Dressing
1/4 Cup lemon juice
1 Tbsp minced garlic
1 Tbsp ground mustard
2 Tbsp pure maple syrup
6 – 8 Tbsp olive oil
Sea salt and ground pepper to taste

Salad
2 Cups of diced chicken
1 Cup of diced strawberries
1/2 Cup Gorgonzola cheese
1 Cup diced celery
1 Cup toasted walnuts halves, chopped once

Mix lemon juice, garlic, mustard sea salt and pepper.
Add olive oil slowly to blend into a dressing.
Toss salad ingredients together
Coat salad with dressing.
Serve on leaf lettuce.

2 Cups red potatoes cut into 1/2 inch cubes & cooked al dente

3 corn on the cob ears, cooked

1 Medium English cucumber cut to 1/2 inch cubes

1 Pint of cherry tomatoes, cut in half

8 oz of cooked salmon

2 Tbsp fresh dill

2.5 Tbsp fresh lemon juice

2 tsp Dijon mustard

2 Tbsp maple sugar

7 Tbsp virgin olive oil

1/8 tsp cayenne pepper [optional to avoid a kick]

Sea salt and ground pepper to taste

Start a large pot of water over medium high heat. When the water reaches a boil add the cubed potatoes, cook for about 7 minutes.

Remove potatoes from water keeping water for cooking the corn ears.

Cool down potatoes by running under cold water then add to the serving dish.

In the reserved pot of water add the corn cooking over medium high heat for 10 – 15 minutes. Remove pot from heat, drain water and add cold water to cool corn.

Cut Cukes, tomatoes and chop fresh dill then add to the serving dish.

Pull corn on the cob ears from the cold water and pat dry.

Here comes the crazy part and a great tip for all the kids wearing braces and can’t eat corn ‘on’ the cob.

Pull out your bundt pan; stick the corn on the cob in the center hole to stabilize the cob ear.

Holding the top of the ear take a sharp knife and run down the side of the cob removing all the corn kernels directly into the bundt pan. Cool, huh!

Add all the corn from the bundt pan to the serving dish.

Pull apart cooked cold salmon into flakes and add to all veggies in the serving dish; toss gently.

In a small bowl blend lemon juice, mustard, sea salt, ground pepper, cayenne pepper and maple syrup.

Blending mixture with a whisk while slowly adding olive oil to make an emulsion.

Drizzle liquid over Salmon Summer Salad. Taste for additional seasoning.

Chill in refrigerator for one hour before serving.

3 Cups uncooked campanelle pasta

3 hard boiled eggs

1 pint cherry tomatoes [cut 1/2]

3 1/2 tablespoons fresh herbs [cilantro, thyme, parsley, oregano, rosemary, sage, lavender]

1 tsp dijon mustard

4 Tbsp real mayo

1/4 tsp kosher salt

Dash ground pepper to taste

Bring 3 quarts of water to a boil then add eggs to cook to hard boil stage [about 10 minutes]

Add pasta cooking 13 minutes and drain pasta and eggs. Run cool water over paste to stop cooking process

Place pasta in serving bowl. Chop tomatoes in half add to pasta, dice eggs into small sections and add to pasta

Clip your preference of herbs from your garden to total 3 1/2 Tbsp, chop well and add to pasta

Mix dijon, mayo, salt and pepper, blend and add to pasta.

Chill at least 2 two hours before serving