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• Rinse the lentils well and pick over to remove any debris or pebbles.  Place lentils in a medium saucepan. 
• Cover with 3 cups water or vegetable broth 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. Remove from heat and let cool.
• Cut the butternut squash in half and remove the seeds. Peel the butternut squash.
• Dice the squash into 1 inch cubes. Coat squash with olive oil and season with salt and pepper.
• Roast at 400 degrees F for 20-30 minutes until fork tender. Remove from oven and let cool.
• Combine dressing ingredients and place in a blender if using the avocado. Blend until creamy. If not using avocado, just add ingredients into a jar and shake until combined.
• Dice the apple with the skin on.
• Combine the lentils, squash, apple and salad greens in a serving bowl.
• Coat the salad with the dressing and top with feta cheese.

• Preheat the oven to 400°F
• Chop delicata squash, onions, carrots  and broccoli into similar-sized pieces.
• Toss with olive oil, salt, and pepper, then roast for about 20-25 minutes until tender.
• While the vegetables are roasting, sauté chopped collards in a large oven-safe skillet.
• Add the roasted vegetables to the skillet with the collards.
• In a bowl, whisk together 8-10 eggs with some milk, salt, and pepper. Mix in the cheese, if using.
• Transfer the skillet to the oven and bake for about 15- 20 minutes until the frittata is set and lightly golden on top.

• In a large saucepan bring 3 cups water to a boil. Combine diced potatoes and salt and add to the water. Cover the potatoes with water by 1 inch. Reduce heat to medium-low and cook until potatoes are tender, about 5-6 minutes
• Reserve 1/4 cup cooking water, then drain.
• Transfer the potatoes to a large mixing bowl.
• In a small blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and black pepper.
• Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
• Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes. Add the celery, peppers, olives or pickles (if using) to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again.
• Season generously to taste with salt and pepper. Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

•  Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
• Drain and toss with a drizzle of olive oil to prevent sticking. Save up to 1 cup pasta water to use later to add to the sauce if needed.
• Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini,  tomatoes, onion, salt, pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
• Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using. Add the saved pasta water if needed.
• Season to taste, garnish with more basil, and serve.

Salad

• Preheat oven to 425 degrees F. and line a baking sheet with parchment paper or foil.
• Arrange sweet potatoes on the baking sheet and coat with oil and toss to coat.
• Wrap each beet loosely with aluminum foil and bake along with the sweet potatoes.
• Bake both for 25 minutes or until tender. Depending upon size, beets may require more cooking time.
• Let the beets cool and remove from the foil and using a paper towel rub off the skin. Dice the beets.
• While the veggies are baking, prepare the farro following the instructions on the package.
• In a large bowl, toss together the cooked sweet potatoes, beets, farro, greens, and feta cheese. Tope with the dressing and toss to coat.

Dressing

• Whisk together the olive oil, balsamic vinegar, maple syrup, salt and pepper.

• Pre-heat oven to 350 degrees. Grease a 9×5 inch loaf pan.
• Grate the zest from the lemon. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, Greek yogurt, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 2 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 2 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

• In a large bowl, whisk the orange juice concentrate, vegetable oil, vinegar and black pepper together with a fork.
• Add the cabbage, oranges, apple, cranberries (or prunes) celery and scallions.
• Toss to evenly coat.
• Refrigerate until serving.

•  In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
• Make the dressing by whisking together the vinegar, olive oil, mustard, maple syrup, salt and pepper. If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
• Pour the dressing over the salad and toss to combine,

• Heat oven to 350F/180C.
• Mash the banana and sweet potato together. Grate the apples and carrot and mix in. Add the eggs, yoghurt, butter, syrup and mix.
• Add the dry ingredients and fold everything together until well incorporated
• Spoon into muffin tins (3/4 way full) and bake for 20 minutes or until springy to the touch.