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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Time: 50 minutes

6 skin-on, bone-in chicken thighs 
3 Tbsp. Oil
1 Tbsp. Paprika
1 tsp garlic powder
½ tsp salt
3 small beets, diced into ½ in. chunks
1 large sweet potato, diced into 1 in. chunks

1) Place sheet pan into oven and preheat to 400 F. Prepare chicken: rub 1 Tbsp. olive oil into skin. Once oven is preheated, remove sheet pan and place chicken, skin side down, onto baking sheet. Roast for 10 mins.
2) While chicken is roasting, combine paprika, garlic salt & sea salt. Toss diced beets and sweet potatoes together with remaining oil.
3) Remove chicken from oven, and flip skin-side up. Scatter sweets & beets through pan evenly. Place pan back in over for additional 15 mins. Remove the pan again. If there are a lot of juices, drain some off before placing the pan back into the oven for 10-15 minutes, or until both the sweets and beets are fork-tender and the chicken is cooked through.

Time: ​15 minutes
​
​1 can chickpeas, rinsed & drained
4 Tbsp. mayo
Pinch of salt
½ lemon, juiced
2 Tbsp. chopped red onion
¼ cup chopped celery
⅓ cup grape, quartered
Ground Pepper & Salt to taste

1) In a medium mixing bowl, add the chickpeas, mayonnaise, salt and pepper, and lemon  juice. Smash with a fork until creamy with some whole peas left. Fold in the red onion, celery, and grapes. Add ground pepper, salt and herbs of your choice (parsley, chives, dill, etc.) 
2) Serve on toast, on a sandwich, or add to a salad.

1) Wash the leeks carefully. Cut them horizontally and separate the rings to make sure all of the dirt has been removed. Then chop.

2) Melt the butter in a pot on low heat. Add the flour, and mix well.

3) Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until the potatoes are soft.

4) Blend the soup with a hand blender, or pour the mixture into a blender in batches and pour back into the pot. Blend until smooth, adding the milk and salt and pepper to taste.

Time: 30 Minutes
1 lb. carrots, washed and cut in half
2 Tbl. olive oil
½ Tbl. minced garlic
2 Tbl. grated parmesan cheese
1 Tbl. bread crumbs
Salt and pepper, to taste
Optional: Fresh chopped parsley


​1) Preheat oven to 400°F. Lightly grease or spray a baking sheet with cooking oil spray.
​
2) Place  carrots on the baking sheet. Add all the ingredients, except for the parsley. Toss together to completely coat the carrots. Spread them out and bake for 20-25 minutes, or until tender. Toss with a spatula half way through. Remove from the oven and add fresh parsley if you wish.

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1. Heat the oil in a pan or skillet at medium heat. Add the potato cubes, cover with a lid and cook for 10 minutes, stirring occasionally. Peel the potatoes before cutting if you wish.
​
2. Add all the remaining ingredients, stir and cook uncovered over medium-high heat for 10-15 minutes or until tender and golden brown.

Time: 30 Minutes

​3 medium apples, peeled and cut into chunks
1 Tbl. butter or coconut oil, melted
1 tsp. cinnamon

1. Preheat the oven to 350 degrees.

2. Put the chunks of apples in a small or medium baking dish. 
Mix the melted butter (or coconut oil) and cinnamon together
and pour over the apples.  Toss well to coat the apples evenly.

3. Bake in the oven for about 25 minutes, until the apples are
​soft.  Stir them once while they are baking.  



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1) Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper. 

2) Place the slices of squash evenly onto the baking sheet. Drizzle with olive oil and honey. Sprinkle with salt and pepper. Toss to coat evenly. 

3) Bake for 12-15 minutes, flip the squash over, then bake for another 12-15 minutes. Remove, let it cool for a few minutes, then serve.
​
4) Optional: Find this recipe online for details on how to make a sweet and sour sauce to drizzle on top.

Time: 15 Minutes

​2 cups grated carrots
1 large apple, chopped
½ cup pomegranate seeds
2 Tbl. mayonnaise
1 Tbl. lime juice
2 tsp honey
¼ cup raisins
¼ cup craisins

1)  Place the grated carrots and chopped apples in a large bowl. Sprinkle with lime juice and toss to coat.

2) Stir in the honey, mayonnaise, raisins and craisins. Then the pomegranate seeds. Add more lime juice, mayonnaise or honey to  taste. Serve immediately.

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Time: 45 Minutes

​1 lb. apples
½ lb. pears
⅓ cup water
Juice from ½ lemon
⅛ tsp. cinnamon
1-1.5 Tbl. honey, to taste
¾-1 Tbl. maple syrup, to taste


1) Peel, core and chop the apples and pears into small chunks. Put them in a saucepan with the water, lemon juice and cinnamon. Cover and cook over medium-low heat for 15-20 minutes, until tender.  Stir occasionally to stop the fruit from sticking or burning.

​2) With a potato masher, crush the fruit while it’s cooking, and continue to cook until the extra water evaporates, about 5 minutes.

3) Remove from heat and gently stir in the honey and maple syrup. Serve warm or cold.

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