• In a large pot of salted boiling water, cook tortellini according to package directions.
• Drain and transfer to large serving bowl.
• Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
• To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
• Garnish with Parmesan.

• In a large pot of boiling water, cook potatoes until fork tender, about 15.
• Drain and rinse under cold water, then transfer to a large bowl.
• Meanwhile, in a large skillet over medium heat, cook bacon until crispy.
• Transfer to a paper towel-lined plate to drain, then crumble.
• In a small bowl, stir together sour cream, lemon juice and ranch seasoning.
• Adjust seasoning if necessary.
• Add sour cream mixture to potatoes and toss until combined.
• Add cheddar, chives and bacon and toss until combined.
• Refrigerate at least 1 hour before serving.

• Pre-heat a large skillet over medium-high heat.
• Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil.
• Add bread to skillet and toast until golden and crisp, about 10.
• Drain and set aside to cool.
• Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey.
• Season with salt and pepper.
• To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic.
• Toss with dressing until evenly coated and season with more salt and pepper.
• Garnish with basil and serve.

• Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar.
• Let marinate 20 at room temperature.
• Heat a grill or grill pan to high.
• Rub steak with vegetable oil and season generously with salt and pepper.
• Grill until desired doneness, 3 per side for medium rare.
• Let rest 5, then slice.
• Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.

Arrange salad:

• In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak.
• Drizzle with dressing and gently toss.
• Serve immediately.

• In a large pot of salted boiling water, cook macaroni according to package directions until al dente.
• Drain, then transfer to a large serving bowl.
• In the meantime, cook bacon until crispy.
• Drain and set aside.
• Add cooled bacon, lettuce, and tomato to serving bowl.
• Season with salt and pepper then toss with Ranch dressing and serve.

• In a large pot of salted boiling water, cook farfalle according to package directions until al dente.
• Drain, then transfer to a large serving bowl.
• Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil.
• Reduce heat and simmer until thickened, about 10.
• To bowl, add feta, strawberries and spinach.
• Season generously with salt and pepper and toss to combine.
• Drizzle with balsamic glaze and garnish with almonds.

• Scoop out avocados, leaving a small border.
• Dice avocado and set aside.
• In a skillet over medium-high heat, heat olive oil.
• Add shrimp and cook until fully cooked through, 5-7.
• Let cool, then chop into bite-size pieces.
• In a large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt, and lemon juice.
• Season with salt and pepper.
• Divide salad among 4 avocado halves.
• Garnish with basil.

• In a large pot of salted boiling water, cook orecchiette according to package directions until al dente.
• Drain and set aside.
• In a small bowl, whisk together olive oil and balsamic vinegar, then season with salt and pepper.
• To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
• Garnish with basil and serve.