Grilled Portobello Mushroom Salad

Serves 4 as an appitizer Season Portobello mushrooms and grill, slice in fours after cooked. Brush your baguette slices with olive oil bake in 400 degree oven for 5 minute pull out add cheddar cheese put back in oven till melted 1 minute. Arrange greens on plates add mushroom, tomato slices and baguette toasts drizzle with L’s Maple Balsamic Vinaigrette.

Grilled Salmon & Asparagus over greens

Serves 4 Season the salmon and asparagus with the salt, pepper and olive oil then grill. Use medium heat for the grill. Both should cook about the same time. The skin will come right off the salmon when finished cooking, using a spatula. Cooking time is about 10 minutes. Turn asparagus every couple of minutes. Plate your greens, tomatoes then add your asparagus and Salmon pour L’s Lavender Poppyseed Dressing on top and garnish with a lemon wedge.

Chipotle Shrimp & Roasted Corn, Black Bean Salad

Serves 4 Toss shrimp with salt, pepper and olive oil grill or bake in oven. Mix the black beans, corn, onion and tomato. Add the shrimp and then toss with L’s Southwestern Chipotle Dressing use enough to your liking.

Curry Steak Salad over Greens

Serves 4 Season the steak with salt,pepper, olive oil and grill. Toss spinach with the pineapple and raisins divide on the four plates. Top the salad with the thinly sliced steak and pour L’s Mild Curry Dressing over everything.

Penne Pasta with Tuscan Herb & Chicken

Serves 4 Grill your chicken, while that is cooking boil your water and cook the pasta. Season the zucchini with salt and pepper sautee in olive oil till tender. Pull chicken off the grill shred or cube your chicken, toss the pasta, L’s Tuscan Tomato & Herb dressing, chicken and zucchini. Finish with some grated parmesan cheese.