Recipes

=Fruit Salad with Honey Dressing=

Ingredients

 * 1/3 cup honey
 * 1/4 cup [|orange juice]
 * 1/4 cup canola oil
 * 1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
 * 1 1/2 teaspoons poppy seeds
 * 1/4 teaspoon salt
 * 1/4 teaspoon [|prepared mustard]
 * 1 apple, cored and diced
 * 1 banana, sliced
 * 1 avocado, peeled and sliced
 * 1 (11-ounce) can [|mandarin oranges], drained
 * 1/4 cup raisins
 * 1/4 cup chopped walnuts or pecans

Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently.

Directions
Toss 7 cups small **cauliflower** florets and 3 chopped **plum tomatoes** with 1/4 cup **olive oil**, 2 cloves minced **garlic**, 1 1/2 teaspoons **cumin seeds**, 1/4 teaspoon **turmeric**, a pinch of **cayenne**, 1/2 teaspoon **salt**, and **pepper** to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with **lemon juice** and chopped **cilantro**.

Per Serving: Calories: 179; Fat: 14g (Saturated Fat: 2g); Protein: 4g; Carbohydrates: 13g; Sugar: 6g; Fiber: 5g; Cholesterol: 0mg; Sodium: 297mg



Ingredients

 * 6 skinless, boneless [|chicken thighs] (about 1 3/4 pounds), trimmed
 * Kosher salt
 * 1 tablespoon vegetable oil
 * 1 link [|andouille sausage] (about 3 ounces), chopped
 * 1 tablespoon [|all-purpose flour]
 * 1 3/4 cups low-sodium [|chicken broth]
 * 3 medium red potatoes, cut into 1/2-inch pieces
 * 1 10-ounce package frozen whole baby okra, thawed
 * Juice of 1 lime
 * 1/4 cup chopped fresh cilantro

Directions
Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the [|vegetable oil] in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.

Stir in the broth and [|potatoes] and bring to a boil. Reduce the heat and [|simmer], covered, until the potatoes are just tender, about 10 minutes. Stir in the [|okra] and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the [|lime] juice and [|cilantro].

Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g



Ingredients

 * 2 sticks unsalted butter, softened, plus more for pan
 * 1 cup packed brown sugar
 * 1/2 cup granulated sugar
 * 2 1/3 cup all-purpose flour
 * 1 1/4 teaspoon baking soda
 * Pinch fine sea salt, if desired
 * 2 large eggs
 * 2 teaspoons pure vanilla extract
 * 3 cups semisweet chocolate chips
 * 1 to 1 1/2 tablespoons fleur de sel

Directions
Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray. Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.) Whisk your flour, baking soda and sea salt , if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel. Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter. Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)