• Boil the potatoes: Place whole potatoes in a large pot, cover with cold water, an inch above the level of the potatoes.
• Add salt (1 1/2 teaspoons for every quart of water used).
• Bring to a simmer on high heat, then reduce heat to maintain a simmer.
• Cook for 10 to 15 (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife.
• Check frequently for doneness.
• Once done, drain and place potatoes on a sheet pan to cool.
• Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.)
• Blanch the green beans: While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 Tbsp salt).
• Add the green beans.
• Blanch for 4 to 5, more or less depending on the age and toughness of the beans.
• Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.
• Make vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette.
• Whisk together in a bowl the mustard, vinegar, tarragon, salt, and olive oil.
• Cut potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces.
• Place in a large bowl.
• Toss with green beans, bell peppers, red onion, olives, vinaigrette to marinate: To the bowl add the green beans, strips of roasted peppers, red onion, and olives.
• Toss with the vinaigrette.
• Let marinate until ready to serve.
• Toss with parsley, arugula: Once ready to serve, toss with the parsley and arugula.

TO MAKE THE SALAD:

• Brush the chicken on both sides with olive oil, then season generously with salt and pepper.
• Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat.
• Place pineapple slices and chicken breasts on the grill.
• Cook for about 5 per side or until the chicken is cooked through, and no longer pink on the inside.
• Remove pineapple and chicken and let cool for at least 10.
• Then slice chicken into strips, and cut pineapple into chunks.
• In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined.
• Drizzle or toss with salad dressing, and serve immediately

TO MAKE THE VINAIGRETTE:

• Whisk all ingredients together until blended.
• Let sit for at least 10 for flavors to meld.
• Whisk again until blended, then drizzle over salad.

• Add all of the dressing ingredients to a medium bowl and stir well to combine.
• Refrigerate for at least 30.
• Place each lettuce wedge on a plate, drizzle with the blue cheese dressing and then sprinkle with crumbled bacon, tomatoes, onion, nuts (if desired) and any reserved blue cheese chunks.
• Garnish with fresh crushed black pepper, to taste.

• Peel apart garlic cloves but leave the skin on.
• Preheat oven to 375 degrees F (190 C).
• Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
• Add garlic cloves and seasoned chickpeas to a baking sheet.
• Drizzle garlic with a bit of olive or grape seed oil.
• Bake for 20-23 or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned.
• Remove from oven and set aside.
• Squeeze garlic out of skins / peel away skins and add to a mixing bowl.
• Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk.
• Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness.
• Set aside.
• Add kale to a large mixing bowl.
• Before adding dressing, add 1 Tbsp each lemon juice and olive oil (amount as original recipe is written // alter is adjusting batch size) to the kale and massage with hands to soften the texture and lessen bitterness.
• Then add as much dressing as desired (some may be leftover) and mix with a spoon.
• Top with chickpeas and serve.
• Best when fresh, though leftovers keep in the fridge for up to a few days.

• Heat the oil in a pan over medium heat, add the garlic and sauté until fragrant.
• Add the peanut butter, hoisin sauce, water, fish sauce, lime juice, and chili and simmer until it thickens a bit, about 5 minutes.

TO MAKE THE SALAD:

• Toss all salad ingredients together until combined.
• Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

• Whisk all ingredients together until combined.
• If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

• Prepare quinoa according to directions, which will most likely call for 1 cup of liquid.
• While the quinoa is cooking preheat the grill to the highest setting.
• Remove the husk from each ear of corn.
• Brush the corn with olive oil and season with salt and pepper.
• Wrap the corn in one layer of aluminum foil.
• Grill for about 5 each “side” – rotating corn 4-5 times during grilling.
• At the same time, also place the red peppers and jalapeño peppers on the grill.
• Lightly charr the peppers on all sides.
• Remove from the grill and allow to cool.
• Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper.
• In another bowl add the 3 tablespoons butter and half the seasoning mixture.
• Once the corn is finished brush with just enough of the butter to coat all around the it.
• Allow the corn to cool and then, slice off the cob using a sharp knife.
• Slice the peppers as well and add everything to a big bowl.
• To the bowl add the warm quinoa, remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil.
• Toss well.
• Add the bacon if using and then the cotija cheese, toss again and serve warm or at room temperature.

• In a large bowl, toss cucumbers and strawberries together.
• Divide among four plates, sprinkle with feta and pour 2 tablespoons dressing over each salad and serve immediately!