Grilled Cauliflower and Celery Root Salad

Preheat grill to high.   Dressing: In a medium mixing bowl add the goat cheese, mayonnaise, sour cream, meyer lemon zest and juice, orange blossom honey, champagne vinegar, chives, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.   For the salad: In

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Za’atar Flatbread with Lebanese Veggie Slaw and Goat Cheese – courtesy of Jay Hajj

For the veggie slaw: In a small bowl, combine the lemon zest and juice, the olive oil, salt and Aleppo or red pepper flakes. Whisk well, and set aside. In a medium mixing bowl add the romaine, red onion, red pepper, cucumber, cherry tomatoes, parsley and mint, mix together until well combined. Pour the lemon dressing

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Soba Noodle Salad

For the Honey Sesame Vinaigrette: In a medium mixing bowl combine seasoned rice vinegar, honey, soy sauce, olive oil, toasted sesame oil, ginger, scallions and black pepper. Mix all ingredients well to combine. Cover and allow to rest 30 minutes.   For the Grilled Red Plums:  Preheat grill. Place the plum quarters in a small

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