6 Layer “Light” Summer Salad

6 Layer “Light” Summer Salad

Serves: 6

5 cups iceberg or romaine lettuce, washed and chopped 

8 slices thick cut bacon, cooked and chopped

1 small red onion, finely chopped

2 cups frozen peas, thawed

5-6 eggs, hard boiled and peeled and chopped 

1 cup cheddar cheese, shredded

3/4 cup T.Lish Sweet Garlic Vinaigrette (I use a little less sometimes)


Layer ingredients into one large glass trifle dish or into individual glass jars. Serve with T.Lish Sweet Garlic Vinaigrette

Asian Chicken, Mango and Rice Salad

Asian Chicken, Mango and Rice Salad

Serves: 4-5

4 split (2 whole) bone in, skin on chicken breasts (rotisserie chicken can be substituted)

salt, pepper and olive oil to roast chicken

1 cup brown or jasmine rice, cooked according to package directions

2 cups mango, chopped into bite size pieces

4 scallions, sliced

1/2 cup almonds, slivered and toasted

2 cups hearts of romaine, chopped

1 cup baby spinach, torn or chopped into small pieces

8 tablespoons T.Lish Asian Sesame Vinaigrette


To roast chicken:  Preheat oven to 350 degrees Place chicken skin side up on baking  sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast 35-40 minutes until chicken is cooked through and juices run clear. Allow to cool. When chicken is cooled, remove meat from bone and shred. This can be done 1 day ahead. 

Toss prepared rice and greens in T.Lish Asian Sesame Vinaigrette. Reserve some for final drizzle. Add remaining ingredients and lightly toss. Drizzle remaining vinaigrette if desired.

Summer Berries Salad

Summer Berries Salad

Serves: 4

8 cups mixed baby salad greens

1cup feta, crumbled

1/2 cup walnuts, toasted

1 pint strawberries, hulled and sliced

1 cup blueberries, washed 

4-6 tablespoons T.Lish Sweet Garlic Vinaigrette

**Note: Lightly toss greens in vinaigrette before adding remaining ingredients

Spinach, Apple and Pecan Salad

Spinach, Apple and Pecan Salad

Serves: 4

Apple, halved, cored and thinly sliced (I prefer Golden Delicious or Honey-Crisp)

1/4 cup red onion, cut into thin strips (tip: if you soak onions in cold water prior to serving, it takes the bitterness away)

1 lb. fresh baby spinach, washed and leaves torn

1/2 cup pecans, toasted

4-6 tablespoons T.Lish Sweet Garlic Vinaigrette

**Note: lightly toss greens in vinaigrette before adding remaining ingredients

Cast Iron Honey and Chipotle Shrimp

Cast Iron Honey and Chipotle Shrimp

Serving size: 3-4
Total time: 15 minutes + marinating

1 lb. large shrimp, peeled and deveined

1 cup T.Lish Chipotle

4 tablespoons honey

1-2 jalapeños, sliced

Fresh lime for garnish 


Marinate shrimp in ¾ cup T.Lish Chipotle for 30-60 minutes. Heat cast iron skillet to medium high heat. Pour off marinade and place shrimp in heated skillet, along with jalapeños  Toss until shrimp is opaque and cooked. (pour off any liquid produced while shrimp cooks) Add 2-3 tablespoons of T.Lish Chipotle, as well as honey and sauté until slightly thickened.

**Note: Makes a great filling for shrimp tacos or quesadillas.

T.Lish Turkey Sandwiches

T.Lish Turkey Sandwiches

Total time: 20 minutes
Serves: 4

8 slices of quality sandwich bread (I prefer a farmhouse sourdough)

1 lb. deli roasted turkey, shaved

4 sandwich slices non-smoked provolone

½ small red onion, sliced thin (optional)

pickles for garnish (I prefer Wickles dill chips)

1 cup T.Lish Sweet Garlic

4-5 tablespoons unsalted butter


Heat cast iron skillet to medium heat. To assemble sandwiches, spread T.Lish Sweet Garlic on inside of both slices of bread. Place cheese on one side and layer with turkey, pickles and onions. Top with other slice of bread. Butter the outside of both slices of bread or allow butter to melt in skillet before placing sandwiches in to cook. Grill sandwiches on both sides until golden brown. Serve with additional T.Lish Sweet Garlic for dipping.

Southwestern Quinoa Bowl with Sweet Potatoes, Kale, Black Beans and Avocado

Southwestern Quinoa Bowl with Sweet Potatoes, Kale, Black Beans and Avocado

Total time: 40 minutes
Serves: 4 large salads

1 cup quinoa (cooked according to package directions)

1 bunch kale, ribs removed and chopped into small, bite size pieces

3-4 tablespoons T.Lish Chipotle (plus more for drizzling before serving)

2 sweet potatoes (about 1 ½ lbs.), cut into ¼ inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 ½ teaspoons kosher salt

1 (14 ounce) can black beans, rinsed and drained

1 avocado, peeled, pitted and sliced

1 lime, sliced and served as garnish

½ cup fresh cilantro, chopped (optional)


Cook quinoa according to package directions.

 To cook sweet potatoes, preheat oven to 400 degrees. Toss sweet potatoes with olive oil , cumin and salt. Place on lightly greased baking sheet and roast for 18-22 minutes until done and slightly charred.

 To prepare kale, place in large mixing bowl and lightly massage. This causes the kale to not be so bitter. Toss with T.Lish Chipotle and set aside.

To assemble bowl, place quinoa in bottom of bowl and layer remaining ingredients on top in sections. Serve with additional T.Lish Chipotle and fresh lime.

 **Note: I service with sliced flank steak that was marinated in T.Lish Chipotle

Asian Inspired Salmon & Avocado Rice Bowl

Asian Inspired Salmon & Avocado Rice Bowl

Serving size: 4 bowls
Total time: 30 minutes 

1 lb. salmon fillet cut into 4 thin portions (skin on is ok)

1 ½ cup T.Lish Asian Sesame, divided

2 cups rice of choice (sushi, jasmine or brown cooked according to package directions)

10-15 ounces fresh spinach, washed

1 bunch scallions, washed, trimmed and sliced crosswise

1 avocado, peeled, pitted and sliced (I like to use more than 1 avocado sometimes)

2 tablespoons sesame seed, lightly toasted (optional)


Cook rice according to package directions.

 To cook salmon, preheat broiler rack and set rack about 8 inches from top. Place salmon (skin side down) on a foiled jelly roll pan. Pour ¼ cup T.Lish Asian Sesame into a separate bowl for glazing salmon. Brush salmon with the T.Lish and broil 2 minutes. Pull out and brush with more T.Lish  and return to broiler for another 2-3 minutes depended on desired doneness.

 To cook spinach, heat 1 tablespoon of T.Lish Asian Sesame over medium heat in a large skillet. Add spinach and 2 tablespoons water to the pan. Cover pan and leave for 2 minutes. Uncover and stir. Spinach should be mostly wilted. Continue to cook and stir until completely wilted another minute or so. Sprinkle with salt and remove from heat.

To assemble bowls, put rice in the bottom of the bowl. Lay spinach on top on one side and salmon on the other side. (skin will peel off easily if you prefer no skin) Garnish with avocado. Sprinkle with sesame seeds and scallions. Drizzle T.Lish Asian Sesame. Repeat with each bowl and serve.

Fresh Herb & Cucumber Salad

Fresh Herb & Cucumber Salad

Serving Size: 6-8
Total Time: 20 minutes

3 large seedless cucumbers

Kosher salt to taste

½ cup T.Lish Sweet Garlic Vinaigrette

1 small red onion, sliced very thin

2 tablespoons chopped fresh herb of choice (basil, parsley, dill, etc.)


Sprinkle the cucumbers with a generous sprinkle of kosher salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl. Toss T.Lish Asian Sesame with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Roasted Broccoli

Roasted Broccoli

Serving Size: 6
Total Time: 30 minutes

2 heads of broccoli, cut into florets

5 tablespoons T.Lish Sweet Garlic

3 cloves of garlic, minced (this is optional for garlic lovers)

salt and pepper, to taste

3 tablespoons pine nuts, toasted

1/3 cup Parmesan, shaved

Preheat the oven to 375 degrees F.


In a large bowl, toss broccoli with 3 tablespoons T.Lish Sweet Garlic, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet. Bake until broccoli is tender enough to pierce with a fork and the edges are browning, about 20 minutes. Turn once halfway through roasting process. When cooked, toss with remaining T.Lish Sweet Garlic and sprinkle with Parmesan and roasted pine nuts.

Italian Club Hoagie

Italian Club Hoagie

Total time 5 minutes

1 hoagie roll

2 tbsp T.Lish Sweet Garlic

6 slices deli black forest ham or turkey

6 slices genoa salami

2 slices prosciutto di parma

2 slices provolone cheese

3 slices tomatoes

1/2 cup romaine leaves

1/4 cup sliced pepperoncinis

salt, pepper and mayo as desired


Cut the hoagie roll in half through the middle, then spread the bottom or top with the T.Lish Sweet Garlic. Layer on the ham or turkey, creating folds in the meat instead of laying it flat. Then layer on the salami, and prosciutto di parma, cheese, tomatoes, romaine, and pepperoncinis. Season with a sprinkle of salt and pepper, then put the top of the sandwich on. Slice in half and enjoy!

Chopped Cobb Salad with Grilled Chicken

Chopped Cobb Salad with Grilled Chicken

Servings 4
Total time 40 minutes

1 lb. boneless, skinless chicken, grilled and sliced (you can always substitute rotisserie chicken)

6 slices center cut bacon, crumbled

2 large hard boiled eggs, chopped

6 cups chopped romaine lettuce

2 Roma tomatoes, seeded and diced

1 avocado, halved, seeded, peeled and diced

1 cup canned corn kernels, drained

1 cup canned black beans, drained and rinsed

1/2 cup good cheddar, shredded

Kosher salt and freshly ground black pepper, to taste
**croutons could be added


Grilled chicken Option: Marinate 3-4 chicken breasts that have been pounded thin. Marinate in T.Lish Sweet Garlic or T.Lish Chipotle. Let sit at room temp for 10 - 30 minutes. Grill. Use warm or chilled.
Toss greens with T.Lish vinaigrette of choice. Arrange dressed greens on plates. Arrange bacon, tomatoes, chicken, avocado, black beans, corn, eggs, croutons and cheddar on top. Season with salt & pepper. Serve with additional dressing on side if desired.