Cold Plate Recipe

How to make it

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• Mustard Spinach potato salad:
• Boil 10 organic medium potatoes until soft , Drain.
• Chop 3 cups of fresh orgaic garden spinach and boil for 2 minutes until soft (don’t over cook)
• Mash Potatoes and spinach together with:
• 1/4 cup organic mayo (fresh egg mayo is best)
• 4 TBS organic butter
• 1/4 cup organic milk (or soy milk)
• 5 TBS organic yellow mustard
• 4 TBS raw honey
• 1 tsp organic garlic powder
• 1/2 tsp organic onion powder
• 1/2 tsp celtic salt
• Spicy Noodle Salad
• Cook 4 cups of your favorite organic pasta (thin noodles are best)
• To warm pasta add:
• 1 tsp organic butter
• 1 TBS organic ACV (apple cider vinegar)
• 1 TBS Raw Honey
• 1/4 cup organic mayo
• In food processor chop
• 1/2 sweet organic red pepper
• 1 stalk organic celery
• 1/4 organic green pepper
• 4 organic spring onions (green onions)
• 1 organic hot chili pepper (2 if your brave)
• 1 small organic dill pickle
• Stir in to pasta and let cool.
• Deviled egg in Ramekin
• to serve 4:
• 4 glass custard ramekins crack a large grass fed egg into each and place in a shallow covered pan of water (water should reach up half the sides of th ramekin).
• Boil until yolks are hard.
• Carefully with a spoon pop yolks out into a food processor then add:
• 3 TBS organic mayo
• 1 tsp organic mustard
• 1 tsp organic ketchup
• 1/4 tsp organic garlic powder
• 1/8 tsp organic onion powder
• dash of organic cracked pepper.
• Process until smooth. Refil the yolk holes in the ramkins by spooning yolk mixture in or using a piping bag. Sprinkle top with capsicum or cracked black pepper.
• Serve above salads together with fresh garden veggies.