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• Rinse the lentils well and pick over to remove any debris or pebbles. Place lentils and garlic in a medium saucepan. Cover with 4 cups water and bring to a boil. Turn heat to medium-low and cover pot. Simmer until lentils are tender but not mushy, about 20 to 25 minutes.
• While lentils are cooking, mix together vinegar, oil, salt, pepper and mustard in a small bowl or glass jar. Set aside.
• Chop the bell peppers, carrot, onion and parsley (optional) and set aside.
• When lentils are done, drain well and place in a large mixing bowl. Let cool for 15 minutes.
• Add chopped vegetables and vinegar/oil mixture to the cooked lentils. Toss all ingredients gently, but well. Refrigerate for 1 hour to let flavors blend, before serving.

• Put drained chickpeas into a large bowl and mash with a potato masher, or the back of a heavy spoon, until broken down but still a bit chunky. Set aside.
• Heat 1 Tbsp oil in a skillet over medium-high heat. Add the onion, carrots and salt. Cook, stirring occasionally, until softened, about 5-6 minutes. Add the zucchini, red pepper, garlic and cumin or curry powder. Cook, stirring often, for 2 more minutes. Add skillet mixture to the bowl of mashed chickpeas and stir to combine.
• Add the egg, parsley and black pepper to the bowl. Mix all together well. Form five 1-inch thick burgers or 10 sliders from the mixture.
• Wipe skillet with a paper towel and heat another 1 Tbsp oil over medium heat. Add the burgers. Cook, turning once, until golden brown and heated through, about 4 minutes on each side.

• 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.

• Preheat the oven to 400° F
• Grease your muffin pan
• Blend the following in a large bowl: flour, cornmeal, sugar, baking powder, salt and pepper.
• In a smaller bowl, blend buttermilk, oil and egg.
• Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently until everything is blended. Don’t over-stir; that will make a tough muffin.
• Gently mix in the corn kernels.
• Fill the muffin cups. For regular muffins, bake for 15-20 minutes, for mini muffins bake for 8-12 minutes. Muffins are done when golden brown and a toothpick inserted comes out clean.

• Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
• Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Process until smooth, 1-2 minutes.
• Stir in vinegar; cover and chill 4 to 8 hours. Add diced red pepper and serve.

• 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.