Strawberry Spinach Salad

A summertime favorite.

Prep Time: 15 Minutes

•½ Cup slivered almonds
•Juice of 2 lemons
•1 Tbsp. poppy seeds
•1/3 Cup onion, chopped
•Pinch of sea salt or kosher salt
•1 Tbsp. dijon mustard
•1-2 Tbsp. granulated sugar (optional)
•Vegetable oil
•8 Cups fresh spinach, cleaned and trimmed
•1 Lb. fresh strawberries, cleaned, trimmed, and sliced

Prepare your almonds by toasting them in a dry pan. Keep an eye on them, because they will burn very easily. Set aside to cool. In a blender, combine the lemon juice, poppy seeds, onion, salt, mustard, and optional sugar (I don't use any sugar, but most people will prefer the sweetened taste...you can taste it first, and add the sugar if you think you'll like it). Pulse until there are no more chunks of onion. With the blender on, slowly pour in oil until the dressing is at your desired consistency. Now just toss the spinach, sliced strawberries, almonds, and dressing, and serve.

Sauteed Green Beans & Heirloom Tomatoes

An ’Oh So Yummy’ way to get your veggies!

Prep Time: 10 Minutes
Total Time: 15 Minutes

•1 Lb. fresh green beans, ends cut off
•4 Tbsp. butter or margarine
•2 cloves of freshly grated garlic
•1 Tsp. fresh ground sea salt
•½ Tsp. fresh ground black peppercorns
•1 Tbsp. fresh chopped basil
•1½ Cups halved cherry heirloom tomatoes

Steam green beans. Meanwhile, over medium-high heat add butter and garlic to sauté pan. Cook until the garlic is just barely brown. Add the steamed green beans to the pan and toss. Add salt and pepper. Remove from heat and add tomatoes and basil.