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• 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

• Bring a pot of water to boil and submerge the broccoli heads for 30 seconds.
• Place in ice water directly after.
• Trim leaves and bottom half-inch of stalk from broccoli heads.
• Cut florets into bite-size pieces and set aside in a large bowl.
• Peel tough outer layer from the broccoli stalks.
• Cut stalks into bite size pieces and add to broccoli.
• Add the carrots and onion to the bowl.
• Drain and wash beans.

Dressing

• In a small jar mix the vinegar, sugar, mustard, salt and pepper. Shake until dissolved.
• Pour the dressing over the vegetables in the bowl and toss well until combined.
• Let the salad marinate for 30 minutes before serving.

• Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
• In a separate mixing bowl, whisk together egg, maple syrup, milk, oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini, oats and optional dried fruit (if desired) until just combined.
• Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
• Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

• Blanch ears of corn in boiling water for 1-2 minutes, then cool briefly in an ice bath. Or alternatively, steam ears 1-2 minutes until cooked, but still crisp.
• When cool, stand corn upright and cut kernels from cob in a downward motion from tip to end, using a sharp serrated knife.
  
• Repeat same blanching or steaming process for the green beans. Cool and pat dry.
• Mix all ingredients in a large bowl.
• Taste salad and adjust seasoning as necessary.
• Serve chilled.