Sugie's Salad

I had this incredible salad at Bunco last night and got the recipe from my friend, Lynette. I've adapted it a little to our situation (Paleo plus CSA). Tastiness!

4 big handfuls of assorted lettuces
2 small cans of mandarin oranges, drained
1/2 red onion, thinly sliced
8 slices of cooked bacon, crumbled
5 slices of swiss cheese, cut into small squares (optional)
1/2 package of sliced almonds

Dressing:
1/3 cup vinegar
3/4 cup coconut oil
1/4 cup honey
1/4 diced red onion
3/4 tsp salt
3/4 Tbsp poppy seeds
1 Tbsp mustard

Toss the salad ingredients in a large bowl. Then, in a separate bowl, combine the dressing ingredients and whisk until well blended. Pour dressing over salad just before serving and toss again.

Jennifer's Carrot Ginger Soup

My friend Jennifer had me and the littles over for lunch the other day and she served us this tasty soup. I was thrilled that Lily was "peer-pressured" into eating it. She's not a great eater, but is a social eater, and she loved the sweetness the carrots brought. Of course, James loved it.

1 T coconut oil
1 medium onion, diced
8 large carrots, chopped
1 t salt
1/4 t pepper
pinch of cayenne
3 cloves garlic, minced
4 c chicken stock (or whatever stock/broth you have on hand)
2 T ginger, grated
1 can chicken breast, drained
1 can coconut milk

Saute oil and onion. Add carrots and salt, cook until carrots are coated in oil. Add pepper, cayenne and garlic, being careful not to let garlic burn. Add stock and ginger. Let simmer until carrots are soft. Roughly stick blend, or pour half of the soup into a blender and return to pan. Bring to a boil, then stir in chicken and coconut milk. Jennifer served this with basil as a garnish.