Dressing:
1 tablespoons lemon juice (15ml)
2 tablespoons balsamic vinegar (30ml)
¼ cup olive oil (60ml)
1 teaspoon honey (5ml)
Salt and pepper to taste

Salad:
4 cups baby spinach cleaned (1litre)
1 cup pitted Bing cherries (250ml)
1 cup peeled chopped gala apple (250ml)
½ cup toasted walnut halves (125ml)
½ cup of Gorgonzola cheese, sliced thin (125ml)

Chill 6 medium salad bowls in refrigerator for 30 minutes.

In a small bowl whisk together dressing ingredients.  Season with salt and pepper.

Place the cleaned spinach in a large bowl and gently toss with dressing.

Divide spinach into 6 chilled serving bowls and top with cherries, nuts, apples and Gorgonzola cheese slices.

Serve with crusty bread.

Note: to slice pieces of cheese, warm knife with hot water, wipe dry and slice cheese.  .

Yield: 6 servings

2 medium-sized eggplant
1 red onion, chopped
2 tablespoons olive oil
6 Roma tomatoes, diced
1 tablespoon sugar
2 tablespoons wine vinegar or part Balsamic vinegar
1 stalk fennel or celery, chopped
3 tablespoons capers, rinsed and drained
Salt and pepper to taste
3 tablespoons minced basil and basil leaves

Cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes. Rinse under cold water and pat dry.

In a saucepot, saute the onions in oil with the eggplant, about 10 minutes.

Add the tomatoes, sugar, vinegar, and fennel and cook uncovered 10 minutes so juices evaporate; it should be crunchy.

Add the capers and season with salt and pepper to taste. Chill several hours.

To serve, toss with minced basil, and top with basil leaves. Drizzle with a tablespoon of olive oil, if desired.

1 big eggplant, peeled and cut in chunks
6 tbsp olive oil
4 tbsp Balsamic vinegar
salt and pepper to taste
pinch of sugar
1 crushed garlic clove
1 red onion chopped
3 tomatoes chopped
1 cup plain yogurt

Place eggplant in steamer basket or metal colander over boiling water. Cover; steam 8 minutes or until tender. Combine with remaining ingredients. Chill thoroughly before serving.

1 pint baby potatoes, boiled and cooled
1 pint wild mushrooms
2 shallots, finely sliced
olive oil
salt and pepper
1 oz butter

Heat griddle pan until hot – cut the potatoes in half and brush with olive oil. Place on grill and cook until scored.
Heat butter and 1 tablespoon oil in a frying pan. Add shallots and mushrooms and cook for a couple of minutes until golden.
Season.

Creamy roast garlic dressing

4 cloves roast garlic
1 x 5 floz tub sour cream
2 tablespoons mayonnaise
2 tablespoons water
Salt and pepper to taste
2 tablespoons chopped chives

Whizz all ingredients together in a blender.
Toss the mushrooms and shallots with half the dressing.
Arrange around potatoes and drizzle with the remaining dressing

4 sweet potatoes, peeled and cut into discs
4 slices parma ham, roughly chopped
1 tablespoon chopped rosemary
Salt and pepper
Olive oil

Drizzle a baking tray with olive oil. Arrange the sweet potatoes on a tray, sprinkle with rosemary and season with salt and pepper. Drizzle with olive oil and bake in a hot oven until soft – about 15 minutes – turning occasionally.
Heat some olive oil in a frying pan until hot and fry ham until crispy.

Mustard Vinaigrette

1 tablespoon wholegrain mustard
2 tablespoons honey vinegar or 2 tablespoon white wine vinegar &
1 tablespoon honey
1/3 pint olive oil
Salt and pepper
1 tablespoon chopped chives

Arrange slices of the sweet potatoes on a plate, sprinkle over crispy parma and drizzle with the dressing.

1 (15 ounce) can white hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup diced white onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced green onions with tops
1/4 cup seeded and chopped jalapeno pepper
1 (24 ounce) jar picante sauce
2 tablespoons ground cumin
1 tablespoon salt
2 tablespoons white sugar
1/2 cup finely chopped cilantro

In a large bowl, gently stir together the hominy, black beans, onion, green and red peppers, green onion, jalapeno, picante sauce, cumin, salt, sugar and cilantro. Refrigerate at least an hour before serving. Serve with tortilla chips on a bed of lettuce.

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado – peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Serves 6

1 bag salad mix
4 eggs scrambled
4 slices of bacon or your favorite breakfast meat
¼ cup chopped red onion
¼ cup whole kernel corn
½ Tb. chopped cilantro
½ cup sharp cheddar cheese
2 large wraps
Ranch Dressing or Salsa

Scramble eggs and when the eggs are partially cooked stir in onion, corn, cilantro, and bacon and cheddar cheese. Divide egg mixture in half and place the eggs mixture in the center of wraps, top with salad mix and your favorite dressing, then wrap up to eat.

1-1/2 pounds red potatoes with skin on, cut into 1-inch cubes
1-1/4 teaspoons salt, divided
1/2 cup diced celery
1/4 cup sliced green onions
1/2 cup lowfat or regular mayonnaise
1 tablespoon white wine vinegar
2 teaspoons Dijon style mustard
1/8 teaspoon black pepper

Cook potatoes in cold water to cover with 1 teaspoon salt in large pot. Bring to boil; lower heat and simmer 10 to 15 minutes or until tender. Drain and cool.

• Combine potatoes, celery and green onions in large bowl.

• Combine mayonnaise, vinegar, mustard, pepper and remaining 1/4 teaspoon salt in small bowl. Pour dressing over potato mixture. Toss to evenly coat.

• Cover; refrigerate 1 hour to blend flavors.

Serves 6

Dressing
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon minced jalapeño pepper
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

1-1/2 pounds sweet potatoes
4 large red bell peppers
1 cup thinly sliced celery
3 green onions, white and light green parts only, cut diagonally into thin slices
1/3 cup roughly chopped fresh cilantro leaves

Recipe Directions
To make the dressing: In a small bowl, whisk together the dressing ingredients.

Trim the ends off the sweet potatoes. Peel and cut them crosswise into slices about 1/2 inch thick. Lightly brush both sides with some dressing. Grill the sweet potatoes along with the bell peppers over Direct Medium heat, turning occasionally. The sweet potatoes are done when they can be easily poked with a knife, about 20 minutes. The bell peppers are done when the skin blackens and blisters all over, 12 to 15 minutes.

Cut the sweet potatoes into 1/2-inch pieces and put them in a large bowl. Add enough dressing to moisten them (you may not need all of it). Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 5 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into 1/2-inch pieces. Add the peppers to the bowl along with the celery, green onions, and cilantro. Mix well. If desired, add some of the remaining dressing and mix well. Serve at room temperature.

Makes 6 servings