We love salads. And we are known to use just about anything that is in season in them. This classic has all the makings of a great summer salad. Plus it comes together in a flash.

INGREDIENTS: 

-       2 avocados, peeled, pitted and chopped

-       2 oranges, peeled seeded and chopped

-       lettuce, chopped (we like romaine for this salad)

-       Champagne dressing (we love Gerard's)

DIRECTIONS:

Combine first three ingredients and drizzle with dressing. 

Enjoy!

One of our favorite ways to use FARM fresh tomatoes and basil is in this caprese salad. It takes no time at all to throw together and it makes for a great side to nearly any meal.

INGREDIENTS: 

-       1 ½ cups of chopped mozzarella cheese

-       3 medium tomatoes, chopped

-       6 basil leaves, chopped

-       Balsamic vinegar, salt and pepper, to taste

DIRECTIONS:

Combine cheese, tomatoes and basil. Drizzle with balsamic and crack fresh pepper and salt.

NOTE: This dish is great when prepared ahead of time or as leftovers, just be sure to cover it while it’s being refrigerated, otherwise the cheese has a tendency to dry out.

Enjoy!

This is one our of favorite versions of avocado toast! It's simple and comes together in a flash.

INGREDIENTS: 

-       1/2 FARM Avocado

-       1 piece of bread (toasted, we love multigrain or sourdough)

-       1 small tomato, chopped

-       Kalamata olives, chopped

-       Balsamic Vinegar

-       Goat Cheese

-       Salt and pepper (to taste)

DIRECTIONS:

Mash avocado, salt and pepper. Spread on toast and top with tomato, cheese and olives. Drizzle with balsamic. You can also spread the cheese on the toast prior to adding toppings.

Enjoy!

Egg bakes are almost a weekly dinner meal for us. They are easy to throw together, quick to cook, and are a great way to use leftovers or random items from the fridge. The combo below is one of our favorites.

INGREDIENTS: 

-       One medium head of broccoli, chopped and steamed

-       8 eggs, beaten

-       4 slices of prosciutto, chopped

-       1 1/2 cups guereye cheese

DIRECTIONS: 

Preheat oven to 350 degrees.

Melt a little bit of coconut oil in a pan over medium heat, add eggs and scramble lightly. Combine broccoli, prosciutto and half of the cheese, mix gently. If you're feeling fancy, you can also add some spices at this point.

Remove from heat - eggs should still be slightly runny at this point - and sprinkle additional cheese on top. Place pan in oven and bake for 10 minutes, until eggs are cooked and cheese is golden brown.

*if eggs are cooked and cheese is not yet brown, try broiling for 1-2 minutes.

Enjoy!