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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