BBQ Chicken with Peach and Feta Slaw

Serves 4

Ingredients

5 tablespoons olive oil, divided
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
1 1/2 cups sliced fresh peaches (about 2 medium)
1 (12-oz.) pkg. broccoli slaw
3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
1/4 cup barbecue sauce
1 tablespoon chopped fresh chives
1 ounce feta cheese, crumbled (about 1/4 cup)
2 center-cut bacon slices, cooked and crumbled

Method

1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.

2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.

3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

Roasted Beet and Kale Salad With Maple Candied Walnuts

Serves 2 as a main, 4 as a side

Ingredients

1.5 lb. beets, peeled and quartered (or cut into bite sized pieces if you're using large beets)
1 teaspoon extra virgin olive oil
1 cup walnut halves
3 tablespoons pure maple syrup
¼ teaspoon sea salt
⅛ teaspoon fresh cracked pepper
4 packed cups of curly kale, washed and torn into bite sized pieces
Optional: ¼ cup goat or Boursin cheese (a diced avocado makes a great vegan alternative to creamy cheeses in salads!)

For the dressing:
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoons balsamic vinegar
½ teaspoon dijon mustard
1 garlic clove grated on a Microplane or very finely minced
A pinch of sea salt
¼ cup extra virgin olive oil

Method

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

2. Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.

While the beets are roasting prepare the rest of the salad

1. Add the walnut halves to a small frying pan over medium-high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

2. Add the kale, optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.

To make the dressing:

1. Combine all the ingredients EXCEPT the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.

Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing

Serves 4

¼ cup pumpkin seeds
¼ cup sunflower seeds
2 tablespoons sesame seeds
1-2 teaspoons cumin seeds, to taste
¼ red cabbage, finely shredded
1 large carrot , grated
1 cooked beet, grated, dried between paper towels
2 cups packed baby spinach leaves, stemmed, finely chopped
¼ cup red onion, ¼-inch dice
¼ cup dried currants
3 tablespoons finely chopped fresh mint

Dressing

Finely grated zest of 1 orange
Juice of 1 orange
3 tablespoons pomegranate molasses
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Note: To cook beets, trim both ends and rub with olive oil. Roast in 400 degree F oven for one hour. When cool enough to handle, slip off the skins with a paper towel. Chill.

1. In a medium pan over medium heat, toast all the seeds together until slightly brown, 3-5 minutes. Stir frequently. You will know they are done when the pumpkin seeds start popping.

2. Make the dressing: In a small bowl, whisk together the Dressing ingredients. Set aside.

3. In a large bowl, combine the toasted seeds, cabbage, carrot, beet, spinach, red onion, currants and mint.

4. Pour the dressing over the salad and toss to combine. Serve.

Vegetarian Taco Salad

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1½ cups fresh corn kernels or frozen, thawed
4 large tomatoes
1½ cups cooked long-grain brown rice
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1½ teaspoons dried oregano, divided
¼ teaspoon salt
½ cup chopped fresh cilantro
⅓ cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2½ cups coarsely crumbled tortilla chips
Lime wedges for garnish

1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and ¼ teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining ½ teaspoon oregano in a medium bowl.

3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and ⅔ cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.