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Healthy Chopped Veggie Vinaigrette: 6 Tablespoons red wine or balsamic vinegar, 3 Tablespoons olive oil, 1 Tablespoon minced garlic, 4 Tablespoons chopped Roma tomatoes, 2 Tablespoons chopped bell pepper, 2 Tablespoons chopped celery, 2 Tablespoons chopped onion, 2 teaspoons minced fresh oregano, 1 teaspoon minced fresh basil
Burrito with 1 Garden of Eatin' whole wheat tortilla, 1/2 cup black beans, and 1 Tablespoon salsa, and 1 ounce lowfat tortilla chips with 1/4 cup salsa (Men should add 1 medium apple.
3 tablespoons white truffle oil Salt, white pepper, cayenne pepper, and freshly ground nutmeg to taste
CHIPOTLE SAUCE: In a small serving bowl, mix together 1 cup mayonnaise, 3 tablespoons buttermilk OR sour cream, 2 minced canned chipotle chiles in adobo sauce, 2 tablespoons minced fresh cilantro and 1/4 teaspoon kosher OR sea salt.
For the chanterelle mushroom sauce, in a medium saucepan, heat the oil and one tablespoon of the butter over medium heat.
Mound about 2 1/2 tablespoons cheese mixture into center of each mushroom cap.
cover the potatoes, caraway seeds, and one tablespoon of salt with water and bring to a boil.
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Add leeks, 1 tablespoon garlic, sliced asparagus stalks, oregano and thyme.
Add remaining tablespoon vegetable oil (once around the pan), then arrange sliced dogs in a single layer.
Use a tablespoon to make 1-inch balls of dough and place 3 inches apart on an ungreased cookie sheet.
Add tomatoes, 1 tablespoon balsamic vinegar, basil and chipotle chile and heat to boiling.