On The Menu
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
2 tablespoons raspberry vinegar
¼ cup extra virgin olive oil
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
Toss spinach with enough dressing to lightly coat.
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.
Jerk Chicken
4 Servings
4 Chicken breasts, 6 – oz., boneless, skinless
For the Jerk Seasoning:
1 tablespoon allspice
¼ teaspoon nutmeg
¼ teaspoon ground clove
1 teaspoon cinnamon
10 scallions, trimmed and chopped
5 garlic cloves, peeled
4 jalapeno peppers, seeded
1/3 cup red wine vinegar
1 tablespoon brown sugar
2 tablespoons grapeseed oil
1 teaspoon black pepper
2 tablespoons tamari
1 tablespoon freshly squeezed lime juice
Directions:
Prepare
Jerk Seasoning by placing ingredients in a food processor or blender.
Puree until smooth. Adjust seasoning if necessary.
Place chicken breast in a heavy-duty zip lock bag. Pour ¾ of the Jerk Seasoning over chicken and refrigerate overnight.
Place remaining sauce in refrigerator until ready to use for basting the chicken.
Drain marinated chicken breasts by placing them on a rack. Place rack over the sink or on a sheet pan.
Heat
the grill. Once grill is hot, carefully wipe down the grill rack with
oil to prevent chicken from sticking. To wipe down grill; pour oil
(canola or peanut) on a clean cloth then wipe down rack with the oil.
Place drained chicken on grill and cook for 9 – 10 minutes over medium heat on each side.
Baste with reserved Jerk Seasoning on both sides the last 3 minutes of grilling.
Remove cooked chicken from grill and allow to rest 10 minutes.
Slice and arrange BBQ Jerk chicken on a platter.
Sautéed Crazy Corn
4 Servings
Ingredients
3 – 4 ears fresh corn on the cob
1 tablespoon olive oil
1 large red bell pepper, diced
1 large jalapeno pepper, seeded, diced
1 medium red onion, diced
1 tablespoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red chili peppers
1 teaspoon oregano or thyme
Method
Clean corn by removing husk and silk. Rinse corn and scrub with a vegetable brush to remove all of the silk.
In a large skillet, heat the oil, add the peppers, onions, garlic and a pinch of salt and saute 3 minutes.
Add the corn and remaining seasonings and saute until corn is tender, approximately 15 minutes, stirring occasionally.
Bleu Ribbon Potato Salad
6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup fat free sour cream
Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place
potatoes and bay leaf in a pot of cold water and bring to a boil.
Boil until potatoes are just fork tender about 13 minutes.
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl.
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread
potatoes out to cool on a sheet pan [cookie sheet] and let them sit
for about 15 minutes on the counter before placing them in the
refrigerator. Let potatoes cool in refrigerator uncovered for 30
minutes.
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.
The old adage 'an apple a day keeps the doctor away' may be a silly rhyme you heard as a kid, but you might be surprised to learn of apples' serious health benefits. Your mom didn't use the term power food but she knew about apples. "An apple a day keeps the doctor away" was the first nutritional advice myself and many children heard from their moms. For this reason we call them "the first power food." 
