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Ingredients
6 cups mix of baby greens or fresh baby spinach 2 cups strawberries, hulled and quartered 4 oz crumbled blue cheese or goat cheese ½ cup chopped nuts, toasted or not Balsamic Vinaigrette Dressing 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon pure maple syrup or honey ¼ teaspoon table salt ¼ teaspoon freshly ground black pepper Preparation 1. Combine the salad ingredients except the dressing in a large bowl. 2. Make the dressing. In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined. 3. Pour as much dressing as you want over salad mixture and toss to combine. Serve immediately.
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Ingredients
For the Salad: 1 medium bunch curly kale washed and stems removed 1 medium delicata squash (can substitute butternut squash) 1 tbsp olive oil 1 large apple 1/2 cup raisins or dried cranberries Optional: 1/3 cup pecans or sliced almonds Salt and pepper For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 2 tbsp pure maple syrup 1 tbsp dijon mustard 1 pinch salt and pepper or to taste Instructions
Yield:2 1/2 cups
Ingredients 1 pound cooked ham, cut into 1-inch cubes 1/2 cup mayonnaise 1/4 cup prepared mustard 1/2 cup chopped onion 2 tablespoons chopped fresh parsley leaves 3 tablespoons maple syrup 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon mustard powder Salt Pepper Optional: 3 tablespoons sweet pickle relish Directions Combine all ingredients (except optional) in a food processor and blend until smooth. Add sweet pickle relish (if using) and stir in. Refrigerate for 15 minutes to 2 hours for flavors to meld. Use as a sandwich filling or spread on crackers for a snack or dip for raw veggies. Great with celery sticks!  MICROGREEN SALAD MAKES 4 SERVINGS
2. Add a dollop of Sunny Caesar Dressng (recipe below) 3. Sprinkle Amaranth and Broccoli micros to your preference SUNNY CAESAR DRESSING MAKES 3/4 CUP PREP TIME: 5 MINUTES
2. If you want the dressing a little thinner, gradually add water until the dressing reaches the consistency you like. 3. Keep it in an airtight container in the fridge for up to 5 days. Ingredients
1 tablespoon butter 6 eggs ½ cup heavy cream (or ½ and ½) 1/4 cup grated Parmesan cheese 1/2 teaspoon prepared mustard ½ teaspoon salt ¼ teaspoon pepper ½ lb. sharp cheddar cheese or other cheese of your choice) 11 ounces cream cheese (or reduced calorie Neufchatel) Instructions
MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time. SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.  Serves: 4
1 large whole cinnamon stick 2 bay leaves 2 whole star anise 4 whole allspice berries 5 whole black peppercorns 3 tablespoon butter, divided 2 tablespoons canola oil 4 to 4½ lbs. beef short ribs (8) 1 to 1½ large onions, sliced (about 3 cups) 1 tablespoon Worcestershire sauce 2 tablespoons all-purpose flour 2 12-ounce bottles brown ale 1 12-ounce bottle cream stout 2 cups beef broth 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 16 packaged pitted prunes ⅓ cup brown sugar, packed Salt and pepper to taste Chopped fresh Italian parsley 4 cups cooked wide egg noodles Cheesecloth, spice sock o bag
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