Avocado, Apple & Chicken Salad

• 2 cups cooked chicken, finely chopped
• 1 avocado, seeded, peeled, and chopped
• 1 apple, peeled, cored, and finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely choppedl)
• 2 tbsp. fresh parsley, minced
• 2 tbsp. extra-virgin olive oil
• 2 tsp. fresh lime juice
• 1/2 tsp. garlic powder
• Sea salt and freshly ground black pepper

1. In a bowl, whisk together the olive oil, lime juice, garlic powder, parsley, and season with salt and pepper to taste.
2. Combine all the remaining ingredients in a large bowl.
3. Pour the dressing over the chicken-avocado mixture.
4. Toss gently until everything is well coated.
5.  Serve over this weeks spring mix as a salad or on a lettuce wrap.

Italian Style Potatoes with Tomatoes & Basil

• 1 1/2 Pounds Potatoes, Peeled, And Cut Into 2 Inch Pieces
• 1/4 Cup Olive Oil
• 1 Small Onion, Coarsely Chopped
• 2 Cloves Garlic, Minced
• 1 pint grape Tomatoes
• Salt And Pepper To Taste
• Dash Of Red Pepper Flakes
• 3 Tablespoons Fresh, Chopped Basil

1. Preheat the oven to 375 degrees F.
2. Mix together the onions, oil, garlic and potatoes.
3. Season with the salt, pepper, and pepper flakes.
4. Bake for 30-40 minutes, or until the potatoes have started to turn golden brown, and can be easily pierced with a fork.
5. Increase the heat to 400 degrees, add the tomatoes, and return to the oven for an additional 10 minutes.
6. Stir in the fresh basil, and serve.

Roasted Fuyu Persimmons

• 4 Fuyu persimmons
• 1 tablespoon vegetable or olive oil, or melted butter
• Sea salt to taste
• Optional: pinch of lemon, lime, or orange zest

1. Preheat an oven to 375 F. While the oven heats, cut off and discard the tops and bottoms of the persimmons. Peel the persimmons, if you like. Persimmon peel is a bit tough, but perfectly edible, so it’s a question of taste. Peeling them will result in a more uniform final texture. Cut the persimmons into 1/4- to 1/2-inch thick slices.
2. For easier clean-up, line a baking sheet with parchment paper. Lay the persimmon slices in a single layer on a large sheet pan. Drizzle with about half the oil. Turn the slices over and drizzle with the remaining oil.
3. Bake the persimmon slices until tender and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are, so 20 minutes is just a guide. Look for tender persimmon slices with browning edges over the clock.
4. When done roasting, sprinkle the persimmon slices with salt to taste. You can grate a bit (about 1/4 teaspoon total) of lime and/or lemon and/or orange zest over them if you like. Serve & Enjoy