Boil noodles until al dente. Strain and run under cold water until cooled through.
Chop salami, cheese and broccoli and put in a large bowl. Add artichokes, olives, tomatoes, and noodles.
Pour half the dressing and stir well.
Pour remaining dressing until desired taste is reached and stir until well combined. Salt and pepper to taste. Top with Parmesan cheese.
In a large pot of boiling, salted water cook potatoes until tender. Drain well.
In a large bowl, toss potatoes with the remaining ingredients until well coated. Transfer to a baking sheet.
Bake at 375 degrees for 25-30 minutes until browned and fragrant.
Preheat oven to 400 degrees.
In a bowl, toss Chanterelles with 2 tablespoons olive oil, salt and pepper. Arrange in a single layer on a baking pan and roast for 15 minutes.
Preheat oven to 400 degrees.
Combine cauliflower and garlic in a large bowl. Add olive oil, lemon juice, salt and pepper and toss to coat.
Transfer seasoned cauliflower, in a single layer onto a baking sheet prepared with cooking spray. Roast for 25 minutes, stirring once.
Finish by sprinkling with Parmesan cheese.
Cook quinoa according to package instructions.
In a small skillet, heat olive oil over medium heat. Add mushrooms, asparagus, salt and pepper and cook until tender.
In a large bowl, combine all remaining vegetables. Stir in the quinoa, mushrooms and asparagus. Drizzle with the lime juice and mix well.
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In a large bowl add the spring mix, bacon, egg, tomato and shallot.
In a food processor add the olive oil and your choice of dressing ingredients. Process until smooth and add salt and pepper, if needed.
Toss with salad.
Wine Pairing: Sweet Riesling
Beer Pairing: Widmer Drifter
Preheat oven to 375 degrees.
In a bowl, combine the first four ingredients, mix together and set aside for the crust. In a mixing bowl, add the remaining ingredients and beat for 3-4 minutes until well combined and fluffy.
Bring chicken broth to a boil in a sauce pan. Stir in couscous, cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, garlic, cumin and cayenne. Add the green onions, red pepper, cilantro, corn, beans, and jalapeño and toss to coat.
In a bowl, combine the first six ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.
Serve immediately.
