Recipes

• 3 large eggs room temperature
• ½ cup whole milk room temperature
• ½ cup all purpose flour
• 1 Tablespoon granulated sugar
• 1 Tablespoon fresh lemon juice approximately ½ lemon
• pinch kosher salt
• 2 Tablespoons unsalted butter room temperature
• 1/2 cup (or more) blueberries fresh
• a dusting of powdered sugar
• lemon zest from 1/2 lemon
• 1/4 cup lemon curd or blueberry jam as topping optional

• 1 large ripe avocado
• 1 lemon zest and juice
• 1 ½ tsp olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 2 slices bread wholesome
• ½ cup arugula or other tender greens
• 1 tsp white vinegar optional
• 4 radishes sliced thinly
• 2 large eggs
• Pinch Zaatar spice or substitute with cumin sumac or coriander (optional)
• Aleppo chili flakes optional
• Zhoug sauce optional or salsa or other flavorful sauce

• 1 large eggplant
• 6 tomatoes Roma, sliced into half-inch rounds
• 1 Tbsp oil for sautéing onion & garlic
• 1 medium red onion diced
• 2 cloves garlic chopped
• 1 cup panko or regular breadcrumbs
• 1/4 cup parmesan cheese grated
• 1 egg
• 4 ounces mozzarella cheese shredded
• 1-2 Tbsp parsley flat-leafed Italian parsley & basil*
• Salt and pepper to taste
• * If fresh herbs are not available substitute for 1-2 tsp. each dried parsley and dried basil.*

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)