparagus.

Warm & Smokey Asparagus Salad

Add it to the pan with the shallots and bacon fat. Toss on a little
kosher salt and freshly cracked black pepper.

Warm & Smokey Asparagus Salad

Give it a good stir to coat the asparagus. Cook like this, stirring
occasonally, for 3-4 minutes. Keep the heat on medium-high. The
whole dish comes together pretty quickly.

Warm & Smokey Asparagus Salad

After 3-4 minutes, the asparagus should be cooked through—or

darn close to it. Poke it with a fork or the tip of a knife to check.
Cook it to the tenderness you like. I prefer mine with a little bit of
bite still left in it, so I usually yank it off the stove sooner, rather
than later.

Finish the salad, serve, and enjoy!

When the asparagus is cooked to your liking, add the crisp bacon
back to the pan.

Warm & Smokey Asparagus Salad

Warm & Smokey Asparagus Salad

Give it a stir to combine. Squeeze a half a lemon over the pan.

(Yank out any lemon seeds you may see.) Give it all a stir to
combine.

Warm & Smokey Asparagus Salad

Transfer the salad to a serving bowl and set it aside on the
counter. Serve hot, warm, or at room temperature.

ENSALADA DE QUINOA, MANGO Y AGUACATE CON ADEREZO DE

CILANTRO Y LIMA

Ingredients
1 cup cooked quinoa (this volume is after the quinoa is cooked, is
equivalent to about 1/3 cup uncooked quinoa)
1 cup cooked & rinsed black beans
1 Peeled & chopped mango
1 chopped avocado flesh
1/4 cup diced red onion
salt & pepper to taste
dressing
3/4 cups loosely packed cilantro leaves
1/2 cup plain greek yogurt
2 cloves minced garlic
juice of 1 lime
1/4 cup olive oil
2 teaspoons balsalmic vinegar
3 tablespoons honey
Directions
1 Layer Quino and black beans then top with mixed avocado, mango and onion.
.
2 Put yogurt, cilantro, garlic and lime in a food processor or blender and pulse unti
. cilantro is chopped up to fine pieces, then add the olive oil, vinegar and honey an
until emulsified (mixed well).
3 Serve salad topped with dressing and salt/pepper.
.

ENSALADA DE CALABAZA BELLOTA ASADA Y MAPLE

Ingredients
For the Maple Roasted Acorn Squash:
1 acorn squash (2 lbs)
3 T maple syrup
1 T olive oil
1/2 tsp sea salt
 freshly ground pepper
For the salad:
6 large handfuls of baby arugula (or green of
choice)
1/4 cup pomegranate seeds
1/4 cup pumpkin seeds (pepitas)
For the dressing:
3 T red wine vinegar
2 T olive oil
1/4 cup pomegranate juice
1 tsp maple syrup
Instructions
For the Maple Roasted Acorn Squash:
Preheat oven to 425.
Cut off top and bottom of squash, then cut in half
(lengthwise) and scoop out seeds. *
Lay each side down and cut width-wise into strips.
In a large bowl combine maple syrup and olive oil.
Dip each piece into the mixture to coat both sides and then
lay on a parchment or silicone-lined baking sheet.
Sprinkle with salt and pepper.
Roast them for 15 mins on side one, flip and roast for
another 10 mins on the other side.**
For the salad:
Combine all salad ingredients and then top with squash.
For the dressing:
Mix all ingredients in a small bowl.
Top onto salad just before serving.
ENSALADA DE ZANAHORIA

Chop some carrots into little rounds as well. Toss all the ribbons
together in a bowl with olive oil, lime, salt and pepper. Apply
Green onions, driend cranberries, nuts, avocado or anythin else.
Can be served on a bed of lettuce.