Time: 30 minutes
2 cups cooked and shredded chicken
1 jalapeño pepper, seeded and minced
¼-½ cup sliced red onion
8-10 large pieces living lettuce
2 nectarines
1-2 limes
Vegetable oil
Smoked paprika
Salt and pepper

1) Rinse the living lettuce so it can dry as you prepare the filling.
2) In a large bowl, whisk 2 Tbl. lime juice, 1 Tbl. vegetable oil and ½ tsp. smoked paprika. Add salt and pepper to taste.
3) To the same bowl, add the shredded chicken, thinly sliced nectarines, sliced red onion and minced jalapeño. Stir everything together well and divide among the lettuce cups.

You can save the leftovers for the next day, but by the 3rd day, the nectarines will start to get soft. 

Time: 30 Minutes

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing   
¼ cup sunflower seeds (optional)

In a mixing bowl, add the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate for 20 minutes or more. Sprinkle with sunflower seeds (optional) before serving.

Click here to download a PDF of this week's recipes!

1) Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining butter.
​
2) Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately.

1) Clean the bok choy. Trim the ends, slice in half lengthwise and pat dry.

2) Add the oil, garlic and red pepper flakes to a pan. Heat at medium and cook. Stir occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

3) Toss in the bok choy and spread into one layer. Sprinkle on ¼ tsp. salt. Cook for a few minutes, no stirring, until the bottom starts to turn brown.

4) Flip the bok choy and cook for a few more minutes, or until the white bottoms begin to soften, but still have some crunch.

​5) Transfer to a plate then squeeze 2 lemon wedges on top, along with 1 teaspoon or so of olive oil. Serve with more lemon wedges on the side.

Click here to download a PDF of this week's recipes!

1) Shuck and remove the kernels from the corn.  Find tips on how to do this easily online, here 

2) Heat a pan at medium-high with olive oil.

3) Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.  

4) Season with salt and pepper and stir in cilantro and lime juice.

​1) Heat a pan at medium. Add 1 tablespoon of butter. Salt and pepper the chicken thighs and place in the pan. Let the chicken cook on one side for 5-8 minutes. Flip and cook for 8 more minutes.

2) While the chicken is cooking, heat another pan and add 1 tablespoon of butter. Add the carrots and garlic and cook for 5 minutes. 

3) Add the chard to the carrots and toss. Then, saute for 5 minutes.

4) Serve the chard and carrots over sliced chicken.

​Click here to download a PDF of this week's recipes!

Total Time: 20 minutes
2 cups diced cooked chicken 
1 cucumber 
1 bell pepper 
2 tbl minced red onion 
2 tsp chopped fresh basil (or 1 tsp dried) 
2 tbl lime juice 
1 tbl mayonnaise 
2 tsp honey mustard 
1/2 tsp salt 
1/4 tsp black pepper 
1/2 cup olive oil
1/2 lb salad greens 

1. Peel the cucumber, cut in half lengthwise and remove the seeds. Dice the cucumber, and the bell pepper.

2. In a large bowl, whisk together the lime juice, mayonnaise, honey mustard, salt, and black pepper. Add the oil slowly while whisking.

3. In a medium size bowl, toss the chicken, cucumber, bell pepper, onion, and basil with half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.

Prep Time: 10 minutes

4 small grapefruit
2-3 medium radishes, very thinly sliced
1⁄2 cup pitted black olives
4 green onions, sliced thin

Dressing
1⁄4 cup olive oil
3 tbl grapefruit juice
Salt & pepper to taste

1. Peel the grapefruit and cut into pieces over a bowl to catch the juice. This should give you enough juice to make the dressing.

2. Place the grapefruit, radishes, black olives and green onions in a salad bowl. Chill until ready to serve.

3. Dressing: Whisk together the dressing ingredients. Pour over chilled salad and toss gently.  

Click here to download a PDF of this week's recipes!