1 1/2 c. water or low-sodium vegetable broth
3/4 c. quinoa, rinsed and drained
1/2 c. dried cranberries
1 large bunch curly kale (about 5 oz.), roughly chopped
Kosher salt
2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
1/4 small red onion, thinly sliced
1/3 c. toasted pecans, roughly chopped (or walnuts)
2 oz. crumbled feta (or goat cheese)
1 Tbsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
1 Tbsp. honey
Juice of 1 lemon
Pinch of crushed red pepper flakes
Freshly ground black pepper

In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to
medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes.
Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes.
Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your
hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to
kale and toss to combine.
In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt
and black pepper.
Pour dressing over salad and toss to combine

4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion, diced
1 small head green cabbage, cored and chopped into 1-inch pieces
2 tsp. light brown sugar
Kosher salt
Fresh ground black pepper
Freshly chopped parsley leaves, for serving

In a large heavy-bottomed skillet, cook bacon until crisp, about 5 to 7 minutes. Using a slotted
spoon, remove bacon to a paper towel–lined plate, leaving the drippings in the skillet.
Add onion to the skillet and increase heat to medium-high. Cook until translucent, about 7
minutes. Add cabbage and brown sugar. Season with salt and pepper. Cook, stirring
occasionally, until cabbage is just tender, about 5 minutes.
Return bacon to the skillet and toss to combine. Cook 1 minute to heat through. Top with parsley
and serve hot.

4 large Honeycrisp Apples cubed
1 lemon juiced
⅓ cup mayonnaise
1 ½ tablespoons brown sugar
2 ribs celery thinly sliced
1 cup seedless red grapes halved
½ cup chopped pecans
½ cup dried cranberries

Toss the cubed apples with the lemon juice.
In a large bowl whisk together the mayonnaise and brown sugar. Add the apples, celery, grapes,
pecans, and cranberries. Stir to coat.
Cover and chill for at least 30 minutes prior to serving

12 graham crackers approx. 2 1/3 packs, roughly broken up
2/3 bag mini marshmallows
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350F.
Fill an 8″ cast iron skillet* with layers of graham crackers, chocolate chips, and marshmallows.
Bake for 10-15mins or until marshmallows are golden (broil if desired).
OR
Place pan over a campfire using a grate, or directly on a grill heated to high heat.

Cook for about 10 minutes until marshmallows are golden brown and begin to melt
Drizzle with melted chocolate if desired. Allow to cool slightly before serving.

1 lb Frozen Blueberries
1lb Frozen Whole Strawberries
1 lb Frozen Cherries
1 bag Snickerdoodle cookie mix
1 can Sprite

In a sprayed 9×13, layer frozen berries. Sprinkle with cookie mix and top with
sprite.
Bake at 350* until top is golden brown.
Serve warm, with or without ice cream or whipped cream.

1 cup sliced red onion, cut lengthwise
3 tablespoons lime juice
15 cups cubed watermelon
3 cups cubed English cucumber
1 (8 ounce) package feta cheese, crumbled
½ cup chopped fresh cilantro
cracked black pepper, to taste
sea salt, to taste

Place red onion slices in a small bowl; pour over lime juice. Allow onions to marinate while
assembling the salad.
Gently combine watermelon, cucumber, feta cheese, and cilantro in a large bowl; season with
black pepper.
Toss watermelon salad with marinated onions and season with sea salt just before serving

1/4 c. extra virgin olive oil
4 garlic cloves, finely chopped
4 anchovy filets, rinsed and finely chopped (optional)
2 tbsp. capers, drained and chopped
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt, plus more to cook the pasta
1/2 tsp. ground black pepper, plus more to serve
1 1/2 c. mayonnaise
1/2 c. grated parmesan cheese
1/4 c. whole milk
16 oz. uncooked medium shell pasta
3 c. diced, cooked chicken
3 c. sliced romaine lettuce (about 1 heart)
2 c. store-bought or homemade croutons
1 c. shaved parmesan, plus more to serve

Bring a large pot of salted water to a boil.
In a large bowl, whisk together the olive oil, garlic, anchovy filets (if using), capers, lemon juice,
mustard, Worcestershire sauce, salt, and pepper until well combined and smooth. Whisk in the
mayonnaise until well combined. Whisk in the grated parmesan and whole milk.
Cook the pasta for one minute longer than the package directions. Drain, rinse with cold water,
and let cool.
Place the cooled pasta in the large bowl with the dressing. Add the chicken, lettuce, croutons,
and shaved parmesan; folding to combine. Serve immediately with extra black pepper and shaved
parmesan.

1 cup couscous
Salt-about ½ tsp. for boiling water
2 cloves garlic finely chopped
1 teaspoon olive oil
8 asparagus spears cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper to taste

In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in couscous. Cook until
tender, about 10 minutes. Drain and set aside.
In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes.
Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
Put the couscous in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over
the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you
wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go
ahead.
Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

6 ounces cream cheese, softened
3 tablespoons honey, plus more for drizzling
1 sheet puff pastry, thawed
18 to 20 strawberries, hulled and thinly sliced crosswise
¼ cup crushed pistachios

Preheat oven to 400˚F.
Place cream cheese and honey into a mixing bowl and beat together until light and fluffy, about 1
minute.
Place puff pastry sheet onto a parchment lined baking sheet and spread honey whipped cream
cheese onto the surface, in an even layer.
Spread strawberries over the cream cheese, leaving a ½ inch border, in a single, even layer,
before stacking the remaining strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Bake tart for 18 to 22 minutes or until the crust is golden brown and the strawberries have
caramelized.
Remove tart from oven and drizzle honey over the top. Sprinkle pistachios over the top.
Allow tart to cool, about 15 minutes before slicing and serving

1 bunch asparagus, trimmed
1 pint cherry tomatoes, halved (or quartered depending on their size)
2-3 garlic cloves, minced
½ cup grated parmesan
1 Tbsp olive oil
¼ tsp salt
¼ tsp black pepper
7 large basil leaves, sliced thin
Balsamic reduction (store bought or homemade)

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it
with salt and pepper to taste, then set it aside.
Next snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon
salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line
on your prepared baking sheet.
Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over
the top.
Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are
tender).
Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic
reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the
entire tray.) Serve immediately.