Faux Chicken Salad.

8 Morningstar frozen Chik’n Strips
1/3 red onion, cut into 1-2inch long strips
1 tsp – 1 tbsp olive oil
Sea salt + pepper to taste

(slice onion into strips, add Chik’n and oil + Salt + pepper on the cutting board, before laying single-layered onto griddle pan our sauté pan preheated under medium heat. Cook Chik’n + red onions until dark sear lines show, turning to add color to each side).
Dressing:
Tsp fresh garlic
Tsp sea salt
Tbsp white wine
Tbsp dijon mustard
Tbsp balsamic vinegar
Tsp lemon juice
Pinch red pepper flake, pepper, sugar
Tbsp hard cheese
1-2 tbsp oil

Mince 2 small/1 large clove of garlic, place into small mixing bowl. Add 1 tsp of sea salt and mash into a paste in the bowl with the back of a spoon. Add 1 tbsp of white wine and microwave for 30 sec. Stir in (following measurements to taste:) 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 1 tsp lemon juice, ½ tsp red pepper flake, ½ tsp pepper, 1 tbsp hard cheese and emulsify with 1-2 tbsp quality olive oil.
Prepare bed of mixed greens on dinner plate, add 4-5 pickled peppers/jalapeños (or pepperocinis), mincing one to add to bed of greens. Place grilled Chik’n and red onion over bed of greens. Add 1 tbsp grated Parmesan/Romano or blend cheese (or other flavorful cheese) and dress with pre-made dressing. Serve and enjoy!

Millet with Corn and Arugula

1 cup millet

1 sliced ripe avocado

2 cups arugula

1 cup fresh corn kernels

juice from one lemon

2 tablespoons olive oil

pinch of sea salt and black pepper



Prepare millet as directions say on bag or box. Let cool. Combine all ingredients (except arugula and avocado) in a serving bowl. Layer arugula and avocado over millet mixture and enjoy :)