Cook bacon. Let cool completely and crumble into bits.

Finely chop the green onions and set aside. Grate the cheddar cheese and set aside.

In a large mixing bowl, combine broccoli, green onions, bacon bits, and grated cheese. In a separate mixing bowl, whisk mayonnaise, vinegar, sugar, salt, and pepper until well combined.

Pour the dressing over the broccoli mixture and stir until well combined. Store in the refrigerator until ready to serve.

Notes:
• Wait until your bacon is completely cool before crumbling it. If it’s still warm it may melt the cheese.
• If you want to make this recipe even easier, you can use pre-cooked bacon or pre-made bacon bits and pre-grated cheese.
• Want to make this dish vegetarian? Simply leave out the bacon!
• Broccoli Salad will stay good in the refrigerator for up to 4 days.

Chill for at least 2 hours or overnight.

Right before serving, crush chips and stir into “salad”.

Notes:
• You can easily double recipe
• The chips get a bit soggy if left in the salad too long. If you don’t believe that the whole salad will be used in one sitting, have people add the chips to their individual serving.

Whisk balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup, approximately 10 minutes.

Add onions, zucchini and squash to large Ziploc bag. Add 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add remaining olive oil, salt, garlic powder and fresh ground pepper.

Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3–4 minutes. Remove from grill and drizzle with balsamic reduction sauce.

Note: Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute.

Sprinkle with remaining Parmesan cheese and serve.

Note: Roasting time will vary depending on thickness of asparagus.

Trim the stems from the fennel then trim off a thin layer of the hard base. Leave enough base to hold the layers together.

Stand the roots on the root end and cutting from the top, slice the bulbs into ⅓-inch slices. Toss is a bowl with the olive oil, Parmesan, salt and pepper.

Spread in a single layer on a large baking sheet. Bake until golden brown and tender, about 30 minutes using the convection setting, about 40 minutes using regular setting.

In large serving bowl, add coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno and cilantro. Gently stir in dressing. Cover and refrigerate for 30 minutes.

Note: You can easily blacken corn by placing corn in a large nonstick skillet over medium high heat and tossing the corn every couple of minutes. Do not use any oil. You can use canned corn, but drain well.

Make the maple miso sauce. In a small saucepan, melt butter over low heat just until melted (do not let it brown!). Immediately turn heat off and stir in olive oil. Whisk in white miso paste and maple syrup until smooth. Note that this will take 2–3 minutes of whisking and mixture will thicken as it combines. Set aside.

Wash, scrub, and dry the vegetables. Peel the carrots (optional) and chop crosswise into 1-inch thick rounds. Slice the butts off the Brussels sprouts (also optional) and slice each one in half lengthwise. If the sprouts are smaller, about the size of the tip of your thumb, you can leave them whole. However you chop the vegetables, the carrots and Brussels sprouts should be roughly the same size.

Toss the vegetables in a bowl with the maple miso sauce and stir to coat the vegetables completely. Divide the vegetables evenly onto both baking sheets and spread them out, making sure neither sheet is too crowded. Sprinkle with a pinch of crushed red pepper flakes.

Bake at 400ºF for 15 minutes, then rotate the sheets front to back and bake for an additional 15 minutes. Check the tenderness with a fork—you should feel some resistance as you pierce through.

Broil the vegetables for 3–4 minutes, or until lightly charred. Remove from the oven and cool slightly. Sprinkle with salt and pepper, to taste. Serve immediately and store any leftovers in an airtight container in the fridge for up to 5 days. Enjoy!

Place beets on a rimmed baking sheet. Drizzle with 1 Tablespoon of the oil and a big pinch of salt. Toss to coat and spread the beets out evenly on the pan.

Cut the top 1/2 inch or so off the head of garlic, exposing most of the cloves inside. Place the trimmed head on a small piece of aluminum foil. Drizzle the remaining 1/2 tablespoon of oil on the exposed garlic cloves and a small pinch of salt. Wrap the foil around the garlic to form a packet. Place the packet on the pan with the beets.

Roast beets and garlic for 40–50 minutes, tossing them around a few times during roasting, until beets are fork-tender and caramelized on the edges.

When everything is finished roasting, carefully open the garlic packet and remove the soft, roasted garlic from the head by giving it a squeeze (after it cools down some) or removing them with a fork. Place the garlic in a small bowl and smash it with a fork. Add the balsamic vinegar, extra virgin olive oil, orange juice, and a pinch of salt to the bowl and whisk it well.

Transfer roasted beets to a serving bowl. Pour the vinaigrette over the beets and mix well. You may serve it immediately or at room temperature after the beets have had some soaking time in the dressing.

Note: I like the bits of roasted garlic in the dressing, but if you’d like it to be more smooth you can buzz it up in a blender or a food processor.

Place quartered Brussels sprouts and sliced onions in a greased roasting pan. Lay bacon over the top of the Brussels spouts and onions. Try and cover as much of the Brussels sprouts as you can.

Roast for 10 minutes and then toss with garlic powder, salt and sprinkle with a tablespoon of balsamic vinegar.

Continue roasting for 10 minutes and tossing with remaining tablespoonfuls of balsamic vinegar until caramelized and crispy, about 40–50 minutes.