• 3 waxy potatoes boiled with skin on, peeled, and diced
• 3-4 medium beets boiled, peeled, and diced
• 1 medium carrot boiled, peeled, and diced
• 1 medium onion chopped
• 1 large Kosher pickle diced
• 1 cup canned green peas drained
• 1 cup cooked kidney beans
• 1 tbsp minced dill weed
• ⅓ cup unfiltered sunflower oil
• ¼ cup plain vinegar
• salt and pepper to taste

• 1 pound carrots peeled and julienned (preferably with a mandoline)
• 3 cloves garlic minced
• ¼ cup vinegar
• 1 tablespoon white sugar
• 2 ½ teaspoons salt
• ⅓ cup vegetable oil
• ½ onion minced
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper

• 1 pound beets
• 1 pound carrots
• 1 pound potatoes
• 2 large dill pickles diced
• 1 onion minced
• 1 8 oz can peas, drained
• 2 tablespoons olive oil
• ½ teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley Optional
• ½ teaspoon salt

• 2 lb waxy potatoes such as Yukon Gold;
• 1 large carrot
• 2 lb unsliced bologna
• 1 white onion minced;
• 1 can green peas drained;
• 3 hardboiled eggs mashed;
• 3 tbsp fresh dill weed minced;
• 3 dill pickles quartered lengthwise and sliced;
• 1 tsp black peppercorns;
• 2-3 bay leaves
• 1 cup mayonnaise freshly made preferable;
• salt
• freshly ground black pepper

• 1 can salmon in oil
• 4 boiled eggs
• 2-3 boiled carrots
• 3 boiled potatoes
• 1 onion
• 1 cup mayonnaise

Salad Ingredients:

• thickly sliced a heirloom tomatoes in a variety of colors red, yellow, green and sizes
• red onion thinly sliced
• grilled peaches
• spinach
• dressing

Dressing Ingredients:

• 1 part balsamic vinegar
• 1 part olive oil
• 1 part soy sauce
• a bit of shoyu
• sea salt and black pepper
• finely diced garlic
• diced shallots
• drizzle of maple syrup