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.  

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Total Time: 30 minutes

4 medium kohlrabi
Olive oil for drizzling
Salt & pepper to taste
½ crumbled feta cheese
1 jalapeño halved, seeded
2 tablespoons thyme leaves
Toasted sesame seeds for garnishing

1. Preheat the oven to 450°. Peel and slice kohlrabi into ¼ inch thick rounds. On a large rimmed baking sheet, drizzle the kohlrabi slices with olive oil and season with salt and pepper. Roast for about 20 minutes until charred on the outside and tender within. Let cool slightly, then peel.

2.  Arrange the kohlrabi on a platter. Generously drizzle with olive oil and season with salt and pepper. Sprinkle with the feta, thinly sliced jalapeño, thyme and sesame seeds and serve.

Total Time: 30 minutes

1 tsp olive oil
1.5 C grated sweet potato
1.5 C grated zucchini
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
6 tostada shells
1.5 cups refried beans
3/4 cup grated cheese

1. Heat oven to 425 degrees F. Heat a large pan over medium heat and add olive oil and grated sweet potato.  Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes.
3. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
4. Bake tostadas until heated through and cheese is melted, about 5 minutes.

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Time Required: 35 minutes

2 tablespoons oil
2 medium shallots, minced
1 scallion, minced
2 cloves garlic, minced
¼ tsp. red pepper flakes
1 lb. ground chicken
1 tsp. salt & pepper
1 lemon, thinly sliced
2 cups chicken broth
1 large bunch kale

1. Heat 1 tbsp. olive oil in large pot over medium heat. Add shallot, scallion, garlic & red pepper flakes. Cook, stirring constantly until softened & fragrant, 6 minutes. Add 1/3 of ground chicken. Cook just until cooked through. Transfer to a bowl, let cool slightly. Add remaining chicken, salt, and black pepper. Mix. Wipe out pot, add remaining oil.

2. Heat over medium-high heat. Form meat mixture into 8 meatballs each about 2 inches in diameter and add to pot. Cook until golden brown on all sides, 6–8 minutes. Place meatballs on a plate; set aside.

3. Add remaining shallot & lemon slices, cook until lemon is tender and light golden brown, 2 minutes. Add chicken broth and return meatballs to pot. Bring to simmer, lower heat, cover. Cook meatballs until cooked through, 8-10 minutes. Add kale, cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.​

Time Required: 30 minutes

1 English cucumber, sliced thin
1 large carrot, sliced thin
¾ tbsp. veg.
1 tbsp. rice vinegar
½ tsp. sesame oil
2 tsp. sugar
1 tsp. soy sauce
1 tbsp. sesame seeds

1. Combine the cucumber and carrots in a bowl. Set aside.

2. In another bowl, whisk together the oil, rice vinegar, sesame seed oil, sugar, and soy sauce. Taste for seasoning, adjust based on preference.

3. Toss the cucumbers and carrots with the dressing. Fold in sesame seeds. Chill for 30 minutes or overnight and serve.

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1 tablespoon vegetable oil
1 yellow onion, diced
1 poblano pepper, diced
3 cloves garlic, chopped
2 bell peppers, diced
2 zucchini, diced
1 cup corn kernels
4 oz. green chile
1 cup tomatoes, diced
Salt & ground pepper
1-2 cups grated cheddar cheese

. In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.

2. Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.

3. Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.

​2 medium (or 1 large) beefsteak tomatoes
Salt
1 loaf ciabatta, sliced in half lengthwise and cut into ½ inch slices
Extra virgin olive oil
2 medium cloves garlic split in half
Sea salt ​

1. Slice tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater. Discard the skin and season the tomato pulp with salt to taste.
2. Adjust rack to 4 inches below broiler and preheat broiler to high. Drizzle bread sliced with olive oil & season with salt. Place bread, directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with sea salt. Serve immediately.

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​

Prep Time: 10 minutes
Cook Time: 5 minutes



2 tablespoons high-heat cooking oil (safflower, canola, avocado)
4 baby bok choy, sliced in half lengthwise
1 teaspoon minced ginger
2 garlic cloves, minced
2 tablespoons water
Salt & pepper

​

1. Heat oil in a pan on medium.
2. Add minced ginger & garlic and stir for 30 seconds.
3. Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
4. Pour 2 tablespoons of water into the ay, cover and let cook for 2 minutes more.
5. Turn off heat, add salt and pepper and serve.

Prep Time: 10 minutes
Cook Time: 20 minutes


​3-6 skinless, boneless chicken thighs
1 pound green beans, trimmed
2 tablespoons butter or ghee divided
4 garlic cloves, minced
1 tsp paprika
1 tsp onion powder
Salt & pepper
Juice of ½ lemon
½ cup chicken stock
1 tbsp hot sauce
½ cup chopped parsley​

1. In a small bowl combine onion powder, paprika, salt & pepper. Season chicken thighs with spice mixture. Set aside.
   
2. Arrange beans in a microwave-safe dish with ½ cup water. Cook for 8-10 mins until tender-crisp.
   
3. Melt 1 tablespoon butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer on the skillet. Cook for 5-6 minutes, until cooked through. If chicken browns too quickly, lower the heat. Adjust timing depending on thickness. Transfer to plate, set aside.
   
4. In the same skillet, lower heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, and green beans. Cook for 4-5 minutes, stirring regularly.. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
   
5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper & fresh parsley.
   
   

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Baked Jicama:
1 medium jicama
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of cayenne
½ teaspoon salt
Yogurt Dip:
1 cup yogurt
¾ cup water
2 tablespoons lemon juice
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon dried chives
½ teaspoon salt, or to taste

1. Preheat oven to 425 F. Peel jicama and cut into ¼” matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until tender.
   
2. Drain water using a colander, transfer jicama sliced in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne, and salt.
   
3. Place in a single layer on a prepared baking sheet. Bake for 30 - 45 minutes or until crispy, turning halfway. Delicious served with yogurt dip (see step 4) or guacamole.
   
4. Yogurt dip: Place all ingredients in a high-speed blender except parsley. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley. Keep refrigerated.
   

2 cups packed shredded zucchini
2 large eggs
⅔ cups shredded Italian cheese
½ cup crushed rice cereal such
as Chex or rice puffs
1 ½ teaspoons Italian seasoning
½ teaspoon garlic powder
Salt & pepper

1. Preheat the oven to 400 F. Shred the zucchini and measure out 2 cups tightly packed. Dump zucchini onto paper towel. Using another towel press out as much moisture from the zucchini as possible. Place drained zucchini in large bowl.
   
2. Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice, cereal, herbs, garlic, ½ teaspoon of salt and ¼ teaspoon black pepper. Mix well to combine.
   
3. Scoop out 1 heaping teaspoon of tightly packed portions of zucchini mixture and place on parchment-paper lined baking sheets until you’ve used all of the mixture.
   
4. Bake for 20-25 minutes until golden brown. Serve immediately with your favorite dipping sauce or condiment.
   
   

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Prep Time: 10 minutes
Cook Time: 50 minutes
​ 
3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme
¼ teaspoon red pepper flakes
Salt & pepper
1 teaspoon red wine vinegar
4 tablespoons olive oil
1 pound medium  carrots, peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted
1 ½ cups packed sprouts
3 tablespoons yogurt or sour cream
3 tablespoons roasted pumpkin seeds (optional)

1) Heat oven to 400 F. In a small food processor pulse or the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, mix well.
2) Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
3) Using tongs, arrange carrots on a serving platter. Squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.                                                                                                     
​4) Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

​Prep Time: 5 minutes
Cook Time: 20 minutes

1.2 lbs yellow potatoes
8 ounces saute greens
1 clove of garlic
Coarse salt & ground pepper
2 tablespoons olive oil
Pinch red pepper flakes

​

1)  Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
2) Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 20 minutes
Chicken:
1 large chicken breast
Salt & pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried oregano
1-2 tablespoons extra virgin oil
1 medium lemon
Dressing:
5 tablespoons greek yogurt
¼ cup fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon lemon juice, fresh squeezed
Wraps:
1 large orange
5-6 sun dried tomatoes
1 head of butter leaf lettuce
8 artichoke hearts
1 green onion

1. Season the chicken breast with salt, pepper and the herbs. Pour some olive oil onto a skillet or frying pan and cook on both sides until it’s cooked through.
   
2. Cut the artichoke hearts in halves and place them the cut side onto the same skillet/frying pan or grill pan. Add lemon juice to the pan. Cook the artichokes until they are nice and brown.
   
3. Meanwhile prepare the yogurt dressing: Combine the yogurt, chopped parsley, olive oil and lemon juice in a bowl and mix with a spoon until combined.
   
4. Peel the orange, cut into segments and then into small pieces. Slice the sun-dried tomatoes. Wash and pat dry the lettuce leaves. Cut the spring onion.
   
5. Arrange all the ingredients (including grilled and sliced chicken breast and artichokes) inside the leaves and drizzle over the yogurt dressing.
   

Prep Time: 5 minutes

1 ripe avocado, diced
1 large bell pepper, diced
½ cup cherry tomatoes, halved
2 green onions, slived

2 tablespoons minced parsley or cilantro
Juice of one lemon
Salt & pepper to taste

​

1. Combine all ingredients in a bowl, stir to combine. Enjoy immediately.
2. Garnish with fresh mozzarella balls or feta cheese (optional)

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Prep Time: 5 minutes
Cook Time: 25 minutes

½ cup whole blanched almonds
2 ½ tablespoons peanut oil
1 lb Asian greens (from Weekly Share)
2 teaspoons soy sauce
1 yellow onion, halved, cut into wedges
1 garlic clove, crushed
3 chicken breast fillets, trimmed thinly, sliced against the grain
2 tablespoons hoisin sauce
Cooked long grain rice, to serve

1. Heat a large saute pan over medium heat. Add almonds and cook, stirring, for 1-2 minutes or until golden. Transfer to a bowl and set aside.
   
2. Add 2 teaspoons of oil in the pan over medium heat. Add greens and stir-fry for a 2-3 minutes, or until just wilted. Add the soy sauce. Transfer to a bowl and cover with foil to keep warm.
   
3. Heat 1 tablespoon of oil in a pan over high heat. Add the onion and stir-fry for 1-2 minutes or until softened slightly. Add the garlic and stir-fry for 1 minute or until aromatic. Transfer to a bowl. Add 2 teaspoons of remaining oil to the pan and swirl to coat the surface. Add half the chicken and stir-fry for 2-3 minutes or until browned and just cooked through. Transfer to a bowl. Repeat with remaining oil and chicken. Return all chicken and onion to the wok. Add the hoisin sauce and stir-fry over high heat for 1 minute or until combined and heated through.
   
4. Place the Asian greens on serving plates and top with the hoisin chicken. Sprinkle with almonds and serve immediately with steamed rice.
   

1. Cook turkey bacon and grill chicken if you haven’t already. 
2. Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.
3. To prep salad, grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado. Drizzle salad with desired amount of balsamic dressing and enjoy!

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Prep Time: 20 minutes
Cook Time: 50 minutes

2 medium eggplants, sliced
¼ cup olive oil
2 medium green peppers, sliced
1 small onion, finely chopped
3 tomatoes, peeled & sliced
1 cup parsley, chopped
2 garlic cloves, minced
¾ cup tomato sauce
Salt to taste
Black pepper to taste

1. Preheat oven to 350 F.
   
2. Saute eggplant rounds in olive oil until tender, set aside.
   
3. Saute peppers and onion until aromatic and slightly translucent.
   
4. In an 8-inch square casserole dish, arrange in lagers: eggplant, peppers, onions, tomatoes, parsley, garlic, salt and pepper. Repeat layers.
   
5. Pour tomato sauce over the top of the layered vegetables.
   
6. Bake for 50-60 minutes, uncovered.
   

Prep Time: 10 minutes
Cook Time: 20 minutes

1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, crushed
2 medium carrots, diced
2 stalks celery, diced
1 lb. boneless & skinless chicken breasts, cubed
5 cups chicken stock
3-4 handfuls fresh kale, ribs removed and roughly chopped
1 teaspoon fresh lemon juice, more to taste
½ teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
Fresh parsley, chopped for garnish

1. In a large pot over medium-low heat, heat oil.Add in onion and garlic and sautè for one minute.Add in carrots and celery. Sautè for five minutes, until onion is translucent.
2. Pat chicken dry and season generously with salt and pepper.
3. Once onion is translucent, add in chicken and sautè until chicken is fully cooked through, 8-10 minutes. Stir occasionally.
4. Pour in chicken stock and season with salt, pepper, ginger and lemon juice if using. Add in kale.
5. Bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes. Taste and adjust seasoning as desired.

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