We are both so obsessed with this recipe! Some of our favorite things in one big bowl - perfectly sweet roasted carrots, hearty lentils, creamy goat cheese, and the orange vinaigrette just puts it over the top. Always a hit on the table and in the stomach!

Ingredients:
2 Lbs carrots, trimmed and cut into 2-inch pieces
2 tsp honey 
1 Tbsp olive oil 
Salt and pepper 
1 (14oz) can lentils  
¼ cup Pecans, roughly chopped  
2 Tbsp dried Cranberries 
1 Tbsp chopped fresh Parsley 
2 oz crumbled Goat cheese

Orange Vinaigrette:
1 Tbsp minced shallot
1 clove garlic, minced
Zest of 1 orange 
2 Tbsp orange juice 
1 Tbsp Sherry vinegar 
1 tsp honey 
1 tsp Dijon mustard
2 Tbsp olive oil
salt and pepper
 
Instructions:
Preheat oven to 400 degrees. Mix honey and olive oil in a medium bowl. Add carrots and toss well to coat completely. Set bowl aside to use again. Season carrots well with salt and pepper and transfer to a foil-lined baking tray. Spread carrots out evenly on tray and roast in oven for 15-20 minutes (or until tender and golden), stirring occasionally to ensure even cooking on all sides. 

Meanwhile prepare the vinaigrette. In the same medium bowl add shallot, garlic, zest of orange, orange juice, sherry vinegar, honey, and Dijon. Whisk together then slowing add oil to incorporate. Season with salt and pepper. 

Add drained lentils, pecans, cranberries, and parsley to the vinaigrette, and toss well to combine. 

Once carrots are finished cooking allow to cool slightly then add to the lentils. Finish with crumbled goat cheese, and additional salt and pepper, if needed. 

This salad is what quinoa dreams are made of. So many beautiful flavors, textures...and of course COLORS! It's the perfect accompaniment to a sushi party, weeknight dinner, or luncheon with the ladies. 

Serves 4
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INGREDIENTS:
1 cup quinoa
2 cups coconut milk 
4-5 large mint leaves, torn 
​1/3 cup cashews, roughly chopped
1 ripe mango, pitted and sliced
1 ripe avocado, pitted and sliced
2 scallions, green and white parts chopped
Sesame seeds to garnish
optional; radish 

For the dressing:
2 Tbsp lemongrass paste or minced lemongrass from stalk 
2 Tbsp fresh squeezed lime
2 Tbsp olive oil
2 tsp freshly grated ginger
1 large garlic clove, minced
1 Tbsp honey
Kosher salt, to taste

INSTRUCTIONS:
Rinse the quinoa under cold water for about 30 seconds. In a medium pot, add rinsed quinoa, coconut milk, and a generous pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa is cooked and has absorbed most of the liquid. Remove from heat and transfer to a large bowl. Allow to cool.

​Meanwhile prepare the dressing. Remove the outer layer of lemongrass and trim off the tough ends. Crush the salt with the back of your knife to release flavor, then roughly chop it. Place lemongrass,  lime, olive oil, ginger, garlic, and honey in a small blender and combine until smooth. Taste, and add another squeeze of lime, if needed. Season well with salt. 

Once quinoa has slightly cooled, toss with mint and cashews. Transfer to a serving bowl, drizzle with dressing. Top with mango, avocado, and scallions. Serve with additional mint sprigs and lime wedge, if desired.

Nothing beats this classic from the south of France. If you like to eat salads for a meal this is your guy! It is packed with flavor and leaves you feeling good afterwards. Win win!

INGREDIENTS:
2 heads green leaf lettuce, washed and chopped
2 cups arugula
1 lb poached shrimp
1 cup roasted beets, diced
8-10 roasted or boiled purple potatoes
4 oz blanched green beans, trimmed
3 hard boiled eggs, peeled and quartered
1 cup cherry tomatoes, sliced in half
1⁄2 cup Kalamata olives
1⁄2 cup sliced red onion
Tarragon Caper Dressing, see below

INSTRUCTIONS:
Begin by bringing together all of your salad ingredients. Prepare salad dressing and arrange both lettuce and arugula on a large platter. Arrange the shrimp, beets, potatoes, green beans, eggs, tomatoes, olives, and red onion on top of the lettuce. Season with salt and pepper and drizzle with 1⁄4 cup of the dressing. Serve with additional dressing on the side.

Tarragon Caper Dressing
1/2 cup good quality extra virgin olive oil 1/4 cup apple cider vinegar
1 Tbsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
2 Tbsp capers, drained and rinsed
1 Tbsp finely chopped tarragon
Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated.
Season with salt and pepper, to taste.

We actually made & shot this salad on a whim at Annie’s house a couple summers. We were grilling on a casual Friday night, and it was too gorgeous not to!  Ripe peaches, plump cherries, creamy brie, avocado, and toasted walnuts.  Whats.not.to.love?!

INGREDIENTS:
2 cups spring mix
2 cups arugula
2 ripe peaches, sliced
4 oz triple cream brie (we love Formager d’Affinois, or Saint Andre)
​1 ripe avocado, sliced
1⁄2 cup cherries, pitted and sliced
1⁄4 cup chopped walnuts, toasted
6-8 mint leaves, roughly chopped
White Balsamic Dressing, see below

INSTRUCTIONS:
Combine spring mix and arugula and spread onto a large platter. Top with peaches, brie, avocado, cherries, walnuts, and mint. Serve with White Balsamic Dressing.

White Balsamic Dressing:
1 tsp Dijon mustard
2 tsp honey
1⁄2 cup good quality white balsamic vinegar 1⁄2 - 3⁄4 cup good quality extra virgin olive oil
Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated.
Season with salt and pepper, to taste.