Time: 10 Minutes
1 cup pomegranate seeds
3 oranges, peeled and separated into slices
Juice from 1 lime
2 serrano peppers, seeded and diced 
½ onion, finely diced
2 Tbl. finely chopped cilantro
2 Tbl. cumin seeds, toasted
2 Tbl. olive oil
Salt and pepper, to taste

1) Combine the pomegranate seeds, orange slices and remaining juice, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt, and pepper in a bowl.

2) Mix the ingredients, taste, and adjust seasonings if needed.

3) Let the salsa rest in the refrigerator for about 30 minutes or until ready to eat.

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1) Cut the carrots in half lengthwise, then cut into small slices. In a pan or skillet, heat oil over medium high heat until hot but not smoking.  Add the carrots and stir-fry until they begin to turn golden. 

​2) Add garlic and stir-fry for 30 seconds. Add water and butter, and simmer covered for 3 minutes. Boil carrots, uncovered, until most of the liquid is evaporated. Stir in lemon juice and add salt and pepper to taste.

Time: 40 Minutes

1 acorn squash
​Olive oil
Sea salt, or regular salt
4 large eggs
2 slices bacon, cooked and crumbled
Sriracha, or other hot sauce to taste

1) Preheat oven to 425 degrees. Chop the tip and tail off of the acorn squash. Slice the squash into 4 thick slices. Scoop the seeds and innards out of each. Lightly coat both sides with olive oil and place on a lightly-oiled baking sheet. Sprinkle with salt and pepper and bake for 15 minutes. Remove from oven and lower the temperature to 350 degrees.

2) Crack one egg into each squash round. Place in the oven and bake for 12 to 15 minutes, or until egg whites have cooked through.

3) Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any other toppings you’d like.

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1) Preheat the oven to 425 degrees.  Cut potatoes into 1-2″ pieces, leaving the skin on. Place in a bowl.

2) In another bowl, mix the olive oil, smoked paprika, garlic powder and chives. Pour over the potatoes and gently toss until completely covered.

3) Spread potato cubes onto a cookie sheet and place in the oven. Roast potatoes for about 30-35 minutes, gently tossing halfway through. Once done, sprinkle with salt and pepper to taste before serving.​

Time: 10 Minutes

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

1) Heat oil in a large pan or skillet over medium heat. Add garlic and ginger and cook 1 minute. 

2) Add bok choy and soy sauce.  Cook for 3-5 minutes, until the greens are wilted and stalks crisp-tender. Season to taste with salt and pepper.

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