• Halve 6 jalapeños lengthwise
  
• Remove the seeds
• If making homemade refried beans:

  – Sauté the onions in the oil in a medium sized pan until golden.

  – Add the garlic and cook for 1 minute

  – Add the beans and cook for 3 minutes

  – Mash beans in the pan with a potato masher or fork to your desired texture.
• Combine 1/2 cup shredded cheddar cheese with 1/2 cup refried beans and 2 tablespoons cream cheese
• Add 1 teaspoon chili powder
• Add 1/4 teaspoon salt
• Mix to combine
• Divide among the pepper halves
• Press the filling in crushed tortilla chips and place chip-side up on a baking sheet
• Bake at 425 degrees F until the filling is bubbling, about 12 minutes. Top with sour cream or yogurt.

• Prepare salad by adding the cut greens to a serving bowl (lettuce, chard, kale)
• Top with all your cut vegetables (tomatoes, cucumbers, peppers, carrot, zucchini)
• Prepare dressing by adding all ingredients to a glass jar and shaking well.
• Add the dressing to the salad and toss to coat.
• Store leftover salad separate from dressing if keeping for later use. The salad will keep in the refrigerator (not dressed) for 2-3 days. Store the leftover dressing for 3-4 days in the refrigerator. The oil will harden when cold, so let it sit out for a few minutes to warm and shake well before using.

• Wash the green beans.
• Trim the stem ends from the green beans.
• Place the beans into a pot of boiling water and cook for 2 minutes.
• Remove and add to a bowl of icy water.
• When cool, pat dry the green beans.
• Heat 2 teaspoons olive oil in a medium skillet over high.
• Add green beans; cook, stirring once or twice, until slightly charred, 4 to 5 minutes.
• Remove from heat.
• Add chopped tomato, salsa, 1 tablespoon olive oil, fresh lime juice, honey, and salt to green beans in skillet
• Stir to combine.
• Top with roasted salted pepitas (optional)

• Preheat the oven to 375 degrees F.
• Wash broccoli and dry well. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Set aside the rest of the stalks for another use, such as broccoli slaw. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on 1-2 sheet pan(s) large enough to hold them in a single layer. Drizzle with 4 tablespoons olive oil and sprinkle with the salt and pepper.
• Put thinly-sliced garlic in a separate bowl and moisten with a slight amount of oil.
• Roast broccoli 15 minutes. Then add garlic.
• Roast for another 10 minutes or so, until the broccoli is crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss in a bowl with the lemon zest, lemon juice, and Parmesan cheese. Serve hot.

To prepare the collards:

• Cut out the thick center rib out of each collard green.
• Stack the rib-less greens and roll them up into a cigar-like shape.
• Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands.
• Shake up the greens and give them a few chops so the strands aren’t so long.
• Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all the collard greens and the salt.
• Stir until all the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
• Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
• Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.

Dressing:

• Place jam in a medium bowl and whisk in the vinegar then the oil.
• Season dressing with salt and pepper.
• Add greens to the bowl and toss to coat evenly with dressing.
• Garnish with sliced strawberries.

• To make dressing, mix lemon or lime juice and mustard together. Slowly beat in oil. Season with salt and pepper and herbs.
• Pour into a lidded container.
• In a medium bowl, toss together corn, zucchini, onions, and bell pepper.
• Cover and chill several hours or overnight.
• When ready to serve, add the dressing and toss well to coat.

How to prepare collard greens for wraps:

• Trim the stem. Starting at the bottom of each green, cut along the spine on each side using a sharp paring knife and remove the stem.
• Trim the spine of the collard greens. Cut so that the spine is as flat as the rest of the collard green.
• Submerge each collard green into simmering water for 30 seconds.
• Transfer each collard green leaf to an ice bath (equal parts cold water and ice) and submerge it in the ice bath for at least 15 seconds
• Place the collard green leaf (one at a time) between two clean paper or kitchen towels and pat the greens completely dry.
• *** Collards can be used raw, but they are tougher and harder to digest, but hold up well as a wrap.

Make your wrap:

• Add your fillings.
• Start with a base to “hold” the fillings – hummus, bean dip
• Starting at the edge, begin to roll your wrap. As you go, tuck in the sides and continue to roll.
• Cut…and enjoy!

• Prepare your vegetables
• Add oil to pan and heat
• Add onion to pan and cook for approximately 2 minutes or until softened
• Add other vegetables starting with heartiest such as broccoli and carrots- do not overcook vegetables
• In small pot mix together coconut milk, peanut butter, maple syrup, garlic powder and lime juice
• Heat on low and whisk with fork until creamy and fully blended
• Stir sauce into cooked vegetables
• Serve with rice or desired protein

Salad Directions:

• Shred the cabbage, grate the carrots, slice the scallions, cut apple into matchsticks
• Add all ingredients to bowl
• Toss together well

Dressing Directions:

• Add to a glass jar with a lid:
• Oil, apple cider vinegar, maple syrup or honey, lime juice, mustard salt/pepper
• Shake jar until well mixed
• Add dressing to salad and toss until coated