Recipes

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Herbed Chopped Salad with an Avocado Vinaigrette

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Seared Beef Sirloin with Grilled Peaches and Feta Cheese

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A Taste of India

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Asian BBQ Chicken with Stir-Fried Vegetables

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Asian Cold Noodles with Fresh Vegetables

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Sweet Potato Quinoa Salad

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Ham and Cheese Panini's with grilled Sweet Potato Medallions and an Avocado Ranch and Italian Dressing

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Grilled Tri-Tip Roast

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Cucumber Salad with a Lemon Lime Vinaigrette

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 cucumber, peeled and diced
  • 3 celery stalks, chopped
  • 3 large tomatoes, diced
  • 1 bunch fresh basil, chopped
  • 1 cup cubed cheese
  • 1/2 cup cubed salami
  • 1 red bell pepper, diced
  • 1 buch parsley or cilantro, chopped
  • 1 apple, cored and diced
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • zest and juice of 2 lemons
  • zest and juice of 2 limes
  • 1/3 cup sugar
  • 1 tbsp Italian blend herbs
  • salt and pepper to taste

Directions:

  1. In a large bowl combine the diced cucumber, chopped celery, diced tomatoes, chopped basil, cubed cheese and salami, chopped parsley or cilantro and the diced apple. Toss every together to combine. Set aside.
  2. To make the dressing, combine the olive oil, apple cider vinegar, zest and juice of the lemons and limes, sugar, and Italian herb blend in your blender. Add salt and pepper to your own tastes. Blend the dressing together for about 30 seconds or until well blended.
  3. When ready to serve the cucumber salad, pour the dressing over the salad or serve it to the side. Enjoy!

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