Recipes

Salad Ingredients:

• 1 1/2 cups green peas frozen
• 1 bunch asparagus ends trimmed off, cut into & pieces
• 4 cups sugar snap peas cut (~ 12 oz.)
• 5 cups spinach baby kale, watercress, or other greens may substitute
• 1 cup flat-leaf parsley chopped coarsely (optional)
• 1/2 cup mint leaves fresh, torn (optional)
• 1 avocado firm-ripe, peeled and cubed

Dressing Ingredients:

• 3 Tbsp. shallots minced, optional
• 3 Tbsp. olive oil
• 1 lemon zest of large
• lemon juice from that lemon you just zested
• 1 Tbsp. Dijon mustard
• 1 – 2 tsp. maple syrup or honey
• 1/2 tsp. salt
• 1/2 tsp black pepper

• 2 cups cabbage finely chopped steamed, about 1 pound cabbage
• 2 ½ cups potatoes mashed
• ½ cup chives chopped
• ¼ cup all-purpose flour or gluten free if appropriate
• 2 eggs
• 1 1/2 – 2 Tbsp butter
• 1 teaspoon baking powder
• 1 dash salt
• 1 dash pepper freshly ground
• 3- 4 tablespoons oil or frying

• 1 cup banana mashed, about 2-3 medium bananas
• 2 eggs
• 1 ½ cups almond milk unsweetened vanilla or another milk alternative
• 2 tbsp coconut oil Melted and cooled. Can sub melted butter
• 1 tsp vanilla extract
• 2 ½ cups old fashion rolled oats
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ¾ cup strawberries diced
• 1 tbsp almond butter or nut butter of your choice
• *Feel free to add 1/3 cup mini chocolate chips for a sweet treat!*

• 3/4 cup quinoa rinsed
• 1 1/4 cups strawberries quartered
• 3-4 Tbsp basil chopped fresh, about 5-6 leaves
• 1 15 oz can chickpeas or cannellini beans, rinsed
• 1/4 cup sunflower seeds roasted
• 4 ounces feta crumbled, or cheese of your choice

For lemon dressing:

• 2 Tbsp olive oil
• 1/4 cup lemon juice freshly squeezed ~ 1 lemon
• 1 clove garlic minced
• 1 tsp maple syrup or honey, or sugar
• 1 large leaf basil chopped
• 1/8 tsp each salt + pepper

• 1 large head cauliflower washed
• 3 Tablespoons olive oil divided
• 1 can tomatoes diced, drained
• 2-3 garlic cloves sliced thin
• 1 can garbanzo beans drained and rinsed
• Salt and pepper to taste
• optional spices to taste: try smoked paprika; cumin; turmeric; chili powder or other

• 1 tablespoon butter unsalted, or oil
• 1 large onion finely chopped
• 2 medium potatoes peeled and cut into 1/2-inch dice, about 10 ounces
• 3 cloves garlic minced
• 6 cups vegetable broth low sodium optional or chicken broth
• 2 bunches asparagus about 2 pounds asparagus – bottoms trimmed and cut into 1-inch pieces
• 2 tablespoons lemon juice more to taste (optional)
• ¼ cup Parmigiano-Reggiano cheese shredded, optional
• salt to taste
• black pepper to taste
• handful fresh herbs such as thyme, dill, basil (optional)

• 1/3 cup blueberries frozen or fresh
• 1 teaspoon maple syrup
• 1 cup oat milk or other milk of choice
• 4 Tablespoon chia seeds
• Dash of coriander optional
• One handful fresh fruit of choice cut up (strawberries or mangoes work well)

• 4 stalks celery
• 2 carrots
• 1 onion
• 1 zucchini
• ½ bunch kale chiffonade ~ 2 cups (or other greens may substitute)
• 1 large crown broccoli separated into florets ~ 2 cups (or cauliflower)
• 2 Tbs ghee or coconut oil (vegan option)
• 2 Tbs coconut cream (taken from top of coconut milk can)
• 1 cup lentils red preferred, rinsed well
• 2 Tbs ginger fresh, minced
• 4 cloves garlic minced
• 1 Tbs tomato paste
• 3 cups broth – bone broth or veggie work well water is fine too
• 1 tsp cumin
• ¼ tsp turmeric or 1 tsp fresh
• 1 heaping tsp curry powder
• Salt to taste – I used ½ tsp
• Black pepper to taste
• Pinch of red pepper flakes optional

• Oil
• 4 cups cauliflower florets, steamed and cooled (about 1/2 large cauliflower)
• 1 large egg lightly beaten
• 1 cup cheddar cheese shredded
• 1 cup Parmesan cheese freshly grated
• 2/3 cup panko or regular breadcrumbs
• 2 Tbsp. chives freshly chopped
• A dash of salt and pepper
• 1/2 cup ketchup
• 2 Tbsp. Sriracha or other hot sauce

• 2 lbs. potatoes cut large dice (leave skin on red/yellow potatoes, peel Russets)
• 2 tsp. oil
• 1 medium onion diced
• 2 medium carrots sliced into 1/4 inch rounds
• 2 medium turnips peeled and diced small
• 1/2 cup peas fresh or frozen
• 1 bunch asparagus fresh, cut into 1/2 inch pieces (woody ends removed)
• 5 garlic cloves sliced thinly
• 2 to 3 cups low-sodium vegetable broth divided
• 1 large handful kale or collards (hearty greens) cut into medium pieces
• 1 can white beans navy or cannellini drained and rinsed
• 1 tspn thyme fresh, or 1/4 tsp dried
• 1/2 tsp each salt and pepper