Depending on how many people you are serving, you will need 1 head of Romaine for each 2 servings and 1 ear of corn for each 4 servings.

Pre-heat barbeque grill over high heat. Rinse and pat dry the romaine heads. Slice romaine heads in half lengthwise so that you end up with 2 identical pieces. Shuck corn and remove any silks by hand. Place romaine on the grill cut side down and grill for 2-3 minutes with the grill lid open until the edges are just beginning to blacken. Remove romaine from heat. Reduce heat to medium. Place corn on grill and rotate every few minutes until the corn is partially blackened on all sides. Remove from heat. Once corn has cooled, cut the corn kernels off the cob. Once grilled, the grilled romaine and grilled corn can be refrigerated for a couple hours until ready to serve.

To assemble, place grilled romaine on plate, top with the grilled corn kernels, diced radishes, tomato, green onion and shaved parmesan cheese. There is no measuring here, just top each salad with however much of any of the listed ingredients you like.

Drizzle with good quality balsamic and olive oil, then season with salt and fresh ground pepper.

In a small mixing bowl, add the mayonnaise, parmigiano reggiano, lemon juice, garlic, Dijon, anchovy paste, pepper and paprika.  Whisk to combine.  Finally, add olive oil in a thin stream while whisking continuously.

In a medium sauté pan, add the pumpkin seeds and place on a burner over medium heat.  Sauté for 4-5 minutes stirring constantly until the pumpkin seeds are lightly toasted but not burnt.  Remove from heat and transfer to a bowl to cool.

Cut pumpernickel bread into 1 inch cubes.  In a sauté pan over medium heat, add the pumpernickel cubes and drizzle with olive oil.  Sauté until the croutons are getting crisp and toasty brown.  Season with salt and fresh ground pepper.  Remove from heat and let cool.

In a large salad bowl, add the kale, toasted pumpkin seeds, pumpernickel crouton, and shaved parmigiano reggiano cheese.  Add a couple spoonfuls of the creamy Caesar dressing and toss to combine.  Add more dressing as needed and continue tossing until the salad is well dressed.  Season with salt and pepper to taste.

Thaw the shrimp if frozen under cold running water.  Add the shrimp to a bowl along with the garlic, lemon juice, olive oil, cilantro, and basil.  Add a sprinkling of kosher salt and fresh ground black pepper.  Toss to combine and let this sit in the fridge for at least 30 minutes before grilling.

While the shrimp is marinating, add the ingredients listed for the Green Goddess dressing into a small food processor or blender.  Pulse to combine until all of the herbs are finely chopped and the dressing takes on a light green color.  Store the dressing for up to a week in the fridge.

Green Goddess Dressing Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
1 tbs fresh squeezed lemon juice
1/2 cup fresh basil – lightly chopped and loosely packed
1/4 cup fresh cilantro – lightly chopped and loosely packed
2 tbs minced fresh chives
1 tbs minced fresh mint
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper

Grill the shrimp over medium-high heat for 2-3 minutes per side until the shrimp have turned pink and have turned white all the way through.  The shrimp can be served right off the grill or if you are grilling them in advance, simply store them in the fridge until you are ready to serve.

To serve, place a bed of arugula on each plate, top with a drizzle of green goddess dressing, then top with the grilled shrimp.  Serve with a small bowl of extra green goddess dressing for dipping.

Preheat oven to 400 degrees.

In a small bowl, whisk together 2 tbs olive oil, lemon zest, lemon juice, garlic, 1 tsp salt and 1/2 tsp fresh ground pepper. Set dressing aside.

Chop asparagus diagonally into 3/4 inch pieces.  On a large sheet pan, toss asparagus with olive oil, salt and pepper and roast in a 400 degree oven for 8-10 minutes until bright green and crisp tender. Set asparagus aside.

In a large sauce pan, add 1 tbs olive oil, 1 cup couscous and a sprinkle of salt.  Saute 3-4 minutes over medium heat until lightly toasted, stirring frequently. Add 1 1/2 cups broth and bring to a boil. Cover and reduce heat to low and simmer until the liquid has been absorbed, about 8-10 minutes stirring every few minutes so the couscous doesn’t stick to the bottom of pan.

Transfer couscous to a large mixing bowl. Add asparagus to the bowl along with the peas, dressing, feta, chives and mint. Toss well and serve.

Panko Chicken
Preheat oven to 350 degrees. Pound chicken breasts thin. Dredge in flour, then in whisked eggs, then in Japanese Panko Bread Crumbs. Drizzle olive oil in a large fry pan and cook chicken over medium high heat on both sides until golden brown. Transfer chicken to a baking sheet and cook in the oven until the chicken is cooked through (cooking time will vary by thickness.) Remove from oven, squeeze lots of fresh lemon juice over each breast, sprinkle with salt & pepper and serve.

Cook pasta fusilli until al dente. Rinse under cold water and add to a large bowl.

Add cherry tomatoes, mozzarella, pepperoni, ham, green and kalamata olives, pepperoncini, feta, and Italian dressing.  Toss well. Note: fresh basil is optional and will wilt quickly.  Add this right before serving – or simply use as a garnish for individual servings.

Eileen Brys’ Famous Italian Dressing Recipe
This dressing has been a staple in the Brys Family since before I was born!  Once you start making this you will always have a jar of this in your fridge!  It only gets better the longer it sits and it will keep in your refrigerator for months.  Use on Italian Pasta Salad, Spinach Salad with Bacon, Egg & Croutons, Mexican Taco Salad, Greek Salad, Chopped Salad, or as a marinade for Grilled Chicken Breasts.

1/2 cup canola oil
1/2 cup light olive oil
1 tbs dried oregano
1 tbs dried basil
1 tbs garlic powder
1/2 tbs dijon mustard
1/2 tbs salt
1 tsp black pepper
1/2 cup apple cider vinegar

NOTE: The recipe calls for 1/2 cup light olive oil (extra virgin olive oil is too strongly flavored).  The light olive oil thickens when refigerated, and this adds a nice body to the dressing.  If you don’t have light olive oil, you can substitute with more canola oil.

In a food processor or blender combine the oil, cilantro and lime juice and blend until smooth.

Meanwhile, bring a large pot of salted water to a boil and cook orzo 1-2 minutes less than the package directions. The orzo should not be mushy and should be “al dente.” Drain and rinse under cold water to stop the cooking.

In a large mixing bowl, combine the orzo, black beans, red onion, jalapeno, red pepper, yellow pepper, cilantro lime dressing, salt & pepper. Mix well and allow the mixture to set in the refrigerator for at least a couple hours or overnight to allow the flavors to integrate.

Before serving mix well and add additional salt or pepper to taste. Serve chilled or at room temperature with Grilled Tequila Lime Chicken or Shrimp (see additional recipe below) or a club sandwich for lunch.

Grilled Tequila Lime Chicken or Shrimp
Place the chicken or shrimp in a large zip lock bag. Add to the bag a couple cloves of minced garlic, a splash of olive oil, a splash of freshly squeezed lime juice, a splash of Tequila, two pinches of salt and one pinch of pepper. Seal the bag and mix the marinade around and allow to sit in the refrigerator for at least 20 minutes before grilling.