1) In a small bowl, whisk the olive oil with the lemon juice and garlic, and season with salt and pepper. 

2) In a large bowl, toss the lettuce with half of the dressing and mound the leaves on a plate. Add the celery, avocados, bell peppers and the remaining vinaigrette to the large bowl and toss to coat. Mound the vegetables on the lettuce and serve.

Time: 30 Minutes

1 lb. carrots, roughly chopped
1 medium onion, diced
1 bunch cilantro including roots, finely chopped
1 Tbl. olive oil
3 cloves garlic, minced
3½ cups vegetable stock
4 Tbl. sour cream & extra cilantro leaves

1) Heat olive oil over medium high heat in a saucepan. Cook the onion, garlic and cilantro for a few minutes. Add carrots, turn the heat to high, and cook for a few more minutes, until the carrots begin to brown. Season with salt and pepper.

2) Add 3 cups of vegetable stock and cook until the carrots are tender,  about 15 minutes. Then, puree in a blender until nice and smooth. Add more stock if needed, to find the right consistency. Add seasoning 
if needed. Garnish with sour cream and fresh cilantro.

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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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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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1) Peel the tangerines, remove the seeds and cut the segments in half.

2) Remove the stems from the kale. Wash the leaves, roughly chop and place in a large bowl. Sprinkle with a little salt, lemon zest and lemon juice. Massage the kale with your hands for about a minute, until it starts to look a little wilted.

3) Add the parmesan, oil, and balsamic vinegar to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices and avocado chunks. Toss to coat again, then season with salt and pepper to taste.

Time: 10 Minutes

​Living lettuce, chopped
1 cup pomegranate seeds
1 apple, sliced thin
¼ cup chopped pecans or walnuts
2 Tbl. feta cheese

Dressing
⅓ cup olive oil
¼ cup balsamic vinegar
3 Tbl. honey
½ tsp. black pepper
Pinch of garlic powder

​1) Place the chopped lettuce in a bowl and add the salad toppings.

​2) In a separate bowl, add all of the dressing ingredients and whisk well to combine. Taste and adjust as needed. Add dressing to the salad.

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1) Wash potatoes well and place them in a small pot. Add enough water to cover the top. Pour in 2 tablespoons of soy sauce, and boil for 10-15 minutes, or until just cooked. Do not overcook. Check by poking one with a toothpick. If it goes through easily, then it should be done. Cut the potatoes into large bite-sized pieces.
​
2) In a pan or skillet, melt butter over medium heat and saute garlic until tender. Add potatoes and mushrooms, and cook until the edges are browned. Add rosemary, basil, 1 tablespoon soy sauce and season with salt and pepper to taste.

Time: 35 Minutes
2 sweet potatoes
2 medium pears 
1 red onion
2 tsp. chopped fresh sage, or 1 tsp. dried
4 tsp. olive oil
½ tsp. kosher salt
¼ tsp. pepper
½ cup chopped walnuts
1 Tbl. honey

1) Peel, half lengthwise and slice sweet potatoes ½-inch thick. Core the pears and slice to ¼-inch thick pieces. Cut the red onion to ½-inch wedges.  

2) In a baking pan, toss sweet potatoes, pears and red onion. Add olive oil, salt and pepper. Toss to combine. Spread in an even layer. 

3) Roast in a preheated 425°F oven 15 minutes. Stir in walnuts. Roast 5 to 10 more minutes. To serve, drizzle with honey and sprinkle with sage.

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