Harvest Salad

Ingredients (Salad)

- 4 c. mixed greens
- 1 c. carrots, shredded
- ½ c. cucumber, sliced
- ½ c. apple, sliced
- 1 c. cherry tomatoes, halved
- ¼ c. raw pecans, roughly chopped
- 2 tbsp. dried cranberries
- 2 tbsp. crumbled feta

Directions (Salad)

Mix ingredients together or layer on a plate. Top with Apple Cider Vinaigrette. Serve immediately.

Ingredients (Dressing)

- 1 tbsp. shallots, minced
- ¼ c. apple cider vinegar
- 1 tbsp. whole grain or Dijon mustard
- 2 tbsp. honey
- 3 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. black pepper

Directions (Dressing)

Combine shallots, vinegar, mustard, and honey. Add olive oil slowly and mix well. Finish with salt and pepper and mix vigorously. Drizzle on salad.

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Brussels Sprout Crostinis


- 1 baguette
- 1 lb Brussels sprouts
- ½ c. pesto
- 3 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper


Preheat oven to 400°F. Cut Brussels sprouts into quarters and place into a bowl. Mix with 1 tbsp. olive oil, salt and pepper. Bake for 20 minutes. Slice baguette in about 1 cm thick slices. Place on a sheet pan and drizzle with olive oil. Place into oven for 8 minutes. Once cooled, layer baguette slices with pesto and roasted Brussels sprouts.

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Slow Cooker Chicken Tacos


- 1.5 lbs chicken breast
- 2 cups chicken broth/stock
- 2-3 heaping tbsp. Mexican seasoning


- 8 hard or soft taco shells
- 1 cup shredded Boston bibb lettuce
- ½ cup shredded cheddar cheese
- 1 cup salsa fresca
- ½ cup guacamole


Place chicken, stock, and Mexican seasoning in the slow cooker and cook on low for 8-12 hours or high for four hours. With 10 minutes left, shred the chicken with two forks and mix well.

Assemble tacos as desired with shell, chicken, lettuce, cheese, salsa, and guacamole.