Recipes by Amy b

1 head Shore Breeze Farm lettuce

1 1/2  Pound  Fresh skinless Salmon

1 Tbsp Olive oil

Salt and Pepper

4 Each Hard cooked eggs

1 cup Cooked lentils

1 pint Cherry tomatoes

1 each Cucumber - sliced

16 each Baby white potatoes - cooked

4 Tbsp Kalamata olives

2 Tbsp Red onion - sliced thin

3 oz Goats cheese

1/2 cup Olive oil

1/4 cup balsamic vinegar

1/4 tsp garlic - chopped

1 tsp dijon mustard

1/2 tsp kosher salt

Heat the tbsp of olive oil in a medium hot pan. Season the salmon with salt and coarse ground pepper. Place the salmon in the hot pan pepper side down. Cook covered for 4 minutes, reducing heat if needed. Flip the salmon, recover and turn off heat. 

Place the olive oil, balsamic vinegar, garlic, dijon mustard and salt in a jar with a lid and shake vigorously. Set aside

On 4 plates, lay down the lettuce. Arrange the eggs, lentils, tomatoes, cucumber, potatoes, olives and onions. Place the salmon on top and garnish the salad with the goats cheese. Drizzle with dressing and serve.

Serves 4

1  head Shore Breeze Farms Bib lettuce

1/2 qt Fresh strawberries - wash, hull and cut in half

2 each Clementines - peel and section

2 Tbsp Red onion - thinly sliced

1/3 cup Pecans - toasted

2 oz Goats cheese

1/2  cup Olive oil

1/4 cup Raspberry vinegar

2 Tbsp Honey

1 tsp Dijon mustard

1 Tbsp Poppy Seeds

1/2 tsp Kosher salt

Lay the Bib lettuce on a serving platter. Arrange the strawberries, clementines, red onion, pecans and goats cheese over the lettuce. 

Place the olive oil, raspberry vinegar, honey, dijon mustard, poppy seeds and kosher salt in a jar. Cover with lid and shake vigorously. 

Drizzle salad with the dressing and season with salt. Serve immediately. 

Serve 4.

1  head  Shore Breeze Farms lettuce

1 pint Cherry tomatoes

1/2 Cucumber - sliced

3 each Radish - sliced

1 each Carrot - peel & slice into ribbons using a vegetable peeler

1 cup Chickpeas - drained

1/2 cup  Croutons

2 Tbsp  Sunflower seeds

2 Tbsp  Pumpkin seeds

1/4 cup Olive oil

2 Tbsp  balsamic vinegar

In a large bowl combine the lettuce, tomatoes, cucumber, radish, carrots, chickpeas, croutons, sunflower seeds and pumpkin seeds. Drizzle with the olive oil and balsamic vinegar. Toss. Season with salt and pepper.

Serves 4