Ingredients:

• 1/2 cup quinoa
• 1 cup water
• 1/2 pound asparagus (ends trimmed)
• 2 scallions (thinly sliced)
• 1/3 cup of cooked chickpeas
• 1 lemon
• 1 Tbsp   Champagne Vinegar
• 4 Tbsp  Lemon Olive Oil
• 1/4 cup fresh tarragon leaves (chopped)
• 1 Tbsp fresh mint leaves (chopped)
• Salt and pepper to taste
• 1 cup feta cheese (crumbled)

Directions:

1. In a small saucepan combine quinoa and water and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes, until tender and white spirals are around each grain. Remove pan from heat, and allow the quinoa to cool. 
2. Prepare an ice bath by placing 1-2 cups of ice in a medium bowl and adding water. 
3. Bring another small pan of water to a boil. Add asparagus and cook until crisp and tender, about 4 minutes. Drain asparagus and plunge it into the ice water bath. Remove the asparagus and pat dry. 
4. Zest the lemon and cut the lemon in half. Combine the zest and juice from half the lemon in a small bowl. Add the vinegar, olive oil, tarragon and mint. Whisk to combine. 
5. In a medium bowl, combine the asparagus, quinoa, scallions, chickpeas and feta. Toss with the dressing and serve.

Ingredients:

Marinade/Dressing

• 3 tablespoons  Extra Virgin Olive Oil (any varietal)
• 2 tablespoons  Sicilian Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 1 tablespoon fresh dill
• 1 tablespoon capers (small)
• 1 teaspoon minced garlic
• 1/4 teaspoon onion powder
• 1 tablespoon Aioli or Mayonnaise 
• 1/2 teaspoon dried Italian Seasoning (with a dash of crushed red pepper)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 Salmon Filets
• 5 tablespoons  Blackberry Ginger Balsamic (divided)

Salad

• 4 cups romaine lettuce chopped (or baby spinach)
• 1/2 cup Fennel (sliced thin)
• 1 hard boiled egg (sliced)
• roasted asparagus

Directions:

1. Cover salmon filets in blackberry ginger balsamic and allow to sit in the fridge for at least 30 minutes. 
2. In a small bowl, whisk together olive oil, lemon vinegar, mustard, dill, garlic, onion powder, Italian seasoning, salt and pepper.  Set aside.
3. Season salmon with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat. Sear salmon on both sides until crispy and cooked to your liking. The salmon should start to fall apart when a fork is inserted. 
4. While salmon is cooking, prepare all salad ingredients into a large bowl. Top with fennel, sliced egg, asparagus, mayonnaise and finally capers.
5. Place salmon over the salad and drizzle with dressing. Enjoy!

Ingredients:

• 2 seedless cucumbers (cubed)
• 1 pint cherry tomatoes (sliced in half)
• 1 container of Spring Mix Salad
• feta cheese (to taste)
• 4 scallions (diced)
• 4 tablespoons  Persian Lime Olive Oil
• 1 tablespoon  Local Honey
• 1 fresh lim
• dash of salt to taste
• 1/2 cup chickpeas
• 1 avocado (diced)

Directions:

1. Place all the vegetables in a large serving bowl. 
2. Combine the olive oil, honey, salt, pepper, and lime juice to a small separate bowl and whisk. 
3. Stir the dressing into the vegetables and toss to combine. 
4. Add the chickpeas and avocado slices. Enjoy!

Ingredients: 

• 1 ½ tablespoons extra-virgin olive oil 
• 1 cup chopped onion 
• 3 garlic cloves (minced) 
• 3 cups solid-pack pumpkin (canned) 
• 2 cups vegetable broth (low-salt) 
• 2 teaspoons sugar 
• ½ teaspoon ground allspice 
• 1/2 teaspoon crushed red pepper (dried) 
• 1 1/2 cups unsweetened coconut milk (divided) 
• pepper 
• salt 
• pepitas (for garnish) 

Directions: 

• Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes. 
• Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes. 
• Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper. 
• Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve. 

--- Adapted from Lizzie Fuer 

Ingredients:

• 1 cup of cooked quinoa (according to package)
• 4 tbsp slivered almonds
• 2 tablespoons fresh basil leaves, chopped
• 2 tbsp  Basil Olive Oil
• 2 tbsp  Single Varietal EVOO (any fruity oil of your choice)
• 1 tbsp  Raspberry Balsamic Vinegar
• 1 tbsp  Buzz 10 Local Honey
• Fresh ground salt and black pepper
• 1 cup fresh raspberries
• 1/2 cup of fresh blueberries
• 8 tbsp crumbled goat cheese
• Mint & Walnuts (optional) for garnish

Directions:

1. In a small bowl mix together the olive oil, balsamic, honey, salt and pepper. Set aside for dressing.
2. In a salad bowl toss together quinoa, almonds and basil. Pour the dressing into the boss and toss until well combined. Add in goat cheese and raspberries and gently fold the salad. 
3. Garnish with mint and walnuts
4. Serve immediately. Enjoy!

INGREDIENTS

• 2 lobster tails (chopped)
• 1 1/2 tablespoons Infused  Butter Olive Oil
• 2 large shallots, chopped
• 1 to 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 1 to 2 cloves garlic, peeled and crushed
• 1/2 cup  Sherry Reserva Balsamic, cognac, or brandy
• 1 tablespoon tomato paste
• 1 teaspoon roughly chopped tarragon
• 4 cups lobster stock or clam juice
• 1/4 cup heavy cream, warmed
• 2 teaspoons cornstarch
• Salt and white pepper, to taste
• White  truffle oil, to garnish
• Sauteed lobster meat, to garnish (optional)

INSTRUCTIONS

• Open and rinse the lobster under cold water.
• In a large pot (or Dutch oven), add butter oil over moderate heat, add lobster and heat about 1-2 minutes. Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and sauté for another minute.
• Pour in the sherry. Increase the heat to high and simmer until almost all of the liquid cooks out, 3 - 5 minutes. Stir in the tomato paste and tarragon, followed by the clam juice/lobster stock. Bring to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes.
• Strain the soup through a fine mesh sieve and return the liquid to the pot. Place the solids (vegetables, lobster meat) in a heavy duty blender and process until smooth. Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
• Strain the bisque through a colander lined with a cheese cloth, pushing the solids with a wooden spoon to get as much liquid out as possible. Discard the solids.
• Return the bisque to the pot. Add the warm cream and bring to a gentle simmer. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
• Continue cooking until soup reaches desired thickness, about 2-3 minutes more. Garnish with truffle oil.
• Serve with toasted French bread or crackers.