Chicken Cobb Salad: (serves 1)

8oz. Guacamole
1 avocado, pitted
½ clove of garlic
1 tbs diced red onion
½ tsp minced cilantro
1 tsp lime juice

Use a mortar & pestle to combine the above ingredients to a smooth consistency

2oz. Bacon bits
2oz. Blue cheese crumbles
4oz. Diced tomato
1 Hard-boiled balsamic egg, sliced

Hard boil egg(s), remove shells, put in enough balsamic vinegar to cover the egg(s)

6oz. grilled chicken breast

Coat chicken breast with olive oil, salt & pepper

Grill chicken for 5 minutes on each side

2oz. Balsamic vinaigrette
Handful spring mix

Put your spring mix in a bowl, put 2 tbs of the guacamole, and above ingredients on top of the spring mix, toss with balsamic vinaigrette.

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Potato Dusted Calamari with a Lemon Pesto Aioli: (serves 1)
Calamari:

8oz. Calamari

remove any hard parts and/or inner cartilage from the calamari

cut into ½ inch rings

¼ cup all-purpose flour
¼ cup instant potato flakes

combine the flour and the flakes in a bowl

toss calamari in the flour/flake mixture, shake off excess

Heat vegetable oil to 350 degrees (Medium/Medium High) in a skillet on your stovetop, have your kitchen thermometer in the oil to constantly check temperature.  YOU DO NOT WANT THE OIL TO SMOKE OR REACH TEMPERATURES ABOVE 350!
Drop the calamari into the 350-degree oil for about 45 seconds to 1 minute
Drain off excess oil on a paper towel
Toss with salt, pepper, paprika, and chopped green onions to taste

Lemon Pesto Aioli:

1 cup of mayonnaise
¼ cup of pesto
Juice of 1 lemon

Mix all ingredients together in a bowl, serve with the calamari for dipping.

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Peach BBQ Pulled Pork with White Cider Slaw: (serves 4)
Peach BBQ Sauce:

1 jar of your favorite BBQ sauce
1 tabs of honey
4 peaches

peel, halve, & pit peaches

sprinkle with salt & pepper

roast in an oven at 350-degrees for ½ hour – 45 minutes

puree peaches in a blender

fold pureed peaches into the BBQ sauce, add the honey

Slow-roasted Pork:
4 lbs of pork butt
½ cup of Cajun seasoning

dry rub the Cajun seasoning on the pork butt

Put the dry-rubbed pork butt in a roasting pan with ½ inch of chicken stock in the oven at 450-degrees for ½ hour.  Reduce the heat to 275-degrees and slow roast for another 3 hours, or until the pork is fork-tender.
Remove the pork from the oven, cool to room temperature (it’s easier to pull apart at room temperature).  Use your hands to pull apart the pork until shredded.  Toss with 2-3 cups of the Peach BBQ sauce.

White Cider Slaw:

1 head of cabbage, sliced into 1/8 inch pieces
2 tbs of black caraway seeds
1 cup of cider vinaigrette
2 tsp of sugar
½ tsp of celery salt

Toss the sliced cabbage with the above ingredients.  Serve with the Peach BBQ Pulled Pork.