Ingredients:

• 1 pound dry pasta (we used farfalle)
• 1 small yellow bell pepper, seeds removed and diced
• 1 small red bell pepper, seeds removed and diced
• 1 small orange bell pepper, seeds removed and diced
• 1 large seedless cucumber, chopped
• 1 (12 oz) jar artichoke hearts in water, drained and chopped
• 1 pint grape tomatoes, halved
• 1 cup store bought balsamic dressing (use your favorite brand)
• 1 cup crumbled feta cheese
• 1/3 cup finely chopped basil
• Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.

INGREDIENTS:

• 1 pound dry pasta (I used farfalle)
• 1 pint fresh strawberries, hulled and halved
• 1 ball fresh mozzarella, diced
• 1/2 cup loosely packed torn fresh basil
• 3 tablespoons balsamic glaze (I used DeLallo, but see instructions below for a homemade alternative)

DIRECTIONS:

Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain and immediately rinse with cold water to stop the pasta from cooking.

Toss the pasta with the strawberries, mozzarella and basil. Pour half of the pasta into a serving bowl, and drizzle with balsamic glaze. Then pour the remaining half of the pasta on top, and drizzle with the balsamic glaze. Sprinkle with extra basil if desired. Also, if the pasta seems to dry, you can toss it with a tablespoon of olive oil.

*To make balsamic glaze homemade, whisk together 1/2 cup balsamic vinegar and 1 tablespoon of granulated sugar together in a small saucepan. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10 minutes or until reduced by half. Give it a taste. If you think it needs sweetening, stir in a few teaspoons of sugar or honey.

Ingredients

-125g runner beans
-125g French beans
-125g sugarsnap peas
-Roughly chopped mint and parsley

For the Vinaigrette :
-2 red onions, peeled
-150ml extra virgin olive oil, plus extra for roasting
-2 thyme sprigs
-1 garlic clove, peeled and crushed
-50ml sherry vinegar
-Sea salt and freshly ground black pepper

Directions

First make the vinaigrette. Preheat the oven to 220°C/Gas 9.

Place the onions in a roasting tray with a little olive oil, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completely cooked and have a nice roasted flavour.

Remove the onions from the tray and chop into rough dice (you want the dressing to have a rustic texture).

Mix the onions with the 150ml extra virgin olive oil and the sherry vinegar and season with a little salt and pepper to taste.

To make the salad, blanch the beans by plunging them in boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately in cold water, then remove and put onto kitchen paper to absorb the moisture. Cut each bean into bite-sized pieces.

Put the chopped beans into a large bowl, stir in the red onion dressing and toss with the parsley and mint. Serve immediately in chilled salad bowls.

Ingredients

-3 cucumbers, seeded and sliced
-1 1/2 cups crumbled feta cheese
-1 cup black olives, pitted and sliced
-3 cups diced roma tomatoes
-1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved
-1/2 red onion, sliced

Directions

In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

Ingredients

-1/2 cup freshly squeezed lemon juice
-1/4 cup extra-virgin olive oil
-2 teaspoons Dijon mustard
-salt and ground black pepper to taste
-5 cups water
-2 cups uncooked wild rice
-1 teaspoon butter
-4 cups finely sliced red cabbage
-2 large red bell peppers - seeded, cored, and chopped
-2 bulbs fennel, trimmed and chopped
-2 bunches kale, leaves stripped from stems and torn into pieces
-1/4 lemon, juiced, or to taste

Directions

Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Ingredients

-Olive oil, for frying
-6 large scallops, cleaned
-Juice of ½ lemon

For the salad
-1 sharp apple, e.g. Granny Smith
-2 handfuls of lamb’s lettuce
-Juice and zest of ½ lemon
-Olive oil
-Sea salt and freshly ground black pepper

Directions

First make the salad. Peel, core and cut the apple into julienne strips. Mix with the lamb’s lettuce and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.

Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper.

Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.

When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper. This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil.

Divide the salad between 2 serving plates and arrange the scallops around each pile. Garnish with the remaining lemon zest and serve immediately.By Chef Gordon Ramsay

Ingredients

-2 beef sirloin steaks, 200–250g each
-Olive oil, for frying
-2 carrots, trimmed and peeled
-6 radishes, trimmed and finely sliced
-200g cherry tomatoes, sliced in half
-Bunch of mint, leaves only, shredded
-1 small banana shallot, peeled and finely sliced
-3 spring onions, trimmed and shredded
-½ large cucumber, trimmed, peeled, deseeded and sliced
-2 baby gem lettuces, shredded
-Sea salt and freshly ground black pepper
-4 tbsp skinned peanuts, to garnish

For the Thai-style dressing
-1 garlic clove, peeled and roughly chopped
-1 red chilli, deseeded and chopped
-2 tsp grated palm sugar or palm sugar paste (if unavailable, use golden caster sugar)
-2–3 tbsp fish sauce, or to taste
-Juice of 1–2 limes

Directions

1-Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2-3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.

2-To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed,and set aside.

3-Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4-6 tablespoons of the dressing and mix well to combine.

4-Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.
By Gordon Ramsay

Ingredients

-200g quinoa
-50g flaked almonds
-½ large cucumber
-125g cherry tomatoes, halved
-50g raisins
-4 spring onions, trimmed and finely chopped
-Bunch of mint, leaves only
-Juice of 1 lime
-Olive oil, for drizzling
-Sea salt and freshly ground black pepper

Directions

1-Cook the quinoa according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly.

2-Toast the almonds in a dry frying pan until golden and place in a salad bowl.

3-Using a vegetable peeler, take lengthways strips of skin off the cucumber so that it looks stripy. Cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.

 
4-Add the tomatoes, raisins, spring onions and half the mint to the bowl. Then add the cooked quinoa and mix everything together. Season well with salt and pepper. Dress the salad with the lime juice and a good drizzle of olive oil.

5-Taste and adjust the seasoning as necessary. Garnish with the remaining mint leaves and serve.
By Gordon Ramsay

Ingredients

Orange Chicken Salad:
-3 chicken breasts
-1 bag cos lettuce leaves
-½ cup pumpkin seeds
-2 oranges, peeled and sliced into 6-8 portions
-1 red capsicum, sliced into thin strips
-2 avocadoes, sliced
-2 tomatoes, sliced
-Salad Dressing (from below)

Marinade:
-Zest of 2 oranges
-Juice of 2 ½ oranges
-2 tablespoons raw honey
-1 teaspoon dried thyme
-1-2 teaspoons cracked black pepper

Salad Dressing:
-Juice of ½ orange
-3 tablespoons olive oil
-3 tablespoons apple cider vinegar
-Cracked black pepper (as desired)

Directions

In a large bowl, mix together the marinade ingredients. You may wish to heat the raw honey in the microwave for 10-15 seconds first to soften it.
Add in the chicken breasts to the marinade bowl and cover with cling wrap. Place in the fridge for at least two hours to marinate.
In a smaller bowl or jug, mix the salad dressing ingredients together until well-blended. Cover and pop this in the fridge to cool until you have made your salad.
After the chicken has marinated, heat a fry pan to a low-medium heat with a dash of olive oil.
Remove chicken from the fridge and add into the fry pan (leaving excess marinade in the bowl).
Cook for about 20 minutes with the lid on, turning the breasts occasionally. They should eventually turn to a golden-brown color on the outside.
Remove the chicken from heat and slice the breasts into thin strips.
In a large salad bowl, mix together the cos lettuce leaves, pumpkin seeds, and sliced oranges, capsicum, avocadoes and tomatoes.
Add in the sliced chicken, followed by the salad dressing. You can either toss the salad together or serve with the chicken on top of the salad greens.

Ingredients

-2 cups mixed greens
-2 whole strawberries, sliced
-¼ cup blueberries
-½ avocado, sliced

Ingredients for the dressing

-3 tbsp. extra-virgin olive oil
-½ tbsp. honey; (optional)
-1 tsp. Italian seasoning
-1 tbsp. fresh cilantro
-Sea salt and freshly ground black pepper

Directions

Combine all the ingredients for the dressing in a bowl and mix well.
Assemble the salad in a bowl or plate by combining all the ingredients.
Drizzle the dressing on top and serve.

Ingredients

-1 pound warm cooked chicken, skin removed and discarded,
-meat pulled into bite-sized pieces
-1/2 cup chopped celery
-1/2 cup sliced mushrooms
-1 1/2 tablespoons Dijon-style mustard
-2 1/2 tablespoons prepared white horseradish
-3 tablespoons olive oil
-1 1/2 tablespoons vinegar
-Favorite fresh seasonal fruit cut into bite-sized pieces, for fruit kabobs

Directions

Place the warm chicken in a mixing bowl. Combine with the celery and mushrooms.

In a small bowl, mix the mustard, horseradish, olive oil and vinegar until combined. Add to the chicken mixture. Let marinate for 20 minutes.

Make kabobs by threading an assortment of fruit on bamboo skewers.

Garnish each serving of the chicken salad with a fruit kabob.