Cauliflower and Lentil Salad

½ head cauliflower, pieces separated

2 Tbsp. olive oil

salt and pepper to taste

1/2C cooked lentils

4 oz. shaved parmesan cheese

1/3C currants, plumped in hot water for 5 minutes, drained

1C micro greens

1/2C toasted sliced almonds

Vinaigrette

2 Tbsp. raspberry vinegar

2 Tbsp. pear vinegar

1 tsp. honey mustard

6 Tbsp. olive oil

salt and pepper to taste

Preheat oven to 400F.  Toss the cauliflower florets with olive oil, salt and pepper to taste and roast until golden – about 20 minutes.  Let cool to room temperature.  Shake vinaigrette ingredients together in a jar.  Toss the cauliflower lightly with some of the vinaigrette.  Spoon some of the vinaigrette on each plate, top with micro greens and cauliflower florets. Sprinkle with lentils and currants.  Finish with the almonds and cheese.

MAKES:  6 servings

Grilled Gazpacho Salad

2 medium heads of garlic, cut in half horizontally, wrapped in foil and

  roasted until soft in a 300F oven

2 Tbsp. olive oil

spice rub of choice

8 firm plum tomatoes, halved lengthwise

2 bunches scallions

1 lb. red onion, cut into ½-inch slices

1 red bell pepper, quartered, cored

1 yellow bell pepper, quartered, cored

1-1/2 large English hothouse cucumbers, halved lengthwise

2 one-inch slices country-style bread

2C baby heirloom tomatoes, halved

1/4C sherry wine vinegar

1 tsp. hot pepper sauce

1 Tbsp. honey mustard

1/4C olive oil

salt and freshly ground pepper to taste

1/2C fresh basil leaves, thinly sliced

1C baby arugula

1C crumbled feta cheese

1/2C Kalamata olives, pitted

Preheat the grill.  Squeeze the garlic from the skins and set aside.  Combine plum tomatoes, scallions, red onion, bell peppers and two tablespoons oil in a large bowl; toss to coat.  Arrange cucumber halves and bread slices on baking sheet; brush with two tablespoons oil. Sprinkle all vegetables with spice rub, salt and pepper.  Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and scallions, 5 minutes for cucumber and 15 minutes for red onion and bell peppers.  Transfer to large rimmed baking sheet.  Grill bread slices until just beginning to crisp and grill marks appears, about 2 minutes per side.   Cut all vegetables and bread into one inch pieces.  Stir in garlic and heirloom tomatoes.  Whisk vinegar, hot pepper sauce, mustard, salt and pepper to taste and ¼ cup olive oil together and pour over salad.  Toss to coat with basil, arugula, olives, feta, salt and pepper to taste.

MAKES:  6 servings