1) In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro (if using).  Mix together. Add the chicken thighs and If time allows, let it marinate for 30 minutes.

2) Heat a large pan or skillet on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness). Flip them a couple of times while cooking so they get a nice even char.

3) Transfer chicken to a warm plate, loosely cover with foil and let it rest. Add the peppers and onions to the pan, drizzle with a little extra oil only if needed, and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.

4) Slice chicken into strips. Serve with warmed tortillas, chopped cilantro (if using), sliced avocado and other of your favorite fillings.

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Time: 15 minutes

3 avocados
1 large onion
1 green pepper
1 red pepper
½ cup chopped tomato
Dash Tabasco sauce, or any hot sauce
3-4 cloves garlic
⅓ cup olive oil
¼ cup vinegar
¼ cup chopped parsley
Dash of salt
Dash of pepper

1) Mash one of the avocados. Chop the others and mix them with the mashed avocado in a bowl. Stir in the vinegar and olive oil.

2) Finely chop the red and green peppers, tomato, and the onion and add to the avocado.  Mince the garlic and add to the mixture.

3) Season with salt, pepper, and Tabasco sauce to taste.

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1) Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook for 5 minutes, stirring regularly. Add the potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

2) Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth.

3) Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with 1 Tbl. sour cream, some radish matchsticks and a sprinkle of radish greens (or parsley).

Time: 40 minutes

1 head broccoli florets
1 red bell pepper, stemmed, seeded, and cut into strips
2 Tbl. olive oil
2 cloves garlic, finely chopped
½ tsp salt
Pepper

Preheat the oven to 400 degrees F.  Remove florets from the head of broccoli. In a large bowl, toss the broccoli florets with the red pepper strips, olive oil, garlic, salt and pepper. Spread in an even single layer on a rimmed baking sheet. Bake for 25 to 30 minutes, until the broccoli has browned at the edges and is tender.

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​Time: 5 minutes
2 medium cucumbers, chopped
3 large avocados, chopped (remove pit & skins before chopping)
Juice of 1 lemon
⅓ cup crumbled feta or cotija cheese
1 Tbl. finely chopped fresh dill
Salt & pepper to taste

1) In a large bowl, combine cucumber, avocado, lemon juice, feta, and dill. Gently stir to combine. Season with salt and black pepper, to taste. Serve.

2) Note-this salad is best the day it is made.​

Time: 45 minutes
¾ C. basmati rice
1 ½ C. milk
6 oz. cream cheese
2 cloves garlic, minced
Crushed pepper flakes
Salt & black pepper
4 ½ C. cooked, shredded chicken
2 C. fresh spinach
1 14 oz. can artichoke hearts drained
2 C. shredded mozzarella

1) Preheat oven to 350°. Prepare rice according to package instructions.
2) In a medium saucepan over medium heat, combine whole milk and Parmesan. When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4 minutes. 
3) In a large bowl, stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and cream cheese mixture and transfer to a 9"-x-13" baking dish. Top with remaining cheese and bake until cheese is melty and golden, 20 minutes.

1) Preheat oven to 450°F. Heat olive oil in a small pan or skillet over medium heat. Add garlic and smoked paprika, and cook for 2 minutes. 

2) Peel turnips, and cut into wedges. Combine them with chopped potatoes and garlic oil in a large bowl, and toss. Place on a baking sheet lined with parchment paper. Bake until golden, about 20 minutes, stirring halfway through. Toss with parsley, lime juice and salt.

4 cups red potatoes, peeled and chopped
4 cups cauliflower, chopped
½ large yellow onion, sliced thin
4 cups vegetable broth (or more if preferred)
3, 1-inch sprigs of rosemary. Or, 1 Tbl. dried
2 Tbl. olive oil
1 clove garlic, minced
1 Tbl. salt
1 tsp. pepper

​1) Set a large pot to medium heat. Add olive oil, then onions and
sauté 5 minutes, until they become translucent. Add garlic and
sauté 2-3 more minutes. Add broth to the pot and stir.

2) Gently add potatoes, cauliflower, and rosemary. Bring the pot
to a boil, then reduce to a simmer. Add salt and pepper.
Cook for 20-30 minutes, until potatoes and cauliflower are soft. 

3) Remove the pot from heat. Allow the mixture to cool slightly, and mix it in a blender. Blend until mostly
​smooth and creamy, with small chunks still remaining throughout.

​4) Serve with a garnish of rosemary and pepper.

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1) In a small bowl, whisk the olive oil with the lemon juice and garlic, and season with salt and pepper. 

2) In a large bowl, toss the lettuce with half of the dressing and mound the leaves on a plate. Add the celery, avocados, bell peppers and the remaining vinaigrette to the large bowl and toss to coat. Mound the vegetables on the lettuce and serve.

Time: 30 Minutes

1 lb. carrots, roughly chopped
1 medium onion, diced
1 bunch cilantro including roots, finely chopped
1 Tbl. olive oil
3 cloves garlic, minced
3½ cups vegetable stock
4 Tbl. sour cream & extra cilantro leaves

1) Heat olive oil over medium high heat in a saucepan. Cook the onion, garlic and cilantro for a few minutes. Add carrots, turn the heat to high, and cook for a few more minutes, until the carrots begin to brown. Season with salt and pepper.

2) Add 3 cups of vegetable stock and cook until the carrots are tender,  about 15 minutes. Then, puree in a blender until nice and smooth. Add more stock if needed, to find the right consistency. Add seasoning 
if needed. Garnish with sour cream and fresh cilantro.

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1) Wash the cucumber under running water. Peel, and slice thin. Wash the green onion, dry, and chop finely.

​2) In a bowl mix the chopped green onion, minced garlic, vinegar, salt, sesame seeds, sesame oil, sugar and chili flakes.

3) Add sliced cucumber to the seasoning and mix gently by hand.

Time: 10 Minutes

1 Medium Daikon radish, shredded
1 Carrot, shredded
1 cup Cabbage, shredded
¼ cup Parsley, chopped
½ cup Mayonnaise
1 Tbl. Dijon mustard
1 Tbl. Lemon juice
1 tsp. Salt
Optional: 1 clove Garlic, minced 

​1) Make the dressing.  Whisk together mayonnaise, mustard,
     garlic (if using), lemon juice and salt.

2) Combine shredded daikon, carrot, cabbage and parsley together.
​     Then add dressing and mix well.

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Place grapefruit and apple on a platter. Sprinkle with pomegranate, mint, and minced chile. Combine juice and honey in a small bowl and drizzle over the salad. Sprinkle with salt.

Time: 45 Minutes
2½ cups butternut squash, peeled, seeded, 1-inch cubes
½ cup vegetable broth
½ tsp. chopped, fresh rosemary. Or ¼ tsp. dried
2 tangerines
3 oz. salad greens
2 Tbl.+1 Tbl. olive oil
Pinch salt & pepper
2 Tbl. berries of your choice

1) Season squash with salt and pepper. Sauté in a pan with 2 Tbl. olive oil over medium high heat for 8-10 minutes, until soft and with color.

2) Add vegetable broth, cover, and reduce to medium low. Cook for 15-20 minutes, until cooked completely. Remove from heat when done. While waiting for the squash to cook through, peel 1 ½ tangerines, slice into 1-inch rounds, and remove any seeds.

3) In a separate bowl, juice the remaining ½ tangerine and whisk it together with 1 Tbl. olive oil, rosemary, and a pinch of salt and pepper.

4) In a large bowl, toss greens well with tangerine/olive oil vinaigrette. Pour off excess dressing from the leaves and from the bottom of the bowl. Top with warm squash cubes, tangerines and berries. Serve warm.

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1) Add oil to a pan or skillet over medium heat and sauté the onion.  Then, add garlic and sauté for one more minute.

2) Remove onions & garlic from the pan and add the potatoes, with a drop more oil if needed. Sauté potatoes until they are light brown, stirring and flipping as needed.

3) Return onions and garlic to the pan. Continue to sauté until the onions start to brown and potatoes are cooked through. Add salt & pepper if desired, and serve. 

Time: 20 Minutes
1 orange
8 leaves of lettuce
2 chicken breast fillets, cooked and sliced
½ large avocado, sliced
2 Tbl. roasted almonds
Salt and pepper 



For the Dressing
Juice of ½ orange
1 Tbl. olive oil
1 tsp. Dijon mustard
1 tsp. honey

1) Roughly chop the lettuce leaves and place on a serving plate.

2) Peel and segment the orange. Cut the avocado and chicken in slices. Arrange the oranges, avocado and chicken slices over the lettuce. Sprinkle with almonds and season with salt and pepper.

3) Juice a half of an orange for the dressing. In a small bowl, whisk the juice with mustard, oil and honey. Drizzle over the salad and serve.

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1) Place potatoes in a microwave-safe bowl. Cover with water and microwave on high for 10 minutes. Test for doneness by piercing one potato with a fork. The fork should slide in with a little resistance. If it is not done, cook it longer. 

​2) When the potatoes are ready, drain them and refrigerate for a few minutes, until they are cold.

3) Cut the potatoes in bite-sized pieces and place in a large bowl. Stir in the remaining ingredients, adjust salt to taste and serve immediately.

Time: 10 Minutes
¾ lb. spinach leaves
1 Tbl. olive oil
1 Tbl. chopped garlic 
½ Tbl. unsalted butter
Lemon
1 tsp. salt
¼ tsp. pepper
​

1) Rinse the spinach well in cold water to make sure it is clean. Let it dry enough so only a little water remains on the leaves.

2) In a large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for 1 minute. Add the spinach, salt and pepper, and toss together. Cover the pot and cook for 2 minutes. 

3) Uncover the pot, turn the heat on high, and cook the spinach for another minute. Stir with a wooden spoon until all the spinach is wilted. Using a slotted spoon, serve the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a dash of salt. Serve hot.

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