• 2 c. greens (I prefer spinach for this salad)
• 1/4 c. grape tomatoes (halved)
• 2 oz. goat cheese crumbled
• 1/4 c. walnuts (toasted or candied are great we well)
• 1/4 pear, apple, mandarin oranges, raspberries, blueberries or cut up strawberries
• Dressing (Balsamic Vinaigrette, Sesame, Oil & Vinegar)

• 2 c. romaine lettuce, washed, dried and chopped (can purchase from the salad bar)
• 1/2 tomato, washed, seeded and chopped
• 1/4 c. cucumber, peeled, seeded and chopped
• 1/4 t. sea salt
• 2 T. balsamic vinegar
• 3 T. olive oil (garlic infused works well also)
• 1 sourdough roll
• 1-2 T. basil, chopped
• 1/4 sweet onion or red onion, sliced (optional)
• Olive oil for bread cubes

• 12 oz. butternut squash (peeled, seeded and chopped into 1/2" pieces
• 1/2 sweet onion, chopped
• 1 large clove garlic, sliced
• 1 T. canola oil
• 2 c. chicken or vegetable broth
• 1/2 T. brown sugar
• Dash of curry powder
• 1/4t. salt
• 1/2 t. white pepper

1 small head of broccoli or 1 bunch of asparagus spears, sesame dressing to follow.

• 1 T. shallot, chopped
• 1 T sesame oil
• 1 small glove garlic, minced
• 3 T. soy sauce
• Pinch of sugar
• Pepper to taste

• 1 Sweet potato
• 1/8 c. Greek yogurt
• 1/2 t. Pumpkin pie spice
• 3/4 t. Maple syrup

• 1/4 c. Chopped walnuts or pecans
• 1 1/2 t. Butter (softened)
• 1 1/2 t. Brown sugar

Mix butter and sugar together

Bake potato until tender

Remove  inside of potato and mix with Greek yogurt, Pumpkin pie spice and maple syrup