1 avocado
½ fresh lemon
2 cups grape tomatoes sliced
2 cups cucumber diced
1 can chickpeas drained (19 ounces)
¾ cup green bell pepper diced
½ cup fresh parsley chopped
¼ cup red onion sliced
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper

Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado
and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
Refrigerate at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and
serve cold.

1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce cut in layers, then chopped
1 large tomato diced
1 large sweet onion diced
1 can hot chili beans drained and rinsed lightly
12 oz. sharp cheddar cheese shredded
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the
ground beef into the skillet, cooking and stirring until no longer pink.
Drain off any grease, then add the taco seasoning packet and water (according to package) and
continue cooking per packet instructions. Keep warm until ready to serve.
Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing,
if desired). Serve immediately.
NOTES
Making the salad ahead of time? Once you've finished prepping and chopping, store the
ingredients separately in Ziploc bags or bowls with tight fitting lids. This will ensure the lettuce
doesn't get soggy from everything else in the bowl!
More veggies! Dice up a red bell pepper or cut an ear of fresh corn off the cob to add even more
goodness to this salad. If you like a bit more heat, prep a few fresh jalapeno slices too.

1 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange
bottom halves in a greased 11×7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top
each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls.
In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes.
Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved;
drizzle over sandwiches.
Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes

1 lb. ground turkey
1 large onion, chopped
3 cups salsa
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
12 corn tortillas
1 ½ cups sour cream
2-3 cups Mexican style grated cheese
Iceberg lettuce, shredded
Cherry tomatoes, cut in ½
Fresh cilantro, finely chopped
Tobasco, optional

Heat the oven to 400.
On medium heat, brown the meat with onions; drain. Drain the beans.
Stir in the salsa and beans into the meat mixture.
Wrap the 12 tortillas in a wet paper towel and microwave for 2 minutes until hot and soft.
Spray the bottom of a 9×13 pan. Lay 4 tortillas on the bottom of the pan (they will be
overlapping).
Cover with the meat mixture, sprinkle with cheese. Layer with 4 more tortillas.
Spread 1/3 of the sour cream over the tortillas and repeat the method above (tortillas, sour cream,
meat mixture, cheese), ending with cheese on the very top.
Cover with foil. Bake for 35-40 minutes or until casserole is heated through.
Let stand 5 minutes before serving. Garnish with shredded lettuce, tomatoes, and cilantro. Serve
with Tabasco sauce.

Dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
For the salad
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano,
mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions,
and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches
of oregano. Season to taste and serve.

1 1/2 lb. pork tenderloin

For the filling:

1 teaspoon olive oil

3 garlic cloves

Pinch red pepper flakes

5 cups packed baby spinach

Pinch salt

1/2 a 7 ounce container sundried tomatoes packed in oil (About 6 tomato pieces), chopped

3 ounces feta cheese

For the coating:

1/4 cup balsamic vinegar

2 Tablespoons olive oil

2 teaspoons dijon mustard

1 Tablespoon rosemary, chopped

1 teaspoon lemon zest

3 cloves garlic, grated

1 heaping teaspoon Kosher salt

1/2 teaspoon black pepper

Preheat the oven to 425 degrees.

For the filling:

Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it’s hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.

For the topping:

Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.

To assemble:

Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher’s string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.

Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
3/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon white vinegar, or fresh lemon juice
1 clove garlic, finely minced or crushed to paste
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tablespoon red onion, finely chopped
2 tablespoons green onions
1/4 cup cooked and crumbled bacon (OPTIONAL)

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of
kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the
pasta is cooking, peel the eggs and separate the yolks from the whites.
Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to
press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard,
vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green
onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if
desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

2 pounds carrots, washed, scrubbed, diagonally cut into about 3-inch pieces
4 tablespoons butter
4 cloves garlic, minced
1 teaspoon Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Preheat oven to 425F.
Grease a rimmed baking sheet with cooking spray or line it with foil; set aside.
Place prepared carrots in a large mixing bowl; set aside.
Melt butter in the microwave.
Once melted, add minced garlic, Italian Seasoning, salt, and pepper to the melted butter and
whisk until thoroughly combined.
Pour the butter mixture over the carrots and toss to coat.
Add grated parmesan cheese and mix until combined.
Transfer carrots to prepared baking sheet.
Bake for 20 to 25 minutes, or until tender. Mix around half way through cooking.
Remove from oven.
Taste for seasonings and adjust accordingly.
Sprinkle with fresh parsley and serve.

5-6 cups broccoli florets  1 lb, this was about 2 ½ heads of broccoli for me

1 cup sharp cheddar cheese thicker, not finely shredded 

⅔ cup dried cranberries 

½ cup crumbled bacon

½ cup salted sunflower seeds 

⅓ cup red onion diced into small pieces 

Dressing

¾ cup mayo I use olive oil mayo 

¼ cup sour cream 

1 ½ Tablespoon white wine vinegar

3 Tablespoons sugar 

¼ teaspoon salt

¼ teaspoon pepper

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.

In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

Pour dressing over broccoli combination and toss or stir well.

Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

Keep refrigerated if not consuming right away.

Notes

¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.

²If cooking and crumbling your own bacon, you’ll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not “bacon flavored bits” with imitation flavor.

³Some or all of the sour cream may be substituted with plain Greek yogurt.

⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.

How to Store Broccoli Salad

Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.

14 ounces sauerkraut
2 tablespoons Russian dressing (or Thousand Island, plus more for dipping)
1/2 teaspoon caraway seeds (optional)
12 Hawaiian dinner rolls
8 slices Swiss cheese
1/2 pound deli corned beef (thinly sliced)
1/2 cup unsalted butter (melted)
1-1/2 teaspoons dried onion soup mix
1/2 teaspoon poppy seeds
Garnish (Optional)
Fresh chopped parsley for garnish (optional)

Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen
towel or paper towels. (NOTE: you want to get as much liquid out of the sauerkraut as possible.)
Place the sauerkraut in a medium-sized bowl and mix it with the Russian or 1000 Island dressing
and caraway seeds if using, and then set aside.
Cut the Hawaiian dinner rolls in half so you have tops and bottoms. Place the bottom portion of
the rolls, cut side up, into an 11×7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the
sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the
filling.
In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the
butter mixture on top of the rolls, use it all!
Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and
bake for 25 minutes.
Take the foil off and bake an additional 5 minutes until toasted and browned.
Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.