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caprese salad

This salad is synonymous with summer! You can enjoy it year-round, but it is spectacular during the summer months when the fresh tomatoes and basil are at their peak.

  • 3 heirloom tomatoes
  • 2 large, fresh mozzerella balls
  • 8-10 basil leaves
  • olive oil
  • sea salt
  • balsamic vinegar (optional)

Slice the tomatoes and mozzerella. Layer the tomato, mozzerella, basil and arrange on a plate. Drizzle with oilive oil (and balsamic if you wish) and sprinkle with sea salt. Enjoy!

chicken caesar salad

we all love chicken caesar salads and this is also a quick and easy weeknight meal!


  • romaine lettuce (we usually use the romaine hearts)
  • chicken breasts
  • lemon
  • favorite caesar dressing
  • croutons
  • parmesan cheese


  1. chop the lettuce and place in a bowl.
  2. toss the lettuce with dressing (not too much)
  3. squeeze lemon onto the lettuce and grate fresh parmesan
  4. set aside
  5. season the chicken with salt and pepper and drizzle with olive oil.
  6. grill the chicken and set aside to rest and cool slightly
  7. sprinkle the croutons on the lettuce, mix and distribute among individual plates
  8. slice the chicken and place over the bed of lettuce
  9. garnish with an extra drizzle of dressing (optional), lemon slices and fresh grated parmesan
  10. serve with fresh, crusty bread
  11. enjoy!


  1. grilling the romaine is a fun way to change up this dish. Simply brush the romaine hearts with a little olive oil and place on the grill for a minute or two, turning once

cucumber, radish, & avocado salad with seared tuna steaks


  1. fresh or frozen tuna steaks (4-6 ounces per person)
  2. english cucumber (sliced)
  3. avocado (1/2 per person/cubed)
  4. radish (3-4 per person/sliced)
  5. mixed greens
  6. mint, parsley, cilantro or other herb (optional)
  7. dressing: soy sauce, mirin or honey, rice wine vinegar, siracha, canola oil


  1. coat the tuna steaks in course sea salt, course black pepper and sesame seeds
  2. heat oil in a large skillet and sear the tuna for 1-2 min. per side (depending on thickness–tuna should be rare in the center)
  3. let tuna rest for 5-10 minutes
  4. combine oil, rice wine vinegar, soy, mirin/honey and siracha in a jar and shake to combine (oil and vinegar is the base-use other ingredients as flavoring)
  5. toss greens with a few tablespoons of dressing to coat
  6. divide greens between plates and top with remaining vegetables and herbs
  7. slice tuna and lay over the bed of greens
  8. drizzle with additional dressing
  9. enjoy