BLT avocado salad

SUPER EASY!!!!

Layer in a bowl for each person:

• butter lettuce
• tomatoes
• crumbled bacon
• avocado slices
• chicken strips ( I use the breaded ones from TJ's)
• homemade croutons:

Cut up sourdough bread into cubes, toss in olive oil, pour into greased cookie sheet, bake at 450 for about 8-10 minutes, or until crisp

• ranch dressing

Yummmmmmmy!

Double Cheese and Prosciutto Calzone

2 cups grated mozzarella cheese (about 8 ounces)
3 1/2 ounces soft fresh goat cheese, crumbled
2 ounces prosciutto slices, chopped
2 1/2 teaspoons chopped fresh thyme
1 garlic clove, pressed
1 13.8-ounce tube refrigerated pizza dough
Extra-virgin olive oil

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

Nectarine and Pancetta Salad

2 Tb. red wine vinegar

1 shallot, minced

2 tsp. fresh lemon juice

3 Tb. olive oil

3 Tb. grapeseed oil

1 tsp. sugar

1/2 large red onion

1 small package cubed pancetta (Trader Joe's)

2 tsp. sugar

1 tsp. red wine vinegar

2 packages spring mix (12 oz.)

3 large nectarines, sliced

Stir together red wine vinegar, shallot, lemon juice, olive oil, grapeseed oil, and 1 tsp. sugar. Season with salt and pepper. Set aside.

Cook pancetta in a large skillet over medium heat until nearly crisp. Add red onninon and saute until soft. When onions are soft, add 2 tsp. sugar. When sugar is dissolved, add 1 tsp. vinegar. Remove from heat.

Toss spring mix with dressing and top with sliced nectarines and onion pancetta mixture. Serve immediately.

Roasted Halibut and green beans with Asian Cilantro sauce

2 cups loosely packed cilantro leaves (from 1 large bunch)

2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)

1 tablespoon minced peeled fresh ginger

1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)

5 tablespoons grape seed oil, divided

2 teaspoons Asian sesame oil, divided

3 teaspoons soy sauce, divided

1 teaspon sugar

4 6-ounce halibut fillets, each about 1-inch thick

4 cups green beans, halved

2 cups mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons grapeseed oil, 1 teaspoon sesame oil, sugar and 1 teaspoon soy sauce in blender; puree. Season sauce to taste with salt. Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons grapeseed oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Brush some cilantro sauceon top of the fish. Roast until fish is opaque in center and beans are crisp-tender, about 8-12 minutes. Divide fish, vegetables, and sauce between plates.

Orange and thyme grilled shrimp

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise
Directions
In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Pistachio, feta and cherry salad

butter lettuce

dry roasted pistachios

dried bing cherries

crumbled feta

Brianna's Blush Wine Vinaigrette

Perfect Mashed Potatoes

8 medium red potatoes

3 tablespoon butter

1/4 cup milk

1/4 cup cream

1 tsp. garlic powder

Salt and freshly ground black pepper
Place potatoes in saucepan. Cover with cold water. Add pinch of salt. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to saucepan. Smash with potato masher. Add butter,milk, cream and garlic powder. Season with salt and pepper.