1. Preheat oven to 400 degrees. Season chicken liberally with salt & pepper
2. In a large skillet add chicken, skin side down and cook until skin crisps, about 3 minutes.Add potato, apple and seasoning of choice. Toss and coat to arrange potato & apple around pan, making sure chicken is skin-side down. Transfer skillet to oven*** and roast for 20 minutes. Flip chicken, then roast additional 15 minutes, or until juices in chicken run clear, and potatoes are soft & golden brown.
3. Return skillet to stove top, remove chicken and add spinach, toss with potatoes & apples until spinach has wilted. Add chicken back to skillet & serve.

***If you don’t have an oven-safe skillet, transfer ingredients to any oven-safe dish and cook. Wilt spinach in a pan on the stove top separately and add at the end.

Prep Time: 15 minutes
3-4 mini cucumbers, cut into ¼ inch pieces
1 cup plain Greek yogurt
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 garlic clove, crushed
¼ Cup chopped mint
1-2 pinches of salt
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1. Toss cucumbers in small bowl with 2 generous pinches of salt, firmly squeeze several times with your hands to release excess water. Drain.
   
2. Mix salted cucumbers with yogurt, oil lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temp until it tastes garlicy - discard crushed garlic clove. Stir in mint just before serving.
   
3. Goes great with pita, crackers, veggies, and grilled meat!
   

​Prep Time: 10 minutes
Cook Time: 15 minutes

Your share of Green Beans, trimmed (about 1 pound)
2 cloves garlic, minced
1 Tbsp lemon zest
3 Tbsp minced parsley
3 Tbsp parmesan cheese
2 Tbsp toasted pine nuts
2 ½ Tbsp olive oil
Salt & Pepper to taste


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1. Bring large pot of water to a boil. Prepare a bowl of ice water. Add the trimmed green beans to boiling water and boil for 2-3 minutes until tender but still crisp. Drain beans in colander and then transfer to bowl of ice water.
2. In a bowl combine the minces garlic, lemon zest, chopped parsley, parmesan and pine nuts in a bowl.
3. Heat oil in a pan, remove beans from ice bath and transfer to pan and cook for 2 minutes, tossing frequently to coat with oil. Spoon mixture from step 2 (gremolata) onto beans and toss until evenly coated. Remove from heat, and transfer to dish and serve with tongs.

​Prep Time: 10 minutes
Cook Time: 20 minutes
1 C peeled jicama, diced into small cubes
1 bell pepper, diced
¼ red onion, minced
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp salt

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1. Heat skillet on medium and add 1 tsp of olive oil. Add diced jicama to pan and saute for 1-2 minutes.
   
2. Place 1 tsp of water and cover with lid to allow jicama to soften for 5-7 minutes on medium-low heat.
   
3. Remove lid and add a drizzle of oil. Place onions and bell pepper and saute for 5 additional minutes, or until jicama begins to brown.
   
4. Add seasonings and saute until browned to preference.
   

​Prep Time: 10 minutes
Cook Time: 20-25 minutes



​2 medium or 3 small eggplants
Approximately ¼ lb of mozzarella
1 large tomato
2 basil leaves or a little more as needed
Olive oil

1. Cut the end off the eggplant then cut it into thin slices, around ¼ in. thick lengthwise.
   
2. Slice the mozzarella and tomato thinly. Slice basil leaves thinly.
   
3. Drizzle oil on eggplant  and quickly rub into each slice. Place the eggplant slices on the pan and grill for a couple minutes each side or bake on a baking sheet at 350 F for 10 mins or until softened. Add a piece of mozzarella, top it with a slice of tomato, and add another piece of mozzarella . Sprinkle basil, drizzle olive oil and  black pepper to taste. Cook until cheese has melted. Remove from pan and let cool slightly. Roll thin end towards wide end and hold together with a toothpick. Serve warm or at room temp.
   

​Prep Time: 10 minutes
Cook Time: 20 minutes

1 Tbsp olive oil
½ large yellow onion, finely chopped about 1 C
4 cloves garlic
1 ½ lb. boneless, skinless chicken breasts cut into ¾ in. pieces
2 Tbsp soy sauce
¼ tsp ground black pepper
5 cups loosely packed spinach
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
2 cups basil leaves
Salt & Pepper to taste
Prepared brown rice or whole wheat pasta for serving

1. In a large skillet, heat the olive oil over medium. Once hot, add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 additional seconds.
   
2. Add the chicken, increase the heat to medium high, and let cook for 3 minutes, browning all sides. Stir in the soy sauce and black pepper. Let cook until the chicken is completely cooked through, about 3 minutes longer.
   
3. Stir in the spinach a few handfuls at a time, letting the heat of the pan wilt it as you go. Stir in the lemon zest, lemon juice, and basil. Cook and stir just until the basil is wilted, about 1 additional minute. Taste and season with additional salt or pepper as desired.  Serve warm with rice as desired.
   

Prep Time: 20 minutes
Cook Time: 20 minutes

5 small-medium pattypan squash
2 C cooked brown rice
1 tbsp olive oil
1 C crimini mushrooms
2 C cooking greens (chard, kale, spinach, etc.)
½ C chopped red onion
2 cloves garlic
½ C shredded swiss, cheddar, or mozzarella cheese
½ C ricotta cheese
½ tsp sage
½ tsp thyme

1. Boil pattypan squash whole  for 15 minutes. Heat saute pan on medium and add oil, mushrooms, onions, garlic, and greens. Add thyme, sage, salt and pepper. Cook 5-7 minutes. Preheat oven to 400 degrees
2. Add the vegetables to mixing bowl. Add the ricotta & rice. Stir to combine and set aside.
3. Remove the squash. Cut off the end and stem so that they sit flat. Using a small knife, cut out a deep pocket.  Repeat with the rest of the. Chop and add it to the mixing bowl.
4. Stuff each squash with the vegetable/cheese mixture.
5. Bake 20 minutes.
6. Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve and enjoy!

Tomato, Apricot, Feta & Mint Salad

Prep Time: 10 minutes
Assembly Time: 2 minutes


1 pound ripe tomatoes, cut into chunks
3 apricots
Small handful fresh mint leaves
Salt & pepper
Olive Oil
6 oz. feta cheese, roughly crumbled into chunks

1. Combine tomatoes, apricots, and half of mint in a large bowl and season with salt and pepper. Drizzle with olive oil and toss very gently to coat. Arrange on a serving platter. Add chunks of feta cheese. Sprinkle with remaining mint. Drizzle with more olive oil. Serve.