Fun and Easy Baking

Ingredients :

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 garlic cloves, minced
6 cups baby spinach leaves (about 6 ounces)
1/4 cup vertically sliced red onion

Preparation :

1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

Ingredients :

18 (1/4-inch-thick) orange slices (about 4 oranges) 
1/2 cup vertically sliced red onion
1/2 teaspoon sea salt 
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons extravirgin olive oil 

Preparation :

Arrange orange slices in a single layer on a platter. Top evenly with onion. Sprinkle with salt, black pepper, and red pepper. Drizzle with oil. 
Serve immediately.

Ingredients :

1 7-8 lb. seedless watermelon, chilled
1/2 cup extra virgin olive oil
3 limes, juiced
1 1/2 tsp salt
3/4 tsp black pepper
1 cup fresh chopped mint leaves
1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)

Ingredients :

6 shrimp (cooked)
1 cup salad greens
1/4 cup blueberries
2 tablespoons peas
1 tablespoon pecans (toasted, chopped)
1 tablespoon handful feta (crumbled)
1 tablespoon blueberry vinaigrette

Directions:

1. Assemble salad.

Ingredients :

1 head of broccoli, stalks peeled and cut lengthwise into long pieces
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3/4 teaspoon red pepper flakes

1. Preheat oven to 400°. Place broccoli on rimmed baking pan and toss with olive oil. Roast for 20 minutes or until broccoli is tender, stirring once halfway through roasting.
2. Transfer broccoli to large serving bowl. Add cheese, lemon juice, lemon zest and red pepper flakes and toss to combine. Serve immediately.

Ingredients :

 1 cup uncooked barley (quick cooking is fine)
 4 Tbs. extra-virgin olive oil, divided
 2 or 3 cloves garlic, minced
 1/2 bunch asparagus, ends trimmed and sliced on the diagonal into 1-inch chunks
 3 cups arugula
 2 mini sweet red peppers (or 1 red bell), seeded and diced
 2 mini sweet orange peppers (or 1 orange bell), seeded and diced
 1 (14.5 oz) can chickpeas, drained and rinsed
 1/2 cup chopped sun-dried tomatoes (or dehydrated)
 juice from half a lemon
 1 pinch crushed red pepper flakes
 1 pinch coarse salt and freshly ground pepper
 1/2 cup freshly chopped parsley

INGREDIENTS :

1/3 cup passion fruit juice
2 tablespoons packed light brown sugar
2 teaspoons lime zest (from about 2 medium limes)
1 teaspoon peeled and finely grated fresh ginger (from about a 2-inch piece)
2 pounds navel, Cara Cara, or blood oranges (about 4 or 5 medium oranges)
2 pounds kiwis (about 10 medium kiwis), peeled and cut into large dice
3 pounds pineapple (from about 1 medium pineapple), skin removed, cored, and cut into large dice.

Ingredients:

2 bone-in, skin-on chicken breast halves (about 10 ounces total)
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 hard-cooked large eggs
4 cups shredded romaine lettuce (from 1 large head)
1 tablespoon fresh lemon juice
8 slices cooked bacon, crumbled
2 plum tomatoes, roughly chopped
4 ounces blue cheese, crumbled (1 cup)
1 avocado, pitted, peeled, and diced medium

Ingredients:

½ lb of Peeled and de-Veined Shrimp

1 15 oz can of Large Cannellini Beans, rinsed and drained

1 Stalk of Celery, chopped

1 Small Clove of Garlic, minced

1 Tbsp of either Fresh lemon juice or white wine vinegar

A little Fresh Chopped Parsley

Salt and pepper to taste

1 Tbsp of Extra virgin olive oil plus a little more

Ingredients:

1 pound beets, trimmed, scrubbed
1/4 cup olive oil, divided
Salt and freshly ground black pepper to taste
1 onion, diced
1/2 fennel bulb, finely chopped
3 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/2 cup finely chopped fresh parsley
Zest and juice of 1 lemon
1 bunch watercress, stems removed
Handful of walnuts, toasted, coarsely chopped

For the Salad

8 cups lettuce
3 plum tomatoes, cut in wedges 
1 English cucumber, sliced or 1 regular cucumber, peeled, seeded and sliced
1 small red onion, thinly sliced
1 green, yellow or red bell pepper (seeded and cut into rings or sliced) 
3/4 cup cannellini beans 
3/4 cup tiny potatoes cooked till tender and cooled (if you don't have tiny potatoes just diced up a large potato and cook till tender, it just won't be as cute)  :)
3/4 cup Feta cheese, crumbled (or to taste)
1/4 cup Kalamata olives, halved

Ingridients : 

2-3 Romaine Hearts, Shredded
1-2 apples chopped
1 pkg. Bacon, cooked and chopped
1 pkg. Walnuts
1 pkg Feta Cheese